Ingredients:
- 2 cups almond flour
- 1/2 cup unsalted butter, softened
- 1/4 cup sweetener of your choice (like erythritol, monk fruit, or stevia)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar-free chocolate chips (or as many as you like!)
Instructions:
- Preheat the oven: Set it to 350°F (175°C). Line a baking dish (around 8×8 inches) with parchment paper or grease it with some butter.
- Mix the wet ingredients: In a large bowl, cream together the softened butter and sweetener until light and fluffy. Add the egg and vanilla extract, mixing well until fully incorporated.
- Combine the dry ingredients: In a separate bowl, whisk together the almond flour, baking soda, and salt. Slowly add this mixture to the wet ingredients, stirring until everything is just combined.
- Add the chocolate chips: Gently fold in the sugar-free chocolate chips.
- Bake: Spread the dough evenly in the prepared baking dish and press it down lightly. Bake for 18-22 minutes or until the edges are golden and a toothpick inserted into the center comes out clean.
- Cool & Serve: Let the cookie bars cool in the pan before slicing into squares. Enjoy!
These bars should be rich, buttery, and satisfy your cookie cravings while staying keto-friendly. Let me know if your version is a bit different! I’m all ears!