Keto Chocolate Crunch Bars
Ingredients
For the Base Layer (Crunchy Nut Layer):
1 cup almond flour
½ cup unsweetened shredded coconut (optional for crunch)
½ cup chopped nuts (pecans, almonds, or walnuts)
4 tbsp butter (melted)
¼ cup keto sweetener (erythritol, monk fruit, or allulose)
1 tsp vanilla extract
For the Peanut Butter Middle Layer (optional but yummy):
½ cup natural peanut butter (or almond butter)
2 tbsp butter (melted)
2 tbsp powdered keto sweetener
For the Chocolate Topping:
1 cup sugar-free chocolate chips (Lily’s or ChocZero)
1 tbsp coconut oil or butter (to make it smoother)
Instructions
Make the Crunchy Base
Preheat oven to 350°F (175°C).
Mix almond flour, coconut, nuts, melted butter, sweetener, and vanilla until crumbly.
Press firmly into a parchment-lined baking dish.
Bake for 10–12 minutes until golden. Let it cool.
Add the Peanut Butter Layer (optional but recommended)
In a small bowl, mix peanut butter, butter, and sweetener.
Spread evenly over the cooled crust. Chill in the fridge for 15 minutes to set.
Make the Chocolate Topping
Melt chocolate chips with coconut oil in the microwave or stovetop (use 30-second bursts if microwaving).
Spread melted chocolate over the top of the peanut butter layer (or directly on the base if skipping peanut butter).
Chill & Slice
Refrigerate for at least 1 hour until firm.
Slice into bars or squares, just like in your picture.
✅ Tips
For extra crunch, you can stir in crushed pork rinds or keto cereal into the base.
Store in the fridge for up to a week or in the freezer for longer.
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