These grain-free Chocolate Chip Bars are an easy keto-friendly treat for about 5 net carbs each!
Is there anything better than the combination of chocolate and almond butter? The creamy texture of almond butter + the added rich flavor of chocolate… I just can’t resist!
My favorite thing about this recipe for Chocolate Chip Almond Butter Bars is their texture–These bad boys are seriously a perfect mix between a cookie and a brownie. I LOVE dessert bars, and these hit all of my favorite things about that portable dessert–They are gooey, chocolately, and so satisfying with the Almond Butter.
But the absolute best thing about these bars is that they are naturally low carb! They are also gluten AND grain free. Honestly, what could be better?
These bars are also perfect for meal prepping. Have a tray ready to bake for your next family dinner or get together! They will be gone in minutes flat!
Ingredients for Keto Almond Bars
As always, this is a quick overview of the ingredients you will need. The complete recipe and instructions can be found below, just keep scrolling.
- Superfine almond flour and baking powder
- Monkfruit Sweetener: brown or granular work for this recipe.
- Almond Butter: Peanut butter also works, but will be higher in carbs.
- Vanilla Extract
- Butter: I use salted butter, but unsalted will work as well, just add a pinch of salt.
- Sugar Free Chocolate Chips
How do I make Keto Chocolate Chip Bars?
Begin by combining all the dry ingredients (almond flour, baking powder, salt, and monkfruit sweetener). Once mixed, add the almond butter, melted butter, and beaten eggs.
The mixture should be very thick. At this point, fold in your chocolate chips and get them well-incorporated into the batter. Then, spread the batter into a lined 8×8 pan and bake 20-22 minutes at 350 degrees F!
What kind of chocolate chips can you have on keto?
There are several varieties of sugar free chocolate chips that would fit within a keto diet. However, I love these and they have become fairly easy to find. They have a great dark chocolate flavor this is perfect in these grain free dessert bars!
Tips for the BEST Low Carb Dessert
- Line your pan: this ensures an easy clean up and makes removing and slicing a breeze. You can use parchment paper or foil. Just lightly spray the lining to make sure they do not stick.
- Check the pan size: This recipe is configured for an 8×8 pan. A larger pan will result in thin, overcooked bars.
- Quality Ingredients: Use a good quality almond butter. Remember, if you wouldn’t eat it on it’s own, you won’t like it in something. Use quality sugar free chocolate chips too!
- Do not over-bake: Remember to remove your cookie bars from the oven when they are slightly undercooked. They will continue to cook in the hot pan when you remove them from the oven. You want perfectly gooey, fudgy chocolate chip cookie bars.
- Measure your ingredients: I prefer to measure my ingredients out before I begin baking. Some ingredients can be difficult to measure out (especially almond butter) so I like to use this guide for How Many Cups in a Quart– that way, instead of trying to get almond butter into a measuring cup, I can determine how much of the container I need to use!
Can you make Keto Chocolate Chip Bars ahead of time?
You definitely can! These bars can be made in advance and stored in the fridge up to 5 days or in the freezer up to 4 months!
To freeze, allow the cooked chocolate chip bars to cool completely. Then, wrap each individual bar in at least two layers of plastic wrap and store in a freezer-safe bag. This is the easiest way to avoid freezer burn while also giving you the convenience of pulling out just the right amount of desserts!
If you’d like to freeze the entire batch all together, you can do that as well. Just wrap the entire cooked and cooled dessert with at least two layers of plastic wrap and store in a freezer-safe container.
To reheat, allow the frozen bars to thaw for 30 minutes or more (time depends on if you are thawing individual pieces or the entire batch. Once thawed, you can reheat in the microwave but be careful to not burn the chocolate!
I like to microwave for 30-second increments on only 50% power to get the chocolate melty without overcooking.
Tip: Place a frozen bar in your lunchbox, and it’ll be nice and room temperature by the time lunch rolls around! These can be enjoyed at room temperature or warmed up, so they’re a great snack to take to school or work!
More Keto Desserts:
- Low-Carb Peanut Butter Chocolate Fudge: 2.2 net carbs each
- Keto Chocolate Covered Strawberry Fat Bombs: 0.8 net carbs each
- Keto Cookie Dough Bites: 1.2 net carbs each
- Gluten-Free Chocolate Keto Cookies: 2.4 net carbs each
- Keto Pumpkin Chocolate Chip Cheesecake Bars: 5.1 net carbs each
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granular monkfruit sweetener
- 1 cup almond butter
- 1/4 cup melted butter
- 2 large eggs, beaten
- 1 cup Lily's dark chocolate chips
- Preheat oven to 350 degrees F
- In a mixing bowl combine the almond flour, baking powder, salt, and monkfruit.
- Stir in the almond butter, melted butter and beaten eggs until smooth. The mixture will be thick.
- Fold in the chocolate chips.
- Place lightly greased parchment paper in an 8x8 baking pan and spread the batter evenly in the pan.
- Bake 20-22 minutes. Allow the bars to cool completely before slicing.
Amount Per Serving: Calories: 272Total Fat: 24.4gCholesterol: 41.2mgSodium: 156.5mgCarbohydrates: 12.5gNet Carbohydrates: 5.2gFiber: 7.3gSugar: 1.3gProtein: 8.3g