Keto Chocolate Macadamia Nut Bars
Rich, buttery keto bars with a tender almond flour base loaded with macadamia nuts and topped with smooth sugar-free chocolate. These low-carb treats are crisp on the edges, tender in the center, and perfect for satisfying sweet
Ingredients
- 1 cup macadamia nuts 134g, divided - raw or roasted
- 1/2 cup butter 113.5g, divided - unsalted preferred
- 1/2 cup granular sweetener 95g - erythritol-based recommended
- 1 tsp vanilla extract pure extract preferred
- 1/4 tsp salt
- 2 cups almond flour 224g - fine blanched almond flour
- 1/2 cup sugar-free chocolate chips 90g - Lily's or ChocZero recommended
Instructions
- Prep Workspace:
- Preheat oven to 325°F (163°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
- Process Macadamia Nuts:
- Reserve 2 tablespoons macadamia nuts for topping. Finely chop remaining nuts using a sharp knife or food processor.
- Cream Butter and Sweetener:
- In a large mixing bowl, combine most of the butter (reserve 1 tablespoon for chocolate topping) with sweetener. Beat until light and fluffy, about 2-3 minutes.
- Add Flavorings:
- Mix in vanilla extract and salt until fully incorporated.
- Incorporate Almond Flour:
- Add almond flour gradually, mixing until a crumbly dough forms.
- Fold in Nuts:
- Stir in most of the finely chopped macadamia nuts, reserving 1 tablespoon for garnishing.
- Press into Pan:
- Transfer dough to prepared pan. Press down firmly and evenly using hands or bottom of measuring cup, reaching all corners.
- Bake:
- Bake for 20-25 minutes until edges turn golden brown and center looks set.
- Cool:
- Remove from oven and let cool completely at room temperature, about 30-45 minutes.
- Prepare Chocolate Topping:
- Combine sugar-free chocolate chips with reserved 1 tablespoon butter in microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth.
- Spread Chocolate:
- Pour melted chocolate over cooled base. Spread evenly with offset spatula or spoon.
- Add Garnish:
- Immediately sprinkle reserved chopped macadamia nuts over chocolate layer. Press gently to adhere.
- Set Chocolate:
- Refrigerate for 30 minutes to 1 hour until chocolate firms up completely.
- Cut into Bars:
- Lift slab out using parchment overhang. Cut into 12 bars with sharp knife, wiping clean between cuts.
Notes
Storage: Store in airtight container in refrigerator for up to 2 weeks. Can freeze for up to 3 months wrapped tightly in plastic wrap.
Sweetener: Erythritol-based sweetener is essential for proper texture. Other sweeteners like allulose will make bars too soft.
Almond Flour: Use fine blanched almond flour, not coarse almond meal, for best results.
Cutting Tips: Use a hot knife for cleaner cuts. Run knife under hot water, dry quickly, then slice.
Make Ahead: These bars improve after a day in the refrigerator as flavors meld together.
Nutrition Per Bar: Fat: 18g | Protein: 4g | Total Carbs: 7g | Fiber: 3g | Net Carbs: 4gClaude can make mistakes. Please double-check responses.
Sweetener: Erythritol-based sweetener is essential for proper texture. Other sweeteners like allulose will make bars too soft.
Almond Flour: Use fine blanched almond flour, not coarse almond meal, for best results.
Cutting Tips: Use a hot knife for cleaner cuts. Run knife under hot water, dry quickly, then slice.
Make Ahead: These bars improve after a day in the refrigerator as flavors meld together.
Nutrition Per Bar: Fat: 18g | Protein: 4g | Total Carbs: 7g | Fiber: 3g | Net Carbs: 4gClaude can make mistakes. Please double-check responses.
