34+ Mouthwatering Keto Cookie Bar Recipes for Every Sweet Tooth

If you’re following a keto lifestyle, you know the struggle of finding sweet treats that satisfy your cravings without derailing your diet.

Enter keto cookie bars: the perfect blend of indulgence and nutrition.

These easy-to-make, low-carb dessert bars are ideal for satisfying your sweet tooth while staying on track with your keto goals.

Whether you’re craving chocolate, fruity, or nutty flavors, there’s a keto cookie bar recipe out there that’s sure to hit the spot.

In this article, we’ve compiled 34+ mouthwatering keto cookie bar recipes that will allow you to indulge in delicious, guilt-free treats.

From gooey chocolate chip to zesty lemon coconut, each recipe uses low-carb, sugar-free ingredients, so you can enjoy the sweet stuff without sacrificing your health goals.

Whether you’re a seasoned keto pro or just getting started, these cookie bars are simple to make, shareable, and most importantly, incredibly satisfying.

34+ Mouthwatering Keto Cookie Bar Recipes for Every Sweet Tooth

With these 34+ keto cookie bar recipes, you no longer have to feel deprived when the craving for something sweet strikes.

Each of these low-carb bars is made with keto-friendly ingredients like almond flour, erythritol, and coconut flour, ensuring you can indulge without the sugar overload.

Whether you’re in the mood for a chocolatey treat, a fruit-filled dessert, or something nutty and rich, these recipes offer plenty of variety for every taste.

Baking keto treats doesn’t have to be difficult, and these cookie bars prove that you can create delicious, simple desserts with just a few ingredients.

So the next time you’re craving something sweet, try one of these recipes—your taste buds and your waistline will thank you!

Chewy Keto Chocolate Chip Cookie Bars

These chewy keto chocolate chip cookie bars are the perfect dessert for anyone on a low-carb or keto diet.

They combine rich butter, almond flour, and sugar-free chocolate chips for a sweet treat that’s low in carbs but high in flavor. The soft and chewy texture will satisfy your cravings without derailing your dietary goals.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsalted butter, melted
• 1/4 cup erythritol or any low-carb sweetener
• 1 tsp vanilla extract
• 2 large eggs
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper.
2. In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking soda, and salt.
3. In another bowl, whisk together the melted butter, eggs, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Stir in the sugar-free chocolate chips.
6. Pour the cookie dough mixture into the prepared baking dish and press it evenly with a spatula.
7. Bake for 18-20 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
8. Allow the bars to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

These chewy keto chocolate chip cookie bars are a delightful balance of sweetness and a satisfying texture. They offer a guilt-free indulgence that fits perfectly within your keto lifestyle.

The sugar-free chocolate chips make it easy to enjoy a classic treat without the added carbs, while the combination of almond and coconut flour provides the right consistency and flavor. Whether you’re looking for a snack or a dessert, these cookie bars are sure to hit the spot.

Keto Peanut Butter Cookie Bars

Packed with the rich, nutty flavor of peanut butter, these keto peanut butter cookie bars are an irresistible low-carb treat.

The combination of peanut butter, almond flour, and a touch of sweetener makes these bars a perfect snack for anyone following a keto diet. These bars are soft, slightly dense, and satisfyingly delicious.

Ingredients:

• 1 cup peanut butter (unsweetened, creamy)
• 1/4 cup almond flour
• 1/4 cup erythritol (or your preferred keto-friendly sweetener)
• 1/2 tsp vanilla extract
• 1 large egg
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking pan (9×9) with parchment paper.
2. In a mixing bowl, combine the peanut butter, almond flour, erythritol, vanilla extract, egg, baking soda, and salt. Mix until well combined.
3. Spread the dough evenly into the prepared baking pan.
4. Bake for 15-18 minutes, or until the top is slightly golden and a toothpick comes out clean.
5. Allow the bars to cool in the pan for 10 minutes before removing them to a wire rack to cool completely.

These keto peanut butter cookie bars are both rich and satisfying, offering that classic peanut butter flavor without the carbs. They’re incredibly easy to make, with just a few ingredients that come together beautifully for a quick snack or dessert.

These bars are ideal for anyone craving a nutty, sweet treat that won’t spike your blood sugar. The soft, chewy texture makes them feel indulgent, while still being perfectly keto-friendly.

Keto Snickerdoodle Cookie Bars

These keto snickerdoodle cookie bars combine the warm, cinnamon-sugar flavor of traditional snickerdoodles with a keto-friendly twist.

Using almond flour and a sugar substitute, they are a perfect snack or dessert for those on a low-carb diet. The cinnamon and vanilla flavors really shine in these soft, chewy cookie bars.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol or your preferred sweetener
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon (for the batter)
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon (for topping)
• 1 tbsp erythritol (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 9×9-inch pan with parchment paper.
2. In a large mixing bowl, combine almond flour, erythritol, baking powder, cinnamon, and salt.
3. Add the softened butter, egg, and vanilla extract, mixing everything until smooth and fully combined.
4. Spread the dough into the prepared baking pan, pressing it evenly.
5. In a small bowl, combine 1/2 tsp cinnamon and 1 tbsp erythritol for the topping. Sprinkle this mixture evenly over the top of the dough.
6. Bake for 15-18 minutes, or until the edges are golden and the center is set.
7. Let the bars cool completely before cutting them into squares.

Keto snickerdoodle cookie bars are a wonderful twist on the classic cookie, offering all the cinnamon-sugar goodness you crave, with none of the carbs. The almond flour provides a great base, while the butter and egg create a rich, soft texture.

These bars are perfect for a snack, dessert, or even a breakfast treat if you’re craving something a little sweet. The cinnamon topping adds a final touch of warmth, making these bars even more comforting and satisfying.

Keto Lemon Bars

These refreshing keto lemon bars are a delightful dessert with a zesty twist. The combination of tangy lemon and a buttery, almond flour crust makes them a perfect treat for anyone on a low-carb or keto diet.

With just the right balance of sweet and tart, these lemon bars are a refreshing way to satisfy your cravings without the sugar.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsalted butter, melted
• 1/4 cup erythritol (or your preferred low-carb sweetener)
• 1 large egg
• 1/4 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup fresh lemon juice (about 2 lemons)
• 2 tbsp lemon zest
• 1/4 cup heavy cream
• 2 tbsp erythritol (for the lemon filling)

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, mix the almond flour, melted butter, erythritol, and salt. Press the mixture into the bottom of the prepared pan to form the crust.
3. Bake the crust for 12-15 minutes, or until lightly golden. Let it cool while you prepare the filling.
4. In a separate bowl, whisk together the egg, lemon juice, lemon zest, heavy cream, and erythritol until smooth.
5. Pour the lemon mixture over the cooled crust and bake for another 15-20 minutes, or until the filling is set and no longer jiggles.
6. Let the bars cool completely before refrigerating for at least an hour before cutting into squares.

These keto lemon bars are bursting with fresh lemon flavor and are incredibly satisfying for those with a sweet tooth. The tangy lemon filling combined with the buttery almond flour crust creates the perfect balance of textures and tastes.

They are a great option for a light dessert or snack, and they make for a refreshing treat on a hot day. With just the right amount of sweetness and tartness, these keto lemon bars will keep you coming back for more.

Keto Almond Joy Cookie Bars

These keto almond joy cookie bars are inspired by the beloved candy bar, but with a low-carb twist!

Combining coconut, almond, and chocolate, they provide all the flavors you love while keeping carbs to a minimum. These bars are a perfect indulgence for anyone following a keto lifestyle but craving a candy-inspired dessert.

Ingredients:

• 2 cups unsweetened shredded coconut
• 1/4 cup almond flour
• 1/4 cup erythritol (or your preferred sweetener)
• 1/2 cup unsweetened almond butter
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 cup whole almonds (for topping)
• 1/2 cup sugar-free dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a mixing bowl, combine the shredded coconut, almond flour, erythritol, almond butter, heavy cream, vanilla extract, and baking soda. Stir until everything is well combined.
3. Press the coconut mixture into the bottom of the prepared pan, spreading it out evenly.
4. Place whole almonds on top of the coconut mixture, pressing them in lightly.
5. Bake for 12-15 minutes, or until the edges are golden brown. Let the bars cool.
6. While the bars cool, melt the sugar-free chocolate chips in a microwave or double boiler.
7. Drizzle the melted chocolate over the cooled bars and refrigerate for 30 minutes to set the chocolate.

These keto almond joy cookie bars are the ultimate treat for coconut and chocolate lovers. The combination of shredded coconut, almond butter, and whole almonds gives you the same great flavor as the popular candy, but without the carbs.

The sugar-free dark chocolate on top adds an extra layer of indulgence, making these bars a perfect snack or dessert. Whether you need a sweet pick-me-up or are looking for a delicious way to satisfy your cravings, these bars are sure to do the trick.

Keto Cinnamon Roll Cookie Bars

If you love cinnamon rolls but want to keep your carbs in check, these keto cinnamon roll cookie bars are the perfect solution.

With the rich flavor of cinnamon, a soft and chewy texture, and a sweet glaze drizzle, these bars offer all the deliciousness of cinnamon rolls without the high-carb content. They’re great for breakfast or as a treat any time of day.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol (or your preferred low-carb sweetener)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp ground cinnamon (for the filling)
• 2 tbsp erythritol (for the filling)
• 2 tbsp butter, melted (for the glaze)
• 1/4 cup powdered erythritol (for the glaze)
• 1/2 tsp vanilla extract (for the glaze)

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, combine the almond flour, erythritol, baking powder, and salt. Add the softened butter, egg, and vanilla extract, and mix until smooth.
3. Spread the dough evenly in the prepared pan and press it down lightly.
4. In a small bowl, mix the cinnamon and erythritol for the filling. Sprinkle it evenly over the dough.
5. Use a knife or a toothpick to swirl the cinnamon mixture into the dough.
6. Bake for 18-20 minutes, or until the bars are golden brown and a toothpick comes out clean.
7. While the bars cool, prepare the glaze by mixing melted butter, powdered erythritol, and vanilla extract until smooth.
8. Drizzle the glaze over the cooled bars before slicing and serving.

These keto cinnamon roll cookie bars are soft, flavorful, and satisfying, offering a great way to indulge in the flavor of cinnamon rolls without the carbs. The cinnamon filling adds a warm and comforting flavor, while the glaze provides a sweet finishing touch.

These bars are ideal for anyone craving a low-carb breakfast treat or a sweet snack to enjoy any time of the day. They’re easy to make, filling, and the perfect way to enjoy a classic cinnamon roll flavor in a keto-friendly form.

Keto S’mores Cookie Bars

These keto s’mores cookie bars bring all the gooey, chocolatey goodness of traditional s’mores without the carbs.

Made with a low-carb graham cracker crust, rich chocolate, and a layer of toasted marshmallows, these bars are a perfect treat for anyone following a keto lifestyle. Whether you’re craving something sweet or want to satisfy your s’mores nostalgia, these bars will hit the spot.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup erythritol (or your preferred sweetener)
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 large egg
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips
• 1 1/2 cups mini marshmallows (sugar-free)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
2. In a medium bowl, mix the almond flour, coconut flour, erythritol, baking soda, and salt.
3. Add the melted butter, vanilla extract, and egg to the dry ingredients, mixing until a dough forms.
4. Press the dough into the bottom of the prepared pan to form a crust.
5. Bake the crust for 10-12 minutes, or until slightly golden. Remove it from the oven and let it cool for a few minutes.
6. Sprinkle the sugar-free chocolate chips evenly over the crust, then top with mini marshmallows.
7. Return the pan to the oven and bake for an additional 5-7 minutes, or until the marshmallows are golden and toasted.
8. Allow the bars to cool before slicing them into squares.

These keto s’mores cookie bars offer the same delicious combination of chocolate, marshmallow, and graham cracker as the classic campfire treat, but without the carbs. The almond and coconut flour crust gives it the perfect base, while the sugar-free chocolate and marshmallows provide all the flavor you crave.

The warm, toasted marshmallows on top bring a satisfying, gooey texture that makes these bars irresistible. Perfect for keto lovers who want to indulge in a sweet, nostalgic treat without the sugar!

Keto Pumpkin Spice Cookie Bars

If you’re a fan of fall flavors, these keto pumpkin spice cookie bars are the perfect dessert to enjoy any time of year.

The warm spices combined with the sweetness of pumpkin make for a cozy, comforting treat. These cookie bars are soft, moist, and full of autumnal flavor, making them a must-try for anyone following a keto diet.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol (or your preferred low-carb sweetener)
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup canned pumpkin puree
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
3. In another bowl, whisk together the pumpkin puree, melted butter, eggs, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared baking pan, spreading it evenly.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bars to cool completely before slicing them into squares.

These keto pumpkin spice cookie bars are perfect for those who want to enjoy the flavors of fall without the carbs. The blend of cinnamon, nutmeg, and other spices gives these bars that signature pumpkin pie flavor, while the pumpkin puree ensures they’re soft and moist.

These bars are a wonderful option for breakfast, a mid-day snack, or a delicious dessert. With the right balance of flavors, they offer all the comforts of fall in one keto-friendly bite.

Keto Mocha Chip Cookie Bars

For all the coffee lovers out there, these keto mocha chip cookie bars are a dream come true.

Combining the rich flavors of coffee and chocolate, these bars are perfect for those who want a low-carb dessert that’s full of bold flavor. With a soft texture and the satisfying crunch of sugar-free chocolate chips, they’re ideal for a pick-me-up treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol (or your preferred sweetener)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp instant coffee granules (or espresso powder)
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large mixing bowl, combine the almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In another bowl, whisk together the melted butter, eggs, vanilla extract, and instant coffee granules until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Fold in the sugar-free chocolate chips.
6. Pour the batter into the prepared pan, spreading it evenly.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Let the bars cool before slicing them into squares.

These keto mocha chip cookie bars bring together the best of both worlds: rich, coffee-flavored goodness paired with decadent chocolate chips. They’re the perfect dessert for anyone who loves coffee-flavored treats but wants to keep it low-carb.

The almond flour base gives them a nice texture, while the chocolate chips melt perfectly, adding to the indulgent experience. These bars are great for a quick pick-me-up or as a dessert to share with friends.

Keto Raspberry Almond Cookie Bars

These keto raspberry almond cookie bars combine the tart sweetness of fresh raspberries with the rich, nutty flavor of almond flour.

The result is a light and refreshing dessert that’s both keto-friendly and irresistibly delicious. Perfect for a sweet snack or a light dessert, these bars are a great way to enjoy fruit while sticking to your low-carb goals.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol (or your preferred sweetener)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup fresh raspberries (or frozen, thawed)
• 1/4 cup sliced almonds (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
2. In a large mixing bowl, combine the almond flour, erythritol, baking powder, and salt.
3. Add the softened butter, egg, and vanilla extract, and mix until smooth and fully combined.
4. Gently fold in the fresh raspberries, being careful not to break them up too much.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Sprinkle sliced almonds over the top of the batter for added crunch.
7. Bake for 18-20 minutes, or until the edges are golden and a toothpick comes out clean.
8. Allow the bars to cool before slicing them into squares.

These keto raspberry almond cookie bars are a delicious combination of tart raspberries and crunchy almonds. The almond flour gives them a rich, nutty flavor, while the raspberries add a burst of freshness.

These bars are a perfect choice for those looking to enjoy fruit on a keto diet without the excess sugar. The soft texture and crunchy almond topping create a delightful contrast, making these bars an ideal snack or dessert.

Keto Carrot Cake Cookie Bars

For fans of carrot cake, these keto carrot cake cookie bars are a must-try! They’re filled with all the spices and flavors you love, like cinnamon, nutmeg, and vanilla, while keeping the carbs low.

These bars are moist, soft, and packed with grated carrots, making them a perfect dessert for spring or any time of year.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol (or your preferred sweetener)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup grated carrots (about 2 medium carrots)
• 1/4 cup unsweetened shredded coconut
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, mix the almond flour, coconut flour, erythritol, cinnamon, nutmeg, baking powder, and salt.
3. Add the grated carrots, shredded coconut, and chopped nuts (if using) to the dry ingredients.
4. In another bowl, whisk the eggs, melted butter, and vanilla extract together until smooth.
5. Add the wet ingredients to the dry ingredients and stir until well combined.
6. Pour the batter into the prepared pan, spreading it evenly.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bars cool completely before slicing them into squares.

These keto carrot cake cookie bars offer all the flavors of a classic carrot cake, but without the sugar or high carbs. The combination of almond and coconut flour makes them moist and fluffy, while the spices add warmth and depth.

The shredded carrots provide a natural sweetness, and the nuts offer a satisfying crunch. These bars are a perfect low-carb alternative for anyone craving the taste of carrot cake in a simple, easy-to-make form.

Keto Pecan Pie Cookie Bars

These keto pecan pie cookie bars are a delicious way to enjoy the rich, nutty, and sweet flavor of pecan pie without all the sugar.

With a buttery almond flour crust and a gooey, caramel-like filling, these bars are perfect for any special occasion or just when you’re in the mood for something indulgent.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol (or your preferred sweetener)
• 1/4 tsp salt
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup chopped pecans (plus extra for topping)
• 1/4 cup sugar-free maple syrup or caramel syrup
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, combine the almond flour, erythritol, and salt.
3. Add the melted butter, egg, and vanilla extract, and mix until smooth.
4. Press the dough into the bottom of the prepared pan to form a crust.
5. Bake the crust for 10-12 minutes, or until golden brown. Remove from the oven and set aside.
6. In a saucepan, combine the sugar-free syrup, heavy cream, butter, and vanilla extract. Heat over medium heat, stirring frequently, until the mixture thickens and becomes syrupy (about 5 minutes).
7. Stir in the chopped pecans, then pour the pecan mixture over the baked crust.
8. Sprinkle extra pecans on top and return the pan to the oven. Bake for an additional 12-15 minutes, or until the filling is set and golden.
9. Allow the bars to cool completely before slicing into squares.

These keto pecan pie cookie bars bring the flavor of a classic pecan pie in a low-carb, easy-to-make form. The buttery almond flour crust pairs perfectly with the rich, caramel-like filling, and the pecans provide a satisfying crunch.

These bars are the ideal keto-friendly dessert for any occasion, whether you’re celebrating a holiday or simply want to indulge in a sweet treat without the carbs.

Keto Coconut Macadamia Cookie Bars

These keto coconut macadamia cookie bars combine the tropical flavors of coconut and macadamia nuts in a deliciously low-carb treat.

The soft, chewy texture from the coconut and the buttery crunch of macadamia nuts create a mouthwatering combination. Perfect for those who love tropical flavors, these bars are a great choice for a snack or dessert on a keto diet.

Ingredients:

• 1 1/2 cups unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup erythritol (or your preferred sweetener)
• 1/4 tsp salt
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup macadamia nuts, chopped
• 1/4 cup sugar-free white chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, combine the shredded coconut, almond flour, erythritol, and salt.
3. Add the melted butter, eggs, and vanilla extract to the dry ingredients, mixing until smooth.
4. Stir in the chopped macadamia nuts and white chocolate chips (if using).
5. Pour the batter into the prepared pan and spread it out evenly.
6. Bake for 18-20 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
7. Allow the bars to cool before slicing them into squares.

These keto coconut macadamia cookie bars are rich, nutty, and slightly sweet with a satisfying crunch from the macadamia nuts.

The combination of shredded coconut and almond flour makes the bars soft and chewy, while the optional white chocolate chips add an extra layer of indulgence. These bars are perfect for a snack or dessert, and they capture the tropical flavors of coconut and macadamia nuts without the carbs.

Keto Chocolate Mint Cookie Bars

If you love the combination of chocolate and mint, these keto chocolate mint cookie bars will be your new favorite treat.

With a rich chocolate base and a refreshing mint filling, these bars offer the perfect balance of flavors. They are low-carb and perfect for satisfying your chocolate-mint cravings while staying keto-friendly.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol (or your preferred sweetener)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract (or to taste)
• 1/2 cup sugar-free dark chocolate chips
• 1/4 cup heavy cream (for mint filling)
• 1/4 cup erythritol (for mint filling)
• 1/2 tsp peppermint extract (for mint filling)

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, combine the almond flour, cocoa powder, erythritol, baking powder, and salt.
3. Add the melted butter, eggs, vanilla extract, and peppermint extract to the dry ingredients, stirring until smooth.
4. Fold in the sugar-free dark chocolate chips.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 18-20 minutes, or until the bars are set and a toothpick comes out clean.
7. While the bars cool, make the mint filling by heating the heavy cream and erythritol in a saucepan over medium heat until the sweetener dissolves.
8. Remove from heat and stir in the peppermint extract. Let the mixture cool slightly.
9. Once the bars are cool, spread the mint filling over the top and refrigerate the bars for at least 30 minutes.
10. Slice into squares and serve.

These keto chocolate mint cookie bars have a decadent chocolate base and a cool, creamy mint filling. The rich cocoa flavor pairs perfectly with the refreshing mint, creating a refreshing and indulgent treat.

The combination of sweet chocolate and mint is always a crowd-pleaser, and these bars offer it all in a keto-friendly form. They’re perfect for anyone who loves the classic chocolate-mint flavor combo but wants to keep their carbs low.

Keto Peanut Butter Cup Cookie Bars

These keto peanut butter cup cookie bars bring together the classic combination of chocolate and peanut butter in a delicious, low-carb dessert.

With a rich almond flour base, a creamy peanut butter filling, and a decadent chocolate topping, these bars are a perfect treat for peanut butter lovers on a keto diet.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol (or your preferred sweetener)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup peanut butter (unsweetened and creamy)
• 1/4 cup sugar-free dark chocolate chips
• 2 tbsp heavy cream

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, combine the almond flour, erythritol, baking powder, and salt.
3. Add the melted butter, egg, and vanilla extract, stirring until smooth.
4. Pour the dough into the prepared pan, spreading it evenly, and bake for 10-12 minutes, or until the edges are golden brown.
5. While the crust is baking, prepare the peanut butter filling by mixing the peanut butter with a few tablespoons of erythritol in a separate bowl until smooth.
6. Once the crust is done, remove it from the oven and let it cool slightly. Spread the peanut butter mixture over the crust, smoothing it into an even layer.
7. In a small saucepan, melt the sugar-free dark chocolate chips with the heavy cream over low heat, stirring until smooth.
8. Pour the melted chocolate over the peanut butter layer and spread it evenly.
9. Refrigerate the bars for at least 1 hour to allow the chocolate to set.
10. Slice into squares and enjoy!

These keto peanut butter cup cookie bars are rich, creamy, and full of flavor. The almond flour crust provides a perfect base for the creamy peanut butter filling, and the sugar-free dark chocolate topping adds a luxurious touch.

These bars are the ultimate treat for anyone who loves peanut butter and chocolate, offering all the indulgence of a classic peanut butter cup, but without the carbs. They’re sure to satisfy any sweet tooth!

Keto Cherry Cheesecake Cookie Bars

These keto cherry cheesecake cookie bars are a decadent, layered dessert with a soft cookie crust, creamy cheesecake filling, and a vibrant cherry topping—all made without the sugar and carbs of traditional versions.

They’re elegant enough for a holiday or special occasion, but easy enough to make for a weeknight treat.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup erythritol
• 1/4 cup unsalted butter, melted
• 1/2 tsp vanilla extract

For the cheesecake layer:

• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup erythritol
• 1 large egg
• 1/2 tsp vanilla extract

For the cherry topping:

• 1/2 cup fresh or frozen unsweetened cherries, chopped
• 2 tbsp water
• 1 tbsp erythritol
• 1/4 tsp xanthan gum (optional, for thickening)

Instructions:

1. Preheat oven to 325°F (163°C) and line an 8×8-inch pan with parchment.
2. In a bowl, combine almond flour, erythritol, melted butter, and vanilla. Press into pan to form crust.
3. Bake crust for 10-12 minutes until slightly golden. Let cool.
4. In a separate bowl, beat the cream cheese, sour cream, erythritol, egg, and vanilla until smooth. Pour over crust.
5. Bake for 20–25 minutes or until set. Cool completely.
6. In a saucepan, combine cherries, water, and erythritol. Simmer for 5–7 minutes, mashing gently. Stir in xanthan gum if using.
7. Let the cherry topping cool, then spread over the cheesecake layer. Chill at least 1 hour before slicing.

These bars are rich and creamy with a pop of sweet-tart cherry flavor that perfectly complements the smooth cheesecake and nutty crust.

They offer all the satisfaction of a classic dessert without compromising your keto goals.

Keto Lemon Coconut Cookie Bars

Bright, zesty, and refreshing—these keto lemon coconut cookie bars are like sunshine in a square.

The tangy lemon flavor balances perfectly with the tropical sweetness of coconut, creating a light yet indulgent treat that’s perfect for spring or summer snacking.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup shredded unsweetened coconut
• 1/4 cup erythritol
• 1/4 tsp salt
• 1/4 cup unsalted butter, melted
• 1 large egg
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1/2 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment.
2. In a mixing bowl, combine almond flour, shredded coconut, erythritol, and salt.
3. Add melted butter, egg, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
4. Spread the batter evenly in the prepared pan.
5. Bake for 18–20 minutes, or until golden and a toothpick comes out clean.
6. Let cool completely before slicing into bars.

These lemon coconut bars are bright and flavorful, with a soft texture and a subtle crunch from the shredded coconut.

They’re perfect for when you want a light, citrusy treat that doesn’t derail your keto lifestyle.

Keto Cinnamon Swirl Cookie Bars

Cinnamon lovers, rejoice! These keto cinnamon swirl cookie bars deliver all the warm, cozy flavors of a cinnamon roll—but in an easy-to-make, low-carb bar form.

Soft, buttery, and swirled with cinnamon sweetness, these are the perfect companion to your morning coffee or a post-dinner treat.

Ingredients:

For the base:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup butter, melted
• 2 large eggs
• 1 tsp vanilla extract

For the cinnamon swirl:

• 2 tbsp melted butter
• 2 tbsp erythritol
• 1 tsp cinnamon

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. In a large bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
3. Add melted butter, eggs, and vanilla, stirring to form a smooth batter.
4. Spread the batter into the pan evenly.
5. In a small bowl, mix the cinnamon swirl ingredients. Drizzle over the batter and use a knife to swirl it throughout.
6. Bake for 20–22 minutes, until the top is golden and firm to the touch.
7. Let cool before cutting into bars.

These cinnamon swirl bars are comforting and fragrant, with a tender crumb and just the right amount of spice.

They’re a fantastic alternative to cinnamon rolls and are simple enough to whip up anytime you’re craving something warm and sweet on your keto journey.

Keto Mocha Chip Cookie Bars

If you’re a fan of coffee and chocolate, these keto mocha chip cookie bars are the perfect treat.

With the rich, bold flavor of espresso and the decadent taste of sugar-free chocolate chips, these bars offer a luxurious bite without the carbs. They’re great as a morning pick-me-up or an after-dinner dessert.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup cocoa powder
• 1 tbsp instant espresso powder
• 1/3 cup erythritol
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup melted coconut oil or butter
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup sugar-free dark chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. In a large bowl, whisk together almond flour, cocoa powder, espresso powder, erythritol, baking soda, and salt.
3. Stir in melted coconut oil, eggs, and vanilla extract until a thick batter forms.
4. Fold in the chocolate chips.
5. Spread evenly into the prepared pan and bake for 18–20 minutes, until set in the center.
6. Let cool completely before cutting into squares.

These mocha chip bars are soft, chocolatey, and subtly caffeinated with espresso—perfect for satisfying your sweet tooth and giving you a gentle energy boost.

They’re a fantastic treat for coffee lovers who want to keep things keto.

Keto Almond Joy Cookie Bars

Inspired by the classic candy bar, these keto Almond Joy cookie bars are packed with coconut, almonds, and a luscious chocolate topping.

All the indulgence of your favorite candy—without the sugar crash. These bars are sweet, nutty, and completely satisfying.

Ingredients:

Crust:

• 1 1/2 cups almond flour
• 1/4 cup erythritol
• 1/4 cup butter, melted

Filling:

• 1 cup unsweetened shredded coconut
• 1/4 cup heavy cream
• 2 tbsp butter
• 2 tbsp erythritol
• 1/2 tsp vanilla extract

Topping:

• 1/2 cup sugar-free chocolate chips
• 2 tbsp heavy cream
• 1/4 cup roasted almonds (whole or chopped)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking dish with parchment paper.
2. Mix almond flour, erythritol, and melted butter in a bowl. Press into pan and bake for 10–12 minutes. Let cool.
3. In a saucepan, combine coconut, cream, butter, erythritol, and vanilla. Heat until thick and sticky. Spread over crust.
4. Melt chocolate chips and cream together in a double boiler or microwave. Pour over coconut layer and spread evenly.
5. Press roasted almonds gently into the chocolate layer.
6. Refrigerate until firm, then slice into bars.

These bars perfectly mimic the beloved candy bar while keeping your carb count in check.

The layered texture and bold coconut-chocolate flavor combo make them incredibly satisfying—perfect for dessert or a decadent snack.

Keto Toffee Nut Cookie Bars

These keto toffee nut cookie bars are buttery, crunchy, and absolutely addictive.

With a caramelized flavor and crunchy nuts in every bite, they’re the ideal blend of sweet and salty—without the sugar. A perfect treat for those who miss the flavor of classic toffee without breaking ketosis.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol
• 1/4 cup butter, melted
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/3 cup chopped pecans or walnuts
• 2 tbsp sugar-free toffee bits or crushed sugar-free caramel candies (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment.
2. Mix almond flour, erythritol, melted butter, vanilla, and salt until a crumbly dough forms.
3. Stir in chopped nuts and optional toffee bits.
4. Press mixture evenly into the prepared pan and bake for 18–20 minutes, or until golden.
5. Let cool completely in the pan before slicing into bars.

These bars are a delicious combination of crunch and chew with a buttery base and nutty top.

The flavor is reminiscent of classic toffee cookies—but these are sugar-free, gluten-free, and keto-approved. Ideal with coffee, tea, or just on their own when your sweet tooth kicks in.

Keto S’mores Cookie Bars

These keto s’mores cookie bars are the ultimate summer treat, bringing the flavors of a campfire favorite into a low-carb, easy-to-make dessert.

With a soft almond flour crust, a gooey marshmallow center, and a chocolate topping, these bars satisfy your cravings for the classic s’mores experience, minus the carbs.

Ingredients:

Crust:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup butter, melted
• 1 egg
• 1 tsp vanilla extract

Filling:

• 1/2 cup sugar-free marshmallow fluff
• 1/2 cup sugar-free chocolate chips
• 1 tbsp coconut oil (for melting chocolate)

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. In a large bowl, combine almond flour, cocoa powder, erythritol, baking soda, and salt.
3. Add melted butter, egg, and vanilla extract. Mix until dough forms.
4. Press dough into the pan to form the crust and bake for 10-12 minutes.
5. While the crust bakes, melt the chocolate chips and coconut oil together in a microwave or double boiler.
6. Once the crust has cooled slightly, spread a layer of marshmallow fluff over it.
7. Pour the melted chocolate over the marshmallow layer, then refrigerate until set (about 1 hour).
8. Slice into bars and enjoy the s’mores goodness.

These keto s’mores cookie bars have all the deliciousness of the classic campfire treat, without the carbs.

The combination of rich chocolate, gooey marshmallow, and a soft cookie crust will take you straight to nostalgic summer nights, while keeping your diet on track.

Keto Gingerbread Cookie Bars

Perfect for the holiday season or any time you’re craving a spicy, sweet treat, these keto gingerbread cookie bars offer the warm, comforting flavors of gingerbread cookies with none of the carbs.

Packed with aromatic spices and a soft, chewy texture, these bars are perfect for a festive dessert or a cozy afternoon snack.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 1/4 cup unsalted butter, softened
• 1 egg
• 1 tsp vanilla extract
• 1 tbsp molasses (optional, for added flavor)

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. In a medium bowl, mix together almond flour, coconut flour, erythritol, cinnamon, ginger, nutmeg, cloves, and salt.
3. Add the softened butter, egg, vanilla extract, and molasses (if using). Mix until a dough forms.
4. Press the dough into the prepared pan and bake for 18-20 minutes, or until a toothpick comes out clean.
5. Allow the bars to cool before slicing them into squares.

These keto gingerbread cookie bars have all the classic holiday spices—ginger, cinnamon, and nutmeg—in a soft and chewy bar form.

Whether you’re in the mood for a holiday treat or just a spicy, comforting dessert, these bars are sure to hit the spot without the sugar crash.

Keto Pumpkin Spice Cookie Bars

These keto pumpkin spice cookie bars are the perfect fall dessert, bringing the comforting flavors of pumpkin, cinnamon, and nutmeg into a low-carb, keto-friendly treat.

With a soft, cake-like texture and a hint of sweetness, these bars are ideal for enjoying with a hot cup of tea or coffee.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup canned pumpkin puree
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, erythritol, cinnamon, nutmeg, ginger, cloves, and salt.
3. In a separate bowl, mix the pumpkin puree, eggs, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 18-20 minutes, or until the bars are firm and golden.
7. Allow to cool before cutting into squares.

These keto pumpkin spice cookie bars capture the essence of fall with their rich pumpkin flavor and fragrant spices.

Soft and slightly sweet, they’re perfect for enjoying during the cooler months or whenever you want a taste of pumpkin pie without the carbs.

Keto Raspberry Almond Cookie Bars

These keto raspberry almond cookie bars are bursting with fresh raspberry flavor and a delightful almond crunch.

The slightly tart raspberries pair perfectly with the nutty, buttery almond flavor, making these bars a sweet, yet tart, treat that will satisfy your sweet tooth without kicking you out of ketosis.

Ingredients:

For the base:

• 1 1/2 cups almond flour
• 1/4 cup erythritol
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract

For the raspberry topping:

• 1 cup fresh raspberries (or frozen, thawed)
• 2 tbsp erythritol
• 1 tbsp lemon juice
• 1/4 tsp xanthan gum (optional for thickening)

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. In a large bowl, combine almond flour, erythritol, baking soda, and salt.
3. Add melted butter, egg, and vanilla extract to the dry ingredients and mix until a dough forms.
4. Press dough evenly into the prepared pan and bake for 10–12 minutes, until golden.
5. In a saucepan, combine raspberries, erythritol, and lemon juice. Heat over medium-low and simmer for 5-7 minutes until the raspberries break down and the mixture thickens. Stir in xanthan gum if using.
6. Spread the raspberry mixture over the baked crust.
7. Bake for another 10-12 minutes, until the raspberry topping sets.
8. Let cool completely before slicing into bars.

These raspberry almond cookie bars are the perfect blend of tart and sweet, with the almonds adding a delicious crunch and the raspberries offering a juicy, refreshing contrast.

The buttery almond base makes them rich and satisfying—perfect for an afternoon snack or a light dessert.

Keto Chocolate Coconut Macaroon Cookie Bars

These keto chocolate coconut macaroon cookie bars are an indulgent, low-carb version of the beloved coconut macaroons, with the added richness of a chocolate drizzle.

The chewy coconut texture and deep chocolate flavor make these bars a heavenly treat for anyone craving something sweet and satisfying.

Ingredients:

For the bars:

• 1 1/2 cups unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup erythritol
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/4 cup unsalted butter, melted

For the chocolate drizzle:

• 1/4 cup sugar-free dark chocolate chips
• 1 tbsp coconut oil

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. In a bowl, combine shredded coconut, almond flour, erythritol, salt, cocoa powder, eggs, and melted butter.
3. Mix everything until a thick batter forms.
4. Press the batter into the prepared pan, smoothing it into an even layer.
5. Bake for 18–20 minutes, until the bars are set and golden on the edges.
6. Let cool completely before removing from the pan and cutting into squares.
7. To make the chocolate drizzle, melt the chocolate chips and coconut oil together in a microwave or double boiler.
8. Drizzle the melted chocolate over the cooled bars and let it set for about 30 minutes before serving.

These keto chocolate coconut macaroon bars are a rich and delicious treat, combining the tropical flavor of coconut with the deep taste of dark chocolate.

With a chewy texture and a smooth chocolate topping, they’re sure to become your new favorite keto-friendly dessert.

Keto Cinnamon Roll Cookie Bars

These keto cinnamon roll cookie bars capture the warm, cozy flavors of cinnamon rolls without all the carbs.

With a buttery almond flour base, cinnamon swirl, and a rich glaze, these bars are a keto-friendly version of the classic cinnamon roll that will make you feel like you’re indulging without the guilt.

Ingredients:

For the base:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract

For the cinnamon swirl:

• 2 tbsp unsalted butter, melted
• 2 tbsp erythritol
• 1 tbsp ground cinnamon

For the glaze:

• 2 tbsp cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 tbsp erythritol
• 1/2 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, erythritol, salt, and baking powder.
3. Add the melted butter, eggs, and vanilla extract to the dry ingredients and mix until smooth.
4. In a small bowl, mix melted butter, erythritol, and cinnamon to create the cinnamon swirl mixture.
5. Pour the batter into the prepared pan, spreading evenly, and swirl the cinnamon mixture over the top. Use a knife to gently swirl the mixture into the batter.
6. Bake for 18-20 minutes, or until the edges are golden and a toothpick comes out clean.
7. While the bars bake, make the glaze by beating together softened cream cheese, butter, erythritol, and vanilla extract until smooth.
8. Once the bars are done and have cooled slightly, drizzle the glaze over the top.
9. Allow the glaze to set before slicing into bars.

These keto cinnamon roll cookie bars are a cinnamon lover’s dream, with a soft and buttery texture and a rich, sweet glaze.

Perfect for a low-carb breakfast or a comforting afternoon snack, these bars let you enjoy all the flavors of a cinnamon roll, minus the sugar and carbs.