Instructions:
- Preheat your oven to 350°F (175°C) and line a baking pan (8×8 inches or similar size) with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt.
- Add the melted butter, eggs, and vanilla extract to the dry ingredients. Mix well until a dough forms.
- Fold in the 1/2 cup of sugar-free chocolate chips into the cookie dough.
- Press about two-thirds of the cookie dough mixture evenly into the bottom of the prepared baking pan to create the cookie layer.
- In a microwave-safe bowl, combine the remaining 1 cup of sugar-free chocolate chips and coconut oil. Microwave in 20-second intervals, stirring in between, until the chocolate is melted and smooth.
- Pour the melted chocolate evenly over the cookie layer in the pan.
- Take the remaining cookie dough and crumble it over the top of the melted chocolate layer, creating a streusel-like topping.
- Bake in the preheated oven for about 20-25 minutes, or until the edges are golden brown.
- Remove from the oven and allow the bars to cool completely in the pan before slicing. This will help them set properly.
- Once cooled, lift the bars out of the pan using the parchment paper overhang and place them on a cutting board. Slice into squares or bars.
- Enjoy your delicious Keto Chocolate Chip Cookie Bars! Store any leftovers in an airtight container at room temperature or in the refrigerator.
Remember that different sweeteners and chocolate chip brands may have varying levels of sweetness, so feel free to adjust the amount of sweetener and chocolate chips to your taste preferences.
