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.
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.
Taryn, Sounds like a great recipe. Will they be chewy with collagen or do I need to sub gelatin for a chewy texture?
They are chewy with the collagen. Hope you love them!
I tried this with allulose+stevia (homemade gentle sweet). I know my oven seems to run a little hot sometimes, so I started at 10mins. I pulled out a puddle with burnt edges. :/ I’ve used the allulose before without a problem. I’m not sure what went wrong (unless I took too long spreading it out, and the butter got too warm?). I also used a silicone liner instead of parchment. I’m open to ideas, but I also figured I’d share in case anyone else runs into this.
Maybe my oven runs a lot hotter than I thought. 😛
I would suggest buying an oven thermometer. Or trying again with the temperature set at 300. Sorry it didn’t work for you.
I have a supply of these always on hand! One of my husband’s favorites!
My granddaughter is gluten free and allergic to almonds. Could I just use all coconut flour to make these? I’m new to all this. Thank you.
No, the texture wouldn’t be the same. It is better to sub sunflower seed flour. That can be used 1:1 for almond flour.
Very good!
Thick, chewy & basic cookie bar base! I had to put them in the freezer to stop myself. I also made these with sugar free butterscotch chips. DELICIOUS!
Would you use 1/2 cup of gelatine, that seems like a lot thanks
If you want a chewy texture I would use at least 1/4-1/3 of a cup.
Can I substitute eggs for the collagen?
They will be cakey instead of chewy. Gelatin is a better option.
Where can one get collagen, and is it known by anything else?
A well stocked grocery store or health food store or online. You can sub in gelatin if needed.
Great recipe and so easy!
Can I substitute the butter for butter flavored coconut oil?
I think so. I haven’t tested these with coconut oil but I don’t see why that wouldn’t work.
I just made your chocolate chip cookie bars and your pecan cookies and cheese crackers they were all wonderful! I have never tried out recipes that All turned out as well as yours. thank you thank you I did have trouble with my pecan cookies sticking together what could I add to make them a little moister?thank you again
For those wondering about subbing baking blend….I tried it and used a scant cup based on the above recommendations to use less than the flours called for in the recipe. It was not enough. I baked for longer, it got dark and was still swimming in butter. It was still yummy once cooled. I’d try 1 1/4 cup next time.
I am eating low carb but still eat eggs. Collagen is very expensive. Can I add an egg?
Yes, but it will make them less chewy and more cakey.
Just made the chocolate chip cookie bars, Exactly as written. They come together quickly and you only dirty the food processor bowl. ! Love the nice thin chewy texture that the collagen gives them, The butter makes them spread quite a bit so I am glad I pressed them out in the middle of a large parchment lined baking sheet. I am going to make this again and chill dough a bit and make sure my baking sheet is cold.
I just made these substituting THM whey protein for collagen and they turned out really crumbly & dry. Just a heads-up for someone else if you are making a substitution! It does not appear that whey protein (at least the full amount) works well for a chewy bar. 🙂
Love your recipes!