Keto Classic Date Bars
Indulge in a guilt-free treat with these Keto Classic Date Bars, a low-carb twist on a timeless favorite! Made with nutrient-rich almond flour, sugar-free dried dates, and the natural sweetness of granulated erythritol, these bars perfectly balance flavor and health. The crumbly coconut-almond base, paired with a luscious date filling thickened with psyllium husk powder, creates a melt-in-your-mouth experience, while the buttery pecan topping adds a delightful crunch. Ready in just 40 minutes, these bars are perfect as a keto-friendly dessert or snack. Enjoy all the nostalgia of a classic date bar with none of the carbs, making it the ultimate indulgence for your keto lifestyle!
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup unsweetened shredded coconut
- 1 cup butter
- 1 cup granulated erythritol
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 2 tablespoons psyllium husk powder
- 1 cup almond milk
- 1 cup sugar-free dried dates
- 0.5 cup pecans, chopped
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, combine almond flour, shredded coconut, and 1/2 cup of granulated erythritol.
Melt 3/4 cup of butter and stir in to the dry ingredients. Add 1/2 teaspoon of salt and 1 teaspoon of vanilla extract. Mix well until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking pan to form the base layer. Bake for 10 minutes or until lightly golden.
While the base is baking, make the filling. In a saucepan over medium heat, combine sugar-free dried dates and almond milk. Cook until the dates are soft, about 5-7 minutes.
Using a stick blender or food processor, puree the date mixture until smooth. Stir in 2 tablespoons of psyllium husk powder and allow the mixture to thicken, about 2 minutes.
Once thickened, spread the date mixture evenly over the baked base.
In another bowl, combine chopped pecans and remaining 1/2 cup of granulated erythritol.
Sprinkle the pecan mixture over the top of the date layer.
Melt the remaining 1/4 cup of butter and drizzle it evenly over the pecan topping.
Return the pan to the oven and bake for an additional 15 minutes until the top is golden and bubbly.
Allow the date bars to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment overhang and cut them into 16 bars.
Nutrition Facts
Calories |
4462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 377.5 g | 484% | |
| Saturated Fat | 160.9 g | 804% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 2539 mg | 110% | |
| Total Carbohydrate | 457.0 g | 166% | |
| Dietary Fiber | 71.2 g | 254% | |
| Total Sugars | 166.7 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1081 mg | 83% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2420 mg | 51% | |
*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.
