Keto Chocolate Chip Cookie Bar
- Jun 22, 2021
Buttery, sweet goodness without all the sugar!
- 1 stick melted unsalted butter
- 1 cup sugar free sweetener (we used 1/2 cup granular erythritol and 1/2 cup brown sugar replacement)
- 4 oz cream cheese, softened
- 1 tbsp vanilla extract
- 2 eggs, room temperature
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1/2 tsp xanthan gum
- 1 cup Lily's Semi-Sweet Style Chocolate Chips (or more!)
- Flakey sea salt to finish
Preheat oven to 350F. Grease a 8x8 or 9x9 pan, then line with parchment.
In a large bowl, cream together sweetener and warm butter with a hand mixer until light and fluffy about 5 minutes.
Add in the cream cheese, vanilla extract, ad continue mixing together until there are no lumps of cream cheese, about 3-5 minutes.
Add in eggs one at a time until completely incorporated, but don't over mix.
In a separate bowl, whisk together almond flour, coconut flour, salt, baking soda, and xanthan gum.
Combine the wet and dry ingredients, folding together the batter with a rubber spatula. Don't over mix.
Fold in the Lily's Semi-Sweet Chocolate Chips, reserving some for the top.
Spread the batter into the prepared baking pan and smooth the top to even it out.
Press in the remaining chocolate chips all over the top.
Bake for 25-30 minutes, until a toothpick comes out mostly clean, and the edges are lightly browned.
Sprinkle with flakey sea salt, and allow to cool in the pan for 10 minutes, before transferring to a wire cooling rack for at least 1 hour before cutting and serving.
Cut in, and enjoy! This makes 12 large size bars or 16 medium sized bars.
Recipe from Afullliving