Ingredients
- 1 cup sugar-free dark chocolate chips
- 1/4 cup coconut oil
- 1/4 cup keto-friendly puffed rice or crushed nuts (such as almonds, pecans, or walnuts)
- 2 tbsp erythritol or your preferred keto sweetener
- 1 tsp vanilla extract
- A pinch of sea salt (optional)
Instructions
- Prepare the pan: Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- Melt the chocolate: In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until fully melted and smooth. Alternatively, you can melt them in a double boiler on the stovetop.
- Sweeten the chocolate: Stir in the erythritol, vanilla extract, and a pinch of sea salt (if using) until well combined.
- Add the crunch: Fold in the keto-friendly puffed rice or crushed nuts until evenly distributed.
- Set the bars: Pour the mixture into the prepared baking dish, spreading it out evenly. Smooth the top with a spatula.
- Chill: Place the dish in the refrigerator for at least 1 hour or until the bars are set and firm.
- Cut into bars: Once set, lift the chocolate slab out of the dish using the parchment overhang. Cut into bars or squares as desired.
- Store: Keep the bars in an airtight container in the refrigerator for up to 2 weeks or in the freezer for longer storage.
Enjoy these Keto Chocolate Crunch Bars whenever you need a quick, delicious, and satisfying treat. They’re a perfect example of how you can indulge in your favorite flavors while staying committed to a low-carb lifestyle.
