Keto Chocolate Nut Bars
Indulge guilt-free with these Keto Chocolate Nut Bars, the perfect low-carb treat for chocolate lovers! This recipe combines the rich nuttiness of almond flour and mixed nuts, the tropical sweetness of shredded coconut, and a luscious layer of sugar-free chocolate for a decadent snack or dessert. Sweetened with erythritol, these bars are a keto-friendly alternative to traditional sugary desserts, while buttery and coconut oil-based binding ensures a moist, melt-in-your-mouth texture. Ready in under 30 minutes, these bars are easy to prepare and store, making them ideal for meal prep or grab-and-go indulgence. Perfect for satisfying your chocolate cravings without breaking your diet, these bars are the ultimate fusion of flavor, nutrition, and convenience!
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.5 cup unsweetened shredded coconut
- 1 cup mixed nuts (such as almonds, pecans, and walnuts), chopped
- 0.25 cup butter
- 0.25 cup coconut oil
- 1 cup sugar-free chocolate chips
- 0.5 cup erythritol sweetener
- 1 teaspoon vanilla extract
- 0.25 teaspoon sea salt
Instructions
Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium-sized bowl, combine the almond flour, shredded coconut, and chopped mixed nuts. Set aside.
In a small saucepan over low heat, melt the butter and coconut oil together. Once melted, remove from heat and stir in the erythritol, vanilla extract, and sea salt.
Pour the wet mixture over the dry ingredients and mix until well combined.
Press the mixture firmly and evenly into the prepared baking pan.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Remove the pan from the oven and let it cool completely at room temperature.
Meanwhile, melt the sugar-free chocolate chips in a microwave-safe bowl or using a double boiler until smooth. If using a microwave, heat in 30-second intervals, stirring in between, until fully melted.
Pour the melted chocolate over the cooled nut base, spreading it evenly with a spatula.
Place the pan in the refrigerator for at least 30 minutes to allow the chocolate to set.
Once the chocolate is firm, use the parchment paper overhang to lift the bars from the pan. Cut into 12 equal bars using a sharp knife.
Store the Keto Chocolate Nut Bars in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
3575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.0 g | 409% | |
| Saturated Fat | 153.2 g | 766% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 302.9 g | 110% | |
| Dietary Fiber | 92.2 g | 329% | |
| Total Sugars | 12.1 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 337 mg | 26% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1062 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
