Low Carb Classic Date Bars
Indulge in the nostalgic charm of *Low Carb Classic Date Bars*—a wholesome twist on the traditional treat that’s perfect for those watching their carb intake! These delightful bars feature a buttery, crumbly almond and coconut flour crust, layered with a naturally sweet Medjool date filling enriched by the crunch of chopped walnuts or pecans. Sweetened with erythritol or monk fruit, this recipe skips the refined sugar without sacrificing flavor. The date filling, cooked to a rich, jam-like consistency, pairs irresistibly with the nutty crumble topping. Ready in under an hour, these low-carb bars are perfect for a guilt-free dessert, a midday snack, or a delightful addition to your brunch spread. Plus, they’re gluten-free and easy to make!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 0.5 cup Unsweetened shredded coconut
- 0.5 cup Butter, melted
- 0.5 cup Erythritol or monk fruit sweetener
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 cup Medjool dates, pitted and chopped
- 0.5 cup Chopped walnuts or pecans
- 0.5 cup Water
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, and shredded coconut. Stir in the melted butter, erythritol, vanilla extract, and salt until a crumbly dough forms.
Press 2/3 of the dough mixture into the bottom of the prepared baking dish, creating an even base layer.
In a medium saucepan over medium heat, combine the chopped dates and water. Stir continuously until the dates have softened and formed a thick paste, about 5-7 minutes.
Remove the date mixture from heat and stir in the chopped walnuts or pecans.
Spread the date and nut mixture evenly over the base layer in the baking dish.
Sprinkle the remaining dough mixture over the date layer, pressing lightly to adhere.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.
Allow the bars to cool completely in the dish before lifting them out using the parchment paper. Cut into 12 bars.
Store in an airtight container at room temperature for up to one week or refrigerate for up to two weeks.
Nutrition Facts
Calories |
3422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.1 g | 344% | |
| Saturated Fat | 103.8 g | 519% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 686 mg | 30% | |
| Total Carbohydrate | 361.0 g | 131% | |
| Dietary Fiber | 69.3 g | 248% | |
| Total Sugars | 145.3 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 630 mg | 48% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2244 mg | 48% | |
*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.
