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Keto crumbly cookie dough bars topped with rich chocolate, served on a plate with scattered chocolate chunks and walnuts.

Keto Crumbly Cookie Dough Bars

This Crumbly Cookie Dough Bark is perfectly sweet with a soft, melt-in-your-mouth texture. They’re an easy no-bake, low-carb treat that satisfies dessert cravings without the sugar spike.
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Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert, Snack, treat
Cuisine: American
Calories: 2750
Ingredients Method Notes

Ingredients
  

  • 1, ½ cups coconut flour
  • ½ cup peanut butter
  • ½ cup liquid allulose   or sugar-free maple syrup
  • 1 cup sugar-free chocolate chips
  • ½ cup chopped walnuts
  • 1 scoop collagen powder
Chocolate Layer
  • ⅓ cup sugar-free chocolate chips
  • 1 teaspoon coconut oil

Method
 

  1. Line an 8×8 or 9×7-inch baking pan with parchment paper or lightly grease it with coconut oil. Set aside.
  2. In a food processor, pulse all the cookie dough layer ingredients until a dough-like consistency forms.
  3. Transfer the dough to the prepared pan and press it down evenly. Place the pan in the refrigerator while preparing the chocolate layer.
  4. In a microwave-safe container, combine the chocolate chips and coconut oil.
  5. Microwave in 30-second intervals, stirring after each round, until fully melted and smooth.
  6. Pour the melted chocolate over the cookie dough layer and use a spatula to spread it evenly.
  7. Refrigerate the bars until fully firm, at least 1 hour. Before cutting, allow them to sit at room temperature for 10–15 minutes.
  8. Store leftover bars in an airtight container in the refrigerator for up to 1 week.

Notes

  • For the best texture, pulse the dough just until it comes together—overmixing makes coconut flour dry and crumbly. Light processing keeps the bars tender, moist, and easy to slice.