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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Delicious! I didn’t have regular whipping cream so I used coconut cream, which turned out great! Thank you for sharing the recipe.
So easy and so good. These are definitely going to be a repeat. Carolyn, any suggestions on how to tweak these for those who aren’t fond of dark chocolate? My family thought they were a bit too intense.
I can tell you what I do in these circumstances!
I chop up some cocoa butter and sub it in for some of the chocolate.
It keeps the structure while diluting the intensity of the chocolate.
Thanks so much!
So good! Thanks! I shared it on Facebook and with friends and family! Some are Starbucks addicts trying to quit! I knew they would love this recipe! 😉
How would you make the ganache dairy free? These look so good but I’d need to make them completely dairy free.
Will this turn out the same if I use a glass baking dish? I may have to invest in a metal one.
Glass bakes differently than metal so you would need to watch them. It also typically has curved corners so your bars won’t be as nice on the edges.
Hello
I love the no bake chocolate oatmeal in your book too is this one better than the recipe in the book ? I saw it was different and since this might be my favorite recipe of yours so far.
Thanks
Caroline
Neither is better, they are just different.
So delicious…the ganache is excellent! It tastes really wonderful and is our new favorite dessert. It’s not too hard to make, and the video instructions are easy to follow. So good!
I baked these yesterday for a get-together. I followed the directions exactly and these were absolutely delicious. My husband wanted to keep them for ourselves and not share! Every recipe from Carolyn is excellent. This is the only website I visit for perfect Keto dishes especially treats. Thank you! (you should start a Keto Bakery!!?)
Wonderful!
I made these for Xmas dessert but swapped the fudge layer for jam made with allulose. The crust:filling:crumb ratio is perfect. I can’t wait to try this as written, with chocolate. I’m sure it’ll be amazing as well!