Sugar Free Low Carb Cookie Bars (No Bake Keto Vegan Dessert) (Print Version)
Sugar-free, low-carb cookie bars are a no-bake keto and vegan dessert. Enjoy guilt-free sweetness with these easy, healthy treats.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Diabetic-Friendly
# Ingredients:
→ Crumbly Keto Base
01 -
1 1/2 cups almond flour
02 -
1/4 cup coconut flour
03 -
1/4 cup melted coconut oil
04 -
1/4 cup erythritol-monk fruit blend sweetener
05 -
1/4 tsp sea salt
→ Creamy Cookie Dough Layer
06 -
1/2 cup cashew butter
07 -
1/4 cup full-fat coconut cream (thick part from can)
08 -
1/4 cup erythritol-monk fruit blend sweetener
09 -
1 tsp vanilla extract
10 -
1/2 tsp almond extract
11 -
1/2 cup sugar-free chocolate chips (mini preferred)
→ Chocolatey Drizzle & Crunch
12 -
1/4 cup sugar-free chocolate chips
13 -
1 tsp coconut oil
14 -
1/4 cup chopped pecans
15 -
Pinch of flaky sea salt, for garnish
# Instructions:
01 -
Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. This prepares the foundation for your delicious Sugar Free Low Carb Cookie Bars (No Bake Keto Vegan Dessert).
02 -
In a medium bowl, combine 1 1/2 cups almond flour, 1/4 cup coconut flour, 1/4 cup melted coconut oil, 1/4 cup erythritol-monk fruit blend sweetener, and 1/4 tsp sea salt. Mix until a crumbly, uniform dough forms.
03 -
Firmly press the crumbly keto base mixture evenly into the bottom of the prepared 8x8 inch pan. Use the back of a spoon or your fingers to create a compact layer. Place in the freezer while preparing the next layer.
04 -
In a separate bowl, combine 1/2 cup cashew butter, 1/4 cup full-fat coconut cream, 1/4 cup erythritol-monk fruit blend sweetener, 1 tsp vanilla extract, and 1/2 tsp almond extract. Stir until smooth and creamy. Fold in 1/2 cup sugar-free chocolate chips.
05 -
Retrieve the pan from the freezer. Evenly spread the creamy cookie dough layer over the chilled base. Smooth the top with a spatula. This layer is key to the irresistible texture of your Sugar Free Low Carb Cookie Bars (No Bake Keto Vegan Dessert).
06 -
In a small microwave-safe bowl, melt 1/4 cup sugar-free chocolate chips with 1 tsp coconut oil. Drizzle over the cookie dough layer. Sprinkle with 1/4 cup chopped pecans and a pinch of flaky sea salt.
07 -
Place the pan in the refrigerator for at least 2-3 hours, or until completely firm. Once set, lift the bars out using the parchment paper overhang and cut into 12 squares. Enjoy your perfectly set Sugar Free Low Carb Cookie Bars (No Bake Keto Vegan Dessert)!
# Notes:
01 -
Store leftover cookie bars in an airtight container in the refrigerator for up to 5-7 days, or in the freezer for up to 1 month.
02 -
For the thickest coconut cream, refrigerate a can of full-fat coconut milk overnight. Scoop out only the solid, thick cream from the top.
03 -
Feel free to substitute cashew butter with almond butter or sunflower seed butter for a different flavor profile, ensuring it's a smooth, drippy consistency.
04 -
Adjust the amount of erythritol-monk fruit blend sweetener to your personal taste preference. Some prefer more or less sweetness.
# Tools You'll Need:
01 -
8x8 inch baking pan
02 -
parchment paper
03 -
medium mixing bowl
04 -
small mixing bowl
05 -
spatula
06 -
measuring cups
07 -
measuring spoons
08 -
microwave-safe bowl
# Nutrition Facts (Per Serving):
Calories: 260 kcal
Total Fat: 23 g
Total Carbohydrate: 14 g
Protein: 7 g