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Easy Keto Cookie Casserole Bars

Ready for the ultimate keto dessert? This Keto Cookie Casserole creates unbelievably good keto cookie bars with only 2g net carbs per bar! This may just become your favorite keto dessert.

keto chocolate chip cookie casserole bars stacked on dish

This post contains affiliate links, which means I’ll make a small commission if you purchase through one of my links.

Keto Cookie Casserole is incredibly easy to make and produces 10 divine keto cookie bars with only 2g net carbs each. If that sentence didn’t just make this your favorite keto dessert ever, I don’t know what will! We make this recipe weekly in my household and I’m pretty sure you will too once you give it a try.

Why You’ll Love This Keto Cookie Casserole Bars Recipe

  • It is SUPER easy to make. Keto chocolate chip cookies are delicious, but this cookie casserole has the same flavor and is SO much easier to make!
  • Each generous piece contains only 2g net carbs.
  • Everyone will love this recipe. Kids will devour it, your non-keto friends and family will devour it… needless to say, you’d better prepare to make multiple batches. 😉 This doesn’t last long whenever I serve it!
  • It’s the perfect solution to your sugar cravings. Even just half a piece will knock out your sugar cravings!

Ingredients Needed to Make Easy Keto Chocolate Chip Cookie Casserole Bars

Ingredient quantities are located in the recipe card at the end of the post.

ChocZero Milk Chocolate Chips – use code FORGETSUGARFRIDAY for 10% off your order!

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How to Make Easy Low Carb Cookie Casserole Bars

This is just a quick overview of how to make this low carb cookie casserole. For the recipe in detail, scroll to the recipe card at the end of the post.

Mix the butter, cream cheese, Swerve Confectioners, and Swerve Brown. TIP: When adding the Swerve Brown, sprinkle it on top of the other ingredients to make sure it evenly distributes when mixing.

keto cookie recipe swerve and brown sugar and butter in mixing bowl

Mix the eggs in, one at a time.

low carb cookie batter with eggs yolks in mixing bowl

Then mix in the whipping cream and vanilla extract, followed by the dry ingredients. (The dry ingredients should be combined separately in another bowl first, as per the instructions.)

low carb cookie bar batter in mixing bowl

Then fold in the ChocZero milk chocolate chips and add the mixture to a casserole dish that has been lightly sprayed with non-stick cooking spray. TIP: I used a 7×11″ casserole dish.

easy low carb cookie casserole with chocolate chips in dish

Place casserole dish in the oven and bake for 14-20 minutes (highly dependent on your oven), until the edges begin to lightly brown. TIP: Do NOT overbake! The middle of the casserole will still be relatively soft/wet, but an inserted toothpick should come out mostly clean. The casserole will firm up as it cools.

easy keto cookie chocolate chip casserole in dish

Let the casserole cool off before cutting into pieces. TIP: For the best results when cutting the casserole, place it in the fridge for at least 30 minutes to allow it to firm up.

Your keto cookie bars will look like the absolute heaven below:

low carb chocolate chip cookie bars cut into squares and stacked on dish

How to Store a Keto Cookie Casserole

You’ll want to store these in the fridge or freezer.

  • In the fridge: for up to two weeks
  • In the freezer: for up to three months

Store in an airtight container.

How to Make an Almond Flour Version of these Keto Cookie Bars

Want an almond flour version? Reader Nichole said: “I used almond flour and it turned out amazing! I did 2 cups of almond flour and instead of 2 eggs I did 1 whole egg and one egg yolk.”

Nutrition Facts for Keto Cookie Casserole Bars

Per bar:

  • 172 calories
  • 15g fat
  • 3g protein
  • 2g net carbs

easy keto cookie casserole bars squares on dish with chocolate chips

Want More Keto Desserts?

Try my Heavenly Keto Chocolate Dessert or Keto Muddy Buddies recipes, or check out my Perfect Keto bars review for a grab-and-go keto dessert! Also, check my other cookie casserole dishes like Keto Butterscotch Cookies, Keto Snowball Cookies, and Keto Chocolate Cookies.

Like This Post? Give it a Share!

I hope you love these easy keto cookie bars! If you liked this post, I would so appreciate you giving it a share by using the social sharing icons. THANK YOU!

low carb chocolate chip cookie bar in squares on dish

Keto Cookie Casserole

4.74 from 15 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Keyword: cookie casserole, keto chocolate chip cookie, keto cookie bar
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 10
Calories: 172kcal

Ingredients

Instructions

  • Preheat oven to 350 F.
  • In a large bowl or bowl of a stand mixer, combine butter, cream cheese, Swerve Confectioners, and Swerve Brown. When adding the Swerve Brown, sprinkle it on top of the other ingredients to make sure it evenly distributes when mixing.
  • Mix on medium-high for 5-6 minutes until fluffy.
  • Then, add one egg and mix it in on low. Add the second egg and do the same.
  • Add heavy whipping cream and vanilla extract, scrape down the sides of the bowl, and mix on low until well combined.
  • In a small bowl, thoroughly combine the coconut flour, baking soda, and salt. Add the dry ingredients to the wet and mix in on low for 30 seconds until combined.
  • Fold the chocolate chips into the cookie batter.
  • Lightly spray the bottom of a casserole dish (preferably 7x11”) with non-stick cooking spray, then evenly spread the batter into the dish.
  • Place casserole dish in the oven and bake for 14-20 minutes (highly dependent on your oven), until the edges begin to lightly brown. Do NOT overbake! The middle of the casserole will still be relatively soft/wet, but an inserted toothpick should come out mostly clean. The casserole will firm up as it cools.
  • Let the casserole cool off. For the best results when cutting the casserole, place it in the fridge for at least 30 minutes to allow it to firm up. Cut into 10 pieces.
  • Store in the fridge or freezer.

Notes

  • Use coupon code FORGETSUGARFRIDAY for 10% off your ChocZero order today and forever (yes, you can use this code as many times as you want!) 🎉

How to Store a Keto Cookie Casserole

You’ll want to store these in the fridge or freezer.
  • In the fridge: for up to two weeks
  • In the freezer: for up to three months
Nutrition Facts
Keto Cookie Casserole
Amount Per Serving
Calories 172 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 62mg21%
Sodium 219mg10%
Potassium 20mg1%
Carbohydrates 7g2%
Fiber 5g21%
Sugar 1g1%
Protein 3g6%
Vitamin A 382IU8%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer



Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.

61 Comments

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If you have tried this recipe, please rate it using the stars below. Thank you!
Recipe Rating




    • Hi Cheryl! Yes, but you will need to make some modifications that I haven’t personally tested yet. But from experience, to use almond flour instead of coconut flour, you will use 1 cup of almond flour for every 1/4 cup coconut flour (in the case of this recipe, that would be 2 cups almond flour). Additionally, you’ll reduce the eggs down to 1 egg. I can test this version in a week or two and get back to you if you want to hold off.

    • 5 stars
      I used almond flour and it turned out amazing! I did 2 cups of almond flour and instead of 2 eggs I did 1 whole egg and one egg yolk. Thank you so much for the delicious recipe 😁

      • Thank you so much, Nichole! I meant to test the almond flour version but it slipped my mind in light of everything that has been going on. I’m going to add your modifications to the post (with credit) in case anyone else wants to make it that way. 🙂

    • Hi Indra! I really apologize for the late response. I wouldn’t recommend that swap because it would dramatically alter the texture.

  • 5 stars
    This is one very good recipe!! You honestly cannot tell that this is low carb. IT tastes nice and moist and like a full flavored sweet treat!! I have made two batched this afternoon!

  • I don’t usually comment on recipes, but mercy I had to with this recipe! This is THE best keto dessert recipe I’ve tried. I’ve made it three times and even my kids love it. Thank you so much for this!

    • Hi Sara, I am honored that you chose to comment on my recipe! 🙂 Thank you so much for the review. I’m thrilled that you and your kids are enjoying it!

  • 5 stars
    Came out perfect. Only had baking powder not soda and it worked! Ha!
    What do we think about this being a family bomb??

  • Wow! I’ve never reviewed a recipe & rarely comment on FB but, again, Wow! These are fantastic! I made a batch of each ( coconut flour & almond flour) & had my family do a taste comparison. They all preferred the coconut version but still thought the almond were great too.
    Have a question, I have a friend who is allergic to milk protein – would substituting almond milk for the heavy cream work for this recipe?

    • Hi Anne, Thank you so much for this comment – it put a big smile on my face. I’m honored to be your very first recipe review! 🙂

      Yes, substituting almond milk for the heavy cream is totally fine. I hope your friend enjoys the recipe too!

    • Hi Z, You sure can! I recommend watching it in the oven a little more closely because it may change the cook time slightly.

  • 5 stars
    This recipe tasted just like regular chocolate chip cookies. Just amazing! My husband really loves it too. What a wonderful keto cookie treat.

    • Hi Tori! You can use either, but I personally use salted – I feel like it adds just a touch more to the flavor. Enjoy! 🙂

  • 5 stars
    Delicious! I’ve been eating low carb for about 2 years and I cook a lot. These are the best bars I’ve had yet. I made them exactly as directed using Lakanto powdered and brown sweetener. Thank you for the great recipe.

  • 5 stars
    I’ve made lots of keto desserts and this recipe is amazing! I used mini SF Reece’s peanut butter cups instead of chocolate chips.

    • Thank you so much, Heather! I’m thrilled that you enjoyed it. GREAT idea to use peanut butter cups – I’ll have to try that!

  • 5 stars
    I’ve made lots of keto desserts and this recipe is amazing! I used mini SF Reece’s peanut butter cups instead of chocolate chips.

  • 5 stars
    This didn’t look super appetizing as I was making it, but oh man, it is delicious. They taste amazing cold. It’s nice to have something out of coconut flour, I get kind of tired of almond flour sometimes. The only thing I did differently was sub pyure for the confectioner’s swerve, I like the way it bakes better. Thank you!

    • Hi Alex, Yes! Eating the bars cold is my favorite way to eat them. 🙂 I’m so glad you enjoyed them! Thank you for the review.

    • Hi Maya, I’m so sorry for the delayed response! I missed your comment. Yes, you can definitely make those substitutions. Enjoy!

  • I’m just curious about how you got your nutrition information? I put the recipe through MyFitnessPal, and it comes out to be 5 net carbs instead of 2.

    • Hi Lia! I use a recipe card plugin that sources data from the USDA nutrition database, supplemented with a few manual values if the food isn’t in the USDA database (e.g., ChocZero chocolate chips). The nutrition values are accurate to the best of my ability, but sometimes they can differ slightly from other calculated values due to the data source, rounding, etc.

  • Question….what do you think about baking your recipe in my pampered chef brownie pan? It is already squared out (so no cutting later). I am headed to the kitchen I
    Shortly to bake for a girls from work cabin weekend in the mountains and there will be so much bad stuff there…I have to counter with a couple amazing keto treats. Making a keto brownie too, so wondered about using the same type pan. No biggie if not….just a thought.

    • Hi Joyce! I haven’t used that pan before, but I think it would work great. Just keep an eye on the oven time since the smaller pieces will cook faster. Enjoy your cabin weekend and keto cookies! 🙂

  • 5 stars
    These are amazing!!!thank you! I haven’t even tried it cold yet But I’m sure they are awesome !I used lakanto monk fruit , and lily sf choc chips ! ♥️

    • Hi GM, Thank you so much for the review! I’m so happy you liked them! 🙂 I *love* them cold – I hope you do too!

  • Hi, can we skip the brown sugar, as i live in lebanon and its not easy to find keto products . Thx i will try it as soon as possible

    • Hi Christiane! Yes, you can skip the brown sugar and instead substitute it with the keto sugar you use. Enjoy! 🙂

  • 1 star
    So they look & taste amazing but I must’ve done something wrong they break apart easily & a bit mushy. I was careful to cook right at 20 min testing after 14….help?

    • Hi Brianna! Did you place them in the fridge for 30 minutes before serving as in step 7? If it’s still not firm, leave it in for at least 60 minutes (you’ll also store them in the fridge – or freezer).

  • It looks a
    Amazing!!!!!
    I do have one question. About how big did you cut your bars? Did you use anything to measure the bars evenly? I always run into that problem when doing desserts like this.

    Thank you,

    Christine

    • Hi Christine, thank you so much! I apologize for the late reply. I use a measuring tape 🙂 I also struggle to measure evenly, so a measuring tape is always helpful!

  • 5 stars
    This was absolutely fantastic. I used only almond flour (2 cups) and only 1 egg. It was divine. I let it cool completely for a few hours and then warmed up a few pieces in a bowl with a few walnuts and keto ice cream. heaven! thanks so much.

    • Thank you so much for the 5-star review, Melody! I’m so happy to hear you liked it. Serving it warmed up with walnuts and keto ice cream sounds amazing!

Welcome! I’m Jessica.

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