Ingredients:

8 ounces of cream cheese (room temperature)

½ cup unsalted butter (room temperature )

2 cups of sugar substitute

5 eggs

2 tsp vanilla extract

1 cup almond flour

⅓ cup of coconut flour

¼ teaspoon sea salt

1 ½ teaspoons of baking powder

½ tsp xanthan gum (optional but this is what makes this cookie bar a little chewy)

1 cup of sugar-free chocolate chips (I use Lily’s stevia-sweetened chocolate chips )

1 cup of chopped walnuts

INSTRUCTIONS:

Preheat oven to 350 degrees. Line a 12×16 inch cookie sheet with parchment paper. )For thicker bars use 9×13 greased baking pan.

Using an electric mixer beat together the butter, cream cheese, vanilla extract and sugar substitute.

Add the five eggs one at a time, mix well making sure the eggs are well incorporated into the batter.

Fold in the almond flour, coconut flour, baking powder, salt, and xanthan gum.

Stir in the sugar-free chocolate chips and walnuts with a spatula.

Spread the batter evenly unto a 12X16 inch cookie sheet or 9×13 baking pan. Bake for 30-35 minutes or until golden brown.

Allow cookie bars to cool completely before slicing.

Store any leftovers in the refrigerator for 5 days or freeze for up 3 weeks.

NUTRITION INFORMATION:

YIELD: 24 SERVING SIZE: 1 Amount Per Serving: CALORIES: 140TOTAL FAT: 13.5gSATURATED FAT: 5.2gCHOLESTEROL: 55mgSODIUM: 69mgCARBOHYDRATES: 2.9gNET CARBOHYDRATES: 2gFIBER: 0.9gSUGAR: 0.3gPROTEIN: 4.2g