Sugar Free Chocolate Chip Cookie Bars Recipe
Easy to make diabetic-friendly Sugar Free Chocolate Chip Cookie Bars
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Servings: 16
Calories: 170kcal
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Equipment
Ingredients
- 3/4 cup Butter
- 2 med-lg Eggs
- 1 tsp Vanilla Extract
- 3/4 cup Splenda Granulated Sweetener
- 2 cups King Arthur Keto Wheat Flour (sifted)
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Sugar Free Chocolate Chips
Instructions
- Preheat oven to 350F (175C)
- Lightly grease an 8 by 8 inch baking dish.
- Sift the King Arthur Keto Flour.
- Whisk in the baking powder, baking soda and salt and set aside.
- Cream the butter with an electric mixer.
- Add one egg at a time, beating in between each egg.
- Add the vanilla extract and continue mixing.
- Mix in the sweetener and keep beating until well combined.
- Add the flour mixture a scoop or two at a time, mixing on low speed in between scoops.
- Add the sugar free chocolate chips and stir them into the batter. Reserve about a tablespoon of the chips to place on top. before baking.
- Press the dough evenly into the greased baking dish.
- Add the remaining chocolate chips, pressing them randomly into the top of the dough.
- Bake for 15-20 minutes until golden on top or until desired crispiness.
Notes
** If your batter seems dry, feel free to add an egg white or a tablespoon of milk. This will not affect the recipe and keep the cars low.
Nutrition
Calories: 170kcal | Carbohydrates: 15g | Fiber: 6g | Net Carbs: 9gr | Protein: 9g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 193mg | Potassium: 19mg | Sugar: 0.04g | Calcium: 27mg | Iron: 1mg