Ingredients
Scale
- 2 eggs
- 3/4 (75 g) - 1 cup brown sugar substitute (depending on how sweet you like your cookie bars)
- 1/2 cup (120 g) nut or seed butter
- 1/4 cup (55 g) melted and cooled coconut oil (or sub melted butter)
- 2 teaspoons vanilla extract
- 1 cup packed fine blanched almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar-free chocolate chips, divided
- 1 1/2 cups sugar-free mini marshmallows, divided
- 1/2 cup crushed Catalina Crunch (you can crush them using your hands), divided
Instructions
- Preheat the oven to 350 degrees F. Line a 8x8 inch baking pan with parchment paper and spray with nonstick cooking spray to prevent sticking. Set aside.
- Add the cereal to a food processor and process until the cereal resembles coarse crumbs. Set the crumbs to the side.
- In a large bowl, whisk together the eggs, sweetener, sunflower butter, melted coconut oil and vanilla until smooth
- Add the almond flour, graham cracker crumbs, baking soda and salt. Mix until a cookie dough consistency forms (the batter will be fairly thick!). Mix in ¾ cup of the sugar-free chopped chocolate and 1 cup of the sugar-free mini marshmallows.
- Spread the batter in the pan and top with the remaining chocolate chunks and sugar-free mini marshmallows. Press them gently into the batter.
- Bake for 18-25 minutes until the edges are just slightly golden brown. Do not overbake these bars since we want them to stay nice and gooey.
- Allow the bars to cool for 30 minutes before cutting them into 16 squares.
- Prep Time: 5 minutes
- Cook Time: 18
- Category: Snacks, Breakfast, Dessert
- Method: Baking
- Cuisine: Keto, High protein, low carb, sugar-free
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bar
- Calories: 175
- Sugar: 1.4
- Fat: 12
- Carbohydrates: 10
- Fiber: 3.5
- Protein: 4
