Chocolate Chip Coconut Bars

Name: Chocolate Chip Coconut Bars
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 16 slices
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 golden low carb 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

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

Print Pin Review

5 from 2 votes

These chocolate chip bars are similar to chocolate chip bars, but with a coconut based batter. Delicious to eat fresh out of the oven.

Course Dessert

Cuisine American

Keyword chocolate, coconut

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings slices

Calories 139kcal

Author Lisa | Low Carb Yum

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 golden low carb 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

US Customary - Metric

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.

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Notes

Xanthan gum is not an essential ingredient, but it can give the elasticity that's often missing in gluten-free flours.

Regular white granular low carb sweetener can be used instead of the golden. But it's best to add in a touch of blackstrap molasses or gold fiber syrup to give the taste of brown sugar.

All almond flour can likely be used, but it will result in denser bars. To use all coconut flour, other changes would be needed such as using less of the flour and a little more egg and possibly more low carb milk.

Nutrition

Nutrition Facts

Chocolate Chip Coconut Bars

Amount Per Serving (1 bar)

Calories 139 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 7g 35%

Cholesterol 35mg 12%

Sodium 80mg 3%

Potassium 70mg 2%

Total Carbohydrates 4g 1%

Dietary Fiber 2g 8%

Sugars 0g

Protein 2g 4%

Vitamin A 4.1%

Calcium 3.6%

Iron 6.4%

* Percent Daily Values are based on a 2000 calorie diet.

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.

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About Lisa

Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:

Unauthorized use and/or duplication of this material without express and written permission from this site’s owner, Lisa MarcAurele, is strictly prohibited.

Excerpts, single photos, and links may be used, provided that full and clear credit is given to LowCarbYum.com with appropriate and specific link back to the original content.

Comments

Nicky says
July 19, 2018 at 9:51 pm
Can you use coconut oil instead of butter?
- Lisa says
  July 20, 2018 at 6:42 am
  It should work out okay. But I’d use the butter flavored kind if you want a buttery flavor.
Linda Molenaar says
July 2, 2018 at 1:28 pm

Help? What options are there for the “low carb sweetener” in this recipe? Can I use Stevia? Or Swerve?
- Lisa says
  July 2, 2018 at 8:24 pm
  You can use Swerve or any other one-for-one sugar replacer.
Laura Samuelson says
October 15, 2017 at 1:25 pm
If I double the recipe will it make a half sheet cookie “cake”?
- Lisa says
  October 15, 2017 at 2:22 pm
  It should fit in a 9×13 if doubled.
Bambi says
May 29, 2017 at 12:24 am

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
  May 29, 2017 at 10:54 am
  I’m so glad this recipe worked out for you Bambi!
Lera says
November 22, 2015 at 3:59 pm
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
  November 22, 2015 at 4:08 pm
  Love pecans! I bet they are going to taste great. 🙂
Rachel says
August 1, 2015 at 12:23 pm
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
  August 1, 2015 at 2:44 pm
  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
    August 7, 2015 at 6:37 pm
    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
      August 8, 2015 at 4:52 am
      For totals, I got:
      Cals: 2121
      Fat: 200
      Sodium: 1139
      Carb: 59.5
      Fiber: 30.1
      Protein: 45
      - Deb Murray says
        August 25, 2016 at 7:45 pm
        For the whole recipe? Cool!
      - Pat says
        January 13, 2017 at 7:33 pm
        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
        January 13, 2017 at 9:26 pm
        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
      September 8, 2015 at 7:18 am
      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
        September 8, 2015 at 7:29 am
        Agree! All macro data is best estimate.
  - Carol Doucette says
    September 20, 2016 at 8:09 am
    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
      September 20, 2016 at 5:49 pm
      You are right! 1/4 cup brown sugar sweetener can be used in place of the stevia and molasses.
Teresa says
January 13, 2015 at 4:08 pm
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
  January 13, 2015 at 4:29 pm
  So happy that you enjoyed these bars Teresa. They are one of my personal favorites.
Judy Z. says
January 30, 2012 at 2:05 am
Made these for dessert this evening. Wow!! They are wonderful. These will become a reguar in my house.
- Lisa says
  January 30, 2012 at 5:25 pm
  Judy – So glad you liked them. They will be a regular sugar free snack in my house as well.