Low Carb Chocolate Chip Cookie Bars

These low carb chocolate chip bars are fantastic! They're soft and chewy, and they're also gluten free and sugar free!

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Do you prefer soft and chewy cookies, or hard and crunchy? If you prefer soft - then these are absolutely the sweet treat that you need in your life!

One of the secrets to the wonderful texture is almond butter - get a smooth variety and make sure that it is unsweetened. Oh and it'll probably need a good stir before you use it because it separates naturally.

You and your family are going to love these treats!

How to Make Low Carb Chocolate Chip Cookie Bars

Combine an egg, unsweetened almond butter, and unsweetened almond milk together in a bowl. Set aside.

In a stand mixer, combine almond flour and a granular low carb sweetener - I used Lakanto! Add in the egg mixture and beat until fully mixed. It will form a very thick dough.

Stir in some low carb chocolate chips - I recommend using Lily's (buy them from  Amazon), or Know Foods (buy them from Netrition). Press the mixture into an 8x8" baking pan that you have lined with a silicone mat or parchment paper.

Bake in a preheated oven for 20-25 minutes or until cooked through. It will be very soft when you remove it from the oven, so let it cool in the pan for at least 15 minutes before transferring it carefully to a cooling rack. 

Let the cookie bars cool completely then cut into 16 squares.

The result of your efforts is a soft and chewy cookie treat that you absolutely deserve! I actually served these as an informal dessert at a dinner party to a couple who had never had anything low carb - they loved them!

Store your low carb chocolate chip cookie bars in an airtight container. 

You might also like my Low Carb Chocolate Chip Cookies - made with Fathead dough!

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Chocolate Chip Cookie Bars

4.50 from 2 votes

These low carb chocolate chip bars are fantastic! They're soft and chewy, and they're also gluten free and sugar free!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Cooling Time 15 minutes mins

Total Time 45 minutes mins

Makes: 8 Cookie Bars

Net Carbs: 4

Calories: 243

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 1 egg
• ½ cup creamy unsweetened almond butter
• ¼ cup unsweetened almond milk
• 1½ cups almond flour
• ¾ cup low carb sweetener eg Lakanto
• ¼ cup low carb chocolate chips eg Lilys or Know Foods

Equipment

• Wilton Perfect Results Premium Non-Stick Bakeware Square Cake Pan, 8-inches
• Lilys Chocolate - Dark Chocolate Chips - 9 Oz (Pack of 2)
• KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer

Step-by-Step Instructions

 

Cook ModePrevent your screen from going dark

1. Preheat the oven to 350F (180C). Line an 8x8" baking pan with a silicone mat or parchment paper.
2. Combine the egg, almond butter, and almond milk together in a bowl. Set aside.
3. In a stand mixer, combine the almond flour and sweetener. Add in the egg mixture and beat until fully mixed. It will form a very thick dough.
4. Stir in the low carb chocolate chips. Press the mixture into the prepared pan.
5. Bake for 20-25 minutes or until cooked through. It will be very soft when you remove it from the oven, so let it cool in the pan for at least 15 minutes before transferring it carefully to a cooling rack.
6. Let the cookie bars cool completely then cut into 16 squares.

Nutrition

Serving: 2Cookie BarsCalories: 243kcalCarbohydrates: 8gProtein: 9gFat: 22gSaturated Fat: 3gTrans Fat: 1gCholesterol: 20mgSodium: 13mgFiber: 4gSugar: 1gNet Carbs: 4g

Notes

4g net carbs per serving of two cookie bar squares

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.