June 17, 2020

Keto Fudge Crumb Bars

Name: Keto Fudge Crumb Bars
Prep time: 25 min
Cook time: 35 min
Total time: 70 min
Ingredients: 2 cups almond flour; 1/2 cup Swerve Sweetener; 2 tbsp coconut flour; 1/4 tsp salt; 6 tbsp butter (melted); 1 tsp vanilla extract; 3/4 cup whipping cream; 1/3 cup powdered Swerve Sweetener; 3 ounces unsweetened chocolate (finely chopped); 1/2 tsp vanilla extract; 1/4 tsp glucomannan ((or xanthan gum))

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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 Fudge Crumb Bars

Low carb and grain-free, these chocolate fudge crumb bars are my healthy answer to Starbucks' oatmeal fudge bars.

Course Dessert

Cuisine Dessert

Keyword crumb bars, keto starbucks

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour 10 minutes

Servings bars

Calories 198kcal

Ingredients

Crust:

2 cups almond flour
1/2 cup Swerve Sweetener
2 tbsp coconut flour
1/4 tsp salt
6 tbsp butter melted
1 tsp vanilla extract

Filling:

3/4 cup whipping cream
1/3 cup powdered Swerve Sweetener
3 ounces unsweetened chocolate finely chopped
1/2 tsp vanilla extract
1/4 tsp glucomannan (or xanthan gum)

Instructions

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 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.

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Nutrition

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.

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