Keto Salted Chocolate Cookie Bars
1.1g
Net Carbs
4.0g
Protein
7.1g
Fat
2.4g
Fiber
89
Calories
Cooking tip: Atkins whipped bars make the perfect creamy topping for these cookie bars. The cookie layer can brown pretty quickly, so be sure to watch in the last 5 minutes and remove as soon as the edges are a golden brown.
Ingredients:
- 6 tablespoons unsalted butter (84g), melted
- 1/3 cup granulated erythritol-stevia sweetener (56g)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup almond flour (84g)
- 2 tablespoons coconut flour (14g)
- 1/4 teaspoon xanthan gum
- 3 Atkins Whipped Chocolate Malt Protein Bars, cut in half lengthwise
- 1/4 teaspoon coarse Kosher salt
Directions:
- Heat oven to 325°F. Prepare a 7 ½ by 6-inch baking dish with parchment paper.
- In a medium bowl, combine melted butter, granulated sweetener, vanilla extract and salt until well combined and no clumps of sweetener remain. Add almond flour, coconut flour, and xanthan gum, mixing until a thick batter forms and all flour is well combined. Smooth into the prepared baking dish, forming an even layer.
- Bake for 15 minutes, then rotate and bake another 10 minutes, or until golden brown on top. Watch carefully in the last 5 minutes to ensure it does not burn.
- Remove from oven, turn off oven, arrange Atkins Whipped Chocolate Malt bars cut side down over the top of the cookie layer, and place in the warm oven for 2-3 minutes, or until the chocolate coating is glossy. Use an offset spatula or rubber scraper to swirl the melted bars into an even layer over the cookie. Sprinkle with salt, let cool 15 minutes in the pan, then remove from the pan to cool completely, another hour, before cutting into 12 even pieces. One piece is one serving.
