Ingredients:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated erythritol or any keto-friendly sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch (23×23 cm) baking dish or line it with parchment paper.
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined. Set aside.
- In a separate large bowl, cream together the softened butter and granulated erythritol (or your chosen sweetener) using an electric mixer until light and fluffy.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, mixing until a thick cookie dough forms.
- Fold in the sugar-free chocolate chips until they are evenly distributed throughout the dough.
- Press the cookie dough evenly into the prepared baking dish, making sure it’s packed tightly.
- Bake in the preheated oven for about 20-25 minutes or until the edges turn golden brown and the center is set.
- Remove the baking dish from the oven and let the cookie bars cool completely before cutting them into squares.
- Serve and enjoy these delicious Keto Chocolate Chip Cookie Bars as a delightful treat!
Note: You can store the cookie bars in an airtight container at room temperature for a few days or keep them in the refrigerator for longer freshness.
These Keto Chocolate Chip Cookie Bars are a perfect low-carb and sugar-free option for satisfying your sweet cravings while maintaining your ketogenic lifestyle. Enjoy them with a cup of coffee or as a tasty dessert anytime! 🍪🍫 #KetoDesserts #LowCarbTreats