These keto chocolate fudge crumb bars are my healthy answer to an old Starbucks favorite. With less than 3g net carbs per serving, it’s a delicious sugar-free dessert you won’t want to miss!
I used to be such a Starbucks aficionado. It’s funny but I don’t go at all anymore unless I am traveling somewhere and in desperate need of a cuppa joe. I much prefer to make my own coffee and specialty drinks at home. Or maybe I have just become THAT anti-social.
I do have fond memories of their old baked goods, back when quality mattered to them. And I have created any number of low carb copycat recipes, like Keto Maple Pecan Scones and Keto Frappuccinos.
To be honest, my healthier versions are just as good as, or possibly even better than, the originals. And these Keto Fudge Crumb Bars are no exception!
Why this recipe rocks!
I really used to love the oatmeal fudge bars, with a delicious crumbly crust and rich chocolate filling. So how does one replicate that same crumbly, buttery crust in a low carb way?
You will be happy to hear that it’s not that hard. Done correctly, almond flour makes a great crumb crust for keto baked goods. It really comes down to the right ratio of almond flour, sweetener, and butter. I always like to add in a bit of coconut flour too, to dry out the mixture. I’ve used similar crusts in recipes like Keto Caramel Butter Bars and Keto Pumpkin Coffee Cake.
The filling is a simple keto chocolate ganache with a little added thickener. It’s like chocolate sauce when you pour it over but it becomes a thick, delicious fudgy layer as it bakes. The end result is spectacularly delicious!
Reader Reviews
“These were absolutely AMAZING!! I can’t believe they are low carb. No one would ever suspect. The only thing I did differently was add extra sweetener because the chocolate was pretty bitter and I’m not a fan of extra bitter chocolate. Thank you once again, Carolyn, for a marvelous dessert!” — Nancy
“OK it doesn’t get any better than this – quick and simple recipe, easy to throw together in a jiffy and tastes great! This one is a home run. This was a hit with everyone – keto, gluten free or people with no dietary restrictions. Everyone LOVES these bars. I have already been asked to bring these to the next family gathering. Thank you for an AMAZING recipe!!!” — Joyce
“Made this recipe over the weekend & delighted how easy to make!! Definitely another winner!! I was amazed how the chocolate ganache turned out. Thank you for sharing this fudgy delight with us!!! Your baking tips & videos are great & so beneficial for successful outcomes!!” — Diana
Ingredients You Need
- Almond flour: You really do need to use a good finely ground almond flour for this recipe.
- Sweetener: Erythritol based sweeteners will give you the best results for the crust. But you can use other sweeteners in the filling. See the Tips for Success for more information.
- Coconut flour: A little coconut flour gives the cake a lighter, fluffier consistency. It also helps cut down in fat and calories!
- Butter: For a dairy free option you can swap it out for coconut oil or palm shortening.
- Heavy whipping cream: A good chocolate ganache always starts with heavy cream!
- Unsweetened chocolate: Do note that this is completely unsweetened chocolate, meaning it doesn’t contain any sweeteners at all. I recommend getting a good brand like Guittard or Ghirardelli, as they are less likely to seize.
- Glucomannan: This helps the fudge filling thicken. You can also use xanthan gum.
- Pantry staples: Vanilla extract and salt.
Step by Step Directions
1. Make the crumb crust: In a large bowl, whisk together the almond flour, sweetener, coconut flour, and salt. Stir in the butter and vanilla extract and toss until mixture resembles coarse crumbs.
2. Bake the bottom crust: Press ⅔ of the mixture firmly into bottom a greased 8×8 baking pan. Bake at 325ºF for 8 minutes, until just golden on the edges and then remove (it will not be baked through).
3. Prepare the fudge filling: In a large saucepan, heat the whipping cream and powdered sweetener over medium heat, stirring to combine. Bring to barely a simmer and remove from heat. Add the chopped chocolate and let sit 5 minutes to melt.
4. Pour over the crust: Whisk filling until smooth, then add the vanilla. Sprinkle with glucomannan and whisk to combine. Pour the filling over the crust and spread to the edges.
5. Bake the bars: Sprinkle the surface with the remaining crumb mixture. Bake 22 to 25 minutes, until the topping is golden brown. Remove and let cool completely.
Tips for Success
You want the crust mixture to resemble coarse crumbs, so if it’s too soft, add a little more almond or coconut flour to help thicken it.
Unsweetened chocolate makes a better fudge filling because it thickens up better than sugar-free brands like Lily’s or ChocZero. You can use these if you like but your filling may be a little too soft.
Sweetener Options
An erythritol based sweetener is your best bet for the crust in this recipe. Allulose sweeteners will make it too soft and hard to pick up. If you want to cut back on the erythritol, try using only ⅓ cup and adding a little stevia extract to make it sweeter.
The filling should work with both erythritol and allulose, although it may take longer to firm up properly with allulose. Make sure you use a powdered sweetener. I don’t recommend stevia extract here, as it can be very bitter when directly combined with chocolate.
Frequently Asked Questions
You can make a wonderful crumb crust with almond flour, coconut flour, sweetener and butter. It’s great on everything from keto coffee cake muffins to Keto Strawberry Rhubarb Crumb Bars.
These crumb 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 these bars. Wrap them up tightly and store in a freezer safe container for several months.
This keto fudge crumb bar recipe has 5.4g of carbs and 2.7g of fiber per serving. That comes to 2.7g net carbs per bar.
Keto Fudge Crumb Bars
Ingredients
Crust:
- 2 cups almond flour
- ½ cup Swerve Sweetener
- 2 tablespoon coconut flour
- ¼ teaspoon salt
- 6 tablespoon butter melted
- 1 teaspoon vanilla extract
Filling:
- ¾ cup whipping cream
- ⅓ cup powdered Swerve Sweetener
- 3 ounces unsweetened chocolate finely chopped
- ½ teaspoon vanilla extract
- ¼ teaspoon glucomannan (or xanthan gum)
Instructions
- Preheat the oven to 325ºF and grease an 8×8 inch metal baking pan.
- In a large bowl, whisk together the almond flour, sweetener, coconut flour, and salt. Stir in the butter and vanilla extract and toss until mixture resembles coarse crumbs.
- Press ⅔ of the mixture firmly into bottom prepared baking pan. Bake 8 minutes, until just golden on the edges and then remove (it will not be baked through).
- In a large saucepan, heat the whipping cream and powdered sweetener over medium heat, stirring to combine. Bring to barely a simmer and remove from heat. Add the chopped chocolate and let sit 5 minutes to melt.
- Whisk filling until smooth, then add the vanilla. Sprinkle with glucomannan and whisk to combine. Pour the filling over the crust and spread to the edges.
- Sprinkle the surface with the remaining crumb mixture. Bake 22 to 25 minutes, until topping is golden brown. Remove and let cool completely.
Video
Ashley says
I changed the recipe up by using coconut cream, coconut oil, stevia, and a little xylitol. It was a very thick, rich, dark chocolate, that tasted great. It set up well so next time I’ll add more coconut cream to turn it into a pie.
Debra Jacobs says
Hi I know it late in the peace to be asking a question do you think it would work replacing the Almond flour with oat flour? in NZ Almond flour is $65.00 per kilo just cant afford to buy it .
Carolyn says
Ouch, yikes! That is expensive. Oat flour is finer, and not as fatty, so you will need to compensate for that, possibly with more butter. Also…oat flour will raise the carb count.
Debra Jacobs says
Yeh I know expensive I just cant afford to use it, I dont worry to much about the carb count I just try to keep to healthy wholefood diet I use organic buckwheat flour quite a bit and make a flour out of ground up seeds ( seed flour ) my thoughts being that its protein Im consuming not carbs thinking its healthier for me, just need to change things around to what we can get and afford, but hay girl I just love your recipes. :0)
Carolyn says
Okay so my thoughts are…sub the almond flour with oat flour and be ready to add more melted butter as needed.
Maribel says
Is it ok to use gentle sweet? If so, how much?
Carolyn says
I am not sure that the filling will firm up properly but it’s worth a shot. Use the chart to tell you how much Gentle Sweet in relation to sugar, since Swerve measures like sugar.
Anne, Texas says
You are awesome and so are these bars!! I love your recipes 🙂
Lori Kaumans says
Carolyn, I made these this weekend and THEY ARE SO GOOD!!! So easy to make and so delicious. These saved me from getting a Swig sugar cookie this weekend (a local soda shop here in Utah; their sugar cookies are a huge weakness for me). Thank you so much for all you do in developing these recipes for low-carb eating.
Carolyn says
So glad I could help!
Jeri says
I made these for (diabetic) DH yesterday and I would defy anyone to guess they are sugar-free. They were a bit crumbly coming out of the pan, but firmed up fine after refrigeration. Am always looking for nice treats to share for family dinners, etc so DH doesn’t feel left out. These were amazing. Thank you Carolyn.
Carolyn says
So glad to hear it!
Luam says
Holy cow…I love this recipe. And my friends aren’t eating Keto or LC love these delicious chocolate squares too. My cousin (11years now) has diabetes- I’ll definitely surprise her with a batch. Maybe you have a recipe as well kids can easily make themselves. Thank you Carolyn! I love your blog!
Carolyn says
So glad to hear it. Hope your cousin loves them!
Erinn says
Just made these! Pretty good! The only thing I did different was use Half and Half and a little more Xanthan Gum – turned out fine 🙂
Erica says
I accidentally put in baking soda instead of xantham gum and they came out perfect! Ha 🙂
Jackie k. says
Made these this weekend. I agree very rich and amazing after refrigerated . I’ve been putting a bit of sugar free raspberry jam on them and some whipped cream or some of that halo top ice cream and man are they even more amazing! Thank you so much for such a great recipe!!!
Andrea says
I made these last night. At first I was nervous with how runny the chocolate filling was. The filling firmed up a bit after baking it. My son tried a spoonful hot and said he didnt like the taste. We put them in the fridge overnight and now half the pan is gone haha. Great dessert. The great part is that one or two bars is just enough. They are pretty rich. Thank you for the recipe!
Carolyn says
The chocolate on its own can be intense for kids! My littlest doesn’t like it either. 🙂
Jeannie says
Looks delish! Please tell me your suggested conversion for swerve to super sweet or to gentle sweet. I can never seem to get it right even with that chart when I make your recipes. Thank you!!
Carolyn says
I don’t really use those. Work with it as if it’s sugar…because swerve is formulated to be as sweet as sugar.
Erica says
SO the rest of the virtual shower contributions are not low carb? They sound delightful and full off old favorites 🙁
Ginny says
These were absolutely delicious. My parents visiting from Canada had no idea they were low carb. I got 30 squares out of my pan for 2 grams per square, a nice amount for my kiddo who is on MAD. The crust was quite crumbly – we mostly are eating it with a spoon. I’m not complaining, cuz it’s still so dang good – but I’m wondering if an egg might help to keep it together more?
Carolyn says
What brand of almond flour did you use? If it’s not the finely ground Honeyville, it may become more crumbly.
Ginny says
It was Wellbee’s super fine blanched almond flour. They did set up a bit more after cooling (OK, I admit I couldn’t wait for them to cool initially because they’re so good) and I think I’m going to freeze about 1/2 of them. Hopefully that’ll be ok. I think I might make the chocolate filling as a pudding separately also. Thanks!
Carolyn says
That one should work as well as Honeyville. Glad they set up a bit more!
Emily R. Smith says
These look so yummy, cannot wait to try them!
Thanks.
Pam says
Made these for Bunco last night, and they are FAB! Will definitely make them again! I may have to try to freeze because I will eat the ones I have left in one sitting 😉
Angela says
Just wondering if anyone has tried subbing coconut flour for almond flour and if so what adjustments are needed? I just cannot afford to bake with almond flour so I am trying to learn how and when I can use coconut flour instead. Thanks.
Carolyn says
Coconut flour would not work here, it’s too absorbent and it would be not very tasty. Your best bet is a different nut flour.
Jan says
This a great treat to take to any gathering because it will be just as appealing and tasty as any sugary/starchy dessert on the table.
Mid-preparation I discovered I did not have enough cream. Instead I used 1 cup heavy cream + 4 ounces light cream cheese + 1/2 cup unsweetened almond milk. It takes extra time to dissolve the cream cheese into the cream and I used an electric whisk to smooth out the final lumps. Also added extra sweetener to make up for the tartness of the cream cheese versus cream. The fudge layer using cream cheese looks just like your pictures. Using light cream cheese saves some fat over all heavy cream. I did not have much erythritol on hand, and am happy to report for those who might be curious about subbing sweeteners in this recipe, that sucralose works just fine (no need to grind it to a powder as it dissolves readily). Guar gum subbed okay in place of the xanthum as well.
As always, thanks Carolyn for your research and experimentation that results in such fine recipes. You are acquiring many fans out there!
Carolyn says
Thanks for all the feedback, Jan!
Donna says
I know this sounds crazy, but I don’t do sugar sub. How much sugar would this recipe call for in place? I can’t have aspertame. That is why I can’t use the substitute. Thank you.
Carolyn says
Just FYI, Swerve is not an artificial sweetener and it’s certainly NOT aspartame! Ick. It’s a naturally occurring sugar alcohol called erythritol, found in fruits and fermented foods. However, you can replace the Swerve in this recipe cup for cup. So it should still be great.
Donna says
I didn’t know that, thank you for the info. I have to make these….soon!
Carolyn says
No worries, not many people outside of the “low carb world” really know their low carb sweeteners. 🙂
Ainsley says
Absolute noms. I had to freeze half to avoid eating them all in one day and added blueberries to one half and blackberries to the other. I know it increases the carb count but the random bursts were very worth it. Thank you for another excellent recipe.
Question though, I just got quite a few extracts in and was wondering if extracts would come through in a recipe like this one and if so how much would I use?
Carolyn says
What kind of extracts? Fruit flavours?
Ainsley says
Yes. I have a raspberry, orange, key lime and lemon ready to be used.
Carolyn says
All those flavourings will definitely come through nicely, depending on the recipe.
Jenny says
Everything I make from your site always turns out absolutely wonderful, and these are no exception. Next time I think I might try to add in some hazelnut extract or something for a little twist.
Thanks for working so hard to develop all of your low carb recipes! I know I certainly appreciate coming to your site for meal inspiration and low carb treats – it’s so hard to find GOOD recipes that actually turn out, and Swerve is a total revelation.
Carolyn says
Thanks, Jenny!
Judy Menting says
Just found your site and tried the “slow cooker dark choc. Cake” OMG it’s fantastic. Going to try fudge crumb bars next. Thank u so much, needed to get back to low crab & sugar free.