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Loaded Chocolate Chunk Keto Cookie Bars

Yield: 9 large bars

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 1 hour and 10 minutes Including Cooling


½ cup brown erythritol

¼ cup Good Good Sweet Like Sugar

½ cup unsweetened creamy almond butter

2 tablespoons coconut oil

2 eggs

1 teaspoon vanilla

1 ¾ cups almond flour

1 tablespoon coconut flour

1 teaspoon baking powder

¼ teaspoon salt

¼ cup chopped keto-friendly semi-sweet baking bar

2 Good Good Krunchy Keto Bars, chopped


  1. Preheat the oven to 350°F. 
  2. Line a 9-inch by 9-inch casserole dish with parchment paper so that it comes over the edge.  This will make it easier for you to remove the bars later.
  1. In a large bowl, cream together the brown erythritol, Sweet Like Sugar, almond butter, and coconut oil with an electric mixer until light and fluffy.
  2. Add the eggs, one at a time, to the butter mixture beating after each addition.
  3. Beat in the vanilla.
  4. Add the almond flour, coconut flour, baking powder, and salt then stir to incorporate.
  5. Add most of the chopped semi-sweet bar and chopped Krunchy Keto Bar, saving some to garnish.
  6. Spread the cookie dough in the prepared baking dish.
  7. Press the remaining semi-sweet bar and Krunchy Keto bar into the top of the dough.
  8. Bake the bars until the sides puff up and become brown around the edges, about 25 minutes.
  9. Allow the bars to cool for about 30 minutes at room temperature, or until cool.
  10. Cut and enjoy or store in an airtight container in the refrigerator.
  11. These are also great warm, so you can reheat them in the microwave for about 15 seconds.
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