Mom’s Coconut Chocolate Chip Bar Cookie - Low Carb & Sugar Free

Mom’s Coconut Chocolate Chip Bar Cookie - Low Carb & Sugar Free
These sugar free bar cookies are fun to make with all the layers. They are easy to throw together when you need a low-carb dessert fast! These remind me of a bar cookie my mother made while we were growing up (thus the name).
I’ve made these for some of the pickiest eaters (ie. not stevia lovers 😉) and they were a big hit!
The glorious sweetened condensed milk is what make these layer cookies over the top amazing! Our homemade version is low-carb, creamy, and oh-la-la delicious! I'll also point out its lower in calories than other recipes, due to using part almond milk and not all heavy cream. The Keto friendly Sweetened Condensed Milk may take a few minutes to make but it’s worth it.
I love that these are easy to cut into squares and take to any potluck or family gathering. 
Let’s get to baking!
Mom’s Coconut Chocolate Chip Bar Cookie - Low Carb & Sugar Free
Crust Ingredients:
3/4 C. Almond Flour 
1/18 ts.  salt
2 TB. Butter
4 smidgen scoops pure stevia 
1. Preheat oven to 350 F
2. Put the butter in an 8x8 glass dish and place in the warming oven to melt the butter.
3.  Combine remaining crust ingredients. After the butter is melted, remove the baking dish and add the rest of the crust ingredients.
4. With a fork, stir into butter completely and spread across the pan evenly. Now cover with a piece of plastic wrap and smash the butter crust into the bottom of the dish with the back of a flat cup. It will be a very thin crust. 
5. Now layer the ingredients below in the order listed. *NOTE: It's important to use warm thin sweetened condensed milk as it thickens during cooling. We want it to ooze in between all the layers and meld the ingredients together. If it is cool and thick, it will simply sit on the top and bake to form a cream cheese type topping....not the desired effect. I typically make the sweetened condensed milk just before the cookies, so it's still warm. However, if you want to make it ahead, I suggest warming it in the microwave until it is quite thin and runny.
Cookie Ingredients:
  • 1/2 C. Unsweetened Coconut flakes (not huge flakes or they will crumble easily)
  • 1/2 C. Chopped Walnuts *or nut of choice
  • 2/3 C.  Sugar free chocolate chips 
  • 1 C.   Homemade Stevia Sweetened Condensed Milk 
Place in oven and bake on the lowest rack, for a total of 15 min. and turn off the oven but keep cookies in for an additional 5 min. Allow to cool slightly and then refrigerate 2 hours for easiest removal. Can be eaten warm but they tend to crumble easily. Cut into 16 equal squares.
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