If what you are looking for is an easy, delicious low carb keto soft-baked chocolate chip bars, are you in for a treat. These keto friendly chocolate chip bars will have you smiling from ear to ear. Let me show you how decadent this low carb keto lifestyle can be. No need to feel deprived with recipes like these.
As far as the youth were concerned the chewier the cookie, the more heavenly they were. They would call my cookies “Jesus” cookies and it was meant to be a huge compliment.
Do you know what was my secret for super chewy cookies? Marshmallows and corn syrup! Ugh, I know. Today, I cringe when I think of how often I made these.
Yet somehow the kids felt that Jesus himself had endorsed my cookies. Ohhhh the life of a youth pastor, never a dull moment! Oh, how I wish I could have shared a plateful of my keto soft-baked chocolate chip bars instead.
Keto Soft-Baked Chocolate Chip Bars
These low carb soft-baked chocolate chip bars are in no way as chewy as my marshmallow loaded ones were. The absence of that much sugar makes that level of chewiness pretty impossible.
However, these keto soft-baked chocolate chip bars are melt in your mouth cookies and yes they are delicious!
What’s more, I like to think that Jesus would give these keto chocolate chip bars a thumbs up. As far as calling them “Jesus” cookies? That kind of talk can only belong inside a youth group.
How To Make Keto Chocolate Chip Bars
I have a couple of ingredients and tips that help make these keto chocolate chip bars a success. For one this recipe uses cream cheese. I’m a big fan of keto cream cheese recipes Why? Well, because cream cheese adds a lot of stability and texture to keto foods.
In this keto bar recipe, the cream cheese helps with making the cookie bars have that soft-baked texture we all love. I also use a tiny amount of xanthan gum to help with the chewy factor. It’s not necessary but it does help in my humble opinion.
The recipe calls for five whole eggs and you don’t want to skimp and use less because it plays a vital role. I also use a combination of almond and coconut flour
Keto-Friendly Cookies For The Win!
Baking sugar-laden cookies for the youth that Randy and I had the honor to minister to, seemed to be a regular Friday night occurrence.
Randy and I were involved in some sort of youth ministry for over 25 years. Our lives are so much richer for having served this generation.
Looking back, it’s no surprise that the youth found these cookies so addicting. What’s more, I am pretty certain that Jesus wasn’t smiling on my cookie offerings. No, He was probably shaking His head thinking oh Hilda, Hilda you have so much to learn.
After all, my keto soft-baked chocolate chip bars did not show up until we closed the youth pastor chapter of our lives.
Fast-forward to today and now I wouldn’t touch or make any sort of cookie that has regular sugar in it. It’s amazing how much a person can evolve when they get the right revelation.
Our health was spinning out of control until we made the decision to change our diet to a ketogenic one. I invite you to read more about our health transformation.
Also, check out our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.
- 8 ounce package of cream cheese (room temperature)
- 1/2 cup unsalted butter (room temperature )
- 2 cups of sugar substitute
- 5 eggs
- 2 tsp 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 stevia sweetend)
- 1 cup of chopped walnuts
- Preheat oven to 350 degrees. Line a 12x16 inch cookie sheet with parchment paper.
- In a stand up mixer beat together the butter, cream cheese and sugar substitute.
- Add the five eggs one at a time, mix well making sure the eggs are well incorporated into the batter.
- Add the dry ingredients and stir gently with a spatula
- Fold in the sugar-free chocolate chips and walnuts with a spatula.
- Spread the batter evenly unto a 12X16 inch cookie sheet. Bake for 30-35 minutes or until golden brown.
- Allow cookie bars to cool completely before slicing.
- Store any leftovers in the refrigerator.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 140 Total Fat: 13.5g Saturated Fat: 5.2g Cholesterol: 55mg Sodium: 69mg Carbohydrates: 2.9g Fiber: 0.9g Sugar: 0.3g Protein: 4.2g