My keto coconut flour chocolate chip cookie bars are not only incredibly tasty but also simple to make using only wholesome ingredients.
These soft-baked bars feature cream cheese, which delivers the perfect texture, and sugar-free chocolate chips for a delightful twist to a classic recipe.
Imagine enjoying a coconut flour, gluten-free chocolate chip cookie bar that’s able to fool your tastebuds!
If you’re interested, I also have a keto chocolate chip cookie bar recipe made with almond flour, definitely worth checking out.
Don’t forget to explore our full collection of keto cookies for even more delicious options!
Low-Carb Coconut Flour Chocolate Chip Cookie Bars
I’m a big fan of adding cream cheese to keto recipes, which is why you’ll find many such recipes here. Cream cheese works wonders with alternative flours, preventing dryness and adding richness.
It enhances the texture and body of baked goods while providing extra fat, perfect for keto.
Plus, cream cheese adds a unique flavor that makes these cookies stand out.
Fresh from the oven, these bars are soft and tender thanks to the cream cheese. As they cool, they firm up and develop a slightly crispy edge.
Ingredients Needed
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Here’s a quick overview of what you’ll need (full printable recipe at the bottom):
- Coconut flour
- Softened unsalted butter
- Softened cream cheese
- Granulated brown sugar substitute
- Eggs, room temperature
- Heavy cream, (just a little to keep moisture)
- Baking powder
- Sea salt
- Sugar-free chocolate chips
- Vanilla extract
- Optional: maple extract, maple extract for a brown sugar flavor if you can’t find a brown sugar substitute
How To Make These Coconut Flour Keto Chocolate Chip Cookie Bars
The key is starting with room temperature, softened butter and cream cheese.
Softer ingredients mix more smoothly, ensuring a well-incorporated dough.
I use an electric mixer to beat all the ingredients together since it makes the process so much faster. Of course, you can also make it by hand and get great results too.
Preheat the oven to 350 degrees and line a 9x13 inch cookie sheet with parchment paper.
In a medium bowl, whisk together the coconut flour, baking powder, and salt, then set aside.
Next, in a separate bowl, use an electric mixer to blend the softened butter, cream cheese, sugar substitute, vanilla extract, and maple extract (if using) until fully combined.
Add the eggs one at a time, beating well after each addition, then mix in the heavy cream until the mixture is smooth.
Gradually add the dry ingredients to the wet mixture, stirring until the batter is well combined.
Fold in the sugar-free chocolate chips until evenly distributed.
Spread the batter evenly in the prepared pan and bake for 25 to 30 minutes, or until the edges turn lightly browned.
Best Sugar-Free Sweetener Options
For sugar substitutes, I highly recommend Lakanto Monk Fruit-a natural blend of monk fruit and erythritol with zero calories and no glycemic impact.
Their brown sugar substitute works beautifully here, but their white sugar option is great too.
Another favorite is Swerve, an erythritol blend that measures cup-for-cup like sugar and leaves no bitter aftertaste.
Swerve has a brown sugar option that is quite nice and that I recommend for these cookies, too.
Surkin gold is also a great brown sugar substitute, one I also turn to. What's nice about this brand is that the texture and flavor mimic its high-carb counterpart quite well.
I know some of you are stevia fans; if that's you, you can use the stevia and erythritol-based brand Pyure in this recipe.
However, it's important to note that if you are using Pyure, you will want to use half the amount called for in this recipe since it's a much sweeter option.
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Sugar-Free Chocolate Chip Options
When it comes to choosing which sugar-free chocolate chips to use in this recipe, I personally love Lily's semi-sweet chocolate chips for their decadent chocolate flavor and excellent 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 excellent 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.
How To Store Coconut Flour Chocolate Chip Cookie Bars
The use of only natural ingredients means that the cookies should be refrigerated once they cool.
These cookies will harden as they spend time in the fridge, giving them a crunchier texture.
But once they are allowed to come to room temperature again, the cookie softens up slightly.
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My early keto baking attempts were full of trial and error, which is why I’m intentional about sharing recipes that work. I don’t want anyone to feel frustrated and give up before seeing results.
I really hope you will give these cream cheese keto chocolate chip cookies a try. If you do, make sure you remember to tag us on
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It’s what encourages us to keep sharing and perfecting our recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
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I pray these keto cookbooks will help make keto a delicious breeze for you.
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The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!
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Keto Coconut Flour Chocolate Chip Cookie Bars (Gluten-Free)
These keto coconut flour chocolate chip cookie bars are not only delicious but super easy to make and made with only wholesome ingredients.
Ingredients
Keto Coconut Flour Chocolate Chip Cookie Bars
- ¾ cup of coconut flour
- 1 ½ teaspoons of baking powder
- ¼ teaspoon salt
- ½ cup of softened unsalted butter
- 4 ounces of softened cream cheese
- ¾ cup granulated brown sugar substitute
- 4 eggs , room temperature
- 1 tablespoon of heavy whipping cream
- ¾ cup of sugar-free chocolate chips
- 1 ½ teaspoons of vanilla extract
- 1 teaspoon of maple extract (optional)
Instructions
<h3><strong>Keto Coconut Flour Chocolate Chip Cookies</strong></h3><ol><li>Preheat the oven to 350 degrees.</li><li>Prepare a 9x13 inch cookie sheet with <a href="https://www.amazon.com/gp/product/B07F6F631N/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B07F6F631N&linkCode=as2&tag=fittoserveg06-20&linkId=126afa4426213034ef3cd9bc8f3447bb" rel="nofollow"><strong>parchment paper. </strong></a></li><li>In a medium-sized bowl mix together the coconut flour, baking powder, and salt and set aside.</li><li>In another bowl using an <a href="https://www.amazon.com/gp/product/B001CH0ZLE/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001CH0ZLE&linkCode=as2&tag=fittoserveg06-20&linkId=0508e31202daaf7b32ce31edaa3efe15" rel="nofollow"><strong>electric beater</strong></a>, mix together the softened butter, cream cheese, sugar substitute, vanilla extract, and maple extract if you are using it, and combine until fully incorporated.</li><li>Then add the 4 eggs one at a time and beat well after each addition.</li><li>Add the whipping cream and combine until well combined.</li><li>Add the dry ingredients to the wet mixture, and mix well until the batter is combined.</li><li>Next, stir-in the sugar-free chocolate chips and stir until incorporated.</li><li>Spread the batter evenly into the prepared pan. </li><li>Bake for 25-30 minutes or until lightly brown around the edges.</li><li>Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for 3 weeks.</li></ol><h3></h3><ol></ol>
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 85Total Fat: 6.5gSaturated Fat: 3.9gCholesterol: 43mgSodium: 53mgCarbohydrates: 1.9gNet Carbohydrates: 1.7gFiber: 0.2gSugar: 0.5gProtein: 1.5g
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