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November 19, 2016

Low Carb Peanut Butter Chocolate Chip Cookie Bars

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I’ve always loved making bar cookies because they are easy!  And I’ve often converted regular cookie recipes into bars.  It’s time saving when you don’t have to roll out and cut cookies.  This cookie bar comes from a basic flourless peanut butter cookie recipe I’ve used for a long time.  And I used to make it with real sugar!  Now I use Swerve for all of my sweets baking.  I really didn’t enjoy low carb baking until I found Swerve.  I never could get the right sweetness and a lot of the other options were still higher in carbs.  There’s a learning curve getting the right sweetness with Swerve.  And sometimes there’s a cool taste that some people complain of.  I’ve found that adding a little bit of stevia balances that out.  This is not a paid advertisment for Swerve, I just really like it!  This recipe combines two of my favorite things.. chocolate and peanut butter!

Low carb peanut butter chocolate chip cookie bars

Low Carb Peanut Butter Chocolate Chip Cookie Bars

4.25 from 4 votes
Print Rate
Course: Dessert
Author: Keto Is Life

Ingredients

  • 1 cup crunchy natural peanut butter
  • 2 eggs
  • 1/2 cup granular Swerve (erythritol)
  • 1 teaspoon baking powder
  • 1/2 teaspoon pure vanilla extract
  • 5 drops (1ml) liquid stevia or 1 packet powedered
  • 1/2 cup sugar free chocolate chips

Instructions

  • Preheat oven 375 degree
    Add all ingredients to a bowl and stir until throughtly combined.  You don't need a mixer, I use a wooden spoon.  
    Spread mixture in a greased 8x8 pan.  Bake 12-14 minutes or until slightly brown on top.  Watch closely and be careful not to overcook because they will harden as they cool.  
Tried this recipe?Mention @ketoislife or tag #ketoislifeblog!

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Filed Under: Recipes

Reader Interactions

Comments

  1. Paige says

    November 19, 2016 at 9:55 pm

    Love your blog!

    Reply
    • Tasha says

      November 22, 2016 at 2:57 am

      Thank you!:)

      Reply
  2. Jill says

    November 20, 2016 at 12:52 am

    Can’t wait to try these tomorrow!!!

    Reply
    • Tasha says

      November 22, 2016 at 2:57 am

      Great thanks!

      Reply
  3. Jane Pohlmann says

    November 26, 2016 at 12:01 am

    Can I use a different liquid sweetener in place of the stevia? These look amazing by the way!

    Reply
    • Tasha says

      November 26, 2016 at 4:34 pm

      Hi! I don’t think I would use a liquid because there aren’t many ingredients and you need the consistency of the granular to make it work. So truvia or Splenda may be an option if you don’t gave granular swerve.

      Reply
  4. Jane Pohlmann says

    December 1, 2016 at 6:41 pm

    Oh I undertand that part but you list 5 drops of liquid stevia also. I don’t have that but I do have a liquid splenda type sweetener
    Sorry to be a pain!

    Reply
    • Tasha says

      December 9, 2016 at 5:12 pm

      I’m not sure because the stevia is to offset the cooling effect the swerve may have. You could try the Splenda. Or a powdered stevia. Hope that helps.

      Reply
  5. Darlene says

    March 4, 2018 at 12:25 am

    Can Ii use creamy peanut butter, not a fan of crunchy

    Reply
    • Tasha says

      June 20, 2018 at 2:20 am

      you can use either

      Reply
  6. Rachel says

    April 8, 2018 at 12:09 pm

    These look amazing! Can you use smooth peanut butter instead of crunchy?

    Reply
    • Tasha says

      June 20, 2018 at 2:17 am

      you can use either.:)

      Reply
  7. Michaela says

    June 5, 2018 at 9:35 pm

    How many servings does your recipe yield? I’m new to keto and dying for a sweet fix. But I want to make sure I don’t go over my macros!

    Reply
    • Tasha says

      June 20, 2018 at 2:08 am

      It makes at least 16 slices. It’s a large cheesecake! 🙂

      Reply

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