Who says you can’t enjoy cookies on a keto diet? These Keto Chocolate Chip Cookie Bars are soft, chewy, and packed with gooey sugar-free chocolate chips—all while staying low-carb and gluten-free!

With simple ingredients and an easy one-bowl method, this recipe is perfect for a quick dessert or meal-prep snack. No complicated steps, just pure chocolatey goodness!

Table of Contents

Ingredients

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1/3 cup of coconut flour
1/4 teaspoon sea salt
1 1/2 teaspoons of baking powder
1/2 tsp xanthan gum (optional but this is what makes this cookie bar a little chewy)
1 cup of sugar-free chocolate chips (I use Lily’s stevia-sweetened chocolate chips)
1 cup of chopped walnuts
8ounces of cream cheese (room temperature)
1/2 cup unsalted butter (room temperature )
2 cups of sugar substitute
5 eggs
2 tsp vanilla extract
1 cup almond flour

Instructions

Preheat oven to 350 degrees. Line a 12×16 inch cookie sheet with parchment paper. For thicker bars use 9×13 greased baking pan.
Using an electric mixer beat together the butter, cream cheese, vanilla extract and sugar substitute.
Add the five eggs one at a time, mix well making sure the eggs are well incorporated into the batter.
Fold in the almond flour, coconut flour, baking powder, salt, and xanthan gum.
Stir in the sugar-free chocolate chips and walnuts with a spatula.
Spread the batter evenly unto a 12X16 inch cookie sheet or 9×13 baking pan. Bake for 30-35 minutes or until golden brown.
Allow cookie bars to cool completely before slicing.
Store any leftovers in the refrigerator for 5 days or freeze for up 3 weeks.

Nutritional Breakdown (Per Bar)

Based on 12 servings:

Calories: 160
Protein: 4g
Fat: 14g
Net Carbs: 2g
Fiber: 2g
Total Carbs: 4g

These bars are low in carbs, high in healthy fats, and 100% keto-friendly!

Tips for the Best Keto Cookie Bars

Use Allulose for Extra Softness
Allulose makes baked goods softer and chewier compared to erythritol.
Don’t Overbake
The bars may look slightly underdone in the center—they’ll firm up as they cool!
Customize Your Mix-Ins
Try adding chopped nuts, coconut flakes, or a sprinkle of sea salt on top.
Make Them Dairy-Free
Swap butter for coconut oil and use dairy-free sugar-free chocolate chips.

FAQ

1. Can I use coconut flour instead of almond flour?

Yes, but you’ll need less! Use 1/2 cup coconut flour instead of almond flour and add an extra egg.

2. What’s the best sugar-free sweetener for these bars?

Erythritol & Monk Fruit – Great for a sugar-like taste.
Allulose – Makes them softer & chewier.

3. Can I make these ahead of time?

Absolutely! Store in an airtight container for up to 5 days or freeze for up to 3 months.

4. How do I make these extra gooey?

Use allulose instead of erythritol, slightly underbake, and let them cool completely before slicing.

5. What’s the best way to store leftovers?

Fridge: Store in an airtight container for up to 1 week.
Freezer: Freeze individually wrapped bars for up to 3 months.

Final Thoughts

These Keto Chocolate Chip Cookie Bars are soft, chewy, and loaded with chocolate—the perfect guilt-free treat! Whether you’re meal prepping or just craving something sweet, this one-bowl, low-carb dessert is sure to satisfy.

Tried This Recipe? Let Me Know!

Have you made these keto-friendly cookie bars? Drop a comment below and share your thoughts! If you love easy keto desserts, let me know what you’d like to see next. 🍪🔥