Cookwith

Name: Keto Chocolate Chip Pecan Cookie Bars
Prep time: 30 min
Total time: 30 min
Yield: 12 servings
Ingredients: 1 cup almond flour; 1/4 cup coconut flour; 1/2 cup pecan halves, roughly chopped; 1/2 cup unsalted butter, melted and slightly cooled; 1/3 cup keto-friendly sweetener (like erythritol or allulose); 1 large egg, room temperature; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/4 tsp fine sea salt; 1/3 cup sugar-free dark chocolate chips

Keto Chocolate Chip Pecan Cookie Bars

SavoryPepper9027

These Keto Chocolate Chip Pecan Cookie Bars are everything you crave in a sweet treat—chewy, buttery, and studded with crunchy pecans and pockets of melty chocolate. Carefully crafted to deliver classic American cookie bar nostalgia without the carbs, this recipe uses a blend of almond and coconut flour for texture, while room temperature ingredients ensure a seamless, tender crumb. The finishing touch: a sprinkle of sea salt on top to heighten every bite. Perfect for warm Kentucky evenings, these bars are quick to make, family-friendly, and satisfyingly sweet without derailing your keto goals.

Ingredients

Instructions

Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving an overhang for easy removal.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and sea salt.
In a large bowl, whisk the melted butter and sweetener until well combined and slightly fluffy. Whisk in the egg and vanilla extract until well emulsified.
Fold the dry ingredients into the wet ingredients using a spatula, just until combined; do not overmix.
Gently fold in the pecans and chocolate chips, reserving a few for sprinkling on top.
Spread the dough evenly into the prepared pan and smooth the surface. Sprinkle reserved pecans and chocolate chips on top, and press lightly to adhere.
Bake for 18–22 minutes, until lightly golden at the edges and the center is just set. Do not overbake for a tender, chewy texture.
Cool completely in the pan on a wire rack. Lift out using the parchment overhang and slice into 12 bars. Store any leftovers in an airtight container at room temperature for up to 3 days.