Keto Chocolate Sunflower Spread Stuffed Cookie Bars
16 servings Craving a delicious, creamy treat that's both satisfying and good for you? Look no further! This recipe showcases the amazing versatility of sunflower seed butter, a fantastic alternative to peanut or nut butter, especially for those with allergies. Packed with healthy fats, protein, and essential nutrients, sunflower seed butter adds... Read more ... a unique nutty flavor and creamy texture to these Keto Chocolate Sunflower Spread Stuffed Cookie Bars. Get ready to discover your new favorite way to enjoy this nutritious powerhouse! Read less x saved olivia.wyles Resident Chef February 27, 2025 32 min.32 min.1/5 32 min. 32 min. 1/5 Ingredients: 1 ¾ cups of almond flour - blanched1 TBSP of coconut flour1 TSP of gluten-free baking powder¼ TSP of sea salt½ cup of brown sugar-free sweetener¼ cup of granulated sugar-free sweetener½ cup of sunflower seed butter2 TBSP of unrefined coconut oil (virgin, softened)2 eggs - room temperature (large)⅛ TSP of vanilla extract¼ cup of sugar-free chocolate chips5 OZ of chocolate-flavored sunflower spread sweetened with monk fruit 1 ¾ cups of almond flour - blanched 1 TBSP of coconut flour 1 TSP of gluten-free baking powder ¼ TSP of sea salt ½ cup of brown sugar-free sweetener ¼ cup of granulated sugar-free sweetener ½ cup of sunflower seed butter 2 TBSP of unrefined coconut oil (virgin, softened) 2 eggs - room temperature (large) ⅛ TSP of vanilla extract ¼ cup of sugar-free chocolate chips 5 OZ of chocolate-flavored sunflower spread sweetened with monk fruit Tools: 1x Measuring Cups1x Measuring Spoons1x Baking Dish (Baking Pan), Lasagna Pan or Oval au Gratin (8 x 8 inch )1x Parchment Paper1x Medium Mixing Bowl (3 – 4 QT)1x Large Mixing Bowl (8 QT +)1x French Whisk1x Silicone Spatula1x Offset Spatula (or pastry knife)1x Knife 1x Measuring Cups 1x Measuring Spoons 1x Baking Dish (Baking Pan), Lasagna Pan or Oval au Gratin (8 x 8 inch ) 1x Parchment Paper 1x Medium Mixing Bowl (3 – 4 QT) 1x Large Mixing Bowl (8 QT +) 1x French Whisk 1x Silicone Spatula 1x Offset Spatula (or pastry knife) 1x Knife Directions: 1. Prepare Ingredients and Oven: Let’s make keto chocolate sunflower spread stuffed cookie bars. Gather all ingredients. Allow eggs to reach room temperature: Option A (Preferred): Let eggs sit out at room temperature for 30-60 minutes. Option B (Quick): Submerge eggs in a bowl of warm (not hot) water for 5 minutes. Preheat oven to 350°F (175°C). Line the 8×8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift out the baked bars. Gather all ingredients. Allow eggs to reach room temperature: Option A (Preferred): Let eggs sit out at room temperature for 30-60 minutes. Option B (Quick): Submerge eggs in a bowl of warm (not hot) water for 5 minutes. Option A (Preferred): Let eggs sit out at room temperature for 30-60 minutes. Option B (Quick): Submerge eggs in a bowl of warm (not hot) water for 5 minutes. Option A (Preferred): Let eggs sit out at room temperature for 30-60 minutes. Option B (Quick): Submerge eggs in a bowl of warm (not hot) water for 5 minutes. Preheat oven to 350°F (175°C). Line the 8×8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift out the baked bars. 2. Combine Dry Ingredients: In a medium mixing bowl, whisk together the almond flour, coconut flour, baking powder, and sea salt until well combined. In a medium mixing bowl, whisk together the almond flour, coconut flour, baking powder, and sea salt until well combined. 3. Combine Wet Ingredients: In a large mixing bowl, use a spatula to cream together the brown sugar replacement, granulated sugar replacement, sunflower seed butter, and melted coconut oil until smooth. Add the room-temperature eggs and vanilla extract. Stir until the mixture is smooth and homogenous. In a large mixing bowl, use a spatula to cream together the brown sugar replacement, granulated sugar replacement, sunflower seed butter, and melted coconut oil until smooth. Add the room-temperature eggs and vanilla extract. Stir until the mixture is smooth and homogenous. 4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture (from step 2) to the wet ingredient mixture (from step 3). Using a spatula, gently fold the ingredients together until just combined. Avoid overmixing. Fold in the sugar-free chocolate chips, distributing them evenly. Gradually add the dry ingredient mixture (from step 2) to the wet ingredient mixture (from step 3). Using a spatula, gently fold the ingredients together until just combined. Avoid overmixing. Fold in the sugar-free chocolate chips, distributing them evenly. 6. Bake and Cool Keto Chocolate Sunflower Spread Stuffed Cookie Bars: Bake on the middle rack of the preheated oven for 22-25 minutes, or until the edges are golden brown and the center is set. Remove the pan from the oven and let the cookie bars cool completely in the pan. This is important for clean cutting. Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serves. Bake on the middle rack of the preheated oven for 22-25 minutes, or until the edges are golden brown and the center is set. Remove the pan from the oven and let the cookie bars cool completely in the pan. This is important for clean cutting. Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serves. Notes Make sure to stir the chocolate-flavored sunflower spread and sunflower seed butter thoroughly before use or you’ll end up with an oily mess. Parchment paper is the best non-stick solution for your baking pan, but you can grease the pan if you don’t have any on hand. Or, you can use a silicone baking pan. Room temperature eggs are a must for Keto baking. If you’re short on time or lazy like me, put them in a 5-minute warm (not hot) water bath until they are no longer cool to the touch. Careful not to overmix your cookie dough. Mix until there are no streaks of flour visible. You can use any type of Keto approved sweetener, but it may yield different taste results. You can substitute other Keto approved flours for a nut-free alternative, but it may yield different taste results. I have not experimented with other flours in this recipe, but ground flaxseed makes an excellent nut-free alternative. You will most likely need to adjust the amounts. You can most certainly leave out the chocolate-flavored sunflower spread and just bake up some delicious cookie bars with this recipe. You would just put one layer in the pan instead of two. Use quality sea salt. Make sure your salt contains just salt as the only ingredient. I did not include sugar alcohols in the nutrition information since they do not affect blood sugar levels. I use Carb Manager to calculate macros, but carb counts may vary depending on the brands you choose Oven times may vary. This recipe was baked in a U.S. gas range. Make sure to stir the chocolate-flavored sunflower spread and sunflower seed butter thoroughly before use or you’ll end up with an oily mess. Parchment paper is the best non-stick solution for your baking pan, but you can grease the pan if you don’t have any on hand. Or, you can use a silicone baking pan. Room temperature eggs are a must for Keto baking. If you’re short on time or lazy like me, put them in a 5-minute warm (not hot) water bath until they are no longer cool to the touch. Careful not to overmix your cookie dough. Mix until there are no streaks of flour visible. You can use any type of Keto approved sweetener, but it may yield different taste results. You can substitute other Keto approved flours for a nut-free alternative, but it may yield different taste results. I have not experimented with other flours in this recipe, but ground flaxseed makes an excellent nut-free alternative. You will most likely need to adjust the amounts. You can most certainly leave out the chocolate-flavored sunflower spread and just bake up some delicious cookie bars with this recipe. You would just put one layer in the pan instead of two. Use quality sea salt. Make sure your salt contains just salt as the only ingredient. I did not include sugar alcohols in the nutrition information since they do not affect blood sugar levels. I use Carb Manager to calculate macros, but carb counts may vary depending on the brands you choose Oven times may vary. This recipe was baked in a U.S. gas range. Nutrition Serving: 55g Calories: 234.47kcal (12%) Carbohydrates: 19.19g (6%) Protein: 7.59g (15%) Fat: 20.35g (31%) Saturated Fat:4.92g (31%) Cholesterol: 26.11mg (9%) Sodium: 108.05mg (5%) Potassium: 269.3mg (8%) Fiber: 3.95g (16%) Sugar: 1.1g (1%) Net Carbohydrates: 3.21g Sugar Alcohols: 12.03g About the Author: olivia.wylesResident Chef # 5 40 Followers Published Recipes: 16Av. Recipe Evaluation: Location: Florida, USAMember since: 2024-09-25 Published Recipes: 16 Av. Recipe Evaluation: Location: Florida, USA Member since: 2024-09-25 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.