Easy to make low-carb and gluten-free 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!
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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 and keto coconut macaroons.
The macaroons are an old favorite that I created when I first started sharing my low carb recipes. They have since become a regular item to make for Christmas. But the chocolate chip bars with coconut are a new creation.
Ingredients for keto friendly chocolate chip coconut cookie bars
To make these easy coconut bars with chocolate chips, you’ll need the following ingredients:
- almond flour
- coconut flour
- unsweetened dried shredded coconut
- xanthan gum (optional)
- baking powder
- butter
- golden low carb sweetener
- eggs
- low carb milk (either unsweetened almond or coconut milk)
- vanilla extract
- sugar free chocolate chips
I prefer to use homemade stevia sweetened sugar free chocolate chips instead of store bought ones like Lily’s baking chips. The added fiber and sugar alcohols in commercially made low carb chocolate chips gives me digestive issue. That’s why I like to make my own. And, it doesn’t take much time to prepare them.
How to make chocolate chip coconut bars low carb
To make the bars, I basically took a chocolate chip bar cookie bar recipe and added coconut. But, I replaced the wheat flour with a blend of almond flour and coconut flour. And I added a bit of xanthan gum although it’s likely not essential. However, I’ve found adding it provides a little elasticity that could be missing in gluten-free flours.
The brown sugar was also replaced with a golden low carb sweetener. But, a regular white granular sweetener with a little gold fiber syrup or blackstrap molasses could be used instead.
Like most cookie bar recipes, the dry ingredients are combined in one bowl and the wet ingredients are combined in another bowl. Then the wet ingredients are stirred into the dry ingredients to form a thick batter and the chocolate chips are stirred in.
The dough is then spread into a greased square baking dish (I used an 8×8-inch pan). Next, it’s baked in the oven at 350°F for about 25 to 30 minutes or until the top is browned. The bars can be eaten warm out of the oven, but it’s best to let them cool for easier slicing.
Thoughts on the recipe
These chocolate chip coconut bars reminded me of soft gooey chocolate chip cookies with the added bonus of coconut. One of my favorite treats are the seven layer magic cookie bars, mainly because of the coconut. Instead of trying a low carb version of those, I went for this easier recipe.
You will not be disappointed with these soft cookie bars. If you love the taste of coconut, these low carb chocolate chip bars are the ones to try. No one will believe they are gluten free and sugar free. So feel free to share them with those not on a low carb diet. They are a real treat for all.
Here’s a list of some of my other favorite snacks made with chocolate chips:
- Gluten Free Pumpkin Bars
- Flourless Chocolate Chip Cookies
- No Bake Almond Butter Balls
- Double Chocolate Zucchini Bread
- Sugar Free Pecan Blondies
Enjoy these easy and delicious low carb cookie bars. And be sure to tell us how they turned out by leaving a comment below.
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Chocolate Chip Coconut Bars
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Ingredients
- 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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- 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.
Notes
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Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Post updated in January 2019. Originally published January 2019.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Sonya says
Impressive – tastes so good! Thinking maybe substituting walnuts for choc chips and using some banana extract for a mock banana bread? This is def a keeper – and thank you for no dairy lol!
Dawn West says
Do you think you could use parchment paper instead of greasing pan? I am thing maybe it might correct some of the doughiness on the bottom. I really prefer a crisp crunchy cooler over a soft one.
Lisa MarcAurele says
Yes. Parchment paper should work instead.
Nancy Bateson says
I love this recipe! It is my go to when I need something sweet and easy to assemble. I add chopped pecans for extra crunch.
Bev says
The first Keto dessert recipe I love. Just wondering cannot be frozen? To take away the temptation of eating it all at once
Lisa MarcAurele says
These bars can be frozen for long term storage. I like to freeze in single servings and thaw each in the fridge when needed.
Misty A. says
This is one of the best low carb desserts I’ve tried. A real winner. So moist and sweet ,you’ll swear it’s a cheat treat. Had a piece with some cold almond milk. It was amazing!
Tara says
I made these yesterday and must say just how fantastic they are. Oh my heavens! A keeper recipe for sure!
Irma Canny says
How big is a bar for nutritional value count?
Lisa MarcAurele says
They are about 2 inches square at 1/2 inch high.
Irma says
These are delicious and sooo easy to make!
Debbie says
No salt needed?
Lisa MarcAurele says
You can add a small amount of salt to enhance the taste if needed.
Susan says
We loved these! And easy to make! Delicious…is it typical that the bottom of the bars seemed to be very soft, almost like a raw texture? However, the top was nice and brown like real chocolate chip cookie bars. I used a toothpick for testing and it came out clean.
Thanks for sharing such a great recipe, my husband put whipped cream on the top and made it taste even better.
Lisa MarcAurele says
The bottom of the bars are a bit softer than the top, but shouldn’t be raw like. Maybe turn the oven down a bit next time and bake longer. I do have a convection oven so it tends to bake more evenly than a conventional one.
Cathy says
I’m new to the low-carb world and haven’t found anything that I’m crazy about yet in the way of desserts. That has now changed!! These bars and easy to make and delicious! Thank you for the recipe!
Katie says
I don’t have have almond flour, can I use JUST the coconut flour?
Lisa MarcAurele says
It requires other changes like more egg and or liquid and amount of coconut flour will be less than the total of almond and coconut flours.
Gilly says
These are amazing! I used heavy cream slightly diluted as we don’t use almond milk. They came out like a gooey cookie dough bar. Hubby loved them (i made them for his birthday) and we will definitely make them again! Thank you!
Lisa MarcAurele says
What an awesome low carb birthday treat!
Ann says
These are fantastic!
Joy Lord says
Is there a good replacement for the eggs in the pancake or other recipes? My grand daughter is allergic to eggs and I have had a horrible time trying to find something that taste good and mixes well? She is also allergic to milk and nuts but that I can handle.
Joy
Lisa MarcAurele says
I’ve used psyllium eggs with success. I’ve also used gelatin successfully when using in sweet baked goods.
Dorothy says
Hi, just made these and l have only one word, WOW. Thank you so much for the recipe.
Lisa MarcAurele says
I’m happy to share these yummy low carb treats!
Mike says
I didn’t have any almond milk I had whipping cream and I use that instead the recipe turned out pretty good I’m gonna try almond milk to see what the differences but thank you for the recipe it was delicious also the pancake recipe was fantastic!!
Wendy says
Can you use cashew milk instead of almond milk?
Lisa MarcAurele says
Sure. The kind of low carb milk doesn’t matter.
Rose says
I’ m also having a problem printing the recipe. The link you gave in the comment section didn’t work
for me either. Can’t wait to make and taste these!
Lisa MarcAurele says
You’ll need to provide more information on the printing problem, like the browser used and device.
Michele Rusk says
If you are on an Apple device, from the upper right corner (…) open in Safari then you can save it on your home screen.
I think I am going to mix this up and cook them in a pizzelle machine.
Susan LaRiccia says
Just wondering how many that have made these and used xanthum gum were happy with the texture as opposed to not using it.
Lisa MarcAurele says
I’ve found there’s really no difference so I opt not to use xanthan gum.
Erin Lloyd says
Hmmm I don’t have almond milk. I wonder if heavy whipping cream would work?
Lisa MarcAurele says
I’d dilute the whipping cream as it’s pretty heavy and calorie dense.
Sonja Lang says
Not sure if there’s a glitch in the programme today, but I’m not able to print this particular recipe out, and when I’ve tried to search for it by name on your site (both on windows and apple products), these just aren’t found. I’ll keep trying though as I really want to print! 🙂
Lisa MarcAurele says
Try this direct link to the print page: https://lowcarbyum.com/wprm_print/23685
Hilde says
Yummi ?I’m gonna make this again ?
Lisa MarcAurele says
Enjoy!
Rhonda says
Can I do without the coconut shavings?
Lisa MarcAurele says
It should work, but you may want to add something else like nuts to make up for it.
Nicky says
Can you use coconut oil instead of butter?
Lisa says
It should work out okay. But I’d use the butter flavored kind if you want a buttery flavor.
Linda Molenaar says
Help? What options are there for the “low carb sweetener” in this recipe? Can I use Stevia? Or Swerve?
Lisa says
You can use Swerve or any other one-for-one sugar replacer.
Laura Samuelson says
If I double the recipe will it make a half sheet cookie “cake”?
Lisa says
It should fit in a 9×13 if doubled.
Bambi says
This is the first cookie or bar recipe that I’ve loved. They’re just as good as a “regular cookie. These will be a regular at my house, thanks!
Lisa says
I’m so glad this recipe worked out for you Bambi!
Lera says
I have made these several times and really like them. Just took a batch out of the oven and this time I added some pecans. Expecting to eat one soon as they cool down and imagine it will be heaven!
Lisa says
Love pecans! I bet they are going to taste great. 🙂
Rachel says
How are these sugar free with the molasses in them? Just curious for a substitute? Sugar free maple syrup maybe? Also, I have stevia but am not familiar with extract powder. Can you use regular stevia? or whats the difference?
Lisa says
These are still low carb even using a touch of blackstrap molasses which is the only molasses I use. It is free of refined white sugar which is the bad stuff. If you prefer, you can simply omit the molasses which helps mimic the softer brown sugar or use a low carb brown sugar replacement. Stevia extract powder is a concentrate of the sweet part of the stevia leaf. You can use any sweetener you’d like. 1 teaspoon of stevia extract powder is about equivalent to 1 cup sugar.
Rachel says
Thank you! 🙂 I have them in the oven now. Also, because I track more than carbs I was just calculating the entire thing and my per bar wasn’t even close to yours. I know it could be a tad off based on brands but its not even close. Do you have your totals? For the ENTIRE recipe I got:
CALS 2353
FAT 195.5
CARBS 138
FIBER 46.7
PROTEIN 33
I must have done something way wrong lol. I calculated everything and made sure the serving sizes were right. Any ideas!?!?
Lisa says
For totals, I got:
Cals: 2121
Fat: 200
Sodium: 1139
Carb: 59.5
Fiber: 30.1
Protein: 45
Deb Murray says
For the whole recipe? Cool!
Pat says
still confused–in one area recipe says 1.8 net carbs but in nutrition section say 5 carbs minus 2 fiber–isn’t that 3 net carbs? Still plan on trying–they sound great!
Lisa says
It is, some of the notes are carry over from old nutritional information and were missed when the recipes were updated. All recipes are being updated with nutritional data at the moment and the notes aren’t always getting fixed.
Anonymous says
A lot of the calorie calculation sites are off. You should maybe try a few and look things up individually to have a better idea. One of the reasons I stopped tracking…
Lisa says
Agree! All macro data is best estimate.
Carol Doucette says
so I am thinking that I could substitute 1/4 c of brown sugar substitute for the stevia extract and the molasses. Is my thinking correct?
Lisa says
You are right! 1/4 cup brown sugar sweetener can be used in place of the stevia and molasses.
Teresa says
I just wanted you to know I made these last week and they were easy to make and really delicious. Very moist and satisfying. They will definitly be in my regular rotation! Thank you!
Lisa says
So happy that you enjoyed these bars Teresa. They are one of my personal favorites.
Judy Z. says
Made these for dessert this evening. Wow!! They are wonderful. These will become a reguar in my house.
Lisa says
Judy – So glad you liked them. They will be a regular sugar free snack in my house as well.