Keto Soft-Baked Chocolate Chip Bars

Keto Soft Baked Chocolate Chip Bars
 

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.

And if you’re a fan of cookie bars, you should also check out our keto peanut butter chocolate chip bars for another delicious option.

 

 

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

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 here because it plays a vital role. I also use a combination of almond and coconut flour to get the perfect texture. 

The Sweeteners For Keto Soft-baked Chocolate Chip Bars

I have several options when it comes to which sweetener you can use in this recipe. I really like Lakanto Monk Fruit because the texture is spot on and because there is barely any aftertaste.  Can I just add that it’s my favorite sweetener because it never gives me an issue?

I’m also partial to Swerve an erythritol blend. Although it does have a stronger cooling aftertaste that some people dislike. Personally, it’s not an issue for me and it’s why I’m a fan.

You could also use the stevia and erythritol-based brand Pyure for most of my baked goods. 

Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with great success. I know not everyone would agree with me here and I respect that but in my book, it’s still better than regular sugar. 

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.

Keto Soft-baked Chocolate chip bars

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. 

I sure hope you will give this recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.

Also, check out our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.

If you’re a fan of chocolate chip recipes do also try our Ketosis Chocolate Chip Cookies and our Keto Chocolate Chip Scones.

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And being in a deeper level of ketosis will dramatically reduce your appetite, carb cravings, and give you lasting energy. Frankly who can’t use more of this?

It’s been our experience that the use of exogenous ketones helps make the low carb keto lifestyle a viable sustainable option. So why not use the extra help when needed?

Honestly, I call it my willpower in a cup.  Learn more about the science behind both exogenous and endogenous ketones and have your questions answered from a doctor’s perspective.

Wondering which foods you should avoid when doing Keto? This Keto Food Guide will assist you in doing the Keto Diet correctly.

In order to maximize your keto results, don’t start the Keto Diet until you calculate your Keto Macros easily  Using this calculator will customize the diet according to your goals and help you do the Keto Diet properly. 

Keto Soft-Baked Chocolate Chip Bars

Keto Soft-Baked Chocolate Chip Bars

Yield: 24
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 5 minutes
Total Time: 45 minutes

It's a recipe for Keto Soft-Baked Chocolate Chip Bars. And it's sugar-free, grain-free, gluten-free, low in carbs and keto-friendly.

Ingredients

Instructions

  1. Preheat oven to 350 degrees. Line a 12x16 inch cookie sheet with parchment paper. )For thicker bars use 9x13 greased baking pan.
  2. Using an electric mixer beat together the butter, cream cheese, vanilla extract and sugar substitute. 
  3. Add the five eggs one at a time, mix well making sure the eggs are well incorporated into the batter.
  4. Fold in the almond flour, coconut flour, baking powder, salt, and xanthan gum.
  5. Stir in the sugar-free chocolate chips and walnuts with a spatula.
  6. Spread the batter evenly unto a 12X16 inch cookie sheet or 9x13 baking pan. Bake for 30-35 minutes or until golden brown.
  7. Allow cookie bars to cool completely before slicing.
  8. Store any leftovers in the refrigerator for 5 days or freeze for up 3 weeks.

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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

 

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97 Comments

  1. Hi Hilda: I stumbled on your blog this morning, and find this recipe to look delicious! Grandkids coming over for the weekend so I might surprise it on them. 🙂 Thank you.

     
  2. This is so tempting. I give in. Will give it a try

     
    • Yay! Let me know your results. Enjoy in good health ??

       
      • I love this recipe but I used 1 cup of monkfruit sweetener to cut down on that “cool” sensation 🤢. My question is this: how much coco powder should I add to make these DOUBLE chocolate cookie bars? TIA

         
      • Hi Mandi, I would I use 1/4 cup of cocoa powder and add a couple of tablespoons of water if the batter is too thick. Not sure if this will work since I haven’t made this. But it’s my best guess.

         
  3. Currently have these in the oven right now and they look so good. Curiosity has me on how this will taste as just a regular cookie. Have you tried? Thanks for the recipe.

     
  4. When is the vanilla supposed to be added? Also, do you have the nutrition facts?

     
    • Hi Melissa, Add the vanilla along with the butter and sugar substitute. The nutritional fact is at the end of the recipe card in the black section. Thanks for stopping by.

       
      • Hi, if I’m using 10 by 10 square pan, how long would it take to bake ? temperature is it still at 350c ? Tq

         
      • Hi Amelia, using a 10×10 pan is significantly smaller than the suggested time. I can’t guarantee the same results since I have not tried making it in a smaller pan. If that’s the only pan you have, I would add 3/4 of the batter to the 10×10 pan and then bake the rest of the dough like regular cookie dough. Just guessing since I have not tried this myself.

         
  5. These are awesome!! Thank you for the recipe.

     
  6. I have made this recipe multiple times now and it is amazing!!! a huge hit in my house. satisfies my sweet tooth PERFECTLY

     
  7. I found the link in a keto group I’m in. I made them this morning and these are amazing! The only change made was that I added extra chocolate chips. I will be using this recipe again!

     
  8. If I use xylitol how much should I use?

     
  9. Just made these and they’re in the oven now…but when I put the recipe in my fitness pal it came out with 15 carbs per serving?
    Am I doing something wrong??

     
  10. I have these in the oven right now. So can’t wait until the timer goes off!!! Found your recipe in a Keto group on Facebook

     
  11. Just made these and will again. Wondering the nutritional value? Even one of my teens said he liked them !!!

     
    • Awwww glad to hear you and your family are enjoying this recipe Lori. The nutritional facts are listed at the bottom of the recipe card it’s the section in black.

       
      • Thanks for pointing out the nutritional values. I scrolled right past it. I guess my brain registers anything in a box as an ad. Lol. I have mine ready to go in the oven. Just waiting for my keto coconut puffs to come out. I tasted the batter and it was great! That’s usually a good sign. 😊👍

         
  12. Thanks for pointing out the nutritional value. I scrolled right past it. I guess my brain sees anything in a box as an ad. Lol. I have these bars on the counter cooling right now. I tasted the batter and it was good. That is usually a good sign. Lol. Thanks for the recipe. Nice to have one that makes more than an 8×8 pan. 😊👍

     
  13. Omg 😋 Love These!
    I’m a huge Tollhouse Chocolate Chip Cookie/Bar fan. I’ve tried lots of Keto cookie recipes. Some okay, some garbage bin worthy! These are perfect and every bit as good! Thank you for finding the right ingredients to make these just right‼️

     
  14. Hi which sweetener should I use? Would monkfruit work ok?

     
  15. Would these hold up well in the freezer? I’m worried if I left them in the fridge it would take me 24 days to eat them lol

     
    • Hi Lisa, Yesss these can be frozen without issue for about 3 weeks. I’ll update the recipe to show this. Just about all my recipes can be frozen, because we need this option in our home too. Thanks for stopping by.

       
  16. Can you substitute out the coconut flour with something else? We have coconut allergies

     
  17. Made these yesterday, very easy. Used a smaller pan so would be thicker, like a blondie. Purposely under baked so would not be dry. Can probably half the amount of sweetener. They were super sweet. Will make again with one cup sweetener, instead of two.

     
    • Hi Jill, by all means, you can adjust the sweetener. If you have been doing a ketogenic diet for a while your taste buds change and prefer less sweetness. However, I try to create recipes that will accommodate the majority of people. Thanks for stopping by.

       
  18. Bonnie Beecy

    Have free but allergy but can tolerate coconut. How much coconut flour would I use instead of almond?

     
  19. I just made these. This recipe is a keeper. They are delicious! Thanks for sharing.

     
  20. Mine are in the oven, I can’t wait. Thinking I might drizzle hot peanut butter over them.

     
  21. I made this a week ago, added cocoa to make it chocolate chocolate chip and coconut flakes for more texture and fiber. They were amazing, better than I ever thought they would be! Thank you so much for this recipe!

     
  22. I just made these and my God they are Amazing !!!

     
  23. Arland Dorais

    I never leave reviews, but this is one of the best recipes I’ve tried for any keto baking. These bars are moist and hold their shape, and are super delicious! This makes a large batch if bars too. I’ll definitely try other recipes of yours. Thank you!

     
  24. Imade these and baked them in a 9 X 12 Pyrex and while these were neither chewy nor cookie- textured but it came out to be a very delicious chocolate chip cake. Great for snacking and sending to school. Thank you

     
    • I am legit baffled – I am a baker – and I cannot begin to tell you how amazing this recipe is!! I would have never imagined how eating “low carb” could be so scrumptious!!

       
  25. Wow! This is the best keto treat recipe I have tasted so far. So yummy!!! And easy:)

     
  26. Elizabeth Montgomery

    The best yet my family says. Even my mother in law really loved them. She said these are so good. Making it again, this time for Easter. God has blessed you in your ability for creating delicious keto. Thank you for sharing.

     
  27. Will reducing the sugar substitute effect the overall outcome of the bar cookie? 2 cups seems like a lot and I am on a budget. Thanks

     
  28. Hello! We tried this as is and they are really good! I was wondering have you ever tried adding peanut butter as another option? If so, how much would you add? Thank you!

     
  29. We made these last nite and OH MY GOD!!! I can’t even make regular cookies this soft. I’m not a sweets person so I only ised 3/4c of Swerve so they’re not very sweet at all bit thats ok. Next time I’ll use 1c and it should be perfect! Thank you so much for this recipe! U rock! Ps: It feels like your cheating😉

     
    • Yay Trisha! This makes me sooo happy. I just want to create Keto Recipes that help you all stay the course. Thanks for stopping by to encourage me with your comment.

       
  30. Thanks for making a truly sweet recipe! I’ve been keto for a full five months but I get so disappointed when I try a recipe and it’s just not sweet enough. These are awesome and such a nice change of texture!!!

     
    • Hi Abby, I’m glad you enjoyed the recipe. I tend to make my Keto friendly recipes on the sweeter side to appeal to those who newer to the Keto lifestyle. But all of my recipes can easily use less sweetener if that’s what people prefer.

       
  31. I’m planning on making it this weekend. Is there a difference in using regular salt and sea salt?

     
  32. I just made these, I have them in a 12 x 17 pan, but mine are more cake than cookie. Did I over mix? I’m not sure where I strayed! They’re really good, just not a cookie.

     
  33. How do you keep them from being mushy on the bottom?

     
  34. So delicious! Used 1/2 swerve brown sugar & half regular erythritol. These were so easy & absolutely delicious. My husband can’t get enough.

     
  35. These sound so awesome! I can’t wait to try them… This will be my first try at making keto cookies… Thanks for this recipe, will try really soon.

     
  36. Made these tonight and they are really good. I used just under one cup of pyrue and a lightly packed cup of swerve brown sugar. I only had a pan that I believe measured 14×11 and I baked for 30 mins.

     
  37. Hoping that I can make these in to cookies instead of bars… has anyone used this recipe for cookies

     
    • Hi Hailey, although I haven’t tried this it should work but it will be a soft baked cookie. What I suggest is you chill the dough for at least and hour so that the texture will be more of cookie. Let us know your results if you try.

       
  38. I made these tonight and the texture was great but I didn’t feel that they were very sweet….I added some powdered sugar substitute on top to help

     
    • Hi Stephanie, finding the sweet spot for keto recipes can be tricky. Some people will find that some of my recipes are too sweet while others not sweet enough. Thankfully, just about all my sweet recipes can be adjusted to your personal preference. I hope this help shed some light.

       
  39. Where do you find the Lakanto monk fruit sweetner and the xanthan gum in the stores? I have ever been able to find either.

     
  40. I made these the other day. They were very good for a keto recipe, but when I uploaded the recipe into my Carb Manager App the nutrition information wasn’t the same as listed on this site. There was a big difference in the # of net carbs shown here and what the app shows. Do you know what the discrepancy would be?

     
    • Hi Sandi, Those apps count the sugar substitute erythritol but it has zero impact on sugar and therefore you do not need to count. Erythritol is a sugar alcohol that is 90% processed in the small intestine. The human body cannot derive energy from erythritol (hence the low-calorie count), and it has 0 glycemic impacts and load (no insulin response). Here is a link for Swerve that explains why in detail.
      https://swervesweet.com/videos/swerve-and-carbohydrates

       
  41. Robin Christopher

    I added 3 tablespoons of cocoa to make chocolate chocolate chip cookies and they were AMAZING! Next batch I’m adding peanut butter too. Thanks for cookies that i can eat while on keto!!

     

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