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
Ingredients
- 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
Instructions
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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.
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Pour butter mixture into dry mix and stir together until well combined.
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Mix in chocolate chips.
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Spread into a greased 8×8 baking pan.
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ake at 350 degrees F for about 25-30 minutes.
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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.