Easy to make gluten-free and low-carb chocolate chip coconut bars are great alternative to regular chocolate chip cookie bars. Enjoy one fresh out of the oven with a glass of almond milk! Low-Carb Chocolate Chip Coconut Bars -You must try this recipe.
If you give in to treats on a low carb diet, you tend to crave them more. That’s why I like to reserve my sweet low carb snacks for special occasions or an occasional treat.
Unfortunately, I ate too many keto desserts over the holidays and I baked several low carb pies that I overindulged in. So now my sweet tooth has been out of control.
I decided to make a few sugar free snacks to share so that I wouldn’t eat too many. And since I had a bag of unsweetened coconut to use up, I made a batch of chocolate chip coconut bars.
Let us know if you liked this recipe. Try the other recipe categories as well!
If you like Low-Carb Chocolate Chip Coconut Bars, you can try similar recipes:
- Easy Vegan Buckwheat Chocolate Chip Cookies
- Low Carb Chocolate Zucchini Brownies
- Pumpkin Nut Chocolate Chip Cake
- Bacon Chocolate Chip Keto Cookies
- Chocolate Chip Butter Keto Cookies
- Low Carb Flourless Chocolate Cake
Low-Carb Chocolate Chip Coconut BarsCourse: DessertsCuisine: Ketogenic
Easy to make gluten-free and low-carb chocolate chip coconut bars are great alternative to regular chocolate chip cookie bars.
3/4 cup almond flour
1/4 cup coconut flour
1/2 cup unsweetened shredded coconut
1/2 teaspoon baking powder
1 teaspoon xanthan gum optional
1/2 cup butter melted
1/2 cup Lakanto Golden Monk Fruit Granular Sweetener or other brown sugar alternative
2 eggs beaten
1/2 cup almond milk
1 1/2 teaspoons vanilla extract
1/2 cup sugar free chocolate chips
- Combine almond meal, coconut flour, unsweetened coconut, baking powder, and xanthan gum (if using) in medium bowl.
- In another bowl, whisk together butter, sweetener, eggs, almond milk, and vanilla extract.
- Pour butter mixture into dry mix and stir together until well combined.
- Mix in chocolate chips.
- Spread into a greased 8×8 baking pan and Bake at 350 degrees F for about 25-30 minutes.
- Xanthan gum is not an essential ingredient, but it can give the elasticity that’s often missing in gluten-free flours.
- Regular white granular low carb sweetener can be used instead of the golden. But it’s best to add in a touch of blackstrap molasses or gold fiber syrup to give the taste of brown sugar.
- All almond flour can likely be used, but it will result in denser bars. To use all coconut flour, other changes would be needed such as using less of the flour and a little more egg and possibly more low carb milk.
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