These chocolate chip coconut bars are similar to chocolate chip bars, but with a coconut based batter. Delicious to eat fresh out of the oven.
My sweet tooth has been out of control. I did give in a little to have birthday cake for my husband a few days agao.
Before going low carb, I made a lot of cakes after taking a class in cake decorating. Although I don’t have as much time as I used to, I did squeeze in the time to bake and decorate a cake for my husband this year.
Since I rarely bake regular cakes, I decided to have a slice with some ice cream to celebrate. However, this set off some sugar cravings that I haven’t had in a long time.
When this happens, it’s time to make some sugar free snacks! So, I made a batch of low carb gluten free chocolate chip coconut bars.
One of my favorite sweets are the seven layer magic cookie bars, mainly because of the coconut. Instead of trying a low carb version of the magic bars, I went for something a bit simpler.
I basically took a chocolate chip bar cookie bar recipe and added coconut. These chocolate chip coconut bars reminded me of soft gooey chocolate chip cookies with the added bonus of coconut.
I’ve also made a batch of pumpkin chocolate chip bars. But, if you love the taste of coconut, these chocolate chip bars are the ones to try.
You will not be disappointed with these soft cookie bars. No one will believe they are gluten free and sugar free. A real treat for all.
Chocolate Chip Coconut Bars – Low Carb and Gluten Free
Chocolate Chip Coconut Bars
- 3/4 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup coconut flour
- 1 teaspoon xanthan gum optional
- 1/2 teaspoon baking powder
- 1/2 cup butter melted
- 1/2 cup low carb sweetener
- 2 eggs beaten
- 1/2 cup almond milk
- 1 1/2 teaspoons blackstrap molasses optional (for brown sugar flavor and softness)
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon stevia concentrated powder
- 1/2 cup sugar free chocolate chips
- Combine almond meal, coconut flour, coconut, xanthan gum, and baking powder in medium bowl. In another bowl, whisk together butter, erythritol, eggs, almond milk, stevia, molasses, 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.
- ake at 350 degrees F for about 25-30 minutes.
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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.