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Keto Chocolate Bars

Delicious low-carb chocolate bars that satisfy cravings without the guilt, perfect for snacks or desserts.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: Keto, Low-Carb
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Base
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup erythritol (granulated)
  • 1/4 cup cocoa powder
  • 1/2 cup butter, melted
  • 1/2 cup natural peanut butter (or almond butter)
  • 1/4 cup coconut oil
  • 3/4 cup sugar-free chocolate chips or chopped sugar-free chocolate
  • 1 tsp vanilla extract
  • 1 pinch salt

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper.
  2. In a bowl, mix almond flour, coconut flour, erythritol, cocoa powder, and salt. Stir in melted butter until a crumbly dough forms. Press evenly into the prepared pan.
  3. Bake crust for 10–12 minutes. Remove and let cool completely.
Making the Layers
  1. In a small saucepan or microwave-safe bowl, warm peanut butter and coconut oil together until smooth. Stir in vanilla. Spread this layer over the cooled crust. Chill for 15–20 minutes until slightly firm.
  2. Melt chocolate chips with a tablespoon of coconut oil in 20–30 second microwave bursts, stirring until smooth. Pour chocolate over the nut layer and spread evenly.
  3. Chill the pan in the refrigerator for at least 1 hour, or freeze for 20–30 minutes, until fully set.
Serving
  1. Lift bars from the pan using parchment, slice into squares, and store as directed below.

Notes

Serve chilled or at cool room temperature. For best presentation, plate with a dollop of unsweetened whipped cream or fresh berries. Bars store well in the fridge for about 10 days and can be frozen for up to 3 months.