HOW TO MAKE THE BEST KETO CHOCOLATE CHIP COOKIE BARS | SOFT, CHEWY, FUDGY | SUPER EASY | DELICIOUS

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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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Books available in Kindle, Paperback (Color & Non-Color) & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/4c2TbaN)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/4huzQQT)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/4iG6D6n)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL)

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Almond Flour (https://amzn.to/3GMHILA)
Monk fruit (https://amzn.to/3EKRa1j)
Sugar-free dark chocolate chips (https://amzn.to/3SCendy) (https://amzn.to/3P9Gpdl) (https://amzn.to/3di6vxy)
Pecan halves (https://amzn.to/3QeRknm)
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Stand mixer (https://amzn.to/3zLyrCF)

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Who doesn't love chocolate chip cookies! I have got quite a number of videos on keto crispy chocolate chip cookies using a variety of low carb flours so you can check out the playlist. under "Cookies".

This one is a classic and comforting treat. If you love them soft and chewy, then these chocolate chip cookie bars are perfect for you. The best part is that they are super simple and quick to make, and you will wow your guests with these soft, chewy and utterly scrumptious keto chocolate chip cookie bars.

The recipe can be viewed and printed at this link;

https://www.lowcarbrecipeideasofficia...

For best results, weigh the ingredients!

[Total Servings = 16]
NUTRITION INFO PER SERVING
Total Carb = 5.2 g
Dietary Fiber = 2.7 g
Net Carb = 2.5 g
Calories = 225
Total Fat = 20.8 g
Protein = 4.6

DRY INGREDIENTS
Almond flour = 240 g / 2 cups
Baking Powder = 1/2 tsp
Salt = 1 tsp
Monk fruit = 50 g / 1/4 cup (This amount is suitable if you are using sugar free chocolate chips but sweetened with stevia or any natural sweeteners. If you are using unsweetened dark chocolate chips, then you may want to increase the sweetener to around 80 to 100 g)
Sugar-free or unsweetened dark chocolate chips = 150 g / 1 cup (You can also use dark chocolate bars and just chop them up into smaller pieces)
Roasted and chopped pecans = 60 g / 1/2 cup
Some flaky salt

WET INGREDIENTS
Melted Unsalted Butter = 150 g / 2/3 cup
Eggs = 2 large
Vanilla extract = 1 1/2 tsp

DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, add the almond flour, baking powder, salt and mix until well combined. Set aside.
3. In a separate bowl, add the melted butter, monk fruit and whisk until combined. Then add the eggs, vanilla extract and whisk until well combined.
4. Add the dry ingredients and mix with a spatula until combined. The dough is rather soft.
5. Reserve some chocolate chips and chopped pecans for topping before adding into the dough. Mix well with a spatula.
6. Transfer into an 8x8 inch (20 cm) pan lined with parchment paper. Spread evenly.
7. Top with the reserved chocolate chips and chopped pecans.
8. Sprinkle with the flaky salt.
9. Bake for about 20 to 30 minutes. If you prefer a more soft and fudgy texture, then bake it shorter around 20 minutes. If you prefer a more set texture, then bake it around 5 minutes longer.
10. Cool for a bit then cut into bars. In the video, I cut into 16 servings.
11. These chocolate cookie bars taste great when still warm. They can be kept at room temperate in an airtight container for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate or freeze them. They actually taste great straight out of the fridge or freezer as the chocolate chips and pecans are crispy.

NOTE
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Music by https://www.epidemicsound.com

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