Introduction

These Keto Chocolate Macadamia Bars are a delicious low-carb treat perfect for satisfying your sweet tooth without breaking your diet. Crunchy macadamia nuts paired with rich, sugar-free chocolate create a satisfying and indulgent snack. They’re easy to make and ideal for sharing or meal prepping.

A stack of five square bars is shown, each with three distinct layers. The bottom layer is a light beige, crumbly cookie base with visible nut pieces throughout. Above this is a very thin, smooth layer of dark chocolate, almost black in color, that gleams slightly. The top layer is more dark chocolate, thicker than the middle one, with small, uneven white nut pieces scattered on top. The top bar has a bite taken out of its corner, showing the texture of the cookie and chocolate layers inside. The bars rest on a white marbled surface with some whole nuts near the base of the stack. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup macadamia nuts (divided)
1/2 cup butter (divided)
1/2 cup granular sweetener (erythritol-based recommended)
1 tsp vanilla extract
1/4 tsp salt
2 cups almond flour
1/2 cup sugar free chocolate chips

Instructions

Step 1: Preheat the oven to 300ºF and line a 9×9-inch baking pan with parchment paper.
Step 2: In a food processor or chopper, process the macadamia nuts until finely chopped with a few larger pieces remaining. You can also chop them by hand with a knife, but this will take more time.
Step 3: In a large bowl, cream 6 tablespoons of the butter with the sweetener until well combined. Beat in the vanilla extract and salt.
Step 4: Beat in the almond flour until the mixture resembles cookie dough. Then fold in three-quarters of the chopped macadamia nuts until evenly distributed.
Step 5: Press the mixture firmly and evenly into the prepared baking pan. Smooth the top using a flat-bottomed glass or measuring cup.
Step 6: Bake for 25 minutes until the edges are golden. Turn off the oven and leave the bars inside for another 10 to 20 minutes, until firm to the touch. Remove and allow to cool completely in the pan.
Step 7: In a microwave-safe bowl, combine the chocolate chips and remaining 2 tablespoons of butter. Melt in 30-second increments on high, stirring between each until smooth. Alternatively, melt using a double boiler on the stovetop.
Step 8: Spread the melted chocolate evenly over the cooled bars. Sprinkle the remaining macadamia nuts on top and refrigerate for 20 minutes to set the chocolate.
Step 9: Lift the bars out of the pan using the edges of the parchment paper and cut into 16 bars.

Tips & Variations

For extra crunch, lightly toast the macadamia nuts before chopping.
Substitute the almond flour with coconut flour, but reduce the amount to about 1/2 cup and add an extra egg to maintain texture.
Use dark chocolate chips with at least 85% cocoa for a richer flavor and less sweetness.
If you prefer a nut-free version, replace macadamia nuts with pumpkin seeds or sunflower seeds.

Storage

Store the bars in an airtight container in the refrigerator for up to one week. They can also be frozen for up to one month; thaw them in the fridge before serving. Reheat gently if desired, but they are perfect served cold or at room temperature.

How to Serve

The image shows a stack of square bars on a light wooden board against a white marbled background. Each bar has two layers: the bottom layer is a crumbly light beige cookie base with visible nut pieces, and the top layer is smooth, glossy dark chocolate. Chopped white nuts are sprinkled all over the chocolate layer, adding texture and contrast. Some bars are stacked leaning on each other, and whole nuts and a dark chocolate chip are scattered around the board for decoration, with a blurred bowl of nuts in the back. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener?

Yes, you can substitute erythritol with other granular sweeteners like monk fruit or stevia blends designed for baking. Just adjust the amount to taste, as some sweeteners are sweeter than others.

What if I don’t have a food processor to chop nuts?

Chopping the macadamia nuts by hand with a knife works fine, though it takes a bit more time. Make sure to chop them into small, uneven pieces to retain a nice texture in the bars.