Low-carb double chocolate chip bars

Low-carb double chocolate chip bars

If you’re one of those folks who believes “too much chocolate” is not a thing, then this recipe is for you! Perfect for a party where sharing is mandatory, but we won’t blame you if you stash a couple in the back of the fridge before you add these to the buffet.

Low-carb double chocolate chip bars

If you’re one of those folks who believes “too much chocolate” is not a thing, then this recipe is for you! Perfect for a party where sharing is mandatory, but we won’t blame you if you stash a couple in the back of the fridge before you add these to the buffet.
USMetric
24 servingservings

Ingredients

  • 6 oz. 175 g butter, softened
  • ½ cup 125 ml almond butter
  • 2 2 eggeggs
  • ¾ cup 175 ml (125 g) erythritol
  • ½ cup 125 ml (50 g) cocoa powder
  • 1 cup 225 ml (110 g) almond flour
  • ½ tsp ½ tsp (2.5 g) baking powder
  • ¼ tsp ¼ tsp salt
  • 2 tbsp 2 tbsp water
  • 1 tbsp 1 tbsp vanilla extract
  • ½ tsp ½ tsp instant coffee powder (optional)
  • 2 oz. 50 g dark chocolate with a minimum of 80% cocoa solids, chopped

Instructions

Instructions are for 24 servings. Please modify as needed.

  1. Preheat oven to 350°F (175°C) degrees.
  2. Line a 9” by 13” (23 x 33 cm) baking dish with parchment paper.
  3. Use a hand mixer or stand mixer to combine the butter, almond butter, eggs, and sweetener. Mix well until the sweetener is thoroughly incorporated.
  4. Add the cocoa powder, almond flour, baking powder, salt, water, vanilla extract, and instant coffee powder and stir until smooth. Lightly mix in the chopped chocolate bar.
  5. Pour the mixture into the baking dish and smooth with a spatula. The batter will be thick.
  6. Bake for 25 to 28 minutes or until just set. Do not overbake or the bars will be dry.
  7. Let cool for 20 to 30 minutes before cutting.

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16 comments

  1. Mati
    Can I make these without the erithrol or will they not come out any good? as I don’t use any type of sweetness. I know they may not taste as sweet but I’m okay with that
    Reply: #2
  2. Kristin Parker Team Diet Doctor
    These have not been tested with no added sweetener.
  3. YL
    They’ll be fine without the sweetener. That’s how I’d make them - the almond butter and 80% chocolate will add enough sweetness for those used to eating keto. Might not be so palatable for those who eat a ‘normal’ diet if you’re sharing.
  4. YL
    They’ll be fine without sweeteners. That’s how I’d make them. The almond butter and 80%+ chocolate will add enough sweetness for anyone accustomed to eating keto. May not be so palatable for those eating an ‘normal’ diet if you are sharing.
  5. reeny
    What size pan and do you oil it or use parchment paper?
    Reply: #6
  6. Kristin Parker Team Diet Doctor

    What size pan and do you oil it or use parchment paper?

    Please read step 2 of the Instructions.

  7. Fiona
    Beautiful cakes with a perfect fudgey texture
  8. Debbie
    Yum! I have made these twice now & are now in my favourites. I doubled the dark chocolate. I found that they are better to be cut after the tray is put in the fridge and cold. They are also yum heated up and topped with a little cream for dessert 👍😊
  9. Noita
    about how many carbs per square inch of brownie lol plz someone do the math
    Reply: #10
  10. Kristin Parker Team Diet Doctor

    about how many carbs per square inch of brownie lol plz someone do the math

    If you get 24 servings, they are 2g carbs each.

  11. Leanne
    Just made these and they are delicious! Will probably lessen the amount of sweetener next time but overall, yum 😋
  12. Colleen
    Can you just use extra butter or do you have to have almond butter?
    Reply: #13
  13. Kristin Parker Team Diet Doctor

    Can you just use extra butter or do you have to have almond butter?

    Dairy butter and almond butter are very different in taste and texture.

  14. anonymous
    we don't have almond butter in my country. what can I use instead?
    Reply: #15
  15. Kristin Parker Team Diet Doctor

    we don't have almond butter in my country. what can I use instead?

    You could try peanut butter.

  16. Teresa
    I just made these and they are very good! I added 1/4 cup of chopped pecans and they were a great addition!

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