Description
A quick and easy recipe for No Bake Keto Coconut Bars that are guilt-free and delicious.
Ingredients
Scale
- 1 cup unsweetened shredded coconut
- 1/2 cup almond flour
- 1/2 cup coconut oil, melted
- 1/4 cup powdered erythritol (or preferred low-carb sweetener)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup sugar-free dark chocolate chips (optional, for topping)
Instructions
- In a medium mixing bowl, combine the shredded coconut, almond flour, powdered erythritol, and salt. Mix well until all dry ingredients are evenly distributed.
- Add the melted coconut oil and vanilla extract to the dry mixture. Stir until all ingredients are fully combined and form a sticky dough.
- Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal. Press the coconut mixture evenly into the bottom of the dish. Use a spatula or your hands to pack it down firmly.
- If using chocolate chips, melt them in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Pour the melted chocolate over the pressed coconut mixture and spread evenly.
- Refrigerate the bars for at least 2 hours or until firm. Once set, lift the bars out of the dish using the parchment paper and cut into squares or rectangles.
- Store the bars in an airtight container in the refrigerator for up to a week.
Notes
- For added flavor, consider mixing in a tablespoon of unsweetened cocoa powder to the coconut mixture for a chocolate twist.
- Substitute almond flour with finely ground pecans or walnuts for a different nutty flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Keto
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 0g
- Sodium: 0g
- Fat: 14g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg
Keywords: No Bake Keto Coconut Bars