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KETO COWGIRL COOKIE BARS

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Ingredients

  • 2 tbsp (28g) butter, melted
  • 1 large egg
  • 1 tsp (5mL) caramel or vanilla extract
  • 2 tbsp (24g) powdered sweetener
  • ½ tsp ground cinnamon
  • ¼ cup (28g) blanched almond flour
  • ¼ cup (40g) hemp hearts
  • ¼ cup (34g) roasted hazelnuts, chopped
  • 2 tbsp (10g) unsweetened shredded coconut
  • 1 sugar-free milk chocolate bar, chopped into small pieces

Instructions

  1. In a mixing bowl, whisk the melted butter, egg, caramel or vanilla extract and powdered sweetener until completely smooth.
  2. Stir in the cinnamon, almond flour, hemp hearts, chopped roasted hazelnuts, shredded coconut and chocolate. Mix until a thick, even batter forms.
  3. Lightly grease a 5½ x 5½-inch (14 x 14 cm) microwave-safe glass dish or line with parchment. Spread and press the batter evenly into all four corners.
  4. Microwave on high for 90 seconds. Your first batch is a practice batch: adjust the time by 5 to 10 seconds to suit your microwave.
  5. Carefully remove the dish (it will be hot) and cool completely. The bars set as they cool, so don’t skip this step.
  6. Refrigerate 10 to 15 minutes, until the chocolate is firm. Slice into 4 squares.

Notes

  1. No microwave? Bake in an air fryer, convection oven or toaster oven at 350°F (180°C) for 8 to 12 minutes, until the tops are lightly golden.
  2. Store in an airtight container in the refrigerator for up to 7 days, or freeze individually wrapped squares for up to 3 months.

Notes

No microwave? Bake in an air fryer, convection oven or toaster oven at 350°F (180°C) for 8 to 12 minutes, until the tops are lightly golden.

  • Store in an airtight container in the refrigerator for up to 7 days, or freeze individually wrapped squares for up to 3 months.
  • The carbohydrates from the powdered sweetener are not included in the nutrition totals, as the body does not metabolize them as sugar and they have minimal impact on blood glucose.
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