These low carb chocolate chip cookie bars are an easy dessert option for the keto lifestyle! Packed with low carb chocolate chips, walnuts and more, they’re sure to satisfy your sweet tooth!
Do you see how moist and delicious those bars look? Just like the perfect chocolate chip cookie with a little crunch on the outside and ooey and gooey on the inside.
This recipe is proof that you don’t have to deprive yourself if you’re trying to follow more of a keto, low carb eating plan. You can still have an amazing keto dessert that will satisfy all of your cravings.
I’ve always found it fairly easy to eat meals that are keto-approved and still feel like you are indulging. From a Farmer’s Breakfast Casserole first thing in the morning to Coconut Shrimp for lunch, Pizza Stuffed Mushrooms for an appetizer and Bacon Cheeseburger Casserole for dinner… there is no shortage of delicious low carb meal ideas!
But sometimes a low carb dessert can be a little bit trickier. Once you get a few recipes like these chocolate chip cookie bars in your recipe binder, though, you’ll feel much more prepared once those cravings hit you!
How to Make Low Carb Chocolate Chip Cookie Bars
The first thing you need to do is make sure you’re using the right size pan for this. You’ll need a cookie sheet that has sides and is about 12×16″. If you use one that’s a different size, that’s fine but it might affect the cooking time.
Next, line your baking sheet with parchment paper. Since the bars are made with cream cheese, the parchment paper will help them not stick as much.
Your butter and cream cheese will need to be slightly softened for this recipe, so be sure to stick them out on the counter about 30 minutes before you want to start making them. This will help them come to room temperature and soften naturally for you.
To make the batter, add your butter, cream cheese, vanilla extract and sugar substitute to a stand mixer bowl and blend well. You want it to be nice and smooth with no chunks left behind.
Next, add 5 eggs and blend really well until it’s all combined.
Add all of your dry ingredients to the bowl, coconut flour, almond flour, salt and baking powder, and stir by hand. You don’t want to overmix at this step or your cookie bars could turn out tough. So I just taken a wooden spoon at this step and stir it all in by hand just until it’s incorporated.
Add your low carb chocolate chips (Lily’s are our favorite!) and stir in. If you want to use chopped pecans, you can stir them in at this point too but it’s totally optional. I know not everyone loves nuts as much as I do!
Then spread the batter into your prepared dish and bake at 350 degrees for 30-35 minutes or until they’re golden brown.
Let cool and then cut into bars.
How Long do Low Carb Chocolate Chip Cookie Bars Last?
You can store them at room temperature for about 3 days. They’ll last a few days longer than that, but they’ll start to lose some of their freshness.
You can also freeze individual bars so that you can just pull one out at a time whenever you’re having a craving! I just let it sit for about 30 minutes before I eat it. Sometimes I’ll even pop it in the microwave for 5-10 seconds to get it gooey again.
If you’re looking for another low carb dessert idea, my Toasted Coconut Mousse is a huge hit with readers! It’s unbelievably easy to make and tastes like you’re eating something really rich and indulgent!
Plus it’s only 4 grams of carbohydrates and I can never even finish a full serving of it! Be sure to try it… after you try these chocolate chip cookie bars, of course!
Low Carb Chocolate Chip Cookie Bars
- Preheat oven to 350 degrees. Line a 12x16 inch cookie sheet with parchment paper.
- Using a mixer blend together butter, cream cheese, vanilla extract and sugar substitute.
- Add the 5 eggs and blend well.
- Add all the dry ingredients and stir by hand.
- Fold in the low carb chocolate chips and pecans.
- Spread the batter in your prepared dish. Bake for 30-35 minutes or until golden brown.
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