Chocolate Chip Cookie Bars
This one is a classic and comforting treat. If you love them soft and chewy, then these chocolate chip cookie bars are perfect for you. The best part is that they are super simple and quick to make, and you will wow your guests with these soft, chewy and utterly scrumptious keto chocolate chip cookie bars.
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven at 350F or 180C.
3. In a bowl, add the almond flour, baking powder, salt and mix until well combined. Set aside.
4. In a separate bowl, add the melted butter, monk fruit and whisk until combined. Then add the eggs, vanilla extract and whisk until well combined.
5. Add the dry ingredients and mix with a spatula until combined. The dough is rather soft.
6. Reserve some chocolate chips and chopped pecans for topping before adding into the dough. Mix well with a spatula.
7. Transfer into an 8x8 inch (20 cm) pan lined with parchment paper. Spread evenly.
8. Top with the reserved chocolate chips and chopped pecans.
9. Sprinkle with the flaky salt.
10. Bake for about 20 to 30 minutes. If you prefer a more soft and fudgy texture, then bake it shorter around 20 minutes. If you prefer a more set texture, then bake it around 5 minutes longer.
11. Cool for a bit then cut into bars. In the video, I cut into 16 servings.
12. These chocolate cookie bars taste great when still warm. They can be kept at room temperate in an airtight container for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate or freeze them. They actually taste great straight out of the fridge or freezer as the chocolate chips and pecans are crispy.
[Total Servings = 16]
NUTRITION INFO PER SERVING
Total Carb = 5.2 g
Dietary Fiber = 2.7 g
Net Carb = 2.5 g
Calories = 225
Total Fat = 20.8 g
Protein = 4.6
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
