Description
Deliciously rich and nutty Keto Chocolate Macadamia Bars combining buttery almond flour base, crunchy macadamia nuts, and a smooth sugar-free chocolate topping. Perfect for a low-carb, gluten-free treat that satisfies sweet cravings while keeping carbs low.
Ingredients
Scale
Base and Dough
- 1 cup macadamia nuts (divided)
- 1/2 cup butter (divided: 6 tablespoons for dough, 2 tablespoons for topping)
- 1/2 cup granular sweetener (erythritol-based recommended)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups almond flour
Topping
- 1/2 cup sugar free chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 300ºF and line a 9×9-inch baking pan with parchment paper for easy removal of the bars later.
- Chop Nuts: Using a food processor or chopper, pulse the macadamia nuts until finely chopped but still retaining some chunkiness for texture. Alternatively, chop by hand on a cutting board.
- Cream Butter and Sweetener: In a large bowl, cream together 6 tablespoons of butter with the erythritol-based sweetener until well combined and slightly fluffy. Add vanilla extract and salt, mixing thoroughly.
- Add Almond Flour and Nuts: Gradually beat in almond flour until the mixture comes together like cookie dough. Fold in three-quarters of the chopped macadamia nuts evenly throughout the dough.
- Press Dough: Firmly press the dough mixture into the prepared baking pan, smoothing out the surface with a flat-bottomed glass or measuring cup for even thickness.
- Bake and Cool: Bake in the oven for 25 minutes or until edges begin to turn golden. Turn off the oven and let the bars sit inside for an additional 10-20 minutes until firm to the touch. Remove and cool completely in the pan.
- Melt Chocolate and Butter: In a microwave-safe bowl, combine chocolate chips and remaining 2 tablespoons butter. Melt in 30-second intervals, stirring between each until smooth and fully melted. Alternatively, use a double boiler on stovetop.
- Top Bars and Chill: Evenly spread the melted chocolate over the cooled bars. Sprinkle the remaining chopped macadamia nuts on top. Refrigerate for 20 minutes to set the chocolate layer.
- Slice and Serve: Lift the bars out of the pan using the parchment edges and cut into 16 equal bars. Serve and enjoy your keto-friendly chocolate macadamia bars.
Notes
- Use parchment paper to easily lift bars from pan without breaking.
- For best texture, do not over-process macadamia nuts; keep some pieces larger for crunch.
- Allow bars to cool completely before adding chocolate topping to prevent melting or mixing layers.
- Store bars in an airtight container in the refrigerator to maintain freshness for up to a week.
- Alternative sweeteners like monk fruit or stevia blends can be used if preferred.
- Double boiler method helps to avoid overheating chocolate when melting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: keto chocolate bars, keto dessert, macadamia nut bars, low carb dessert, sugar free chocolate bars, gluten free dessert, keto snacks
