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Sugar-Free Low-Carb Cookie Bars

These sugar-free low-carb cookie bars are made with almond and coconut flour, creating a dense, chewy treat that's perfect for snacking or meal prep.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: Keto, Low-Carb
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour For body and chew
  • 1/2 cup coconut flour For structure
  • 1/2 cup sugar-free sweetener (like erythritol or monk fruit) For sweetness
  • 1/2 tsp baking powder For leavening
  • 1 pinch salt Enhances flavor
Wet Ingredients
  • 1/4 cup coconut oil (melted) Binds and firms when chilled
  • 1/4 cup unsweetened almond milk Brings the dough together
  • 1 tsp vanilla extract For flavor
Optional Mix-Ins
  • sugar-free chocolate chips or nuts For added texture

Method
 

Preparation
  1. In a mixing bowl, stir together the almond flour, coconut flour, sugar-free sweetener, baking powder, and a pinch of salt until evenly distributed and there are no lumps.
  2. Pour in the melted coconut oil, unsweetened almond milk, and vanilla extract. Stir until the dough is thick and slightly tacky.
  3. Fold in the optional chocolate chips or nuts, ensuring they're evenly distributed.
  4. Line a small baking dish with parchment and press the mixture evenly into the pan to about 1/2-inch thickness.
  5. Refrigerate for at least 1 hour until firm to the touch.
  6. Lift the slab from the pan using the parchment, transfer to a cutting board, and slice into bars.

Notes

Store in an airtight container in the fridge for up to one week. For longer storage, wrap individual bars and freeze for up to 3 months.