These Keto Coconut Macadamia Bars feature a buttery almond flour shortbread crust with a gooey coconut and macadamia topping. Add some sugar-free white chocolate chips to make these bars really decadent! This post is sponsored by ChocZero.
I am currently obsessed with these Keto Coconut Macadamia bars. And once you taste them, you will see why. They have a sweet, slightly gooey filling full of coconut, macadamia, and white chocolate. And the almond flour crust simply melts in your mouth!
You know I love coming up with new and delicious keto dessert creations. Especially one that has people oohing and aahing at the first bite. And this one is definitely Oooh and Aaah material.
If you love recipes like my Keto White Chocolate Macadamia Nut Cookies, you have to give these bars a try.
I love the science behind adapting a regular recipe to make it sugar-free and grain-free. As you may know from my articles on baking with almond flour and keto sugar substitutes, it’s never as simple as one-to-one substitutions. So I always have to consider the best ingredients and techniques to achieve the right consistency.
And I pride myself on nailing taste and texture the majority of the time. I thought I had done so with these Keto Coconut Bars back when I first created them in 2018. I tested the recipe twice to make sure.
But a number of readers had trouble with them and I could never put my finger on why. Some people found that the crust was too soft, some people found that they were too crumbly, and others found that they turned out perfectly. Since readers had vastly different experiences, I couldn’t identify the issue.
So I decided to tackle them again from the beginning, with slightly different ingredients. This time, I used some allulose in the filling to keep it from recrystallizing. And I threw in some ChocZero white chocolate chips at the last minute. It was an inspired addition!
“This recipe is a winner – thanks so much for creating and sharing it! I just bought some pineapple extract to make my next batch taste even more tropical – perfect for this icy NYC winter!” — Jamie Lloyd
“These are amazing! I have been making my husband treats once a week for four years now and he said this one is by far the best. In fact, he had a day off work the day after I made them. . . after I got home from work I asked him what he had for lunch, and he said, “my food for the day was basically a lot of those treats.” Superb recipe, and great instructions. Thank you!” — Casie
Ingredients you need
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases
- Almond flour: I use almond flour for the crust. You cannot substitute with coconut flour, but you can use sunflower seed flour.
- Sweeteners: The crust requires an erythritol based sweetener such as Swerve Confectioners to crisp up properly. But the filling is best with a little bit of allulose and some erythritol. Please see the Expert Tips section for more information.
- Coconut cream: This is simply the thick part from the top of a can of coconut milk, but some brands also sell just the coconut cream. You can use heavy whipping cream in its place.
- Coconut: You can use flaked or shredded coconut. I used flaked coconut because I like how the bigger pieces look, but it does make them harder to cut!
- Macadamia nuts: Use raw macadamia nuts or ones that have been roasted but not salted.
- White chocolate chips: I added some ChocZero chips and thought it was a fabulous addition. If you use my link for ChocZero, you can get 10% off your entire order!
- Kitchen staples: Butter, egg, vanilla extract, and salt.
1. For the crust, add the almond flour, sweetener, and salt to the bowl of a food processor. Pulse a few times to combine. Scatter the butter pieces overtop and pulse until the mixture resembles fine crumbs.
2. Press evenly into the bottom of a 9-inch greased metal baking pan and bake at 350ºF for 10 to 12 minutes, or until light golden brown. Remove and let cool completely.
3. For the filling, whisk the butter and sweeteners together in a large bowl until well combined. Whisk in the coconut cream, egg, and vanilla extract.
4. Fold in the coconut, chopped macadamias, and white chocolate chips (if using) until well coated.
5. Spread the mixture over the cooled crust and bake 25 to 20 minutes or until the edges are golden. The center will still be quite soft. Let cool completely and then chill for 1 hour before cutting into bars.
These bars turn out best when baked in a metal pan. Glass and ceramic pans don’t conduct heat as efficiently and may take quite a bit longer to bake through properly. You can use an 8×8 pan but that will also take longer to bake properly.
Chopping the macadamia nuts up a bit helps make the bars easier to cut. Make sure you are using a very sharp knife to cut through the coconut and nuts. A bench knife allows you to cut straight up and down so you don’t damage your pan.
Chill the bars after cooling to make sure they set properly. This also allows for easier cutting.
For a crisp crust, you must use an erythritol based sweetener that contains no allulose or xylitol. Options include Swerve Confectioners, Swerve with Monk Fruit, So Nourished Erythritol Blend, and Lakanto, among others.
For the filling, I recommend a little added allulose to keep it softer and gooier. You don’t have to do this but it helps the overall consistency.
Frequently Asked Questions
Store in the refrigerator in a covered container for up to 5 days. You can also freeze them for several months. Bring the bars to room temperature before serving.
Keto Coconut Macadamia Bars Recipe
- Preheat the oven to 350ºF and lightly grease a 9×9 inch metal baking pan. .
- Add the almond flour, sweetener, and salt to the bowl of a food processor. Pulse a few times to combine. Scatter the butter pieces overtop and pulse until the mixture resembles fine crumbs.
- Press the mixture evenly into the bottom of the prepared pan and bake 10 to 12 or until light golden brown. Remove and let cool completely.
- Whisk the butter and sweeteners together in a large bowl until well combined. Whisk in the coconut cream, egg, and vanilla extract.
- Fold in the coconut, chopped macadamias, and white chocolate chips (if using) until well coated.
- Spread the mixture over the cooled crust and bake 25 to 20 minutes or until the edges are golden. The center will still be quite soft. Let cool completely and then chill for 1 hour before cutting into bars.