Ah, Keto Toffee Cookie Bars—a low-carb, sugar-free version of the classic toffee cookie bar that’s crispy, buttery, and slightly chewy, perfect for anyone on keto or just cutting sugar 🍫🥥. Here’s a solid recipe:
Keto Toffee Cookie Bars
Servings: 12–16
Time: ~40 minutes
Ingredients
For the Base
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1½ cups almond flour
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¼ cup coconut flour
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½ cup unsalted butter, melted
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¼ cup granulated erythritol (or preferred keto sweetener)
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1 tsp vanilla extract
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Pinch of salt
For the Topping
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½ cup sugar-free chocolate chips
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½ cup sugar-free toffee bits (or crushed keto-friendly butter toffee)
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2 tbsp unsalted butter
Instructions
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Preheat Oven
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350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
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Make the Base
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In a bowl, mix almond flour, coconut flour, sweetener, salt, melted butter, and vanilla.
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Press mixture evenly into the prepared pan.
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Bake the Base
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Bake 12–15 minutes until lightly golden. Remove from oven.
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Add Chocolate & Toffee
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Melt chocolate and butter together until smooth (microwave or stovetop).
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Pour over warm base and spread evenly.
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Sprinkle toffee bits over the chocolate and gently press them in.
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Cool & Set
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Allow to cool at room temperature for 30 minutes, then refrigerate 1 hour to set.
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Slice & Serve
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Cut into squares or bars. Keep refrigerated for best texture.
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Tips for Perfect Keto Toffee Bars
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Extra crunch: Use chopped pecans or walnuts in the base or on top.
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Sweetener swap: Monk fruit or allulose works great for a less “cooling” effect.
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Storage: Keep in an airtight container in the fridge up to 1 week or freeze for longer.
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Serving tip: Let bars sit at room temperature 5–10 minutes before eating for easier biting.
💡 Pro Tip: If you want chewier bars, reduce coconut flour slightly and press the base firmly—this keeps them soft but still low-carb.
I can also give a one-bowl, no-bake keto toffee cookie bar recipe that’s ready in 15 minutes—super quick and just as delicious.