Keto Supreme Cookie Bars

These ooey gooey Keto Supreme Cookie Bars are outrageously delicious!! We think they’ll quickly become a favorite for you as they have for us!

Ahhhh the cookie bar. One of life’s happiest and gooiest creations. These decadent lovelies are the fudgiest, chewiest low-carb treats around. Don’t get me wrong, there are a great many incredibly talented recipe bloggers out there, but who isn’t partial to their own special creations!

We’ve really been wanting to make a super simple keto recipe that would be ready in under an hour–and we also have been craving ridiculous amounts of chocolate lately, and had a feeling you might just be too–so here we are!

When you sink your teeth into these magical bars, you immediately experience the moist, chewy, chocolateyness (it’s a word to us 😉 ) that is so important to a cookie bar. It’s basically one huge double chocolate cookie topped with another huge chocolate chip cookie–plus keto sprinkles for fun–what more can you ask for?

Tips:

• Can this be made into a cookie cake? Why yes it can! This is the perfect party cookie cake–you can even add the frosting from our Keto Chocolate Chip Cookie Cake. You can also use that recipe for directions on how to make the cake shape from the dough–you’ll just have to start with the double chocolate cookie layer first and top that with the chocolate chip cookie layer.
• As always, reading through the ingredients and instructions takes all of the stress out of the process and allows for more fun!
• Find our sugar-free sprinkles in our Keto Devil’s Food Cupcake post. If you don’t want to make your own, we also enjoy Stoka brand.
• This yields 16 small, but incredibly satisfying squares.

If You Love This Recipe, You Might Also Love Our:

–Keto Chocolate Chip Cookie Cake

–Keto Peanut Butter Cookie Cake

–Keto Chocolate Pie

Enjoy The Recipe, Happy Baking!😊

Keto Supreme Cookie Bars

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★★★★★

5 from 2 reviews

• Author: Lila Ruth
• Total Time: 40 min
• Yield: 12 bars 1x
• Diet: Gluten Free

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Description

*5.2 net carbs for each small square

*Swerve has zero net carbs

*This can be made into a cookie cake, see Tips section in post above.

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Ingredients

Scale 1x2x3x

Double Chocolate Cookie Layer

• 1 + 1/2 cups almond flour (Bob’s Red Mill)
• 1/4 cup coconut flour
• 1/4 cup cocoa powder (Droste brand for richer color and flavor)
• 1 teaspoon guar gum
• 1/2 teaspoon gelatin
• 1/2 cup Swerve Sugar Replacement (You can use their brown sugar replacement if preferred)
• 1/4 teaspoon baking soda
• 1/2 cup Lilys Chocolate chips or their dark chocolate chips for dairy-free
• 6 tbsp melted butter (Earth Balance for Dairy-Free)
• 1 egg
• 1/2 tablespoon vanilla extract
• 1.5 tablespoons half and half or coconut milk

Chocolate Chip Cookie Layer

• 1 + 1/2 cups almond flour (Bob’s Red Mill)
• 1/4 cup coconut flour
• 1 teaspoon guar gum
• 1/2 teaspoon gelatin
• 1/4 teaspoon baking soda
• 1/2 cup Swerve Brown Sugar Replacement, packed. (No substitutes)
• 6 tablespoons melted butter (Earth Balance for dairy-free)
• 1 egg
• 1 tablespoon vanilla extract
• 1/2 teaspoon molasses (this adds only 2.5 carbs to the entire recipe, .3 per serving)
• 1/3 cup Lily’s Sugar-Free Milk Chocolate Chips  (Lily’s Dark Chocolate Chips for dairy-free)

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Instructions

1. Start With Your Double Chocolate Cookie Layer: In a large bowl, whisk together almond flour, coconut flour, cocoa powder, guar gum, gelatin and baking soda. Add Swerve Sugar Replacement and whisk vigorously until evenly incorporated. (I use my hands to break up any lumps.)
2. Add melted butter, vanilla extract, egg and milk. Combine by hand until a sticky dough forms. Add chocolate chips and work them into the dough evenly. Form dough into a ball. Set aside for a moment.
3. Make Your Chocolate Chip Cookie Dough:  In a large bowl, whisk together almond flour, coconut flour, guar gum, gelatin and baking soda. Add Swerve Brown Sugar and whisk vigorously until evenly incorporated. (Again I use my hands to break up any lumps.)
4. Add melted butter, vanilla extract, molasses and egg. Combine by hand until a sticky dough forms. Add chocolate chips and work them into the dough evenly. Form dough into a ball. And set aside.
5. First press your ball of double chocolate cookie dough into a parchment lined 8×8 baking dish, don’t spread it all the way to the corners, leave about an inch of distance to the pan on each side. Now add your chocolate chip cookie dough on top, spread it out evenly over the double chocolate dough.
6. Place your pan into a preheated oven and bake at 350 degrees for 15 minutes, then rotate the pan 180 degrees and bake an additional 10 minutes. It should be golden with just a touch of brown on the top–it will be soft to touch like brownies–it will firm up just right during the cooling process.
7. Remove and place the pan on top of your oven to cool. We place ours in the freezer for 20-30 minutes, it cools quickly but it’s still warm in the center and the chocolate is melty. Slice, serve and enjoy!! Store leftovers in an airtight container so they stay nice and moist.

• Prep Time: 15 min
• Cook Time: 25 min
• Category: Keto
• Method: Baking
• Cuisine: Dessert

Keywords: grain-free, keto, low-carb, gluten-free, dairy-free, double chocolate, cookie bars, chocolate chip, brownie bars