Sometimes simple ingredients and simple methods bring out the best flavors. And such is the case with these delectable Keto Chocolate Macadamia Nut Bars. They take only 6 ingredients and no complicated steps, and the end result is spectacular.
Picture tender-crisp keto shortbread bars studded with buttery macadamia nuts and topped with a rich layer of chocolate. Sprinkle on some more chopped nuts and that’s it. Simple. Delicious. Decadent.
I was looking for something richly flavored but straightforward a few weeks ago and the bag of macadamia nuts in my pantry were calling my name. And I was seriously craving chocolate so I set about making these cookie bars. I dropped some off at a friend’s house and received a “chef’s kiss” emoji by text, so I knew I had a winner on my hands!
If you love baking with macadamia nuts, you will also love Keto White Chocolate Macadamia Cookies. Also be sure to try the Macadamia Protein Muffins!
Reasons to Love This Recipe
- Tender-crisp texture: These bars have a shortbread-like texture that is both tender and crisp. It yields delightfully under your teeth.
- Rich flavor: Buttery macadamia nuts and dark chocolate make this dessert ultra-satisfying.
- Easy to make: Nothing complicated here! With just 6 ingredients and a handful of straightforward steps.
- Great for any occasion: They are perfect for everyday desserts but also make great holiday treats.
- Low carb: Made with almond flour, these bars are keto-friendly, sugar-free, and gluten-free. A perfect guilt free treat!
Ingredient Notes
- Macadamia nuts: You can use raw or roasted macadamia nuts. I find that roasted have a bit more flavor but it’s not a deal breaker.
- Sweetener: You will need to use an erythritol based sweetener if you want a crisp texture.
- Almond flour: A good fine almond flour makes the best cookie crust. If you can’t eat almonds, you can try sunflower seed flour, but the bars will have a grayish appearance.
- Sugar free chocolate chips: I recommend Lily’s or ChocZero for the best taste and texture.
- Kitchen staples: Butter, vanilla extract, and salt.
How to Make Keto Chocolate Macadamia Bars
- Chop the nuts: With a knife or food processor, process the macadamia nuts until finely chopped with a few larger pieces.
- Prepare the dough: Cream the butter with the sweetener until well combined, then add the vanilla and salt. Beat in the almond flour and fold in most of the macadamia nuts.
- Bake the bars. Press the mixture firmly and evenly into a parchment lined pan and bake about 25 minutes. Then let them stay in the warm oven for another 10 to 20 minutes.
- Melt the chocolate: Combine the chocolate chips and butter and melt until smooth.
- Top the bars: Spread the chocolate evenly over the cooled bars and sprinkle with chopped macadamia nuts. Refrigerate to set the chocolate.
- Enjoy! Cut into bars and dig in.
Tips for Success
Make sure the majority of the nuts are finely ground, with a few larger pieces for texture. This will make it easier to cut the bars without the base crumbling. Also be sure to use a big, sharp knife for cleaner cuts.
Lining the pan with parchment aids in getting the bars out of the pan more easily. For these shortbread style bars, I recommend that over just greasing the pan.
Erythritol is the only sweetener that will allow these bars to crisp up properly. Any amount of allulose or xylitol will make them cakey and soft. If you wish to cut back on the erythritol, try using 1/3 cup and adding some pure stevia or monk fruit extract.
More Tasty Keto Cookie Bars
Keto Chocolate Macadamia Bars Recipe
Ingredients
- 1 cup (134 g) macadamia nuts, divided
- 1/2 cup (113.5 g) butter, divided
- 1/2 cup (95 g) granular sweetener, erythritol-based recommended
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups (224 g) almond flour
- 1/2 cup (90 g) sugar free chocolate chips
Instructions
- Preheat the oven to 300ºF and line a 9×9-inch baking pan with parchment paper.
- In a food processor or chopper, process the macadamia nuts until finely chopped with a few larger pieces. (You can also do this on a cutting board with a knife, but it may take more time).
- In a large bowl, cream 6 tablespoons of the butter with the sweetener until well combined. Beat in the vanilla extract and the salt.
- Beat in the almond flour until the mixture resembles cookie dough. Then fold in three-quarters of the macadamia nuts until well distributed.
- Press the mixture firmly and evenly into the prepared baking pan. Smooth out the top with a flat bottomed glass or measuring cup.
- Bake 25 minutes, until the edges are becoming golden. Turn off the oven and let the bars remain inside for another 10 to 20 minutes, until firm to the touch. Remove and let cool completely in the pan.
- In a microwave-safe bowl, combine the chocolate chips and the remaining 2 tablespoons of butter. Melt on high in 30 second increments, stirring in between until smooth. (You can also do this double boiler style on the stovetop).
- Spread the chocolate evenly over the cooled bars. Sprinkle with the remaining chopped macadamia nuts. Refrigerate 20 minutes to set the chocolate.
- Lift the bars out of the pan by the edges of parchment and cut into 16 bars.
Nutrition
Frequently Asked Questions
These bars should work nicely with any kind of nuts, including pecans and almonds. Macadamia nuts have more fat and oil than other varieties, so if the dough is crumbly, add a bit of melted butter.
These bars will be good on the counter for up to 5 days, as long as you are not in a hot area. Otherwise, keep them in the refrigerator for up to 2 weeks. You can also freeze them in a freezer safe container for several months.
This keto chocolate macadamia bar recipe has 6.7g of carbs and 4.2g of fiber per serving. That comes to 2.5g net carbs per bar.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I made these for several non-keto friends. They are sooooo good. The chocolate was still kind of soft when I served them. My non-keto friends pronounced the very good.
I got them home and put them in the fridge. The chocolate got hard. They were even better!
Thanks again for a great recipe
This is my favorite keto dessert. Great recipe.
Thanks!
Wowza! Only a few ingredients and easy to make – made mine in 8X8 pan so took a bit longer. Rave reviews from neighbors after our dinner. Thank you!
Thanks so much!
Decadent and healthy!
Hey, even though making this is time consuming, it’s delicious. The best part is my non keto husband who doesn’t care for the baked goods because of the texture of the almond flour, says this is good!
Man, Carolyn, you did it again. The family loved these. Thank you for sharing your creative genius!
Taste great comes together better in food processor otherwise a keeper
Thanks!