Keto Chocolate Bars
Crunchy nuts and seeds, chewy coconut and rich chocolate-YUM! In my wiser years (wink wink) I have come to really enjoy the mix of a chewy coconut, crunchy nuts & seeds and chocolate...all in a little Keto Chocolate Candy Bar.
Servings 36 bars
- 1 ½ cup low carb chocolate chips Lily’s
- 1 cup peanut butter
- ¼ cup coconut oil
- ½ cup low carb honey Allulose honey
- 1 cup almonds roasted & rough chop
- 1 cup sunflower seeds roasted
- 1 cup coconut shredded & unsweetened
- pinch salt optional
Line an 8x8” 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 8x8 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.
Note...When I originally created this recipe I used Allulose honey as the sticky low carb sweetener. While I love the recipe as is......I have since made this recipe numerous more times. I have successfully substituted other low carb sticky sweeteners for the Allulose honey in this recipe.
If you use Lakanto brand Maple Syrup low carb sweetener as a substitute for the Allulose you can reduce the carbs even further....and these bars are equally as delicious.
Please use a carb manager app to recalculate if you decide to make the substitution.
Calories: 135kcal | Carbohydrates: 9g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 34mg | Potassium: 106mg | Fiber: 7g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg