If you’re a fan of cookie bars and brown butter, these keto brown butter chocolate chip bars are for you.
Filled with sugar-free chocolatey goodness and rich, nutty butter flavor, these low-carb brown butter chocolate chip bars are sure to become a new favorite.
You’ll find it hard to believe it after trying them, but these delicious cookies are not only keto-friendly but also sugar-free, grain-free, and gluten-free!
Clocking in at only two net carbs, these gluten-free brown butter cookie bars are sure to satisfy your sweet tooth, making them the easiest way for anyone on a low-carb diet to enjoy a delicious dessert.
The fact that it freezes beautifully in an airtight container makes it a great option to add to your meal plan.
Plus, you can rest assured that the nutrition facts align well with your keto macros.
If you’re a fan of cookie bars, you should check out our keto soft-baked chocolate chip bars and our keto peanut butter chocolate chip bars. Visit our keto cookies page for all our low-carb cookie recipes.
Keto Brown Butter Chocolate Chip Bars
Made with a combination of almond flour, coconut flour, sugar-free chocolate chips, pure vanilla extract, brown butter, cream cheese, and sugar-free sweetener, all keto ingredients that are easy to find.
Whether you are looking for a keto afternoon snack or a treat to make for special occasions, these cookie bars are sure to be welcomed by anyone looking for a healthier option.
In fact, they are so tasty that even if you do not mind your carbs, you will be thrilled to enjoy them.
Disclosure: Some of the links below are affiliate links, meaning that at no additional cost to you, I will earn a commission if you click through and make a purchase.
The following are the ingredients you’ll need to make these cookie bars. Note that the full printable recipe card and nutrition facts are at the bottom of the page.
- Cream cheese (room temperature)
- Unsalted browned butter and allowed to firm
- Granulated sugar substitute
- Eggs, room temperature
- Vanilla extract
- Almond flour
- Coconut flour
- Sea salt
- Baking powder
- Xanthan gum (optional, but this is what makes this cookie bar a little chewy)
- Sugar-free chocolate chips
- Chopped walnuts
How To Brown Butter
Since the star ingredient in this keto cookie bar recipe is the brown butter, it’s vital to know how to properly brown your butter.
Using a light-colored pan when browning your butter is important because you want to see the butter change colors; otherwise, you risk burning your butter.
I suggest you use a stainless steel pan because it’s not only light-colored but also conducts heat evenly. Then, it’s just a matter of adding your butter to the pan and setting the heat to medium-low.
It’s essential to keep a watchful eye when browning your butter since the process is rather quick.
The butter will first start foaming as it cooks, so keep stirring and looking at the solids at the bottom of the pan to see how the color changes.
As it approaches the right state, you’ll notice less foaming and that the butter starts to have a distinct nutty smell and a lovely amber-brown color.
When doing so, do not leave the brown bits behind, since that’s where all the flavor lies.
Once the brown butter achieves a light brown tone, it’s important to remove it from the heat, transfer the butter to a heatproof bowl, and allow it to cool in the refrigerator.
How To Make Keto Brown Butter Chocolate Chip Bars
To make these keto brown butter chocolate chip bars, the first step is to prepare the butter. Browning the butter gives the bars a rich, nutty flavor that complements the chocolate chips and walnuts.
Then, transfer the brown butter to the refrigerator and allow it to solidify for up to two hours.
Preheat your oven to 350 degrees and line a 12-by-16-inch cookie sheet with parchment paper. If you want thicker bars, use a 9×13-inch greased baking pan instead.
With an electric mixer, beat together the brown butter, cream cheese, vanilla extract, and sugar substitute. Add the eggs one at a time, mixing well until they’re fully incorporated.
Next, fold the almond flour, coconut flour, baking powder, salt, and xanthan gum. Use a spatula to stir in the sugar-free chocolate chips and walnuts.
Spread the batter evenly into the prepared pan and bake for 30-35 minutes, or until golden brown. For chewier bars, slightly underbake them.
Once done, let the cookie bars cool completely before slicing. You can store any leftovers in the refrigerator for up to five days or freeze them for up to three weeks.
The Sweeteners For Keto Soft-Baked Brown Butter Chocolate Chip Bars
When it comes to choosing which sugar substitute to use for this recipe, I have several for you to choose from.
My go-to choice is Lakanto Monk Fruit because the texture is spot on since there is barely any aftertaste. It is a monk fruit and erythritol blend.
Lakanto Monk Fruit gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose. That’s why it’s a great all-natural sugar substitute and has zero calories and zero glycemic index.
I’m also partial to Swerve an erythritol blend. Unlike other natural sweeteners like stevia, it has no bitter aftertaste and measures just like sugar.
It’s also a sugar substitute that browns and caramelizes just like sugar. Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors.
Swerve is the name brand of Erythritol. It has a 0 % impact on blood sugar.
Although Erythritol can have a cooling aftertaste when used in larger quantities. It’s something that some people dislike.
Personally, it’s not an issue for me, and why I am a fan.
You could also use the stevia and erythritol-based brand Pyure for most of my baked goods.
But if using Pyure you will want to use 1/2 the amount called for in this recipe since it’s much sweeter.
Lastly, if you can easily find a more natural sugar substitute, you can also use Splenda with great success.
I don’t recommend Splenda Bake because it’s actually a sugar, sucralose product and will be too high in carbs to be considered keto-friendly.
Sugar-Free Chocolate Chip Options
When it comes to choosing which chocolate chips to use in these chocolate chip cookies, I love Lily’s semi-sweet chocolate chips for their lovely chocolate flavor and melting point.
If you prefer a more intense chocolate flavor, you could also use Lily’s dark chocolate chips. Either one works beautifully and gives consistent results.
But if you can’t get your hands on Lily’s chocolate, you can also use Hershey’s sugar-free chocolate chips. However, in this case, the chocolate flavor is not rich.
Another nice sugar-free option is ChocZero’s Dark Chocolate Sugar-free Chips. As you can see, you have several options that will keep the carbs low enough for you to enjoy them.
More Keto Brown Butter Recipes
If, like me, you are a fan of brown butter recipes, be sure to also check out our other options!
- Keto Brown Butter Donuts
- Keto Brown Butter Chocolate Chip Cookies
- Keto Brown Butter Cake
- Keto Brown Butter Sage Cornbread
I sure hope you will give this keto cookie bar recipe a try.
It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Do you know what goes well with these cookies? A scoop of our keto vanilla ice cream. You’re welcome.
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- 8 ounces of cream cheese (room temperature)
- 1/2 cup unsalted browned butter and allowed to firm
- 2 cups of granulated sugar substitute
- 5 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup almond flour
- 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
- Begin by browning the butter: In a small saucepan, preferably a stainless steel pan, brown the butter on medium heat, making sure to stir constantly. The butter will begin to foam and bubble after 2-4 minutes and you should begin to see brown bits on the bottom of the pan. At this point, remove from the heat immediately and continue to stir until the butter begins to lightly brown to a golden amber color.
- Transfer the brown butter to the refrigerator and allow the butter to become opaque and solid; this can take up to two hours.
- Preheat the oven to 350 degrees. Line a 12x16-inch cookie sheet with parchment paper. )For thicker bars, use a 9x13 greased baking pan.
- Using an electric mixer, beat together the butter, cream cheese, vanilla extract, and sugar substitute.
- Add the eggs one at a time and 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 into the prepared pan.
- Bake for 30-35 minutes or until golden brown. If you underbake them a little, they will give you a chewier consistency.
- Allow cookie bars to cool completely before slicing.
- Store any leftovers in the refrigerator for 5 days or freeze for up 3 weeks.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 140Total Fat: 13.5gSaturated Fat: 5.2gCholesterol: 55mgSodium: 69mgCarbohydrates: 2.9gNet Carbohydrates: 2gFiber: 0.9gSugar: 0.3gProtein: 4.2g