Homemade Keto Chocolate Crunch Bars (Paleo, Vegan, Low Carb)
Calories 320kcal
Ingredients
- 1 1/2 cups chocolate chips (choice I used stevia sweetened keto friendly chocolate chips)
- 1 cup almond butter (choice I used stevia sweetened keto friendly chocolate chips)
- 1/2 cup sweetener (choice I used stevia sweetened keto friendly chocolate chips)
- 1/4 cup coconut oil
- 3 cups nuts (choice I used stevia sweetened keto friendly chocolate chips)
Instructions
- Line an 8 x 8-inch baking dish with parchment paper and set aside.
- In a microwave-safe bowl or stovetop, combine your chocolate chips of choice, almond butter, sticky sweetener and coconut oil and melt until combined.
- Add your nuts/seeds of choice and mix until fully combined.
- Pour the keto crunch bar mixture into the lined baking dish and spread out using a spatula.
- Refrigerate or freeze until firm.
- Recipe Notes * See notes for tested options- The best sticky sweeteners are pure maple syrup or agave nectar.
- For a 100% keto friendly sticky sweetener, use a monk fruit or swerve sweetened syrup.
- No Bake Keto Crunch Bars (Paleo, Vegan, Sugar Free, Low Carb) should be kept refrigerated.
- If made using homemade chocolate, these should be kept frozen.
Originally posted 2019-02-20 18:33:05.
