Ingredients
Method
- Preheat oven to 350F for 15 minutes.
- Line an 8x8 inch pan with parchment paper, leaving an overhang on two sides.
- In a large bowl, combine the almond flour, coconut flour, salt, and baking powder. Whisk well to combine.
- Using an electric hand mixer, beat the eggs and sweetener together on medium speed for 2 minutes until light and fluffy.
- Add the almond butter, melted butter, and vanilla extract to the egg mixture. Beat until fully combined, about 1 minute.
- Gradually add the almond flour mixture to the wet ingredients and mix on low speed until just combined, being careful not to overmix.
- Gently fold in the chocolate chips with a spatula until evenly distributed.
- Pour the batter into your prepared 8x8 baking pan and spread evenly with a spatula. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Notes
- For the chewiest keto cookie bars, avoid overbaking. The edges should be golden brown, but the center might still look slightly soft when you remove them from the oven. They will firm up as they cool.
- If your almond butter is too stiff, gently warm it in the microwave for 15-20 seconds to make it easier to mix.
- Storage: These keto cookie bars can be stored in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 10 days. They also freeze well for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your almond butter is too stiff, gently warm it in the microwave for 15-20 seconds to make it easier to mix.
- Storage: These keto cookie bars can be stored in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 10 days. They also freeze well for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.