Description
Delight in these Sugar-Free Chocolate Lava Cookie Bars featuring a rich, gooey chocolate center and a slightly crisp top, all while being health-conscious.
Ingredients
Scale
- 1 cup Bob’s Red Mill almond flour
- 1/3 cup Anthony’s lupin flour
- 1 tbsp Anthony’s oat fiber
- 1/2 tsp Rumford baking powder
- 1/4 tsp fine sea salt
- 1/3 cup Lakanto granular monk fruit
- 1 large egg
- 1 large egg white
- 1/3 cup Fage 0% Greek yogurt
- 1 tbsp Kerrygold unsalted butter, melted
- 1 tsp McCormick alcohol-free vanilla
- 1/4 cup Lily’s dark chocolate chips, divided
- For the filling: 2.5 oz Lily’s dark chocolate chips
- 1/4 cup Fage 0% Greek yogurt, room temperature
- 2 tbsp Silk unsweetened almond milk
- 1 tbsp Wholesome allulose
Instructions
- Preheat your oven to 325°F (160°C) and line an 8×8 pan with parchment paper.
- Whisk together the almond flour, lupin flour, oat fiber, baking powder, and salt in a large bowl.
- Beat the egg, egg white, and monk fruit at HIGH speed for about 2 minutes.
- Gently mix in the Greek yogurt, melted butter, and vanilla until smooth.
- Fold the dry mixture into the wet ingredients until a thick dough forms.
- Incorporate 1 tbsp of the dark chocolate chips into the dough.
- Press about 55% of the dough into the pan and bake for 7-8 minutes until slightly golden.
- Heat almond milk and allulose until steaming, then pour over reserved chocolate chips and stir until smooth.
- Whisk the Greek yogurt into the chocolate mixture and spread over the cookie base.
- Drop remaining dough over the filling, scatter remaining chocolate chips on top.
- Bake for 17-19 minutes until edges are golden and top is slightly soft.
- Cool for 18-20 minutes before slicing into 9 bars.
Notes
For extra gooeyness, do not overbake. Allow to cool before cutting to maintain the molten center.
Nutrition
- Serving Size: 1 bar
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg