4-Ingredient Keto Cookie Bars (Low-Carb, Vegan, Paleo + Sugar-free)
Snacks! Keto snacks! Today’s keto cookie bars can go with you to work, the gym, or school. These fat bombs don’t need to be stored in a refrigerator or freezer (making them ultra portable) and they are delicious enough to be enjoyed by the whole family, whether their living high-fat or not.
In Fat Fueled, I write a lot about choosing nutrient-density over just straight up “high-fat” things. Sure, you could make a fat bomb that’s loaded with oil – coconut oil comes to mind – but you’re missing out on all the nutrients that could be flooding through your body had you switched things up just slightly and opted for a (closer to) whole food version.
If we’re going to pump a bunch of glorious fats into your body, let’s make sure their going to contribute to a better landscape for you. Not just for your weight, but for your BODY, your health, your longevity.
You feel me?
So, merging that whole concept with wanting to make a portable keto fat bomb, I came up with these 4-ingredient sugar-free cookie bars. Just 2 grams of net carbs and there are tons of good things in here, too.
And they taste like cookies. So, that’s a win in my book.
Author: Leanne Vogel Recipe type: Vegan, Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free, Low-Carb, Keto
Prep time: 10 mins Cook time: 15 mins Total time: 25 mins
Serves: 18
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.
Ingredients
- ¾ cup coconut butter
- ¼ cup unsweetened apple sauce
- ¼ teaspoon grey sea salt
- 1 ¼ cup raw sesame seeds
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 5-10 drops alcohol-free stevia
Instructions
- Preheat oven to 350F and preparing 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.
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.
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Once all of the coconut butter, apple sauce and grey sea salt are combined, you can add the sesame seeds!
Give it a good mix until the dough looks like below.
Press into an energy bar silicon mold, I used this one from Epicure called Perfect Petites.
Bake until they’re golden. Remove from the oven and cool, then place in the freezer to firm up. They’ll stay perfect at room temperature, I’m just impatient so added the freezer step to speed things along.
