Published: Aug 24, 2023 · Modified: Aug 5, 2024 by Carolyn

Keto Coconut Macadamia Bars

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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.

A stack of Keto Coconut Macadamia Bars on a grey plate with macadamia and white chocolate chips strewn around.

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.

Keto Coconut Macadamia Bars stacked up on a white table with one in front.

Updated recipe

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!

Reader Reviews

“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

Top down image of the ingredients needed for Keto Coconut Macadamia Bars.

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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.

Step-by-step directions

A collage of 6 images showing how to make Keto Coconut Macadamia Bars.

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.

A plate with a stack of Keto Coconut Bars in front of a vase of blue hydrangea.

Expert tips

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.

Sweetener Options:

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.

Keto White Chocolate Macadamia Nut Bars on a white table with nuts and white chocolate chips strewn around.

Frequently Asked Questions

How many carbs are in a keto coconut macadamia bar?

This low carb coconut macadamia bar recipe has 4.3g of carbs and 2.1g of fiber per serving. That comes to 2.2g net carbs per 1-inch bar.

How do you store leftover keto coconut macadamia bars?

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.

More keto macadamia recipes

Keto Coconut Macadamia Bars Recipe

4.82 from 54 votes

Print Pin Rate

Course: Dessert

Cuisine: Dessert

Keyword: coconut macadamia bars

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: servings

Calories: 209kcal

Ingredients

Crust:

1 ¼ cups almond flour
⅓ cup cup Swerve Confectioners
¼ teaspoon salt
¼ cup butter chilled and cut into small pieces

Filling:

¼ cup butter melted
⅓ cup Swerve Granular
3 tablespoon allulose
½ cup coconut cream (thick part from the top of a can of coconut milk)
1 large egg room temperature
½ teaspoon vanilla extract
1 ⅓ cup flaked coconut
¾ cup macadamia nuts chopped
⅓ cup sugar-free white chocolate chips

US Customary – Metric

Instructions

Crust:

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.

Filling:

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.

Notes

Storage Information: 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.

Nutrition Facts

Keto Coconut Macadamia Bars Recipe

Amount Per Serving (1 bar)

Calories 209 Calories from Fat 181

% Daily Value*

Fat 20.1g31%

Carbohydrates 4.6g2%

Fiber 2.1g8%

Protein 3.2g6%

* Percent Daily Values are based on a 2000 calorie diet.

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.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments

4.82 from 54 votes (4 ratings without comment)

Keto Coconut Macadamia Bars

Updated recipe

Reader Reviews

Ingredients you need

Step-by-step directions