Some days call for a dessert that feels indulgent and comforting—but without the sugar crash that usually follows. These Keto Chocolate Chip Cookie Dough Bars are exactly that kind of treat. Thick, buttery, and packed with melty chocolate chips, they satisfy a serious cookie craving while still keeping things low-carb and sugar-free.
Think of them as the cozy middle ground between a cookie and a blondie. Soft in the center, lightly golden at the edges, and rich enough that one square truly feels like enough (though I won’t judge if you go back for seconds).
Why You’ll Love These Keto Cookie Bars
- Low-carb & keto-friendly
- Grain-free and sugar-free
- Made with almond flour for a tender, bakery-style texture
- Easy to slice into bars—no scooping dough required
- Perfect when you want something thick, gooey, and satisfying
If you’re following a keto or low-carb lifestyle—or simply watching your sugar intake—these bars make dessert feel fun again.
Bars vs. Cookies (Why Bars Win Sometimes)
Cookies are great… but bars have their own charm. There’s something extra comforting about pressing dough into a pan and baking it into thick, buttery squares. These keto chocolate chip cookie bars give you that soft, almost cookie-dough-like center with minimal effort and zero rolling or chilling.
Call them cookie bars. Call them keto blondies. Either way, they deliver.
Ingredients You’ll Need
Butter
Butter brings that classic cookie flavor and helps bind everything together. You can substitute ghee if you prefer a lactose-free option.
Sugar-Free Sweetener
To keep these bars sugar-free, use a granulated zero-calorie sweetener. Options include:
- Monk fruit sweetener
- Erythritol
- Xylitol
- Truvia
- Swerve (a favorite for baking)
Use whichever works best for you.
Egg
One egg gives structure and just enough lift to keep the bars tender, not dense.
Vanilla Extract
Vanilla adds warmth and that familiar bakery-style cookie flavor.
Almond Flour
Almond flour is the base of these keto cookie bars. It creates a soft, slightly crisp texture and keeps the recipe grain-free. Super fine almond flour works best for a smooth, classic cookie-bar crumb.
Tip: Almond flour absorbency varies by brand. If your dough feels dry or crumbly, add melted butter or coconut oil 1 tablespoon at a time until it forms a thick dough.
Baking Soda & Sea Salt
Baking soda provides lift, while sea salt balances the sweetness and enhances the chocolate.
Cinnamon (Optional)
A small amount adds warmth and depth without overpowering the cookie flavor.
Sugar-Free Chocolate Chips
Use stevia-sweetened or sugar-free chocolate chips, or chop up a sugar-free chocolate bar for chunkier bites.
How to Make Keto Chocolate Chip Cookie Dough Bars
1. Prep the Pan
Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper and set aside.
2. Cream the Butter
In a stand mixer or large bowl with a hand mixer, beat the softened butter until fluffy. Add the sugar-free sweetener and vanilla extract, then beat again until light and creamy. Scrape down the sides as needed.
3. Add the Egg
Beat in the egg until fully incorporated.
4. Mix the Dry Ingredients
Add the almond flour, baking soda, sea salt, and cinnamon (if using). Mix until a thick dough forms. Fold in the sugar-free chocolate chips until evenly distributed.
5. Bake
Press the dough evenly into the prepared pan. Sprinkle extra chocolate chips on top if you like.
Bake on the center rack for 20–25 minutes, until the edges are lightly golden and the center looks set.
- Gooier bars: bake 18–20 minutes
- Firmer bars: bake 25–30 minutes
For extra softness, you can turn off the oven after 20 minutes and let the bars sit inside for another 5 minutes.
6. Cool Before Slicing
Remove from the oven and let the bars cool for at least 40 minutes before slicing. This helps them set and keeps them from crumbling.
Can I Use Coconut Flour Instead of Almond Flour?
I don’t recommend replacing almond flour with coconut flour in this recipe. Coconut flour absorbs significantly more liquid and would require completely different measurements.
If you’re allergic to almonds, hazelnut flour works well as a 1:1 substitute.
Storage Tips
- Store bars in an airtight container at room temperature for up to 2 days
- Refrigerate for longer storage (up to 1 week)
- These bars also freeze well—slice first, then freeze for easy grab-and-go treats
Keto Chocolate Chip Cookie Dough Bars Recipe
Ingredients
- 1 stick (1/2 cup) unsalted butter or ghee, softened
- 1/3 cup sugar-free granulated sweetener
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 1/2 cups super fine almond flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon (optional)
- 1 cup sugar-free chocolate chips
Instructions
- Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- Beat butter until fluffy. Add sweetener and vanilla; beat until creamy.
- Add egg and beat until fully combined.
- Mix in almond flour, baking soda, sea salt, and cinnamon until dough forms.
- Fold in chocolate chips.
- Press dough evenly into pan. Add extra chips on top if desired.
- Bake 20–25 minutes, depending on desired doneness.
- Cool at least 40 minutes before slicing and serving.
These Keto Chocolate Chip Cookie Dough Bars prove that low-carb desserts don’t have to feel like a compromise. They’re rich, cozy, and exactly what you reach for when a cookie craving hits—but you still want to feel good after the last bite. 🍪✨