Description
Delicious low-carb bars combining chocolate, coconut, and a hint of caramel with a rich, chewy texture.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol or preferred sweetener
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1 cup unsweetened shredded coconut
- 1/2 cup sugar-free chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment paper. Gather and measure all ingredients.
- In a bowl, combine almond flour, coconut flour, erythritol, and cocoa powder. Stir to blend. Add melted butter, egg, and vanilla extract. Mix until a dough forms and press evenly into the pan.
- Bake for 15–20 minutes until set; let cool slightly.
- Toast the shredded coconut in a skillet over medium heat for 3–6 minutes until golden. In a saucepan, melt chocolate chips with heavy cream. Pour over toasted coconut and mix. Spread over baked base and refrigerate for at least 1 hour. Cut into 9 bars and serve.
Notes
Serve chilled or at cool room temperature. Great with coffee or unsweetened tea. Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 2g
- Sodium: 120mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg