Keto Chocolate Sunflower Spread Stuffed Cookie Bars

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.

• In a medium mixing bowl, whisk together the almond flour, coconut flour, baking powder, and sea salt until well combined.

• 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.

• 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.

• 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.