Keto Shortbread Cookie Bars
1.1g
Net Carbs
3.3g
Protein
12.3g
Fat
3.9 g
Fiber
135
Calories
Cooking tip: This cookie bar is the perfect keto base for a variety of flavors. Top with low carb lemon curd, a no bake cheesecake, or any of our delicious Atkins Endluge candies like our milk chocolate caramel candies for a delicious treat you will come back to again and again. While making this recipe your own, just be sure to calculate the additional net carbs for your favorite toppings, then go wild!
Ingredients:
- 6 tablespoons unsalted butter (84g)
- 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
- 1 Atkins Cookie Fusion Layered High Protein Bar, diced
- 1/4 cup Lily’s semi-sweet style chocolate chips
- 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 mixed. Fold in half of the diced Atkins Cookie Fusion Layered High Protein Bar. 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, sprinkle with chocolate chips, and place in the oven for 2 minutes, or until the chocolate chips are glossy. Allow to cool in the baking pan for 5 minutes, then use an offset spatula or rubber scraper to smooth the melted chocolate into an even layer over the cookie. Sprinkle with salt and arrange remaining Atkins bar. Let cool another 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.
