Loaded Chocolate Chunk Keto Cookie Bars

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 1 hour and 10 minutes Including Cooling

Yield: 9 large bars

Ingredients:

- ½ cup brown erythritol

- ¼ cup Sweet Like Sugar

- ½ cup unsweetened creamy almond butter

- 2 tablespoons coconut oil

- 2 eggs

- 1 teaspoon vanilla

- 1 ¾ cups almond flour

- 1 tablespoon coconut flour

- 1 teaspoon baking powder

- ¼ teaspoon salt

- ¼ cup chopped keto-friendly semi-sweet baking bar

- 2 Krunchy Keto Bars, chopped

Instructions

Step 1: Preheat the oven to 350°F. 

Step 2: Line a 9-inch by 9-inch casserole dish with parchment paper so that it comes over the edge. This will make it easier for you to remove the bars later.

Step 3: In a large bowl, cream together the brown erythritol, Sweet Like Sugar, almond butter, and coconut oil with an electric mixer until light and fluffy.

Step 4: Add the eggs, one at a time, to the butter mixture beating after each addition.

Step 5: Beat in the vanilla.

Step 6: Add the almond flour, coconut flour, baking powder, and salt then stir to incorporate.

Step 7: Add most of the chopped semi-sweet bar and chopped Krunchy Keto Bars, saving some to garnish.

Step 8: Spread the cookie dough in the prepared baking dish.

Step 9: Press the remaining semi-sweet bar and Krunchy Keto Bars into the top of the dough.

Step 10: Bake the bars until the sides puff up and become brown around the edges, about 25 minutes.

Step 11: Allow the bars to cool for about 30 minutes at room temperature, or until cool.

Step 12: Cut and enjoy or store in an airtight container in the refrigerator.

Step 13: These are also great warm, so you can reheat them in the microwave for about 15 seconds.