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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!  I 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 was inspired by basic flourless peanut butter cookie recipe I’ve been making for years.  It combines two of my favorite things.. chocolate and peanut butter!

You can also find this recipe along with many more in my book Southern Keto.

Use code KETOISLIFE for 10% off all Choczero products.

Low carb peanut butter chocolate chip cookie bars

This post contains affiliate links.

Low Carb Peanut Butter Chocolate Chip Cookie Bars

4.27 from 23 votes
Print Pin
Course: Dessert
Calories:
Author: Keto Is Life

Ingredients

  • 1 cup unsweetened natural peanut butter
  • 2 eggs
  • 1/2 cup Choczero chocolate chips
  • 1/2 cup granular sweetener
  • 1 teaspoon baking powder
  • 1/2 teaspoon pure vanilla extract
  • 5 drops (1ml) liquid stevia

Instructions

  • Preheat oven 375 degree. Grease an 8-inch baking pan.
  • Put all ingredients in a mixing bowl. Using a wooden spoon, stir until well combined. Spread the mixture evenly in the prepared pan.
  • Bake for 14 to 16 minutes, until the edges are brown and the center is set. Watch closely and be careful not to overbake; checking at the 14 minutes because the cookie can burn easily.
  • Allow to cool completely in the pan before cutting into 12 bars. (they will firm up as they cool.) Leftovers can be stored in an airtight container for up to a week.

Notes

Net Carbs 4.4g
Total carbs 7.1g
Calories 146
Fat 12.3g
Protein 6.3g
Fiber 2.8g
**It's best to use peanut butter that contains a lot of natural oils.  I've found some no-stir natural peanut butters are too dry too for this recipe.  
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!

    • Tasha says

      November 22, 2016 at 2:57 am

      Thank you!:)

  2. Jill says

    November 20, 2016 at 12:52 am

    Can’t wait to try these tomorrow!!!

    • Tasha says

      November 22, 2016 at 2:57 am

      Great thanks!

  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!

    • 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.

  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!

    • 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.

  5. Darlene says

    March 4, 2018 at 12:25 am

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

    • Tasha says

      June 20, 2018 at 2:20 am

      you can use either

  6. Rachel says

    April 8, 2018 at 12:09 pm

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

    • Tasha says

      June 20, 2018 at 2:17 am

      you can use either.:)

  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!

    • Tasha says

      June 20, 2018 at 2:08 am

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

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