Cook, Learn, and Share to Fight Hunger.
 
Bars and Cakes

Keto Chocolate Sunflower Spread Stuffed Cookie Bars

16 servings
Keto Diet, American Baking

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
0x (write a review)
x saved
olivia.wyles olivia.wyles Resident Chef
February 27, 2025
Couple of Keto Chocolate Sunflower Spread Stuffed Cookie Bars, detail side shot
  • 32 min.
  • 32 min.
  • 1/5
Print

Ingredients:

Tools:

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.

2. Combine Dry Ingredients:

  • 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.

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.
  • Divide the dough in half.
  • Press one half of the dough evenly into the bottom of the prepared baking pan, forming the bottom layer.
  • Using a pastry knife or offset spatula, spread an even layer of the chocolate sunflower spread over the bottom dough layer.
  • Crumble the remaining half of the dough evenly over the chocolate sunflower spread layer.
  • Optional: Sprinkle the top with sunflower seeds and a pinch of sea salt.
Keto Chocolate Sunflower Spread Stuffed Cookie Bars 3Keto Chocolate Sunflower Spread Stuffed Cookie Bars 2Keto Chocolate Sunflower Spread Stuffed Cookie Bars 1
  • 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.
Keto Chocolate Sunflower Spread Stuffed Cookie Bars 5

Notes

  1. 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.
  2. 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.
  3. 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.
  4. Careful not to overmix your cookie dough. Mix until there are no streaks of flour visible.
  5. You can use any type of Keto approved sweetener, but it may yield different taste results.
  6. 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.
  7. 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.
  8. Use quality sea salt. Make sure your salt contains just salt as the only ingredient.
  9. 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
  10. 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
# 7
  • Published Recipes: 16
  • Av. Recipe Evaluation:
  • Location: Florida, USA
  • Member since: 2024-09-25
Profile & Recipes

Disclaimer

  1. General Information Content on this page above, including the content provided on www.CookingHub.com, including all recipes, articles, and other materials, is for general informational purposes only. This content reflects the personal opinions and experiences of its authors and is not intended to provide professional dietary, medical, legal, or political advice. Please consult a qualified professional before making any decisions based on the information presented here.
  2. Content Ownership and Use Content on this page above, including content published on CookingHub.com is owned by the individual authors who created it. Only the authors can access, modify, or delete their content from the platform. Our content may be embedded on third-party websites and blogs without modification. No reimbursement will be provided for this use. If an author removes content from CookingHub.com, it will no longer be available through any embedded links.
  3. Limitation of Liability Neither www.CookingHub.com (operated by the CookingHub Foundation) nor content authors are responsible for any outcome or consequence resulting from the use of information on this site. This includes, but is not limited to:
    • Food Safety: Any health risk related to food handling, food quality, or failure to follow USDA recommendations (including minimum safe cooking temperatures).
    • Preparation Safety: The proper and safe handling of cooking equipment or its suitability for any given task.
    • Recipe Outcomes: The final look, taste, or success of following a recipe.
    • Ingredients and Equipment: The sourcing of ingredients, tools, equipment, or anything else related to the preparation and consumption of food.
    • Nutritional and Dietary Information: The accuracy of nutritional data. This information is provided as a courtesy and should not replace advice from a medical provider. You are responsible for verifying that a diet is suitable for your personal health needs.
    • Errors and Omissions: Any potential errors, typos, or unclear directions in articles and recipes.
  4. User Responsibility All readers, visitors, and users of embedded content are solely responsible for evaluating recipes and articles. You must make your own decisions about whether to follow the steps and recommendations provided. It is your responsibility to ensure that ingredients and preparation methods are safe and appropriate for your personal dietary restrictions and health conditions.