Keto Chocolate Candy Crunch Bars
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Keto Chocolate Bars
I was never really a fan of coconut & chocolate bars at Halloween. That candy bar always got traded. In my wiser years (wink wink) I have come to really enjoy the mix of a chewy coconut, crunchy nuts & sunflower seeds and chocolate…all in a little bar.
My flavor palette has evolved, but I also just think the store bought version of a coconut chocolate candy bar is just so so so sweet. Coconut doesn’t have to be filled with sugar…not sure why that’s a thing.
I added nuts and sunflower seeds to this Chocolate Crunch Bars recipe to really give you the feel of a crunchy chewy candy bar….of course without all the carbs.
Can I get an AMEN?! Yes, that’s right…no bake on these Keto Candy Bars. The chocolate must be melted to stir everything together. You can use a microwave or over a double boiler.
Once you have the chocolate melted you simply toss the rest of the ingredients into the bowl and stir.
These treats are very similar to another recipe we know and love…my Keto Granola Bars. My granola bars are less chocolate and more of a buttery nut flavor. It’s a toss up which recipe we like better between the two.
Low Carb Honey…say what?
There are a few brands of low carb syrup (sticky sweetener) available online to make these Keto Chocolate Bars. This recipe calls out Allulose brand Honey. The other brands I have used are Laknato and Choc Zero.
Use any low carb stinky sweetener you have or want. I use low carb honey OR maple syrup as my sticky sweetener of choice.
This recipe calls for roasted almonds and roasted sunflower seeds. You can buy them already this way, however look for unsalted. It’s ok if your roasted nuts come salted. If they do come salted then OMIT the added salt in the recipe.
You can also roast your own nuts for your Keto Chocolate Bars. Simply buy your nuts in bulk (much cheaper!). It’s easy! I heat my oven to 350* and pour a bag of raw nuts onto a rimmed baking sheet.
Bake those raw nuts for about 5-7 minutes. Next, I open the oven and with a large spoon (or sometimes just my clean hands-be careful) I toss the nuts. Then close the oven and bake for another 5-7 minutes.
Take the rimmed baking sheet out of the oven and let cool completely on the countertop. Once your nuts are completely cooled store them in a sealed plastic bag or air tight container. I keep mine in the freezer.
The coconut and seeds
Someone asked if they could omit the sunflower seeds in their Keto Chocolate Bars….OF COURSE! Simply substitute some other nut or seed for the sunflower seeds. You can try roasted pumpkin seeds or roasted sesame seeds as a substitute.
And…if you don’t like seeds at all then replace them with more roasted nuts (try pecans or walnuts) and more coconut.
Unsweetened coconut is one of the gifts of the universe. Once you get all the crap sugar out of your diet you will see how amazing regular coconut tastes…trust me!
Keto/Low Carb Chocolate Chips
- Lily’s Stevia Sweetened Chocolate Chips
- Choc Zero Chips
- Lakanto Semi Sweet Chips
- Let’s Bake Believe ~ 3 kinds of chips
Or…you can make your own using this recipe HERE.
The pan and parchment paper
I use an 8×8″ dish or pan for the Keto Chocolate Bars. I recommend lining the pan with parchment paper. Trust me…this step makes it MUCH easier to remove the Keto Chocolate bars from the pan for easy slicing.
Its perfectly acceptable use tinfoil or wax paper in place of the parchment paper as this recipe does not get baked. Wax paper melts in the oven.
After I slice these bars up I like to store them in an airtight container in the freezer. Keto Chocolate Bars are almost better frozen. Feel free to keep these low carb candy bars in your fridge or freezer for up to a month…if they last.
- Line an 8×8” tin with parchment paper and set aside.
- In a microwave safe bowl mix together chocolate chips, coconut oil and peanut butter. Place in the microwave for 1 minute. Let sit in the microwave for 2 minutes, then stir.
- You may need an additional 30 seconds to one minute to fully melt. Stir to fully combine the chips into the peanut butter and coconut oil.
- Pour chopped almonds, sunflower seeds and coconut into melted chocolate. Spread into 8×8 parchment paper lined tin.
- Place in the fridge for 1-2 hours. Lift parchment out of the tin and place on the counter. Slice into 36 bars.
- Keep refrigerated or freeze.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.
My secret to lasting weight loss
Maintaining my weight loss, and quite frankly staying healthy, has always been the main driver for this website. Making meals like these mini Keto Chocolate Bars is really my trick.
Sorry, it’s that simple for me…I meal prep and almost always cook easy meals at home.
I wrote a few articles about this and will write more. Everyone needs to know that cooking at home is one of my major keys to success.
Every meal does not have to be epic.
When I am prepared I have a much better chance at success and maintaining my best health.
- The Diet That Changed My Life
- My 80 – 20 Rule
- Re-Thinking Healthy Food
- Life with a Keto Mom
- My Favorite Low Carb & Keto Resources