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 2/3 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 1/3 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 (224 g) almond flour
- 1/2 cup (91 g) Swerve Sweetener
- 2 tbsp coconut flour
- 1/4 tsp salt
- 6 tbsp (85.21 g) butter, melted
- 1 tsp vanilla extract
Filling:
- 3/4 cup (178.5 g) whipping cream
- 1/3 cup (60.67 g) powdered Swerve Sweetener
- 3 ounces (85.05 g) unsweetened chocolate, finely chopped
- 1/2 tsp vanilla extract
- 1/4 tsp 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 2/3 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
Nutrition
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This recipe is easy to assemble. I was running low on powdered sweetener, so the fudge part wasn’t as sweet as it could have been, but it was still very yummy. We tried it fresh out of the oven and after it went in the fridge overnight. Hubby liked it after it had set up in the fridge rather than gooey out of oven.
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!!!
These are amazing! When I watched that chocolate pour from the pan over top of that crust and spread out, it was very, very satisfying. Soooo smooth! Added a bit of whipped cream topping when served. Deeeelicious!
Can a flour that has both almond and coconut flour combined be used?
Since I don’t know the ratios of them, I can’t really say.
Does this need to be kept in the refrigerator?
Not unless you live in a very hot environment. Will be good on the counter for up to 5 days.
Made these bars last night! They are delicious!! Thank you for all of your wonderful recipes.
I don’t think I tried these yet, however, I am going to. I wanted to tell you that back in the old days (before Diabetes and Keto) I used to make something like this. And, one similar, only it had melted Kraft Caramels spread over the chocolate, then the crumb topping. I was really hoping someone would come up with a Keto verson. I can use your caramel sauce recipe, also. Should be awesome. Too bad I’m the only one here to eat it. Oh, well. I love a whole bunch of your other recipes, too.
hi these look amazing! I wonder if instead of the ganache you can use Keto ‘Nutella’ or chocola almond butter?
Absolutely! Here’s my homemade nutella recipe: https://alldayidreamaboutfood.com/homemade-low-carb-chocolate-hazelnut-spread/
Gonna make this today and swirl the rest of the caramel I made yesterday( from the caramel brownie bites-yum)
After the chocolate. Carolyn, you are amazing and the author of some of my most favorite things. I hope you feel appreciated ????. I also made the lemon bar bites yesterday and the curd is easy and delicious. So happy with everything I’ve made with your recipes.
I LOVE that idea!
Thanks I am from Rwanda in East Africa
I made these today and they’re excellent! The filling was so wonderfully fudgy and the crumb crust and topping were very tasty. A very satisfying dessert!
No surprise that this is RIDICULOUSLY good, thank you soooo much! I love that this is totally scalable so I don’t have to make a full batch unless I need to, stealthy portion control 🙂 I used a combination of erythritol, stevia and monk fruit sweetener in the crust and crumble, and powdered allulose in the chocolate fudge filling, I find my palate prefers a balance of different sweeteners and this also works out cheaper in the UK where Swerve is really expensive. I’d love to try this with a mix of ground almonds, walnuts, and pecans, they go so well with chocolate. Thank you again, Carolyn, another winner!
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!!
These were so good! My 9 yr old daughter helped me make them yesterday because the family wanted to have s’mores, and I wanted something that I could enjoy with them. This was perfect! It is so nice to have a treat that is easy to make, worth it, and doesn’t set me off on a sugar-binge like traditional sugar treats tend to do. I feel in control and like I have options now like I haven’t for years. Thank you for sharing your talents (and I’m looking forward to baking for Christmas with your Ultimate Guide to Keto Baking book!)
I would love to make these but is there any substitute to xanthan gum?????
Glucomannan works.
I’m obsessed with these bars! Such a great way to indulge without having the guilt to go along with it.
These came out so good! Firmed up perfectly and was so tasty! A huge hit!
These look so amazing and keto as well. Sign me up! haha
Would this ganache filling firm up even if it wasn’t baked, like perhaps by setting in the fridge for awhile? I am thinking of modifying the recipe with a chocolate toping instead but I don’t want the filling to be gooey.
Hi sorry, just saw this. It’s a bit thinner than my other ganache recipes but yes, it should. Or you can search ganache on my blog and find some other variations.
This looks really good! Going to pick up the ingredients today!