Keto Chocolate Chip Cookie Bars
These Keto Chocolate Chip Cookie Bars remind me of the store-bought cookie bars I used to find in my school lunches. Except these are much healthier and tastier. They are packed with protein, have only 4 net carbs, and you will never know they are low carb.
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My kids have major sweet tooths. If they could eat something sweet after every meal of the day they would. Giving them sugar-free options that still taste good is one of my goals. These cookie bars are perfect to pack in a lunchbox or set out with a glass of milk after school.
Since my keto cookie bars have collagen added they are full of protein and healthy fats to help you last to the next meal.
This easy chocolate chip cookie bar recipe is also low carb, gluten-free, grain-free, sugar-free, Trim Healthy Mama, and keto diet friendly.
Another couple of great lunchbox treats are these Almond Flour Peanut Butter Cookies and my Keto Protein Bars.
Ingredients
Almond Flour – Almond flour has a mild flavor and gives a tender crumb in cakes, cookies, and biscuits.
Coconut Flour – Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours. Just a little bit of coconut flour goes a long way.
Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol or allulose, and stevia in my recipes. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. You can use a brown sugar monk fruit sweetener or erythritol blend if you prefer.
Collagen – Collagen is a great source of protein and since these cookie bars do not have eggs so the collagen helps them hold together. No eggs plus collagen is why they are chewy. You cannot sub one for the other.
Vanilla – Pure vanilla extract naturally enhances the other flavors in baked goods.
Butter – I always use salted butter and normally just buy the regular kind from Wal-Mart or Costco. If you have unsalted butter add a pinch of sea salt. Alternatively, you can use coconut oil.
Sugar-Free Chocolate Chips – Any sugar free chocolate chips will work.
How to Make Keto Chocolate Chip Cookie Bars
I use my food processor to make these cookie bars.
Step One: Line a baking tray with parchment. Add all the ingredients except the chocolate chips and process them until a ball of dough forms.
At first, the mixture will look dry and crumbly. But after a minute or two, it comes together into a nice dough.
Step Two: Mix in the chocolate chips.
Step Three: Press into a rectangle on the parchment paper lined baking pan. You want about an 8×10 sized rectangle.
Step Four: Bake in a preheated oven until golden brown, cool, cut, enjoy!
Variations
We love switching up recipes by adding simple ingredients.
Cookies – Yes, you can make these into low carb chocolate chip cookies.
Chips – Try making them with other types of sugar-free chips like white chocolate chips or peanut butter chips.
Cookie Dough – This dough is eggless so feel free to just make a batch into fat bombs and snack on it without baking!
Peanut Butter – Mix in half a cup of peanut butter for peanut butter chocolate chip bars. Or try almond butter instead.
Cream Cheese – Add some blobs of sweetened cream cheese to the top of the dough for chocolate chip cheesecake bars!
Blondies – Make these into keto blondies by leaving out the chocolate chips or swapping for white chocolate chips or butterscotch chips.
Common Questions
How should I store Keto Chocolate Chip Cookie Bars?
I store leftovers all my baked goods in the refrigerator in an airtight container if we won’t eat them within a day or two. This helps them last longer. Alternative flours can have a shorter life at room temperature than traditional baked goods.
You can wrap the bars individually in plastic wrap, store in the fridge, and then pack this delicious treat with your lunch. It will be fine to be at room temperature for half the day.
These keto chocolate chip bars also freeze very well for up to three months. Just wrap tightly before freezing.
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Keto Chocolate Chip Cookie Bars
Ingredients
- 4 oz cold salted butter cut into pieces
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1/2 cup collagen
- 1 tsp vanilla
- 2/3 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350. Line a small cookie sheet with parchment paper.
- Add all the ingredients (except the chocolate chips) to a food processor and process for 1-2 minutes until the dough comes together in a ball and the ingredients are thoroughly incorporated. Mix in the chocolate chips. Press into an 8 x 10 inch square on the prepared cookie sheet.
- Bake for 16-18 minutes or until golden brown.
Notes
Nutrition
More Keto Recipes for Cookie Bars:
No-Bake Homemade Granola Bars Recipe
Peppermint Cookies and Cream Bars
Originally Published September 27, 2019. Revised and Republished April 1, 2024.
What size of pan do you use? Can I make these chocolate chocolate chip? How would I do that?
You press the dough into an 8 x 10 rectangle on a cookie sheet. For double chocolate try this as bars: https://joyfilledeats.com/triple-chocolate-cookies/
Anyone make this as individual cookies?
How many net carbs?
4 net carbs. The nutrition information is at the bottom of the recipe card, just subtract the fiber from the total carbs.
Hi, great tasting recipe. I substituted beef gelatin (had on hand) for the collagen in equal amount as I read in the comments. As I said the taste was great.
The texture, not so much. Kind of like the stretch in mozzarella cheese. I think I will make it again but use half the amount of gelatin to collagen.
Looking at some of your other recipes too!
Thanks!
Wow, these are sooo good! My husband and boys just gobbled up the whole batch. These will definitely become a staple in our house. Thank you for coming up with this recipe!
These are absolutely amazing!!! I added one egg and they are so chewy and delicious!! Will definitely be making again!!
Y’all, these are so good (insert drool here). Like where’s my cashew milk and let me go ahead and put them in a gallon bag in the freezer because they are way too dangerous good 😂 So glad I decided to give them a try. This is a ridiculously fast, easy, excellent CHEWY not cakey chocolate chip protein cookie bar recipe. A definite keeper 🙂
Well deserved 5 stars. I made two new (to me) Chocolate Chip Cookie Bar recipes, today. I was shaking my head after mixing the ingredients up, in my Ninja…. Could it really turn out tasting like chocolate chip cookies, without eggs and brown sugar?? These are sugar cookie ingredients… whatever – I’m sure they’ll be edible… LOL. My husband does not care for baked goods without white sugar. He tasted these and said, “Why would we use the Nestle chocolate chip cookie recipe anymore, these taste Just Like Them!” I wholeheartedly agree. (The other recipe I tested, today, called for eggs and as you mentioned, they turned out cakey. Edible, but certainly NOT as great as your cookie bars.). Thank you for sharing your knowledge and creativity with us. I am grateful and a more devoted fan. “)
Can I use THM baking blend instead of almond flour? I just can’t handle the taste. Thanks 🙂
I have not tested these with baking blend but I think it would work. Use a little less.
Best tasting and easiest low carb cookie I’ve tried.
After trying many of your recipes and absolutely loving them, I almost lost faith on this one. My dough did not eventually come into the shape of a ball, but remained dry and crumbly. I used double the amount of sweetener because I was subbing monkfruit/erythritol blend. I had to try to form the mixture into a ball myself and smash it down onto my baking sheet without out crumbling apart. The entire time it baked I was preparing to write an angry review about wasting expensive ingredients on this recipe that clearly didn’t have enough liquid in it. I WAS WRONG. The cookie bars turned out perfect. My husband (our resident cookie connoisseur) would’ve eaten the entire recipe in one sitting had I not intervened. I’ll never doubt your recipes again!
I was getting nervous reading this! Lol. I’m glad they turned out perfect 😊
I’m back with an update! I made a second batch and added 1 cup chopped walnuts and OMG. These cookies!!! I don’t really see the need to ever bake a different chocolate chip cookie again. These are SO EASY!! This has become one of my Top 5 of 2019!!
How much monk fruit did you use? Looking to make but my daughter can not tolerate gentle sweet, she does good with classic monk fruit in the red bag
Can I substitute the collagen with egg? If yes, how many?
Also, Do you know how much monk fruit sweetener I should use?
I have not tested this with eggs. If you do you will have cakey bars, not chewy bars. Monk fruit is fine though. You will need alot 1.5 times the amount listed. Start with the same amount and taste the dough until it’s your desired sweetness.
What size pan do you use?
Could you use eggs if you wanted them instead of collagen? I am trying to cut carbs and sugars but I’m fine with eggs and dairy.
I have not made this with eggs but from my experiences low carb baking it would make these cakey instead of chewy.
Hi is there any substitute for the collagen?
Gelatin would work.
Wondering if you think protein powder could take the place of the collagen?
Yes, I think so.
Hello. 🙂 If I sub the collagen with gelatin, how much would you suggest I use? Tia.
You can use an equal amount.
Can you use baking blend instead of the almond and coconut flour?
Baking blend should work but I haven’t tested it. If you try please let me know how they come out!