Low-Carb Chocolate Chip Bars
Tired of dessert deprivation on a low-carb diet? These low-carb chocolate chip bars may be the answer. Just in time for cookout season!
Although my keto diet lasted only a month, I am still trying to eat low carb. Yes, once Covid hit, flexibility became more of a priority than dieting.
But I did carry something from keto with me. I am (mostly) still avoiding sugar. So when my Sunday blogging group decided to celebrate cookouts, I wanted to do a dessert classic—chocolate chip bar cookies–without sugar (except for the chocolate chips–sugar free still in the mail).
Now I have to admit, I’ve had limited success with most of the keto baking I’ve tried. The mug bread was just okay (as an English muffin sub) though I did make it more than once. And the pancakes were so miserable we didn’t even finish the trial run. So I was a little nervous going in.
I found a recipe on the blog Fit to Serve and cut it in half. Even if I weren’t worried about it failing, I figured a small batch would be better for a blogger without willpower.
As I mixed up the batter, it seemed pretty soft, and I was starting to get nervous. But as I stirred, it thickened up right before my eyes. It was the xanthan gum at work! I have often found the powerful thickener a challenge to work with, but it seemed perfect in this!
When I took the bars out of the oven, I could hardly wait for them to cool. But I could tell they were going to crumble if I didn’t wait. When I finally got to taste, they were seriously good. And when my picky daughter ate two, I knew we had a winner.
And one final note. I substituted goat cheese for the cream cheese, since that was the closest thing I had. If nothing else, this is making me more resourceful!
Low-Carb Chocolate Chip Bars
- 4 ounces of cream cheese room temperature
- 1/4 cup unsalted butter room temperature
- 1 cup Swerve or other sweetener
- 3 eggs
- 1 tsp vanilla extract
- ½ cup almond flour
- 3 Tablespoons coconut flour
- Pinch of salt
- 3/4 teaspoon baking powder
- ¼ teaspoon xanthan gum
- ½ cup chocolate chips sugar free if you have them
- Preheat oven to 350 degrees. Line a 9 x 9-inch cookie pan with parchment paper.
- With an electric mixer cream butter, cream cheese, vanilla extract and sugar substitute.
- Add the eggs one at a time, mix well making between adds
- Fold in the almond flour, coconut flour, baking powder, salt, and xanthan gum.
- Stir in the chocolate chips.
- Pour into 9 x 9 pan and level as well as you can. Bake for 30-45 minutes or until golden on top
- Cool completely. Use ends of parchment to pull cookies out, then cut on a flat surface.
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I love finding a tasty low carb recipe that still satisfies my sweet tooth!
Stay tuned! I have a low carb angel food cake coming up!
Oh Inger these low carb chocolate chips bars look and sound delicious…cream cheese and coconut flour? Yes!
Have a great rest of the week and stay safe!
Totally love that these are Keto and perfect for sharing
Yes, doubling the recipe in a 9 x 13 pan would be perfect for a gathering!
We aren’t doing any desserts at all, but would love these if we were! (Any desserts you see on the blog were probably made BC — before COVID.)
I am eating a lot less dessert too David. It is surprisingly hard to sub out sugar (even with erithyritol). Okay, maybe not that surprising.
These sound delicious! I can’t believe they are low carb!
I was very happy they also tasted good. And my sugar free chocolate chips arrived and are delicious!
What a fabulous treat to bring and share!! These look tender and delicious!
It’s always nice when the picky one goes for two! Love it!
Isn’t that the case!
I agree. When the picky eater in your house approves, it’s a keeper! These bars look absolutely delicious!!
These look so tender and delicious! Not dense like a blondie. I am totally trying these! Perfect for a backyard barbecue.
The texture was just slightly different than a regular bar chocolate chip cookie but plenty close (I was so excited!)!