Keto Mango Bars
Indulge in the tropical sweetness of **Keto Mango Bars**, a guilt-free dessert bursting with flavor and perfect for low-carb enthusiasts. These delectable bars feature a buttery almond flour crust and a creamy, mango-infused filling, expertly crafted with mango extract and a hint of zesty lemon to elevate every bite. Sweetened with keto-friendly erythritol and enriched with unsweetened almond milk, they're a satisfying treat that fits seamlessly into your ketogenic lifestyle. Quick to prepare with just 20 minutes of prep and 45 minutes of baking, this recipe yields 12 bars ideal for sharing—or savoring solo! Whether served chilled or at room temperature, these bars are sure to become your go-to dessert for any occasion. Perfect for searches like "low-carb mango recipes" and "keto dessert ideas," this recipe proves you don't have to sacrifice delicious tropical vibes on your keto journey.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Unsalted butter
- 1.5 cups Sweetener (erythritol or your choice of keto sweetener)
- 4 Large eggs
- 0.5 cup Almond milk (unsweetened)
- 2 teaspoons Mango extract
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 tablespoon Lemon zest
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking dish with parchment paper, leaving some overhang for easy removal.
In a medium saucepan over low heat, melt the butter. Remove the saucepan from the heat and stir in 1/2 cup of the sweetener until well combined.
In a large mixing bowl, combine almond flour and salt. Gradually add the melted butter mixture to the dry ingredients, stirring continuously until a crumbly mixture forms.
Press this almond flour mixture evenly into the prepared baking dish to form the crust. Bake the crust in the preheated oven for 10-12 minutes or until light golden brown. Remove and let it cool slightly.
In another mixing bowl, whisk together the eggs, almond milk, remaining sweetener, mango extract, coconut flour, baking powder, and lemon zest until smooth and creamy.
Pour the filling over the cooled crust, spreading it evenly with a spatula.
Return to the oven and bake the bars for approximately 30-35 minutes, or until the filling is set and slightly golden on top.
Remove the baking dish from the oven and let the mango bars cool completely in the pan before lifting them out using the parchment paper overhang.
Cut into 12 bars. Serve chilled or at room temperature. Store leftovers in the refrigerator in an airtight container for up to a week.
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 158 mg | 7% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.7 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 173 mg | 4% | |
*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.
