Sour Cream Chocolate Chip Bars



12/3  cups Gluten-Free Bake Mix 2, (400 mL)


11/2 tsp baking powder (7 mL)

1 tsp baking soda (5 mL)

1 tsp ground cinnamon, optional (5 mL)

1/8 tsp salt (1 mL)

2 eggs

6 tbsp butter, softened (90 mL)

Liquid sucralose (OR use liquid stevia) to equal 3/4 cup (175 mL)


1/4 cup granulated erythritol (60 mL)

1 tsp unflavored gelatin (5 mL)

1 tsp vanilla extract (5 mL)

1 cup sour cream (250 mL)

1 cup sugar-free chocolate chips (250 mL)


Preheat oven to 350°F (180°C).  In medium bowl, combine Gluten-Free Bake Mix, baking powder, baking soda, cinnamon (if using) and salt.

In food processor, process eggs.  Add butter, liquid sweetener, erythritol, gelatin and vanilla extract; process about 3 minutes and allow to sit for 5 minutes or so for the gelatin to soften.  Add in Bake Mix mixture and sour cream alternately and process until incorporated.  Spread evenly in 9 x 13-inch (23 cm x 33 cm) casserole dish.  Sprinkle chocolate chips over top of batter and bake 30 to 35 minutes or until a tester inserted in center comes out clean.  Allow to cool completely and then cut into bars.


Can substitute chopped 70% dark chocolate for the chocolate chips.


1 bar
76.0 calories
1.6 g protein
5.9 g fat
1.6 g net carbs