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Keto Candy Bars Recipe.

Keto Candy Bars Recipe.

Ingredients:

For the base:

  • 1 cup unsweetened peanut butter or almond butter (choose your favorite)
  • 1/4 cup coconut flour
  • 2 tbsp unsweetened cocoa powder
  • 1/4 cup powdered erythritol or preferred low-carb sweetener (adjust to taste)
  • 1/4 tsp vanilla extract
  • Pinch of salt

For the chocolate coating:

  • 3/4 cup sugar-free chocolate chips (or chopped sugar-free chocolate)
  • 2 tbsp coconut oil (or butter)
  • 1 tsp vanilla extract (optional for extra flavor)

Instructions:

1. Make the base:

  • In a medium-sized bowl, combine the peanut butter (or almond butter), coconut flour, cocoa powder, sweetener, vanilla extract, and a pinch of salt.
  • Mix well until all the ingredients come together into a thick, dough-like consistency.
  • Press the mixture into the bottom of a lined baking dish (like a small square pan or a loaf pan) to form a uniform layer.
  • Place the pan in the freezer to set for about 10-15 minutes. This helps firm up the base before coating it with chocolate.

2. Prepare the chocolate coating:

  • In a small microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil (or butter).
  • Microwave in 20-30 second intervals, stirring in between until the chocolate is completely melted and smooth. You can also melt it in a heatproof bowl over simmering water if you prefer.
  • Stir in the vanilla extract, if using, for extra flavor.

3. Coat the bars:

  • After the base has set in the freezer, pour the melted chocolate over the peanut butter base. Spread it evenly with a spatula to cover the entire surface.
  • You can sprinkle a tiny pinch of sea salt on top if you like a salted chocolate flavor.

4. Freeze:

  • Place the candy bars back in the freezer for 20-30 minutes, or until the chocolate coating is fully set and firm.

5. Cut and Serve:

  • Once the bars are solid and the chocolate has hardened, remove them from the freezer. Lift them out of the pan using the parchment paper and cut them into squares or bars.

Storage:

  • Store the candy bars in an airtight container in the fridge for up to 1-2 weeks, or keep them in the freezer for longer storage.

Tips:

  • For extra texture, you can add a handful of chopped nuts (such as almonds or macadamia) to the base before freezing.
  • If you’re not a fan of peanut butter, almond butter or cashew butter work just as well!
  • Adjust the sweetness to your taste by using more or less erythritol (or your preferred sweetener).