The story behind these bars starts out with a single pin from before my weight loss in 2013. Innocently enough I pinned a recipe for M&M bars from the washington post which claimed it was an easy recipe and easily modified for all sorts of holidays (swapping out m&m’s of course). Little did I know that over a year later it would become a near daily sight and my most repinned pin.
It’s not exactly an astronomical number (237! haha.) I don’t have a tremendous amount of followers on Pinterest. I have seen this pop up on my phone 2-3 times a week or more for the last 6 months. I could have just deleted it but I felt a strong desire to make this recipe my own. I went to work attempting to convert it. Through many attempts I have cultivated a light and moist cookie bar that totals in at 2 net carbs per square! What to do about the m&m’s though. I didn’t really want to use the Atkins m&m’s. I have never had them and wasn’t sure how it would affect me. However yesterday I made my fudge chocolate chip cookies in the oven instead of the microwave and discovered that they are actually fudge brownies. That’s when it all came together. I needed something to give it that wow factor. I wanted it to be even better than m&m’s.
Because this is really two recipes in one do not crack or even touch an egg until you have a set up like this on your counter. You will mix the dry ingredients for the cookie dough (It’s just almond flour, truvia, and baking powder) and then mix the brownies (almond flour, cocoa powder, baking powder and truvia). Then it’s time to get the butters ready. Melt the butter for the brownie (add the vanilla to the butter) and then soften the cookie butter and cream cheese in the microwave but do not melt it. Add the vanilla to the softened butter/cream cheese as well.
I use a glass loaf pan lined with parchment paper. It will sit easier in the loaf pan if you spray it with cooking spray first.
Ok that was the hard part. I used a rubber spatula to cream all the ingredients together for the cookie dough and then folded in the chips. I did the same thing with the brownie batter.
The first layer doesn’t have to be a thick layer. I did it this way to make sure I had enough for the top layer. Then I spread all the brownie batter on top finishing it off with the rest of the cookie dough. I just gently pushed it to the edges. Keep going until it’s all the way covered up.
It needs to cool in the pan for about 20 mins. You can just lift it right out using the parchment paper!
One interesting thing about low carb chocolate chip cookie recipes is adding cream cheese to the dough. It turns out people have added it to chocolate chip cookie recipes all along and it’s just that no one told me about this! So now I can share that secret here with you guys too! It helps the texture of the cookie and makes it taste less cakey and more like a cookie. The only other chocolate chip cookie recipe on the internet that I’ll make includes it as well so I knew I was heading in the right direction! I probably could have made it easier on myself and just used that recipe. I really wanted this to be my own. I can’t tell you how many times I made these bars. It was like a cookie bar parade in my home week after week. I finally put the recipe away and stopped thinking about it. It just wasn’t quite right to me. Then I’d see the PIN… and over and over that picture haunted me. I let my son try one today when he got home from school. “Are they too sweet?” I asked him. “Nope! They’re perfect!” Not only is he my biggest critic but he also used the word “perfect”. That’s some high acclaim from a five year old. I’m feeling mighty fine today!
That looks promising!
I get 15 bars from this and it doesn’t seem like you’re going to get a lot but you do! These are calorie dense bars however Mother’s Day is just a few days away and I’m almost positive calories don’t count on that day. Two net carbs per bar makes this a fantastic treat!
- Preheat oven to 350 degrees.
- Mix the dry ingredients for the cookie dough in a large bowl and set aside.
- Mix the dry ingredients for the brownie batter and set aside.
- Melt 2 tbsp butter and add 1 tsp vanilla. Set aside.
- Soften butter and cream cheese in another bowl and add 1/2 tsp vanilla.
- Line a loaf pan with parchment paper. (Spray the pan with cooking spray so the lining stays put.)
- Take your cookie dough mix and add the softened butter/cream cheese with vanilla. Crack an egg in there and and mix with a rubber spatula until it's well combined and fluffy. Fold in 2 tbsp sugar free chocolate chips.
- Pour melted butter/vanilla into the mix and add two egg yolks. Combine well with a rubber spatula and fold in 2 tbsp sugar free chocolate chips.
- Take a little less then half the cookie dough and spread out your first layer.
- Make the second layer with all of the brownie batter.
- Top off your bars with the rest of the cookie dough and place in oven to bake for 25 mins.
- Take the pan out of the oven and cover it with foil.
- Return to the oven for 10 more minutes.
- Let cool for 20 mins and then simply lift the bars out of the pan using both sides of the parchment paper.
- Cut into 15 bars.
- If maltitol from the chocolate chips cause you problems then check out these Sugar Free Chocolate Chips sweetened with Stevia and Erythritol