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!
If you give in to sweets on a low carb diet, you tend to crave them more. That’s why I like to reserve my low carb cookie and bar recipes for special occasions or an occasional treat.
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
- golden low carb sweetener
- 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.
Chocolate Chip Coconut Bars
- 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
- 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.
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.
Post updated in January 2019. Originally published January 2019.