These no bake chocolate chip cookie bars are low carb, low sugar and keto-friendly. They only need 4 ingredients and are easy to prepare. You don’t even need a mixer to make them. The cookie bars also don’t require any baking.
A stack of four Chocolate Chip Cookie Bars

These chocolate chip cookie bars taste like cookie dough that is okay to eat without baking because they don’t contain any raw wheat flour or eggs.

Ingredients

  • Almond flour
  • Coconut oil
  • Chocolate Chips
  • Sweetener

Almond flour: This recipe uses superfine almond flour which mimics the texture of flour better because of its very fine texture. Make sure to use superfine almond flour and not regular almond flour or almond meal.

Coconut oil: Coconut oil is used to help bind the dough and also help it set. When coconut oil is chilled, it turns into a solid, which helps the cookie bars hold their shape.

Chocolate chips: Use sugar-free chocolate chips sweetened with a sugar alternative if you want to keep these bars low carb and keto-friendly. You can make them with sugar-free milk, semisweet or dark chocolate chips.

Sweetener: You will need a sugar-free liquid sweetener to sweeten the dough and bind the dough. I like to use sugar-free maple syrup alternative or sugar-free honey alternative.

How to Make Keto Chocolate Chip Cookie Bars

  • The almond flour, coconut oil and sweetener are mixed together until a dough forms. Some of the chocolate chips are mixed into the dough.
  • Spread the dough across your prepared baking pan. Place into the freezer for a few minutes to firm it up. Melt the remaining chocolate until smooth and spread it over the cookie dough. Place the bars into the fridge until set.

A Chocolate Chip Cookie Bar with a bite taken from it

Expert Tips

  • You can add more syrup to taste or add more syrup if you feel the dough is not sticky enough.
  • You can make these with whatever type of chocolate you prefer.
  • The bars are best enjoyed slightly chilled. They become more soft and crumbly if left out at room temperature for too long.

Chocolate Chip Cookie Bars with a chocolate layer on top

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4 Ingredient No Bake Keto Chocolate Chip Cookie Bars

These chocolate chip cookie bars are low carb, low sugar and keto-friendly. They taste like cookie dough that can be enjoyed without baking or cooking. The cookie bars need just 4 ingredients and are easy to whip up.
Servings: 8 bars
Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes
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Ingredients

  • 1 1/2 cups (140g) superfine blanched almond flour, see note
  • 3 tbsp (1.5 fl oz/44ml) sugar free maple flavored syrup, or sugar free honey flavored syrup
  • 3 1/2 tbsp (52ml) melted coconut oil
  • 1/2 cup (82g) + 3 tbsp (34g) low carb dark chocolate chips, divided, can use low carb milk or semisweet chips

Instructions
 

  • Line an 8 x 4-inch loaf pan with parchment paper, leaving some overhang for easy removal.
  • In a large mixing bowl, add almond flour, syrup and coconut oil. Mix until a dough forms. The dough shouldn't be too sticky, but if you pinch some of it together, it should hold its form. If your dough seems too dry and crumbly, add a little more syrup or coconut oil. You can also taste and adjust the level of sweetness. Stir in 3 tbsp (34g) of chocolate chips until they are evenly mixed throughout. If it seems like you don't have enough chocolate chip distribution, you can add another 1-2 tbsp of chocolate chips.
  • Press the mixture evenly into your prepared pan. Briefly freeze for about 5-10 minutes, or until firm on the surface.
  • Meanwhile, melt the remaining chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between with a silicone spatula, until the chocolate is melted and smooth. You can also melt the chocolate on the stove using the double-boiler method. Optional step: You can stir 1 tsp of melted coconut oil to the melted chocolate. This will make a softer chocolate surface, which is easier to cut, but will be a little messier to eat. I usually don't add coconut oil to the chocolate because I prefer a firmer chocolate layer.
  • Pour the melted chocolate over the cookie dough and spread evenly across with an offset spatula.
  • Place the bars in the fridge and chill for 2-3 hours, or until the chocolate is set and the bars are firm enough to cut. Allow the chocolate to soften a little at room temperature before cutting the bars with a sharp knife. Store uneaten bars in an airtight container in the fridge or freezer.

Notes

  • Almond flour note: If you are measuring almond flour with a measuring cup, make sure to spoon the almond flour into the measuring cup and level off the top. This will prevent too much almond flour from being added to the recipe. I used Kirkland superfine almond flour.
  • Syrup note: You can use whatever sugar-free syrup you prefer. I like using sugar free maple syrup* or sugar-free honey flavored syrup. The amount of syrup needed may need to be adjusted depending on the brand and type of syrup you use.
  • I have made these bars using ChocZero dark chocolate chips* and Lily's.*
  • Coconut oil: You can use refined or unrefined coconut oil. Refined coconut oil will have less coconut flavor. I used Whole Foods Coconut Oil.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols. 
Serving: 1bar, Calories: 233kcal, Carbohydrates: 17g, Protein: 4g, Fat: 20g, Saturated Fat: 9g, Sodium: 2mg, Fiber: 12g, Sugar: 1g, sugar alcohol: 3g, NET CARBS: 2
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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