Keto Chocolate Coconut Layer Bars (≈4g net carbs per piece)
Ingredients (makes 12 bars)
Brownie base:
1 cup almond flour
¼ cup cocoa powder
½ cup erythritol or monk fruit sweetener
2 large eggs
⅓ cup butter, melted
1 tsp vanilla extract
½ tsp baking powder
Pinch of salt
Coconut filling:
1 ½ cups unsweetened shredded coconut
½ cup heavy cream
3 tbsp butter
2 tbsp erythritol
1 tsp vanilla extract
Chocolate topping:
¾ cup sugar-free dark chocolate chips
2 tbsp coconut oil
Instructions
Preheat oven to 350°F (175°C). Line an 8×8 baking pan with parchment.
Mix almond flour, cocoa, sweetener, baking powder, and salt. Stir in eggs, melted butter, and vanilla until smooth. Spread batter evenly in the pan. Bake 15–18 minutes, then let cool.
In a saucepan, heat cream, butter, sweetener, and vanilla until warm. Stir in shredded coconut until thick. Spread mixture over cooled brownie base. Chill 20 minutes.
Melt chocolate chips with coconut oil until smooth. Spread over coconut layer. Refrigerate until firm (about 1 hour).
Slice into bars and top with extra shredded coconut if desired.
Macros (per bar, 1 of 12)
Calories ~220 • Fat ~20g • Protein ~5g • Net Carbs ~4g
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