Keto Almond Coconut Bars
Nutrition facts per serving
Carbs
1.3g
Protein
2.9g
Fat
34.4g
Kcal.
331
Carbs
Protein
Fat
Kcal.
331
Prep
Bake
Total
Prep
Bake
Total
This sugar-free low carb version is just as tasty as the original but with only 1.3g net carbs per bar!
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Ingredients
Ingredients for the coconut filling:
g erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
g shredded coconut
unsalted almonds
oz erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
oz shredded coconut
unsalted almonds
cup erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
Learn more about erythritol
cup shredded coconut
unsalted almonds
Ingredients for the chocolate coating:
Step 1 – Preparing the coconut filling
 ml coconut oil, g erythritol, g shredded coconut
 fl oz coconut oil, oz erythritol, oz shredded coconut
 cup coconut oil, cup erythritol, cup shredded coconut
Add the other ingredients for the coconut filling as well and mix well.
Step 2
Leave a little bit of space for the chocolate bottom (at least 0.2″/5mm).
Step 3
Step 4 – Preparing the chocolate coating
 oz sugar-free chocolate
 oz sugar-free chocolate
Add the chocolate to a larger bowl and place it on a pot filled with water.
Bring the water in the pot to a boil and stir from time to time until the chocolate is melted.
It’s easier to melt approx. double the chocolate than what is listed on the ingredient list, as that is the amount that stays on the bars at the end.
It’s easier to pour more chocolate and catch the excess chocolate.
Step 5
Place the silicone mold in your freezer and let it chill for about 15-20 minutes.
Step 6
Step 7
Step 8
Place the coconut bars on a baking rack with a sheet of parchment paper placed underneath it.
Step 9
Step 10
Save the chocolate that dripped onto the parchment paper and use it for other recipes.
Step 11
Enjoy!
Storage
We recommend consuming them within 2 weeks.
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