Ingredients:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 cup granulated erythritol
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
Instructions:
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, salt, and erythritol.
- Add the melted butter, egg, and vanilla extract and mix until well combined.
- Stir in the chocolate chips.
- Press the dough into the prepared baking pan.
- Bake for 15-20 minutes, or until the edges are set and the center is slightly soft.
- Let cool completely before cutting into bars.
Tips:
- For a richer flavor, use dark chocolate chips.
- If you don’t have almond flour, you can use coconut flour instead. Just be aware that the bars will be a bit more crumbly.
- These bars can be stored in an airtight container at room temperature for up to 3 days.
Nutritional information:
One serving of these keto chocolate chip bars contains approximately:
- Calories: 150
- Fat: 10 grams
- Protein: 5 grams
- Carbohydrates: 5 grams
- Fiber: 3 grams
- Net carbs: 2 grams
Enjoy!
