Keto Fluffernutter Cookie Bars Recipe

Peanut butter and marshmallow fluff go perfect together and are the best combination for these Keto Fluffernutter Cookie Bars!

Soft, chewy chocolate chip cookie bars topped with peanut butter, marshmallow fluff and chocolate drizzle make this the perfect keto friendly sweet treat!

Keto Fluffernutter Cookie Bars Recipe Ingredients

Keto Chocolate Chip Cookie Bar Ingredients

• 1/2 cup butter, melted
• 1/2 cup Swerve Confectioner’s sweetener
• 1/4 cup Pyure Organic Bakeable blend sweetener
• 2 large eggs, whisked
• 1 teaspoon vanilla extract
• 1 1/4 cups almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon pink Himalayan salt
• 1 1/2 cups Lily’s stevia-sweetened dark chocolate chips (one 9 oz bag) – or make your own sugar free chocolate chips

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Keto Marshmallow Fluff Ingredients

• 1 cup liquid allulose sweetener
• 1 teaspoon vanilla extract
• 1/4 cup water
• 1 packet of Knox unflavored gelatin

Additional Filling Ingredients

• Sugar Free Peanut Butter

Chocolate Drizzle Ingredients

• 1/2 cup heavy whipping cream
• 1/2 cup sugar-free Lily’s Dark Chocolate Chips

Keto Fluffernutter Cookie Bars Recipe Instructions

Keto Chocolate Chip Cookie Bar Instructions

1. Preheat the oven to 350 degrees.
2. In a large bowl, whisk together the melted butter, sweeteners, eggs, and vanilla until fully combined.
3. In a separate bowl, mix together the flours, baking powder, xanthan gum, and salt until combined.
4. Add the dry ingredients to the wet ingredients and mix until it’s fully incorporated.
5. Using a spatula, gently fold the chocolate chips into the cookie dough until it’s evenly combined.
6. Spray an 8×8 pan with cooking spray and pour the cookie batter into the pan. Spread the batter to fill the entire pan in a single layer.
7. Bake in the preheated oven for 22 to 24 minutes, until golden brown.
8. Allow the cookie to cool for about 5 minutes before cutting into 16 equal size pieces.

Keto Marshmallow Fluff Instructions

1. In a small bowl, add the water.
2. Sprinkle the packet of unflavored gelatin over the water and let it sit for about 2 minutes. Give it a little stir to help combine all the gelatin if needed.
3. Using a stand mixer, add the prepared gelatin, vanilla extract, and liquid allulose to the bowl.
4. Add the whisk attachment.
5. Turn on the mixer to level 2 (slow) until the whisk begins to move.
6. Once the mixture has begun to move, turn the mixer speed all the way up to level 10. I used the splash guard on my mixer but you may not need to if your bowl is deep enough.
7. Set a timer for exactly 20 minutes. You will see the liquid start to get texture at the 10-minute mark but to make it extra fluffy go the full 20 minutes.
8. Set aside when complete.

Chocolate Drizzle Instructions

1. Heat 1/2 cup of heavy cream in the microwave for 30 seconds. The temperature of the liquid should be between 90 and 110 degrees. Don’t go over that because it will scold the cream.
2. Remove it from the microwave and add 1/2 cup of sugar-free Lily’s dark chocolate chips.
3. Cover the bowl with plastic wrap and let it sit for 2 full minutes to allow the cream to melt the chocolate.
4. Remove the plastic and start to slowly mix the chocolate and cream together with a whisk.
5. After about a minute of stirring start to vigorously mix the chocolate to all it to come together.
6. Ganache stays good in the refrigerator for up to two weeks.

Assembly Instructions

1. After the chocolate chip cookie bars, marshmallow fluff, and chocolate drizzle are made. Take one of the cookie bars and layer a good amount of sugar-free peanut butter on it.
2. Next, add a dollop of marshmallow fluff to the peanut butter layer.
3. Drizzle with chocolate and peanut butter.

Keto Fluffernutter Cookie Bars Recipe Nutrition

Serves 16

Calories 123, Total C 4.1g, Fiber 1.1g, Net C 3g, Sugars 0.8g, Fat 8.2g, Protein 3g

*nutrition does not include chocolate drizzle

Here is a video we made to show you how to make this keto cookie bars recipe.

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Here are a few photos we took while making this amazing recipe.

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Here’s a printable version of this Keto Cookie Bars Recipe:

Keto Fluffernutter Cookie Bars Recipe

5 from 3 votes

Print Recipe Pin Recipe

Course Dessert, Keto dessert

Cuisine American

Servings 16 servings

Calories 123

Equipment

• 8x8 baking pan
• hand mixer

Ingredients

  

1x2x3x

Keto Chocolate Chip Cookie Bar Ingredients

• 1/2 cup butter melted
• 1/2 cup Swerve Confectioner's sweetener
• 1/4 cup Pyure Organic Bakeable blend sweetener
• 2 large eggs whisked
• 1 teaspoon vanilla extract
• 1 1/4 cups almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon pink Himalayan salt
• 1 1/2 cups Lily's stevia-sweetened dark chocolate chips one 9 oz bag - or make your own sugar free chocolate chips

Keto Marshmallow Fluff Ingredients

• 1 cup liquid allulose sweetener
• 1 teaspoon vanilla extract
• 1/4 cup water
• 1 packet of Knox unflavored gelatin

Additional Filling Ingredients

• Sugar Free Peanut Butter

Chocolate Drizzle Ingredients

• 1/2 cup heavy whipping cream
• 1/2 cup sugar-free Lily's Dark Chocolate Chips

Instructions

 

Keto Chocolate Chip Cookie Bar Instructions

• Preheat the oven to 350 degrees.
• In a large bowl, whisk together the melted butter, sweeteners, eggs, and vanilla until fully combined.
• In a separate bowl, mix together the flours, baking powder, xanthan gum, and salt until combined.
• Add the dry ingredients to the wet ingredients and mix until it's fully incorporated.
• Using a spatula, gently fold the chocolate chips into the cookie dough until it's evenly combined.
• Spray an 8x8 pan with cooking spray and pour the cookie batter into the pan. Spread the batter to fill the entire pan in a single layer.
• Bake in the preheated oven for 22 to 24 minutes, until golden brown.
• Allow the cookie to cool for about 5 minutes before cutting into 16 equal size pieces.

Keto Marshmallow Fluff Instructions

• In a small bowl, add the water.
• Sprinkle the packet of unflavored gelatin over the water and let it sit for about 2 minutes. Give it a little stir to help combine all the gelatin if needed.
• Using a stand mixer, add the prepared gelatin, vanilla extract, and liquid allulose to the bowl.
• Add the whisk attachment.
• Turn on the mixer to level 2 (slow) until the whisk begins to move.
• Once the mixture has begun to move, turn the mixer speed all the way up to level 10. I used the splash guard on my mixer but you may not need to if your bowl is deep enough.
• Set a timer for exactly 20 minutes. You will see the liquid start to get texture at the 10-minute mark but to make it extra fluffy go the full 20 minutes.
• Set aside when complete.

Chocolate Drizzle Instructions

• Heat 1/2 cup of heavy cream in the microwave for 30 seconds. The temperature of the liquid should be between 90 and 110 degrees. Don't go over that because it will scold the cream.
• Remove it from the microwave and add 1/2 cup of sugar-free Lily's dark chocolate chips.
• Cover the bowl with plastic wrap and let it sit for 2 full minutes to allow the cream to melt the chocolate.
• Remove the plastic and start to slowly mix the chocolate and cream together with a whisk.
• After about a minute of stirring start to vigorously mix the chocolate to all it to come together.
• Ganache stays good in the refrigerator for up to two weeks.

Assembly Instructions

• After the chocolate chip cookie bars, marshmallow fluff, and chocolate drizzle are made. Take one of the cookie bars and layer a good amount of sugar-free peanut butter on it.
• Next, add a dollop of marshmallow fluff to the peanut butter layer.
• Drizzle with chocolate and peanut butter.

Video

Nutrition

Serving: 1serving | Calories: 123 | Carbohydrates: 4.1g | Protein: 3g | Fiber: 1.1g | Sugar: 0.8g

Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.

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