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Diabetes Bites Newsletter

Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes

Keto Chocolate Chip bar with almond flour

Original Recipe: Diet-Keto

INGREDIENTS:

  • 8 ounces of cream cheese (room temperature)
  • 1/2 cup unsalted butter (room temperature )
  • 2 cups of sugar substitute
  • 5 eggs
  • 2 tsp vanilla extract
  • 1 cup almond flour
  • 1/3 cup of coconut flour
  • 1/4 teaspoon sea salt
  • 1 1/2 teaspoons of baking powder
  • 1/2 tsp xanthan gum (optional but this is what makes this cookie bar a little chewy)
  • 1 cup of sugar-free chocolate chips (I use Lily’s stevia-sweetened? chocolate chips )
  • 1 cup of chopped walnuts

      DIRECTIONS:

          1. Preheat oven to 350 degrees. Line a 12×16 inch cookie sheet with parchment paper. For thicker bars use 9×13 greased baking pan.
          2. Using an electric mixer beat together the butter, cream cheese, vanilla extract and sugar substitute.
          3. Add the five eggs one at a time, and mix well making sure the eggs are well incorporated into the batter.
          4. Fold in the almond flour, coconut flour, baking powder, salt, and xanthan gum.
          5. Stir in the sugar-free chocolate chips and walnuts with a spatula.
          6. Spread the batter evenly onto a 12X16 inch cookie sheet or 9×13 baking pan. Bake for 30-35 minutes or until golden brown.

          PRO-TIPS:

          • Allow cookie bars to cool completely before slicing.
          • Store any leftovers in the refrigerator for 5 days or freeze for up 3 weeks.
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