These Keto Cookie Bars are made with sugar free cookie butter and white chocolate chips. Deliciously chewy and tender, they really satisfy your sweet tooth!
Let me get straight to the point, people. These Keto Cookie Butter Bars are beyond delicious, but they also have a greater purpose.
I created this recipe in part because the idea of combining sugar-free cookie butter with keto white chocolate chips seemed very appealing. And it is very tasty, believe me. But I also want to draw your attention to the rollercoaster ride that is running a small business.
My friends over at ChocZero know this full well right now. They had a mishap with one of their products and now they can’t sell them at all. Thousands of bags of product (and who knows how much money) going to waste…
You can check out the whole situation on their Instagram feed HERE.
Supporting small brands
Running a small business is difficult because you don’t have the resources, or the profit margin, of a large corporation. So even small mishaps can cause major issues and disruptions.
As it happens, All Day I Dream About Food is a small business as well. But I don’t sell physical products so I can roll with the punches a little more easily! If a recipe doesn’t work out, it’s only a single batch and not a huge commitment. It doesn’t mean I don’t curse to the high heavens, though.
I applaud ChocZero’s transparency about this hiccup and the issues it’s caused for them. And I wanted to do a little something to help support them. So I created a delicious keto dessert that highlights two of their best-selling products (ones that aren’t causing them any headaches!).
And to give them a little more support, I am also hosting a giveaway for TWO gift cards so you can help support them too! This is from my own pocket, and they don’t even know I am doing it.
Scroll down to the giveaway section of this post to enter.
Ingredients you need
- Keto cookie butter spread: This is very much a specialty ingredient from ChocZero. I realize that not everyone can get their hands on it so I offer an alternative in the Expert Tips section!
- Swerve Brown: I recommend an erythritol based sweetener for this recipe but it can be the granular white as well. I just like the depth of flavor from Swerve Brown.
- Eggs: You need one whole egg plus one egg yolk. The extra yolk makes them more soft and chewy.
- Almond flour: As always, I recommend finely ground almond flour.
- Collagen protein: Collagen adds a chewiness to bars like this one. I use the same trick in my Keto Walnut Blondies! If you don’t want to use it, add another ¼ cup almond flour. The consistency won’t be quite the same.
- Spices: Real cookie butter is made from Speculoos cookies (aka Biscoff cookies). So a little added cinnamon and cardamom add that classic flavor. Use nutmeg if you don’t like cardamom.
- White chocolate chips: Really, any good keto chocolate chips work in these bars. ChocZero has delicious chips of all flavors so if you want to use something else, feel free!
- Kitchen staples: Butter, baking soda, vanilla, salt.
How to make Keto Cookie Bars
1. Combined the wet ingredients: In a large bowl, beat the cookie butter together with the butter and sweetener until well combined and fluffy, about 2 minutes. Beat in the egg, egg yolks, and vanilla extract until well combined.
2. Add the dry ingredients: Add the almond flour, collagen, baking soda, spices, and salt and beat until the dough comes together. Stir in half of the white chocolate chips.
3. Bake the bars: Press the dough firmly and evenly into a 9×9 inch baking pan lined with parchment paper. Bake at 325ºF for 20 to 25 minutes, until the edges are golden brown. The center will still be very soft. Let cool 10 minutes, then press the remaining white chocolate chips into the top of the bars.
4. Cut the bars: Let cool completely in the pan. Then lift out by the edges of the parchment and cut into bars with a sharp knife.
Can’t get your hands on ChocZero Cookie Butter Spread? Use creamy almond butter instead. Make sure it’s not super runny, as the cookie butter is quite thick. If it is, consider adding another ¼ cup almond flour. You may want to add a touch more sweetener to the bars as well.
Keto white chocolate chips tend to melt a lot during baking and can disappear. This happens with all brands, not just ChocZero. So I recommend only putting half of them in the dough, and adding the remaining chips to the top after you remove the bars from the oven.
Err on the side of underbaking these bars! The edges will get brown but the center will still look a bit wet and be quite soft to the touch. They have a better consistency that way, and are more chewy.
And now for the exciting stuff! Okay, well these bars are pretty exciting as is, but winning a gift card for ChocZero products is even more so.
I really am funding this one out of my own pocket. ChocZero has been incredibly supportive of me over the years and I want to return the favor.
The fine print
You must be a US resident, 18 years of age or older, to enter. ChocZero only ships within the US so no international entries, please!
2 winners will be chosen at random through the Rafflecopter app and contacted by email. If a winner does not respond within 72 hours, another winner will be chosen.
Keto Cookie Butter Bars
- ⅔ cup keto cookie butter spread (see Expert Tips for alternatives)
- ¼ cup unsalted butter softened
- ¾ cup Swerve Brown
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup almond flour
- ¼ cup collagen protein aka collagen peptides
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ tsp ground cardamom or ¼ teaspoon nutmeg
- ½ teaspoon salt
- ⅓ cup keto white chocolate chips divided
- Preheat the oven to 325ºF and line a 9×9 inch baking pan with parchment paper with overhanging edges.
- In a large bowl, beat the cookie butter together with the butter and sweetener until well combined and fluffy, about 2 minutes. Beat in the egg, egg yolks, and vanilla extract until well combined.
- Add the almond flour, collagen, baking soda, spices, and salt and beat until the dough comes together. Stir in half of the white chocolate chips.
- Press the dough firmly and evenly into the prepared baking pan. Bake 20 to 25 minutes, until the edges are golden brown. The center will still be very soft. Let cool 10 minutes, then press the remaining white chocolate chips into the top of the bars.
- Let cool completely in the pan. Then lift out by the edges of the parchment and cut into bars with a sharp knife.