No-Bake Keto Sugar-Free Low-Carb Cookie Bars (Print Version)
Keto sugar-free low-carb cookie bars are easy to make without an oven. Enjoy these delicious, guilt-free no-bake treats in minutes.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Diabetic-Friendly
# Ingredients:
→ Golden Foundation
01 -
1 1/2 cups blanched almond flour
02 -
1/2 cup unsalted butter, melted
03 -
1/4 cup granulated erythritol-monk fruit blend
04 -
1/4 teaspoon sea salt
05 -
1 teaspoon vanilla extract
→ Creamy Cookie Dough Core
06 -
8 ounces full-fat cream cheese, softened
07 -
1/2 cup unsweetened creamy peanut butter
08 -
1/2 cup powdered erythritol-monk fruit blend
09 -
2 tablespoons heavy cream
10 -
1 teaspoon vanilla extract
→ Sweet & Crunchy Accents
11 -
1/2 cup sugar-free chocolate chips
12 -
1/4 teaspoon flaky sea salt, for garnish
# Instructions:
01 -
In a medium bowl, combine 1 1/2 cups blanched almond flour, 1/2 cup melted unsalted butter, 1/4 cup granulated erythritol-monk fruit blend, 1/4 teaspoon sea salt, and 1 teaspoon vanilla extract. Mix until a crumbly dough forms for your No-Bake Keto Sugar Free Low Carb Cookie Bars foundation.
02 -
Line an 8x8 inch baking pan with parchment paper, leaving an overhang. Press the almond flour mixture evenly and firmly into the bottom of the prepared pan. This forms the delicious base for your No-Bake Keto Sugar Free Low Carb Cookie Bars.
03 -
In a large bowl, beat 8 ounces softened full-fat cream cheese, 1/2 cup unsweetened creamy peanut butter, 1/2 cup powdered erythritol-monk fruit blend, 2 tablespoons heavy cream, and 1 teaspoon vanilla extract until smooth and creamy.
04 -
Gently fold 1/2 cup sugar-free chocolate chips into the cream cheese mixture. This adds a delightful texture and flavor burst to the core of your No-Bake Keto Sugar Free Low Carb Cookie Bars.
05 -
Spread the creamy peanut butter-cream cheese filling evenly over the pressed crust in the pan. Use an offset spatula or the back of a spoon to create a smooth top layer.
06 -
Cover the pan and refrigerate for at least 2-3 hours, or until the bars are completely firm. This chilling time is crucial for the perfect No-Bake Keto Sugar Free Low Carb Cookie Bars.
07 -
Once firm, lift the bars from the pan using the parchment paper overhang. Cut into 12 squares. Sprinkle with 1/4 teaspoon flaky sea salt before serving for an extra touch.
# Notes:
01 -
For a nut-free version, substitute the peanut butter with sunflower seed butter (ensure it's sugar-free) and omit the chocolate chips or use a nut-free alternative.
02 -
Store these cookie bars in an airtight container in the refrigerator for up to 5-7 days. They can also be frozen for up to 1 month; thaw slightly before serving.
03 -
For cleaner cuts, run your knife under hot water and wipe it clean between each slice. This helps prevent sticking and creates neat squares.
04 -
Feel free to add a pinch of cinnamon to the crust or a few drops of almond extract to the filling for a different flavor profile.
# Tools You'll Need:
01 -
8x8 inch baking pan
02 -
parchment paper
03 -
medium mixing bowl
04 -
large mixing bowl
05 -
rubber spatula
06 -
electric hand mixer
07 -
measuring cups
08 -
measuring spoons
# Nutrition Facts (Per Serving):
Calories: 319 kcal
Total Fat: 30 g
Total Carbohydrate: 23 g
Protein: 7 g