Keto Chocolate Chip Dream Bars offer a sumptuous, low-carb indulgence that marries the classic appeal of chocolate chip cookies with the richness of a decadent dessert bar. Crafted with a total prep and cook time of one hour, this recipe yields eight servings, making it an ideal treat for gatherings or a luxurious snack for savoring throughout the week.
Beginning with a base layer that combines softened butter, Splenda brown sugar, and all-purpose almond flour, this dessert sets the stage with a tender, buttery crust that’s baked to perfection. Upon this base, a rich filling is spread, created from a mixture of beaten eggs, vanilla extract, additional Splenda brown sugar, almond flour, baking powder, and a pinch of salt for balance. The real stars of the show, semisweet chocolate chips, are stirred into this mixture, ensuring every bite is studded with chocolatey goodness.
Once assembled and baked until golden brown, these bars are taken to the next level with a homemade chocolate glaze. This glaze, a silky blend of unsweetened cocoa powder, butter, and boiling water thickened to perfection and sweetened with Splenda sugar, is drizzled over the cooled bars, adding a glossy finish and an extra layer of chocolate flavor.
Keto Chocolate Chip Dream Bars are a testament to the fact that following a ketogenic lifestyle doesn’t mean sacrificing the pleasure of delicious, comforting desserts. These bars strike a perfect balance between being satisfyingly sweet and fitting within a keto-friendly diet, making them a dream come true for those looking to indulge their sweet tooth without straying from their dietary goals.
- ⅓ cup butter , softened
- ¼ cup packed splenda, brown sugar
- 1 cup all-purpose, almond flour
- 2 eggs , beaten
- ½ cup packed splenda, brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons almond, flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup semisweet, chocolate, chips
- Glaze:
- 1½ tablespoons unsweetened cocoa, powder
- 4 teaspoons butter
- 2 tablespoons boiling, water
- ½ cup splenda, sugar
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together ⅓ cup butter and ¼ cup brown sugar. Stir in 1 cup of almond flour until well blended. Press the dough into the bottom of a 9x13 inch baking pan.
- Bake for 10 minutes in the preheated oven; remove and set aside. In a medium bowl, mix eggs and vanilla. Combine ½ cup brown splenda sugar, 2 tablespoons almond flour, baking powder and salt so there are no lumps. Stir the sugar mixture into the eggs. Stir in the chocolate chips. Spread over the pre-baked crust.
- Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool and drizzle with chocolate glaze.
- To make the glaze: In a small saucepan over medium heat, mix together the cocoa, 4 teaspoons butter, and boiling water. Cook over low heat, stirring occasionally, until thick and smooth. Remove from heat and stir in the confectioners' sugar. Drizzle over cooled bars before cutting into squares.