Keto Suntella Stuffed Cookie Bars

three stacked keto cookie bars topped with sunflower seeds

These simple chocolate chip cookie bars have a layer of soft-baked cookies on the top and bottom, with Suntella in the middle.

Course Dessert

Cuisine American

Keyword Cookie Bar

Prep Time 10

Cook Time 22

Total Time 32

Servings cookies

Calories 234.47kcal

Author Olivia Wyles

Ingredients

1 ¾ cup blanched almond flour
1 tablespoon coconut flour
1 teaspoon gluten free baking powder
¼ teaspoon sea salt
½ cup Lakanto's Golden or sugar-free brown sweetener
¼ cup Lakanto's Classic or sugar-free granulated sweetener
½ cup sunflower seed butter
2 tablespoon unrefined virgin coconut oil softened
2 large eggs room temperature
⅛ teaspoon pure vanilla extract
¼ cup Lakanto's sugar-free chocolate chips or sugar-free equivalent
5 oz Lakanto Chocolate Sunflower Spread

Instructions

Gather ingredients and allow eggs to sit out for 30 minutes to 1 hour to get to room temperature, or submerse in a warm water bath for 5 minutes if you're short on time.
Preheat oven to 350 degrees and line an 8X8 square baking pan with parchment paper.
In a medium mixing bowl, whisk together almond flour, coconut flour, baking powder, and sea salt.
In a large mixing bowl, mix with a spatula brown sugar replacement, granulated sugar replacement, sunflower seed butter, and coconut oil. Add eggs and vanilla extract and stir until smooth.
Add your flour mixture slowly to your sugar mixture. Fold until just about mixed, then fold in the chocolate chips. Careful not to overmix.
Divide dough in half reserving one-half for the top layer. Press the other half into the bottom of the prepared 8X8 parchment lined square baking pan.
Spread Suntella over the bottom layer with a pastry knife.
Sprinkle reserved dough over the top. Top with sunflower seeds and sea salt if desired (highly recommended for optimal tastiness)
Bake for 22-25 minutes on middle rack until golden brown. Take out of oven and allow to cool completely before cutting into bars and serving.

Notes

1. Make sure to stir the Suntella and sunflower seed butter thoroughly before use or you'll end up with an oily mess.

2. Parchment paper is the best non-stick solution for your baking pan, but you can grease the pan if you don't have any on hand. Or, you can use a silicone baking pan.

3. Room temperature eggs are a must for Keto baking. If you're short on time or lazy like me, put them in a 5-minute warm (not hot) water bath until they are no longer cool to the touch.

4. Careful not to overmix your cookie dough. Mix until there are no streaks of flour visible.

5. You can use any type of Keto approved sweetener, but it may yield different taste results. I love Lakanto's Golden and Lakanto's Classic for this recipe because it's taste is so close to regular sugar with no aftertaste.

6. You can substitute other Keto approved flours for a nut-free alternative, but it may yield different taste results. I have not experimented with other flours in this recipe, but ground flaxseed makes an excellent nut-free alternative. You will most likely need to adjust the amounts.

7. You can most certainly leave out the Suntella and just bake up some delicious cookie bars with this recipe. You would just put one layer in the pan instead of two.

8. Use quality sea salt like Diamond's Kosher Salt. Make sure your salt contains just salt as the only ingredient.

9. I did not include sugar alcohols in the nutrition information since they do not affect blood sugar levels. I use Carb Manager to calculate macros, but carb counts may vary depending on the brands you choose

10. Oven times may vary. This recipe was baked in a U.S. gas range.

19.19 Carbs - 3.95 Fiber - 12.03 Sugar Alcohol = 3.21 Net Carbs

Nutrition