Looking for a mouth-watering dessert that’s keto or low-carb? These Cookie Dough Bars are quick and easy, and you can enjoy them even if you’re not following a keto diet. I’m currently trying to reduce my carb intake so these are perfect for when I’m craving a sweet treat.
You can enjoy these for up to one week after making them. Just store them in your fridge in a tight container. These Cookie Dough Bars are ideal for having with a packed lunch or after dinner.
Ready to make these? Let’s look at the ingredients.
Keto Cookie Dough Bars Recipe
Ingredients
For the Cookie Dough:
1.5 cups of coconut flour
0.5 cup of creamy peanut butter
0.5 cup of liquid allulose or stevia (if using a dry sweetener, mix with 0.5 cup of water)
1 cup of sugar-free chocolate chips
0.5 cup of chopped walnuts
For the Chocolate:
0.75 cup of sugar-free chocolate chips or chocolate
1 teaspoon of coconut oil
How to Make
Before you begin, line a baking tray/pan with lightly greased baking paper or spray with coconut oil to grease the sides.
Next, add the coconut flour, peanut butter, allulose, choc chips and walnuts (the ingredients for the base) into a food blender and mix until a dough consistency has formed.
Once blended, pour the dough into the baking pan. Ensure it’s even and press it down gently. Place into the fridge while you prepare the topping.
Place the chocolate chips/chocolate and coconut oil (the ingredients for the choc topping) into a microwave-safe container and place into the microwave. Melt in 30-second intervals, stirring in-between. Once fully melted, remove the base from the refrigerator and pour the chocolate topping over it. Spread with a spatula.
Place the dough back into the refrigerator for at least one hour, until it’s completely firm. Remove. Before cutting, sit at room temperature for 15 minutes.
Cut the bars into small blocks and enjoy. Place remaining bars in a plastic tub and place them back in the refrigerator. Eat within one week.
