Keto Candy Bars

Keto Candy Bars are a delectable and satisfying treat that will satisfy your sweet tooth while adhering to a low-carb, ketogenic lifestyle. These homemade candy bars are rich in healthy fats and low in carbs, making them a perfect guilt-free indulgence.

Ingredients:

1 cup unsweetened shredded coconut
1/2 cup almond flour
1/4 cup powdered erythritol (or your preferred keto-friendly sweetener)
1/4 cup unsweetened almond butter
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
4 ounces sugar-free dark chocolate, chopped (at least 85% cocoa content)
Optional: chopped nuts, unsweetened coconut flakes, or sea salt for topping

Instructions:

In a mixing bowl, combine the shredded coconut, almond flour, and powdered erythritol.
Add the almond butter, melted coconut oil, and vanilla extract to the bowl. Mix well until the ingredients are thoroughly combined and form a sticky dough.
Line a small baking dish or container with parchment paper. Transfer the dough mixture to the lined dish and press it down firmly to create an even layer.
Place the dish in the refrigerator and chill for about 1 hour, or until the dough is firm and set.
Once the dough is firm, remove it from the refrigerator and cut it into individual candy bar-sized pieces.
In a microwave-safe bowl, melt the sugar-free dark chocolate in 30-second intervals, stirring in between each interval until the chocolate is smooth and fully melted.
Dip each candy bar piece into the melted chocolate, coating it completely. Use a fork to lift the coated candy bar out of the chocolate, allowing any excess to drip off.
Place the chocolate-coated candy bars on a parchment-lined tray or plate. If desired, sprinkle chopped nuts, unsweetened coconut flakes, or a pinch of sea salt on top of each candy bar.
Transfer the tray or plate to the refrigerator and let the chocolate coating set for about 30 minutes.
Once the chocolate is set, remove the Keto Candy Bars from the refrigerator and serve. Store any leftovers in an airtight container in the refrigerator.