These Keto chocolate chip cookie bars take everything you love about a blondie recipe, then add chocolate chips! Super soft, crazy delicious, and easier to whip up than a batch of cookies, this is a low carb dessert that everyone will love.
Keto Chocolate Chip Cookie Bars
I’ll just go ahead and say it: these are the perfect cookie in bar form. And the perfect blondie in bar form. So what to call them??? A cookie bar or a blondie? How about BOTH!
Seriously though, I am loving these Keto chocolate chip cookie bars! They are super chewy, with golden exteriors and perfectly soft interiors. It’s hard to believe they’re sugar free, low carb, AND gluten free.
Plus, these bars are easier to whip up than a batch of cookies because there’s no need to roll the dough into balls. Instead, you just pour the batter into a baking dish and stick it in the oven.
Did I mention that there are chocolate chips involved? And they are easy to make, sweet and satisfying, and they include chocolate. Basically, they are the perfect dessert.
It is literally like a cookie bar and a blondie blended together.
Trust me, you have to give these a try!
What Are Blondies?
A traditional blondie is a dessert bar that is very similar to a brownie. However, it swaps out the cocoa you find in brownies for vanilla instead. Also, blondies often contain brown sugar.
So when creating this Keto-friendly version, I wanted to be sure that the flavor stayed true to a traditional blondie… but without the carbs and sugar, of course! And I made them a little more dense to resemble a cookie bar.
I found that vanilla extract and brown low-carb sweetener were the perfect ingredients to achieve that rich flavor I was going for. The taste was ALMOST perfect, but I wanted a little something extra…
So, I decided to add chocolate chips to my Keto blondie recipe. I mean, the texture of a blondie with the flavor of a cookie? Who WOULDN’T want a dessert like that?
Is Grass-Fed Gelatin Good For Keto?
For those aiming to keep their carbs low, you’ll be happy to know that grass-fed gelatin contains no carbs. It’s perfectly good for Keto.
And on top of that, it’s incredibly good for you!
Gelatin is the cooked form of collagen. As you may already know, collagen is reported to have some AMAZING health benefits! From strengthening bones to relieving joint pain to even reducing signs of aging, collagen has been all the rage in the health community lately.
The process of heating collagen is what gives gelatin the gel-like texture you don’t see from collagen powder.
And that texture is what makes gelatin an excellent ingredient to add chewiness to a recipe like this one! It really helps to hold these Keto cookie bars together while maintaining the soft texture that makes them so satisfying.
How To Store Keto Blondies
I recommend storing Keto blondies in an airtight container in the refrigerator.
They should keep quite well for 3-4 days… if your family doesn’t devour them first!
How To Make Keto Chocolate Chip Cookie Bars
Preheat the oven to 325 degrees F and line 8×8 baking dish with parchment paper.
Next, cut 2 slices of paper about 8 inches wide and criss-cross them in the baking dish. This creates a kind of sling so you can easily remove the Keto blondies after baking.
In a medium saucepan, bring the butter to a simmer and allow it to brown, stirring often. The browning process will take about 5 minutes. After, set it aside to cool.
In a large bowl, add the almond flour, coconut flour, brown sweetener, gelatin, and baking powder. Mix the ingredients well.
Add the eggs and vanilla, then use hand beaters to blend everything together.
Slowly add the cooled butter and continue beating the mixture with the hand beaters.
Finally, add the chocolate chips and mix well.
Pour the batter into the prepared baking dish and top with flake salt.
Bake for 25-28 minutes or until the edges are lightly golden brown. Remove from the oven and allow to cool.
Other Dessert Bar Recipes From The Keto Option That You Might Like
- Preheat oven to 325 degrees F.
- Line 8x8 baking dish with parchment paper. Cut 2 slices of paper, 8 inches wide. Crisscross them in the baking dish to make a sling for easy removal after baking.
- In a medium saucepan, bring butter to a simmer and allow it to brown. Stir often. This will take about 5 minutes. Set aside to cool.
- In a large bowl, add almond flour, coconut flour, brown sweetener, gelatin, and baking powder. Mix well.
- Add eggs and vanilla and use hand beaters to blend well.
- Slowly add cooled butter and continue beating with hand beaters.
- Finally, add chocolate chips and mix well.
- Add batter to the prepared baking dish, top with flake salt, and bake for 25-28 minutes or until the edges are lightly golden brown.
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