4-Ingredient Keto Cookie Bars

Leanne Vogel November 8, 2015February 28, 2017

Keto fat bomb cookie bars that can be stored at room temperature, no need to keep cold. A fat bomb that you can take on the go! Less than 2 grams of net carbs per cookie bar.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time: 10 minute

Serves: 18

Ingredients

Optional

½ teaspoon ground cinnamon
½ teaspoon vanilla extract
5-10 drops alcohol-free stevia

Instructions

Preheat oven to 350F and set aside a 16-count silicon baking mold sheet. You could use small muffin silicon molds, too.
Add coconut butter, applesauce and sea salt to a large bowl. If you’ve chosen to use the optional ingredients, add them now. Stir until completely combined.
Drop in sesame seeds and stir to coat.
Press mixture into prepared sheet.
Bake in the preheated oven for 10-15 minutes, until tops brown. Remove from the oven, keep in the molds, and allow to cool for 20 minutes. Then, transfer to the freezer for another 20 minutes to firm up.
Can be stored at room temperature.

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Notes

Sesame Allergy: You could use hemp hearts instead of sesame seeds.

Coconut Allergy: While I haven’t tried it, you could add ½ cup nut or seed butter of your choice and ¼ cup cacao butter. The reason for the mix is because this should hold up well at room temperature as opposed to just using nut butter only.

Boost Protein: if you want to add a bit of protein to these fat bomb cookies, you could add 60 grams (about 3 scoops) of Vital Proteins collagen to the coconut butter mixture. Use VPHP10 for 10% off your Vital Proteins Collagen.