New To Keto But Want To Grow Your Knowledge?
More specifically, you want help with KETO RECIPES | Chocolate Chip Cookie Cake Bars | Easy Low Carb Keto Desserts?
so today I am showing you guys how to make a low-carb keto chocolate-chip cookie cake we’re actually gonna be making cookie cake bars out of the cake itself but you have to make a cake before you can make cookie cake bars so basically today’s recipe is like a mrs. Fields cookie cake mrs. Fields was in like all the malls across America I don’t think they had like regular stores but my mom loved going to the mall every time we go I would beg her beg her to take me to mrs. Fields because they have the best chocolate chip cookies with the M&Ms inside they were gooey and warm and just like a crunchy outside of a cookie oh my god it was the best and she was great about it she’d give me one of those cookies every time we go to the mall and I remember they have this glass window where you could see all the cookies inside and then on the one side they had all these things called cookie cakes basically a cookie cake is exactly what it sounds like you’d get it for your birthday or your graduation or anniversary whatever it would be a cake made out of chocolate chip cookies it was amazing so that’s where due today we’re making one of those except we’re gonna make bars out of the cake it’s gonna be delicious let’s give them this one let’s make some low-carb keto chocolate chip cookie cake deliciousness all right so first things first you want to pre-heat your oven to 350 degrees next you want to get out your food scale and a very large bowl and we’re gonna start adding our liquid ingredients so to start things off we’re gonna crack and add two large eggs to the bowl next we’re gonna add a heaping half cup or about a hundred and 50 grams of some melted salted butter and the last liquid ingredient we’re adding is a teaspoon of vanilla extract so now we’re gonna take out our whisk and whisk all those ingredients together until they’re combined and an eggy soupy consistency starts to form in the bowl once that does happen we’re gonna get out our dry ingredients and start adding those to the bowl starting with some almond flour today I’m using the Bob’s Red Mill superfine almond flour so what I recommend going with but any almond flour should work just don’t use almond meal with that being said today we’re adding one in three-quarters of a cup of the almond flour to our bowl that’s about a hundred and seventy-five grams and then we’re gonna be sweeping the recipe up with some granulated ureteral if you’ve never heard of girth at all it’s a calorie free carb free sweetener I’m a huge fan of it and it’s what I use in pretty much all my recipes so if you want to grab some there’s a link in the video description below to do it but you can also probably find it in you grocery stores organic section or the natural section but anyways for today’s recipe we’re gonna be adding a cup or about a hundred grams of that stuff to our bowl we’re also gonna add some coconut flour to the mix a quarter cup of coconut flour to be exact followed by a half a tablespoon of baking soda as well as just a pinch of salt and of course we have to add some chocolate chips so my favorite low-carb chocolate chip is the Lily’s no sugar added chocolate chips they only have two net carbs per serving so I’m gonna be adding 1/2 a cup of those into the bowl and now we can take out a spatula and start folding all those ingredients together until a thick cookie dough starts to form and not only will some cookie dough start to form in that bowl but a big ball of cookie dough will start to form in the bowl and once that happens that’s when we’re gonna transfer the dough to a cake tray today I’m using an 11 by 7 cake tray but an 8 by 8 cake tray or a 9 by 9 cake tray should work just as well your baking time just might change a little bit so once you’ve got all of your cookie dough in the tray you want to take your spatula and just start pressing it out until it’s equally spread out between the entire cake tray once you’ve done that and it’s looking good and everything’s even that’s when you want to take it over to the oven and bake it for about 10 to 12 minutes just until the top stars turn golden brown and once the top of it starts to turn golden brown bats and you want to take it out of the oven it doesn’t take long at all to bake you want to let it cool completely in the tray itself and then once it’s completely cooled that’s we can cut it into as many bars as you’d like it really depends on the size of your tray but check this out this is what they look like how delicious did these bars look so that’s today’s low-carb Akito chocolate chip cookie cake recipe a cookie cake bar recipe I mean it’s a cake and a bar whatever you get what I’m saying I hope you guys enjoy this one of you make it I would give it a shot if you do I’d love to see a recreation of it so definitely tag me on Instagram I say this like I try to say this in every video because I love seeing the recreations my handle is in the video description below so you can find that there also links to all the products that I used to make the cookie cake it’s tough to say cookie cake it’s like a tongue twister that is in the video description below as well think eyes so much for watching I will see you in the next video [Music]
This Post Was All About KETO RECIPES | Chocolate Chip Cookie Cake Bars | Easy Low Carb Keto Desserts.
Here’s The Video Description From YouTube
EASY Keto recipes like these CHOCOLATE CHIP COOKIE CAKE BARS are my favorite keto recipes. And low carb desserts for the keto diet don’t get much better than these bars! Also, these chocolate chip cookie cake bars are a great #keto breakfast idea, or a low carb snack idea too.
Connect With Me On Instagram:
THINGS I USED IN TODAY’S KETO RECIPE:
Lily’s Chocolate Chips:
OTHER KETO RECIPES:
Keto Chocolate Peanut Butter Breakfast Bars:
Keto Pound Cake:
Keto Chocolate Cream Cheese Cookies:
Keto Strawberry Cheesecake Fat Bombs For Keto:
Keto Cookie Cake INGREDIENTS:
Almond Flour – 1 3/4 Cups (175g)
Coconut Flour – 1/4 Cups (25g)
Erythritol – 1 Cup (100g)
Baking Powder (1/2 Tbsp)
Low Carb Chocolate Chips – 1/2 Cup (56g)
Butter (softened/melted) – Heaping 1/2 Cup (a stick + 2 Tbsps)
Eggs – 2 Large
Vanilla Extract – 1 Tsp
Salt – Just a pinch
Macros Per Bar (I made 12 bars)
NET CARBS: 3.5g
*NOTE: Macros don’t account for the erythritol sweetener, it has ZERO CALORIES.
Free 20 Mug Cakes E-Book: