Cookie Dough Bars are delicious no-bake peanut butter chocolate chips bars made with only 5 wholesome ingredients. A healthy 100% keto, low-carb, sugar-free, gluten-free, and vegan bar ready in only 30 minutes to fix a sweet craving with no guilt.
In a medium bowl combine the liquid sweetener and peanut butter.
Microwave 30 seconds - it will be slightly warm, stir to combine. Set aside.
Add the almond flour, coconut flour, and chocolate chips.
Stir until fully incorporated. It will form a dough that you can easily shape as a cookie dough ball.
Transfer the dough into a rectangle loaf baking pan covered with a piece of parchment paper. (my loaf pan is a 9-inch x 5-inch x 1.8-inch pan)
Press the dough with your hands to cover all the bottom of the pan. Use a spatula to make the surface flat and smooth. Freeze while you prepare the chocolate layer.
In a bowl combine the sugar-free dark chocolate and nut butter. Melt by 30 seconds bursts in the microwave stirring between to prevent the chocolate from burning. It should not require more than 90 seconds. Stir well to combine and form a shiny melted chocolate mixture.
Remove the loaf pan from the freezer, pour the melted chocolate onto the bar. Use a spatula to spread the layer evenly. Freeze again for 10-15 minutes or until the chocolate layer is set.
Cut into bars using a sharp knife. You can warm the knife blade slightly to make the cutting even easier. This recipe makes 8 square bars.
Store the bars in the fridge in an airtight plastic container or plastic bag for up to 10 days!
Net carb for 1 LARGE square: 6g net carbs.Cut the recipe into 16 small square to snack on with only 3g of net carbs per square! Sweetener: I am using a sugar-free syrup made of monk fruit sugar, it is a natural low-carb sweetener with a delicious natural maple syrup flavor. Chocolate: I used sugar-free dark chocolate. It is a 70% cocoa chocolate sweetened with stevia but you can also use stronger chocolate, a 100% sugar-free chocolate will be great too or 85% cocoa.Nut butter: I used peanut butter, fresh is better as it is runnier and it is easier to blend with the sweetener with a slight rewarm in the microwave. Other options are almond butter or cashew butter.