If you’re a fan of cookie bars and chocolate, these keto double chocolate chip bars are for you.
Made with a combination of almond flour, coconut flour, and sugar substitute, it creates a low-carb, gluten-free base.
The addition of melted baking chocolate, cocoa powder, and sugar-free chocolate chips gives these bars a rich, chocolatey flavor that is sure to please.
The recipe also includes cream cheese and butter, which add a creamy texture and richness to the bars.
Clocking in at only 2.9 net carbs, these sugar-free double chocolate chip 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 treat.
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.
Visit our keto cookies page for all our low-carb cookie recipes.
Keto Double Butter Chocolate Chip Bars
Whether you are looking for a keto afternoon snack or a treat to make for special occasions, these low-carb chocolate cookie bars are sure to be welcomed by anyone looking for a healthier option.
In fact, they are so tasty that even if you are not watching your carbs, you will be thrilled to enjoy them.
These bars are packed with healthy fats and protein, making them a great snack option for anyone looking to maintain their energy levels and stay full between meals.
Unlike traditional chocolate cookie bars, which are often loaded with sugar, these bars are made with sugar substitutes and good-for-you ingredients like almond flour and coconut flour.
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 keto-friendly double chocolate chip cookie bars and help silence your chocolate cravings. Note that the full printable recipe card and nutritional information are at the bottom of the page.
- Cream cheese, room temperature
- Unsalted butter, room temperature
- Granulated sugar substitute
- Whole eggs, room temperature
- Pure vanilla extract
- Almond flour
- Coconut flour
- Unsweeted cocoa powder
- Melted baking chocolate
- 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 Make Keto Double Chocolate Chip Bars
To make these yummy low-carb double chocolate chip cookie bars, you’ll need to preheat your oven to 350 degrees and line a 12×16-inch cookie sheet with parchment paper.
If you prefer thicker bars, you can use a 9×13-inch greased baking pan instead.
Using an electric mixer, beat together the butter, cream cheese, and melted baking chocolate until well combined. Then, add the vanilla extract and sugar substitute and mix again.
One at a time, add the room temperature eggs, making sure they are well incorporated into the batter.
Next, add the dry ingredients: cocoa baking powder, almond flour, coconut flour, baking powder, salt, and xanthan gum.
Finally, stir in the sugar-free chocolate chips and walnuts with a spatula.
Spread the double chocolate chip cookie dough evenly onto the prepared cookie sheet or baking pan and bake for 30-35 minutes or until golden brown.
As soon as the cookie bars come out of the oven, sprinkle the reserved chocolate chips and walnuts on top.
Allow the bars to cool completely before slicing and storing any leftovers in the refrigerator for up to 5 days or in the freezer for up to 3 weeks.
Best Keto Sweeteners
When it comes to choosing which sugar-free sweetener to use for these keto dessert bars, 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 tremendous all-natural sugar substitute and has zero calories and a 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. It’s not an issue for me, which is 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 half 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 and sucralose product and will be too high in carbs to be considered keto-friendly.
For more information on the best sugar substitutes to use on the keto diet, be sure to check out our guide.
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 while on a low-carb diet.
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.
Grab Our Books & Recipe APP
I pray these keto cookbooks will help make keto a delicious breeze for you.
Gain access to simple and delicious recipes for breakfast, lunch, dinner, snacks, and even desserts with our FITTOSERVEGROUP APP.
Join Our Jesus And Keto Movement
Looking for an online support system to help you stay on keto? As a family, we came to the keto diet, looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives.
We invite you to join our Private Facebook Group and see if it’s not the key you’ve been missing.
Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.
- 8 ounces of cream cheese (room temperature)
- 3/4 cup unsalted butter (room temperature )
- 2 cups of sugar substitute
- 1 1/2 ounces of melted baking chocolate
- 5 eggs, room temperature
- 1/3 cup of cocoa powder
- 1 teaspoon vanilla extract
- 1/3 cup of coconut flour
- 1 cup almond 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 ) reserve 1/4 cup to add to the top of the bars when it comes out of the oven
- 1 cup of chopped walnuts (reserve 1/4 cup to add to the top of the bars when it comes out of the oven)
- Preheat 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, and melted baking chocolate.
- Once combined, add vanilla extract and the sugar substitute.
- Add the five eggs one at a time and mix well, making sure the eggs are well incorporated into the batter.
- Next, add the cocoa baking powder.
- 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 cookie sheet or baking pan. Bake for 30-35 minutes or until golden brown.
- Sprinkle the reserved chocolate chips and walnuts as soon as the cookie bars come out of the oven,
- Allow cookie bars to cool completely before slicing.
- Store any leftovers in the refrigerator for 5 days or freeze for up to 3 weeks.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 140Total Fat: 13.5gSaturated Fat: 5.2gCholesterol: 55mgSodium: 69mgCarbohydrates: 3.9gNet Carbohydrates: 2.9gFiber: 1gSugar: 0.3gProtein: 4.2g