8 ounces of cream cheese (room temperature)
1/2 cup unsalted butter (room temperature )
2 cups of sugar substitute
2 tsp vanilla extract
1 cup almond flour
1/3 cup of coconut flour
1/4 teaspoon sea salt
1 1/2 teaspoons of baking powder
1/2 tsp xanthan gum (optional but this is what makes this cookie bar a little chewy)
1 cup of sugar-free chocolate chips (I use Lily’s stevia-sweetened chocolate chips )
1 cup of chopped walnuts
Preheat oven to 350 degrees. Line a 12×16 inch cookie sheet with parchment paper. )For thicker bars use 9×13 greased baking pan.
Using an electric mixer beat together the butter, cream cheese, vanilla extract and sugar substitute.
Add the five eggs one at a time, mix well making sure the eggs are well incorporated into the batter.
Fold in the almond flour, coconut flour, baking powder, salt, and xanthan gum.
Stir in the sugar-free chocolate chips and walnuts with a spatula.
Spread the batter evenly unto a 12X16 inch cookie sheet or 9×13 baking pan. Bake for 30-35 minutes or until golden brown.
Allow cookie bars to cool completely before slicing.
Store any leftovers in the refrigerator for 5 days or freeze for up 3 weeks.
YIELD: 24 SERVING SIZE: 1
Amount Per Serving: CALORIES: 140TOTAL FAT: 13.5gSATURATED FAT: 5.2gCHOLESTEROL: 55mgSODIUM: 69mgCARBOHYDRATES: 2.9gNET CARBOHYDRATES: 2gFIBER: 0.9gSUGAR: 0.3gPROTEIN: 4.2g