Are you ready to indulge in a guilt-free treat that satisfies your chocolate cravings without derailing your keto diet? Look no further! These No Bake Keto Chocolate Chip Cookie Bars are the ultimate solution for those seeking a deliciously rich and satisfying dessert that requires no oven time. In just 15 minutes, you can whip up a batch of these delectable bars, perfect for snacking or as a sweet finish to any meal. With a blend of almond flour, cocoa powder, and sugar-free chocolate chips, these bars are not only low in carbs but also packed with flavor. Trust us, once you try these, you’ll want to keep them stocked in your fridge at all times!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Keto
Serves: 12 bars
Ingredients
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup sugar-free chocolate chips
- 1/4 cup coconut oil, melted
- 1/4 cup almond butter
- 1/4 cup erythritol or preferred sweetener
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, combine almond flour and unsweetened cocoa powder, whisking thoroughly to eliminate any lumps and ensure even distribution of ingredients.
- Melt coconut oil in a microwave-safe bowl or using a double boiler, ensuring it is completely liquefied but not overheated.
- Add melted coconut oil, almond butter, erythritol, and vanilla extract to the dry ingredients, stirring until a consistent, smooth dough forms.
- Fold in sugar-free chocolate chips, gently mixing to distribute them evenly throughout the dough without breaking them.
- Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- Transfer the dough into the prepared pan, using a spatula or the back of a spoon to press and spread the mixture evenly, creating a compact and smooth surface.
- Place the pan in the refrigerator for approximately 1-2 hours to allow the bars to set and firm up completely.
- Once chilled and firm, lift the bars out of the pan using the parchment paper overhang and place on a cutting board.
- Cut into 12 equal-sized bars using a sharp knife, wiping the blade clean between cuts for neat edges.
- Store the bars in an airtight container in the refrigerator for up to 7 days, or freeze for longer preservation.
Tips
- Use Fresh Ingredients: Ensure your almond flour and cocoa powder are fresh for the best flavor and texture. Stale ingredients can affect the final result.
- Melt Coconut Oil Carefully: When melting coconut oil, do it slowly in the microwave or over a double boiler to avoid overheating, which can alter its properties.
- Mix Thoroughly: Take your time to mix the wet and dry ingredients thoroughly to achieve a smooth dough. This ensures that all flavors are well combined.
- Chill for Best Results: Allow the bars to set in the refrigerator for at least 1-2 hours. This step is crucial for achieving the right texture and firmness.
- Cut with Care: Use a sharp knife to cut the bars, and wipe the blade between cuts to maintain clean edges. This will make your bars look more appealing!
- Storage Tips: Keep the bars in an airtight container in the refrigerator for up to a week. For longer storage, consider freezing them, so you always have a keto-friendly treat on hand.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 4g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 0mg
