Keto Chocolate Chip Cookie Bars

If you love warm chocolate chip cookies but want something easier and more satisfying, these keto chocolate chip cookie bars are about to become a weekly favorite. They’re thick, soft in the center, golden on top, and packed with melty chocolate chips.

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Even better, they’re low carb and grain free. You get that classic cookie flavor and texture without the sugar crash or carb overload.

At about 4 net carbs per serving, you can enjoy them completely guilt free.

Why These Cookie Bars Are Better Than Regular Cookies

Chocolate chip cookies are a classic for a reason. But baking them as bars changes the game.

Because the dough is pressed into a pan instead of scooped into individual cookies, the center stays extra gooey while the top develops that beautiful golden finish. The thicker texture makes each bite more satisfying and filling.

These bars are perfect for parties, potlucks, or a simple weeknight dessert. They require only about 15 minutes of prep time and 30 minutes of baking. You can even prepare the dough ahead of time to save more time later.

Serve them as they are, or add a scoop of low carb vanilla ice cream for an extra treat.

Why You’ll Love This Recipe

Low Carb and Grain Free
No one will guess these are keto-friendly. The texture is soft and chewy, just like traditional cookie bars.

Versatile
You can swap the chocolate chips for white chocolate, salted caramel chips, or other keto-friendly mix-ins.

Quick and Simple
Only 15 minutes of prep before they go into the oven.

Perfect Texture
Crisp edges, gooey center, and melty chocolate in every bite.

Ingredients Overview

Here’s what you’ll need to make these cookie bars:

Almond Flour
This recipe is specifically developed using almond flour. Substitutions are not recommended, as they will significantly change the texture and structure.

Baking Soda and Salt
Provide lift and balance the sweetness.

Unsalted Butter
Adds richness. Since salt is added separately, unsalted butter is best.

Golden Monkfruit Sweetener
A keto-friendly brown sugar alternative. If you are not counting carbs, brown sugar or coconut sugar can be used instead.

Vanilla Extract
Enhances the overall flavor.

Eggs
Provide structure and moisture.

Sugar-Free Chocolate Chips
Lily’s sugar-free chocolate chips work beautifully. Regular chocolate chips may be used if not following keto.

How to Make Chocolate Chip Cookie Bars

You’ll need an 8×8 baking pan, parchment paper, mixing bowls, and a spatula.

Step 1: Prepare the Dry Ingredients

Line your 8×8 baking pan with parchment paper. This step is essential for easy removal and clean slicing.

In a small bowl, combine almond flour, baking soda, and salt. Set aside.

Step 2: Cream the Butter and Sweetener

In a separate bowl, beat softened butter and golden monkfruit sweetener together using an electric mixer until light and creamy.

Add eggs and vanilla extract, mixing until smooth.

Gradually add the almond flour mixture while mixing on low speed. Once incorporated, stop the mixer and scrape down the sides of the bowl with a spatula to ensure everything is evenly combined.

Step 3: Add the Chocolate Chips

Fold in the chocolate chips by hand.

Press the dough evenly into the prepared baking dish. Place the pan in the refrigerator while the oven preheats to 350°F. This brief chill helps improve texture.

Step 4: Bake

Bake for 15 minutes, rotate the pan, then bake an additional 10 to 15 minutes.

The bars are done when the top is golden brown. The center may still have slight movement. That’s normal. They will continue to set as they cool.

How to Serve and Slice

Allow the bars to cool completely on a wire rack before slicing.

For extra clean cuts, place the pan in the freezer for about 10 minutes before cutting. Use a sharp knife for best results.

Storage and Reheating

Store cookie bars in an airtight container at room temperature for up to 5 days.

They can also be frozen for up to 3 months in an airtight freezer bag. Thaw at room temperature or warm slightly before serving for a gooey texture.

Tips for Perfect Cookie Bars

• Always line your pan to prevent sticking and crumbling.
• Store leftovers promptly in an airtight container to maintain moisture.
• Let the bars cool fully before cutting for clean edges.
• Slight jiggle in the center when removing from the oven is perfectly fine.
• For an extra gooey center, remove them as soon as the top turns golden.
• Sprinkle a pinch of flaky sea salt on top before serving for added depth of flavor.

Frequently Asked Questions

Are these gluten free?
Yes. They are naturally gluten and grain free.

Can I substitute the almond flour?
No. The recipe is specifically designed for almond flour.

Can I double the recipe?
Yes. Double the ingredients and bake in a 9×13 pan.

Can I change the flavor?
Absolutely. White chocolate chips, salted caramel chips, or other keto-friendly mix-ins work well.

Are they truly keto?
Yes. Each bar contains approximately 4.4 net carbs.

Can I make the dough ahead of time?
Yes. Prepare the dough up to 2 days in advance. Shape it into a log or ball, wrap tightly in plastic wrap, and refrigerate until ready to use.