Easy Keto Chocolate Chip Cookie Bars (One-Pan Recipe)

These keto chocolate chip cookie bars are my absolute lifesaver when I need to feed a crowd or prep snacks for the week. No rolling, no scooping – just mix, spread, and bake in one pan for perfectly chewy bars that taste like your favorite childhood cookie!

Recipe Details

Prep Time	Cook Time	Total Time	Servings	Net Carbs
10 minutes	25 minutes	35 minutes	16 bars	2.5g per bar

Why You’ll Love This Recipe

I discovered these bars when I was volunteering for my daughter’s school bake sale and needed something keto-friendly that wouldn’t scream “diet food.” These bars were gone faster than the regular treats! They’re incredibly easy – no chilling dough, no individual shaping, just spread and bake.

The texture is perfectly chewy with crispy edges, and they hold together beautifully for packing in lunch boxes or taking to potlucks. Plus, they’re so much faster than making individual cookies when you’re feeding a family or bringing treats to work.

Ingredients

Dry Base:

• 3 cups almond flour (super fine grind works best)
• ¾ cup erythritol or monk fruit sweetener
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract

Wet Ingredients:

• ½ cup melted butter (cooled to room temperature)
• ¼ cup sugar-free brown sweetener (adds amazing depth)
• 2 large eggs (room temperature)
• 2 tablespoons heavy cream

The Good Stuff:

• 1 cup sugar-free chocolate chips (I use Lily’s dark chocolate)
• ½ cup chopped pecans (optional but so good!)

Step-by-Step Instructions

Prep Your Pan (3 minutes)

Preheat oven to 325°F and line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment – this prevents any sticking and makes cutting so much cleaner.

Create the Base (5 minutes)

In a large bowl, whisk together almond flour, both sweeteners, baking soda, and salt. Make sure everything is evenly distributed – no sweetener clumps allowed! This dry mixture can be made ahead and stored in the pantry for quick bar-making later.

Mix the Magic (3 minutes)

In a separate bowl, whisk melted butter with eggs, vanilla, and heavy cream until smooth and slightly frothy. The heavy cream adds richness that makes these taste incredibly indulgent. Pour this mixture into your dry ingredients and stir until a cohesive dough forms.

Add the Chocolate (1 minute)

Fold in chocolate chips and pecans (if using), reserving about ¼ cup for topping. The dough will be thick – that’s exactly what we want for chewy bars that hold their shape.

Spread and Bake (25 minutes)

Press dough evenly into your prepared pan using your hands or a spatula. Sprinkle reserved chocolate chips on top and gently press them in. Bake for 23-27 minutes until edges are golden brown and center is just set.

Critical tip: Don’t overbake! They’ll continue cooking from residual heat and become perfectly chewy as they cool.

Recipe Variations That’ll Wow You

No-Egg Version for Allergies

Replace eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit 10 minutes). Add an extra tablespoon of heavy cream for moisture. These turn out just as delicious and are perfect for egg-allergic friends!

Cream Cheese Swirl Bars

Beat 4 oz softened cream cheese with 2 tablespoons sweetener and 1 egg yolk. Drop spoonfuls over the cookie dough and swirl with a knife before baking. Pure heaven! This technique also works beautifully with keto chocolate chip cheesecake bars.

Double Chocolate Decadence

Replace ½ cup almond flour with unsweetened cocoa powder and add extra chocolate chips. These taste like keto chocolate chip brownies but with a cookie texture.

Tropical Twist

Replace chocolate chips with sugar-free white chocolate chips and add ½ cup unsweetened coconut flakes. It’s like vacation in a bar!

Storage and Meal Prep Mastery

These bars stay fresh covered at room temperature for 4 days, or refrigerated for up to 10 days. For longer storage, cut into individual portions, wrap each bar, and freeze for up to 3 months.

Meal prep genius: Make a double batch on Sunday and portion into grab-and-go containers. They’re perfect for school lunches, work snacks, or when you need a quick sweet fix without derailing your keto goals.

If you’re already batch cooking, try making keto chocolate chip muffins at the same time. Both store well and give you variety throughout the week.

Pro Tips for Perfect Bars Every Time

Clean Cutting Technique

Let bars cool completely (at least 2 hours) before cutting. Use a sharp knife wiped clean between cuts, or even better, use a pizza cutter for perfectly straight lines. This prevents crumbling and gives you bakery-perfect presentation.

Make-Ahead Magic

The dough can be made up to 2 days ahead and stored covered in the refrigerator. Just bring to room temperature for 30 minutes before spreading and baking. This actually improves the flavor as the ingredients meld together!

Texture Troubleshooting

Too crumbly: Add an extra tablespoon of heavy cream or melted butter. Too soft: Add 2-3 tablespoons more almond flour. Not sweet enough: Remember that these aren’t as sweet as regular cookies – the chocolate chips provide most of the sweetness!

Perfect for Every Occasion

These bars are incredibly versatile. I’ve brought them to potlucks where they disappear first, packed them in kids’ lunch boxes (they never know they’re eating healthy!), and served them at dinner parties with keto chocolate chip ice cream.

For special occasions, cut them into smaller squares and serve on a platter with fresh berries. They look elegant but are secretly so easy to make. You can even make giant keto chocolate chip cookies using the same base recipe – just shape into large rounds instead of pressing into a pan.

Nutritional Benefits You’ll Appreciate

Unlike traditional cookie bars loaded with refined flour and sugar, these provide steady energy from healthy fats and protein. Almonds are rich in vitamin E, magnesium, and healthy monounsaturated fats that support heart health.

Each bar contains about 5 grams of protein and 2.5g net carbs, making them a genuinely satisfying snack that won’t spike your blood sugar. The fiber from almond flour also helps you feel full longer.

Crowd-Pleasing Presentation Ideas

For parties, cut into small squares and dust lightly with powdered erythritol for an elegant look. Create a dessert board with these bars alongside keto chocolate chip scones and fresh strawberries.

For casual gatherings, leave them in the pan with a stack of napkins – people love the rustic, homemade appeal. They’re substantial enough to satisfy but not so rich that people feel guilty having seconds.

Frequently Asked Questions

Can I make keto chocolate chip cookie bars without eggs? Absolutely! Replace the 2 eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit 10 minutes to thicken). Add an extra tablespoon of heavy cream for moisture. The texture will be slightly more dense but equally delicious and perfect for those with egg allergies.

Why are my cookie bars falling apart when I cut them? This usually happens when the bars aren’t completely cooled or if the dough was too dry. Always let bars cool completely (at least 2 hours) before cutting. If your dough seems crumbly during mixing, add an extra tablespoon of melted butter or heavy cream.

How do I get clean cuts without crumbling? Use a sharp knife wiped clean between each cut, or try a pizza cutter for straight lines. Chilling the bars for 30 minutes before cutting also helps them hold together better. Line your pan with parchment paper for easy removal.

Can I substitute the almond flour with other keto flours? Almond flour works best for texture and flavor, but you can use sunflower seed flour as a 1:1 substitute for nut-free bars. Coconut flour absorbs much more liquid, so you’d need only ¾ cup coconut flour plus extra liquid – but I recommend sticking with almond flour for best results.

How long do these keto chocolate chip cookie bars stay fresh? Store covered at room temperature for up to 4 days, or refrigerated for 10 days. For longer storage, cut into individual portions, wrap each bar in plastic wrap, and freeze for up to 3 months. They thaw quickly at room temperature or can be enjoyed straight from the freezer for a firmer texture.