Description
Delicious Piña Colada Magic Bars that bring a slice of paradise to your dessert table.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup erythritol or your preferred keto sweetener
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup sugar-free white chocolate chips
- 1/2 cup unsweetened coconut cream
- 1/2 cup crushed pineapple (drained well)
- 1/4 cup chopped macadamia nuts
- 1/4 cup unsweetened shredded coconut (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a mixing bowl, combine almond flour, shredded coconut, erythritol, melted butter, vanilla extract, and salt. Mix until well combined and crumbly.
- Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
- Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
- In a separate bowl, mix together the sugar-free white chocolate chips, coconut cream, drained crushed pineapple, and chopped macadamia nuts until well combined.
- Pour the mixture over the cooled crust and spread it evenly.
- Sprinkle the additional shredded coconut on top.
- Bake for an additional 20-25 minutes, or until the top is golden and set.
- Allow the bars to cool completely in the pan before lifting them out using the parchment paper. Cut into squares and serve.
Notes
- For a tropical twist, add a few drops of coconut extract to the filling mixture.
- Substitute macadamia nuts with chopped pecans or walnuts for a different flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 0g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Piña Colada Magic Bars, keto dessert, tropical bars