Keto Chocolate Chip Cookie Bars
2 cups almond flour
1/2 cup unsalted butter, melted
1/2 cup powdered erythritol or other keto-friendly sweetener
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar-free chocolate chips
Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a mixing bowl, combine the melted butter and powdered erythritol. Stir until well combined.
Add the eggs and vanilla extract to the butter mixture and mix until smooth.
In a separate bowl, whisk together the almond flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until a thick cookie dough forms.
Fold in the sugar-free chocolate chips.
Press the cookie dough evenly into the prepared baking pan.
Bake in the preheated oven for 20-25 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the cookie bars cool completely in the pan.
Once cooled, lift the bars out of the pan using the parchment paper overhang and cut them into squares.
Nutritional Information (per serving – makes approximately 16 servings):
Continued on next page