Gooey Keto Peanut Butter Chocolate Cookie Bars

Amazing, ooey-gooey keto peanut butter chocolate cookie bars are made with a simple mix of almond flour, collagen powder, and flaxseed meal for the perfect "healthy" yet super gooey sugar-free cookie bars. These keto chocolate peanut butter cookie bars are nice and dense with just the right amount of melt-in-your-mouth puddles of chocolate in every bite!

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Keto Chocolate Peanut Butter Cookie Bars

When I first bit into one of these keto peanut butter chocolate cookie bars with chunks of melted chocolate and a hint of saltiness, I thought I had died and gone to heaven!

These sugar-free cookie bars are like a combo of your favourite peanut butter and chocolate cookie baked into a gooey, delicious blondie. And, since they are sugar-free AND contain fiber, it makes indulging in 1, 2 or even 3 bars not so sinful!!!

This recipe was tested numerous times to get the perfect dense cookie bar texture with the right ratio flavour. And trust me, I didn't mind one bit!:-)

Just as delicious and perfect as my Easy Copycat Keto Snickers Protein Bars, these sugar-free cookie bars are sure to become a favourite!

Keto Cookie Bar Recipe Ingredients

These sinfully delicious, sugar-free cookie bars have golden, crisp, cookie-like edges and gooey centers that make them irresistible. You won’t believe they’re both sugar-free as well as a high fiber keto recipe. Here’s everything you’ll need to make them:

• Eggs- you’ll just need two eggs in these keto peanut butter cookie bars. Make sure your eggs are at room temperature
• Sweetener - I love using Sweet Complete Truvia Brown Sugar Substitute as it is the closest sugar-free sweetener to real brown sugar. Feel free to adjust the quantity in the recipe card. Mr. Grumbles does not love overly sweet desserts so add more sweetener if you wish!
• Peanut butter - Any type of peanut butter, almond butter or seed butter will work. I used chunky peanut butter this time and I LOVED them!
• Coconut oil- Coconut oil ensures that they have an ooey-gooey center and keeps these bars dairy-free.
• Almond flour -  you’ll also need fine, blanched almond to keep them low carb and give them the right texture.
• Flaxseed Meal and Collagen Powder-  The combination of these two ingredients not only adds some fiber and protein but also keeps these cookie bars nice and dense in texture. I favourite brand of collagen powder is by Naked Nutrition.
• Sugar- Free Chocolate: Using a broken sugar-free chocolate bar means you get puddles of chocolate throughout the bars. You can always use sugar-free chocolate chips instead but they do not melt as well.
• Optional topping: I love sprinkling a little Maldon Sea Salt on top (who doesn’t?!)
• Salt, Vanilla and Baking Soda

Instructions for Keto Peanut Butter Cookie Bars

This high fiber keto recipe comes together with a simple spoon and a single bowl! Here are the basic steps for making these sugar-free cookie bars:

Prep your pan and preheat the oven

• Preheat your oven to 350 degrees F and line an 8×8 inch pan with parchment paper to prevent sticking. (Tip - Leave an overhang of parchment paper to allow for easy removal of these sugar-free cookie bars)

Whisk together the wet ingredients

• Add all of the wet ingredients to a large bowl and mix everything until it’s super smooth.

Add the dry ingredients

• Slowly mix the dry ingredients into the wet ingredients until well combined. Then fold in the chocolate chunks (reserving some for the top).

Bake and Enjoy!

• Press the mixture into your baking dish and press remaining chocolate chunks into the top of the keto cookie bars

• Bake for 16-20 minutes or until the edges just begin to brown.  Remove from oven and sprinkle with Maldon salt.
• Once bars have cooled, cut the bars into 16 squares.

Tips for perfect Keto Chocolate Peanut Butter Cookie Bars

• Use room temp ingredients -  Make sure your coconut oil is in liquid form but also not hot. Also, your eggs need to be at room temperature otherwise they will cause the coconut oil to harden.
• Spend some time mixing the wet ingredients well - Take at least 30 seconds to 1 minute to whisk together the wet ingredients to ensure that the oil has FULLY been incorporated into the remaining ingredients.
• For "gooey" bars - Underbake the bars, slightly. This is the key to keeping these keto peanut butter cookie bars gooey and delicious Take them out as soon as the edges are getting barely golden brown. They’ll set more as you let them cool.
• Don't try to slice them while hot -  Be sure to let the bars cool for at least 15-20 minutes before cutting into them so that they stay together well.

How to store sugar-free cookie bars

1. For Shorter Storage -  You can leave these keto bars on the counter for about a day or two. For longer storage, place them in an airtight container in the fridge. They should last at least 7-10 days in the fridge.
2. For Longer Storage -  These keto peanut butter cookie bars freeze really well. To freeze these bars, allow the keto cookie bars to cool completely, then cut them as directed. Place them in an airtight container and freeze for up to 3 months.

What can I use instead of flaxseed meal, or collagen powder?

If you do not have all of these ingredients, you can simply replace any one ingredient with the same amount of almond flour. However, this will result in slightly less "gooey" keto chocolate peanut butter cookie bars.

More Homemade Keto Bar Recipes

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