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.
Ingredients
Scale
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)
Instructions
- Make Your Chocolate Chip Cookie Dough:
- 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