Keto Coconut Dream Bars
These low-carb coconut bars feature three delicious layers: a crispy almond flour crust, gooey coconut filling, and smooth sugar-free chocolate topping. At just 4.2g net carbs per serving, they're the perfect keto-friendly dessert that tastes like your favorite childhood candy bar.
Ingredients
For the Crust
- 1½ cups almond flour finely ground, blanched preferred (168g)
- ¼ cup brown sugar replacement erythritol-based only (50g)
- ¼ tsp ground cinnamon
- ¼ tsp salt
- ¼ cup butter melted, unsalted recommended (57g)
For the Filling
- 1½ cups heavy cream full-fat for best results (355ml)
- 6 tbsp powdered erythritol must be powdered (73g)
- 2 tbsp allulose prevents crystallization (25g)
- ¼ tsp glucomannan or substitute xanthan gum
- 1 tsp coconut extract vanilla works as alternative
- 2 cups shredded coconut unsweetened only (160g)
For the Topping
- 3 oz sugar-free chocolate chopped into small pieces (85g)
- 2 tbsp butter for smooth melting (28g)
Instructions
- Preheat your oven to 325°F. Grease an 8×8 inch metal baking pan thoroughly.
- In a medium bowl, whisk together almond flour, brown sugar replacement, cinnamon, and salt. Break up any lumps.
- Pour in melted butter slowly and stir with a fork until mixture resembles coarse crumbs that clump together when pressed.
- Press the crust mixture firmly into the prepared pan, creating an even layer. Pay extra attention to corners. Bake for 15-20 minutes until edges are golden brown. Let cool completely.
- For the filling, pour heavy cream into a medium saucepan. Add powdered erythritol and allulose. Whisk together before heating.
- Heat on medium, bringing to a gentle simmer. Whisk frequently for about 20 minutes until reduced by one-quarter and mixture coats the back of a spoon.
- Remove from heat. Sprinkle glucomannan over the surface while whisking vigorously to prevent clumps. Add coconut extract and stir.
- Fold in shredded coconut until every strand is coated. Spread mixture evenly over the completely cooled crust.
- Bake for 15-20 minutes until edges just start browning. The center will still be slightly soft. Remove and let cool completely.
- For the chocolate topping, melt chopped chocolate and butter together using microwave (30-second intervals, stirring between) or double boiler method until smooth and glossy.
- Pour melted chocolate over cooled coconut layer and spread quickly to edges with an offset spatula.
- Refrigerate for 20-30 minutes until chocolate firms completely. Cut into 16 equal bars using a sharp knife, wiping clean between cuts.
Notes
Storage: Store in an airtight container at room temperature for 4 days or refrigerate for up to 1 week. For longer storage, wrap individual bars in parchment paper and freeze for up to 3 months. Thaw at room temperature for 30 minutes before serving.
Sweetener Notes: The crust must use erythritol-based sweetener only for proper texture. The filling uses a combination of erythritol and allulose to prevent crystallization and maintain the right consistency.
Dairy-Free Option: Use thick coconut cream from the top of a can of full-fat coconut milk. You may need to simmer a few extra minutes to achieve proper thickness.
For Clean Slices: Chill bars thoroughly before cutting, use a really sharp knife, and wipe the blade clean between each cut. Some prefer warming the knife blade slightly in hot water for even cleaner cuts.