Low carb and grain-free, these keto chocolate fudge crumb bars are my healthy answer to Starbucks’ oatmeal fudge bars. A delicious sugar-free dessert you won’t want to miss.
I first published this recipe for keto fudge bars back in 2015 and they have remained a favorite ever since. I decided it was time to revisit the recipe and make them even lower in carbs. At less than 6g total carbs, you can enjoy them any time!
Keto Starbucks Copycat Recipe
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 decent coffee. I much prefer to make my own coffee and specialty coffee drinks at home.
Or maybe I have just become THAT anti-social.
I also used to love quite a number of the Starbucks baked goods, and for obvious reasons, I don’t eat any of those anymore. I do love to make my own ketofied versions, however. They give me plenty of inspiration!
I do believe that the first keto Starbucks treat I ever made were my Maple Pecan Scones. Those were one of my all time coffee shop favorites, but the real ones used to leave me with a bit of a stomach ache. I’ve also got keto versions of the Mini Vanilla Bean Scones and the famous Cranberry Bliss Bars. All just as delicious and not nearly as likely to cause tummy aches or blood sugar spikes.
And who didn’t love the oatmeal fudge bars, with their delicious crumbly crust and rich chocolate filling? These Keto Chocolate Crumb Bars are just the thing to satisfy that craving.
How to make Keto Crumb Bars
Of course, those of us following a keto diet aren’t likely to be using oatmeal in any of our baked goods. So how does one replicate that same crumbly, buttery crust?
You will be happy to hear that it’s not that hard. Done right almond flour can make 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 and make it more crumbly.
The filling is simply 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.
Can you make these dairy-free?
You can indeed! Simply swap out the butter for some coconut oil or palm shortening.
For the filling, you can make the ganache with coconut milk but do know that it’s thinner that way and you may want to add a bit of cocoa powder or additional glucomannan to help thicken it up a bit more.
Then simply proceed as directed in the recipe.
More great keto Starbucks copycat recipes
- Keto Pumpkin Cream Cheese Muffins
- Keto Gingerbread Loaf
- Keto Salted Caramel Cake Pops
- Keto Lemon Loaf
- Sous Vide Bacon Egg Bites
- Keto Pink Drink
Keto Fudge Crumb Bars
- 2 cups almond flour
- ½ cup Swerve Sweetener
- 2 tablespoon coconut flour
- ¼ teaspoon salt
- 6 tablespoon butter melted
- 1 teaspoon vanilla extract
- 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)
- Preheat the oven to 325F and grease an 8x8 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.
Joyce K says
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!!!
Carol Matz says
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.
Maria Bara says
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.
Lynn Ellis says
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!!
Gretchen Roberts says
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?????
I’m obsessed with these bars! Such a great way to indulge without having the guilt to go along with it.
Ashley F says
These came out so good! Firmed up perfectly and was so tasty! A huge hit!
Matt Taylor says
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.
Kepalina Delgadillo says
This looks really good! Going to pick up the ingredients today!