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!
Preheat the oven to 325ºF and line a 9x9 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.
Notes
Storage Information: Store the bars in a covered container on the counter for up to 5 days, or in the fridge for up to 8 days. They can also be frozen for several months.