Keto Coconut Bars
These Keto Coconut Bars are the perfect combination of chewy coconut, healthy fats, and a subtle sweetness. Low in carbs and packed with flavor, they are ideal for anyone on a ketogenic or low-carb diet.With simple ingredients like shredded coconut, almond flour, and a keto-friendly sweetener, this easy-to-make treat will satisfy your sweet cravings while keeping you on track with your health goals.
Equipment
- 8x8-inch baking pan (1)
- Parchment paper (for lining the pan) (1 sheet)
- Large mixing bowl (1)
- Whisk (1)
- Spatula (1)
- Cooling rack (1)
Ingredients
- 1 ½ cups shredded unsweetened coconut
- 1 cup almond flour
- ¼ cup coconut oil or butter, melted
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup keto-friendly sweetener erythritol, stevia, or monk fruit
- Optional: ¼ cup dark chocolate 85% cocoa, melted, for topping
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper for easy removal later.
- Prepare Dry Ingredients: In a large bowl, combine shredded unsweetened coconut and almond flour. Stir them together to ensure even distribution.
- Mix Wet Ingredients: In another bowl, whisk together the eggs, melted coconut oil (or butter), and vanilla extract. Stir in your choice of sweetener until fully incorporated.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix until everything is well combined and a dough-like consistency forms.
- Shape and Press the Mixture: Transfer the mixture into the prepared baking pan. Press it down evenly using a spatula to ensure the bars are compact and uniform.
- Bake: Place the pan in the oven and bake for 15-18 minutes, or until the edges are golden brown and the bars are firm to the touch.
- Cool: Once baked, remove the pan from the oven and allow the bars to cool in the pan for 10 minutes. Then, transfer them to a cooling rack to cool completely.
- Optional Topping: For an extra indulgent touch, drizzle melted dark chocolate over the cooled bars and let it set in the refrigerator for 30 minutes before slicing.
- Serve and Enjoy: Once cooled and set, slice the bars into 12 even pieces and enjoy!
Notes
- Sweetener: You can adjust the amount of sweetener based on your personal taste. Start with ½ cup and add more if you prefer a sweeter bar.
- Storage: Store the bars in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. To freeze, wrap each bar individually in plastic wrap before placing them in a freezer-safe bag.
- Texture Variations: For a denser bar, press the mixture down more firmly. For a fluffier texture, add a bit more coconut oil or butter.
- Alternative Flour: If you prefer a different flour, you can substitute almond flour with coconut flour (about ¼ cup for every ½ cup of almond flour) but keep in mind coconut flour absorbs more moisture.