What a delight it is to gather in the kitchen, where the warmth of the oven and the heart in our hands come together to create something truly special! Today, I’m excited to share a lovely little recipe that recalls the sweet memories of family gatherings, laughter, and those little moments that fill our hearts. These Sugar Free Low Carb Cookie Bars are the kind of treat that can make any day feel just a little brighter.
Why make this recipe
Sometimes, amid life’s hustle and bustle, we crave a sweet treat that won’t weigh us down. These cookie bars, sweetened without sugar and rich with the goodness of peanut butter and chocolate, offer just the right balance of flavor and nostalgia. They give you that delightful bite without the guilt, perfect for sharing with family or enjoying during a quiet moment with a cup of coffee.
How to make Sugar Free Low Carb Cookie Bars
Ingredients:
- ¾ cup Sugar Free Peanut Butter (see post for alternatives)
- ⅓ cup Low Carb Maple Syrup (see post for alternatives)
- 1 tsp Vanilla Extract
- 1 cup Almond Flour (blanched)
- ½ tsp Salt
- 1 ½ cups Sugar Free Chocolate Chips (use vegan if desired, divided)
- 1 tbsp Coconut Oil
Directions:
First things first, let’s get our baking dish ready. Prepare a square baking dish with parchment paper, allowing some to overhang the edges, making it a breeze for us to lift those bars out later. If you’re dreaming of taller cookie bars, grab a smaller baking dish— a 6×6 will do the trick just right.
Now, in a medium mixing bowl, let’s blend together the rich peanut butter, maple syrup, and heavenly vanilla extract. Stir until it’s creamy and smooth, just like the warm hugs we all want. Next, we’ll gently fold in our almond flour; it mingles perfectly with our creamy mixture. Add a pinch of salt as needed, adjusting to ensure our flavors sing together. And don’t forget, it’s time to fold in half a cup of our delightful sugar-free chocolate chips. Oh, my stars, it’s smelling good already!
Once we have our mixture all combined, it’s time to transfer it to the prepared baking dish. Use your hands to firmly press the batter into the dish—it’s all about that dee-licious, dense texture. Then, set the dish in the refrigerator just long enough for our base to firm up a bit while we prepare the ganache.
Now for the magic—melt those remaining chocolate chips! You can pop them into a microwave-safe bowl and heat them on high, stirring every thirty seconds, or if you are feeling fancy, use the good old double boiler method on the stove. Once they’re melted, give a little love by stirring in that blessed coconut oil until it’s all glossy and sweet.
Take those cookie bars out of the fridge and pour that luscious ganache over the top. Let it sit at room temperature for five minutes so it can settle in, and then back into the fridge until it’s nicely set. Once it’s firmed up, cut them into delightful bars and get ready to share a slice of happiness!
How to serve Sugar Free Low Carb Cookie Bars
These cookie bars are best served with a warm cup of tea or a glass of cold milk—pure comfort! They make for a lovely addition to a family gathering or a treat to tuck into lunchboxes. Remember, there’s nothing quite like sharing these little delights with those you love, each bite filled with sweetness and joy.
How to store Sugar Free Low Carb Cookie Bars
Store these delicious bars in an airtight container in the refrigerator. They’ll keep well for about a week, though I suspect they won’t last that long—they’re just too tempting!
Tips to make Sugar Free Low Carb Cookie Bars
- Mix it Up: Feel free to try other nut butters if you prefer! Almond butter or cashew butter can also bring a unique flavor.
- Add Some Crunch: Toss in some chopped nuts or even a sprinkling of sea salt atop the ganache for added texture and flavor.
- Make it Your Own: You can replace the almond flour with coconut flour if you desire a different taste; just remember to adjust your measurements!
Variations
You could easily switch out flavors by adding a dash of cinnamon or a sprinkle of coconut flakes to the mix. The beauty of these cookie bars is that they are incredibly versatile—get creative and make it your own!
FAQs
1. Can I use regular peanut butter instead of sugar-free?
Absolutely! Just keep in mind that this will change the sugar content, but it will still taste delicious.
2. What if I don’t have almond flour?
No worries! You could use coconut flour, but since it absorbs more moisture, you will need to adjust the amount.
3. Can I freeze these cookie bars?
You sure can! They freeze wonderfully. Just wrap them tightly in plastic wrap and place them in an airtight container. They’ll be perfect to pull out on a cozy evening!
As I reminisce in the warmth of my kitchen, I hope these Sugar Free Low Carb Cookie Bars bring a sprinkle of joy into your home too. There is something truly magical about sharing food; each bite carries a bit of love and laughter. So gather your loved ones, and let this recipe be a part of your family’s stories and traditions—because in the end, it’s all about the memories we bake together. Happy cooking, y’all!
Sugar Free Low Carb Cookie Bars
Ingredients
Method
- Prepare a square baking dish with parchment paper, allowing some to overhang the edges.
- In a medium mixing bowl, blend together the Sugar Free Peanut Butter, Low Carb Maple Syrup, and Vanilla Extract until creamy and smooth.
- Gently fold in the Almond Flour and Salt, adjusting as necessary.
- Fold in ½ cup of Sugar Free Chocolate Chips.
- Transfer the mixture to the prepared baking dish, pressing it firmly into the dish.
- Place the dish in the refrigerator to firm up while you prepare the ganache.
- Melt the remaining chocolate chips in a microwave-safe bowl, stirring every thirty seconds, or use a double boiler.
- Stir in the Coconut Oil until glossy and combined.
- Pour the ganache over the chilled cookie base.
- Let it sit at room temperature for five minutes, then return to the fridge until set.
- Once firm, cut into bars and serve.