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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
- Low Carb Coconut Flour Brownies
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
Recipe Video (Click on Image to Play)
Ingredients
- ¾ cup almond flour
- ¼ cup coconut flour
- ½ cup unsweetened shredded coconut
- ½ teaspoon baking powder
- 1 teaspoon xanthan gum optional
- ½ cup butter melted
- ½ cup Lakanto Golden Monk Fruit Granular Sweetener or other brown sugar alternative
- 2 eggs beaten
- ½ cup almond milk
- 1 ½ teaspoons vanilla extract
- ½ cup sugar free chocolate chips
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
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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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Post updated in January 31, 2019. Originally published January 29, 2012.
Cathy
Very good. I added appx 1/2 c chopped pecans..this will work!
Cheryl Reynolds
I have made this recipe SO many times over the past couple of years with lots of variations and it has never failed me. Sometimes I make the bar into cookies instead. I have used the base for a bunch of different bars, substituting the chocolate chips with other chips (like Lily’s Salted Caramel flavor) or just adding cacao powder in place of part of the almond flour to have double chocolate. Almost always add in some kind of nuts as well. I’ve brought it to several pot lucks and had lots of non-Keto/non-lowcarb people compliment me on them. So thanks, Lisa! These are my go-to bars and cookies.
Sonya
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
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
Yes. Parchment paper should work instead.
Nancy Bateson
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
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
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.
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
I made these yesterday and must say just how fantastic they are. Oh my heavens! A keeper recipe for sure!
Irma Canny
How big is a bar for nutritional value count?
Lisa MarcAurele
They are about 2 inches square at 1/2 inch high.
Irma
These are delicious and sooo easy to make!
Debbie
No salt needed?
Lisa MarcAurele
You can add a small amount of salt to enhance the taste if needed.
Susan
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
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
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
I don’t have have almond flour, can I use JUST the coconut flour?
Lisa MarcAurele
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.