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    Home » Keto Brownies & Bars » Keto Fudge Crumb Bars

    Published: Jun 17, 2020 · Modified: Mar 10, 2021 by Carolyn

    Keto Fudge Crumb Bars

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    24.1K shares
    Jump to Recipe Print Recipe

    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.

    Titled image of a stack of keto fudge crumb bars on a white plate over a teal plaid napkin

    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.

    Pouring keto sugar-free chocolate ganache over the crust of crumb bars.

    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.

    A white plate with a stack of fudge crumb bars over a teal plaid napkin, with a cup of coffee in the background

    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

    Close up shot of keto fudge crumb bars on a white table

    Close up shot of keto fudge crumb bars on a white table

    Keto Fudge Crumb Bars

    Low carb and grain-free, these chocolate fudge crumb bars are my healthy answer to Starbucks' oatmeal fudge bars.
    5 from 19 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Keyword: crumb bars, keto starbucks
    Prep Time: 25 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 16 bars
    Calories: 198kcal

    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 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.

    Video

    Nutrition Facts
    Keto Fudge Crumb Bars
    Amount Per Serving (1 bar)
    Calories 198 Calories from Fat 159
    % Daily Value*
    Fat 17.7g27%
    Sodium 82mg3%
    Carbohydrates 5.4g2%
    Fiber 2.7g11%
    Protein 4.2g8%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    Nutritional Disclaimer

    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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      Recipe Rating




    1. Shoshi says

      July 03, 2020 at 6:03 am

      Hi!
      I didnt have any of the thickening agents you required so I added an egg and it turned out amazing. Wow !! By far the best keto cake recipe I’ve tried. It also hot got better in the fridge. Thanks so much.
      Shoshi (hi from Israel ❤)

      Reply
      • Carolyn says

        July 03, 2020 at 8:50 am

        Excellent!

        Reply
    2. Dawn Arroyo says

      June 25, 2020 at 4:07 pm

      5 stars
      These turned out perfectly. Admittedly, I did not have heavy cream (thought I did) so I used part half and half/part almond milk and added an oz of cream cheese. The end result was amazing. I loved that they weren’t as sweet as I was expecting and one small square was quite satisfying.

      Can’t wait to have with my morning coffee.

      Reply
    3. Nicole says

      January 28, 2020 at 5:44 pm

      Hi Carolyn,

      I’ve got these in the oven now…is the chocolate sauce supposed to be on the runnier side? I used 90% Lindt chocolate and added an extra few drops of liquid stevia. Not sure if I did anything wrong. I can’t wait to try it. Anyway to get the sauce to thicken up? Thanks!

      Reply
      • Carolyn says

        January 28, 2020 at 8:42 pm

        This recipe very specifically uses unsweetened chocolate and powdered Swerve, because both of those things have fibre which helps thicken the chocolate. I am afraid yours may not thicken.

        Reply
        • Nicole says

          January 29, 2020 at 11:01 am

          Thanks Carolyn for your response., I did use the powdered swerve but added a few liquid drops of stevia. I got the chocolate to firm up after putting it in the fridge overnight. My husband wanted these for breakfast when he saw them! They are soooo good!!! Thanks for all your efforts!

          Reply
          • Carolyn says

            January 29, 2020 at 2:26 pm

            Glad it worked out!

            Reply
    4. Anna says

      February 22, 2019 at 4:58 pm

      5 stars
      These bars were a huge hit! So delicious!

      Reply
    5. Toni says

      February 22, 2019 at 2:29 pm

      5 stars
      My kids really loved it!! Such a perfect treat for everyone!

      Reply
    6. Kristyn says

      February 22, 2019 at 2:23 pm

      5 stars
      Oh, these would be so dangerous for me!! I’d eat them all! Love fudgy bars & love the options! Thanks!

      Reply
    7. Julie Blanner says

      February 22, 2019 at 1:55 pm

      My mouth is watering, and low carb? love it!

      Reply
    8. Erin says

      February 22, 2019 at 1:31 pm

      5 stars
      That fudge layer in the middle is perfect!

      Reply
    9. Sarah says

      December 15, 2018 at 11:33 pm

      5 stars
      Sprinkled these with crunchy Icelandic sea salt. Amazing <3

      Reply
    10. Nicole says

      October 18, 2018 at 12:45 pm

      Carolyn,

      What type of chocolate do you recommend using? I have a couple of Lindt 85% bars and also 99% on hand but worry the 99% will be too bitter. Unfortunately they do not sell Ghirardelli in my region. Can I add some extra swerve or liquid stevia drops? I like it a little on the sweeter side but not too sweet. Thanks!

      Reply
      • Carolyn says

        October 18, 2018 at 1:58 pm

        Don’t add extra Swerve, it will be too thick. But some stevia drops should be fine. I think you need the 99% because the fiber in the chocolate helps it set properly.

        Reply
        • Nicole says

          October 19, 2018 at 10:18 pm

          Thanks again Carolyn!

          Reply
    11. Christine says

      July 24, 2018 at 9:35 pm

      Can I use cocoa powder?

      Reply
      • Carolyn says

        July 25, 2018 at 7:30 am

        That won’t work in this recipe. It won’t thicken enough and will be quite gritty.

        Reply
    12. Kortney says

      March 01, 2018 at 8:13 pm

      Do you use sweve granulars or powdered?

      Reply
      • Carolyn says

        March 02, 2018 at 7:51 am

        If it just says Swerve, that’s granular.

        Reply
    13. Carol says

      December 20, 2017 at 10:21 am

      Carolyn,
      We LOVE all your recipes – this one included! If I were to make this into a more Christmas dessert by adding mint to the chocolate, do you have any idea how much peppermint extract I would add to a recipe?
      Thanks,
      Carol

      Reply
      • Carolyn says

        December 20, 2017 at 10:39 am

        That depends a bit on your peppermint extract and how strong it is but I think 1 tsp.

        Reply
    14. Cynthia says

      November 22, 2017 at 2:05 pm

      Carolyn, i love your food! I am not a baker so it intimidates me. I just made this recipe, my chocolate was thin even after beating for what i felt like was long enough ? and my crumb mixture was wet sorta so it sank. On the positive side it smells yummy, not sure what it’s to look like when i take it out ? i will let you know how it tasted. Thank you for sharing all your yummy stuff with us wanna be cooks/bakers ♥️

      Reply
      • Carolyn says

        November 22, 2017 at 11:45 pm

        What brand of chocolate did you use?

        Reply
      • Ashley says

        April 02, 2019 at 6:30 pm

        Can I use Lily’s chocolate for this recipe?

        Reply
        • Carolyn says

          April 02, 2019 at 8:09 pm

          No, it doesn’t have enough fiber and the filling won’t set as well.

          Reply
    15. Karen LoPinto says

      July 24, 2017 at 12:51 pm

      Just made these for the first time. They were a huge hit! I followed the recipe exactly so the flavor was perfect. They didn’t set up real well in our 100+ degree weather in Arizona so I refrigerated them. Would they set up better with a little extra Xanthan Gum do you think?

      Reply
      • Carolyn says

        July 24, 2017 at 5:16 pm

        That might help a bit!

        Reply
    16. Y. Destasio says

      May 10, 2017 at 9:19 am

      Carolyn!!
      Thank you, thank you thank you for this recipe. Low carb sweets have been my nemesis. But, THESE! They got rave reviews from the kids and hubby. I’m not a fan of coconut and it does have a slight taste of coconut in the crust but I loved it. It reminded me of chocolate cream pie in bar form. I followed the recipe exactly as written except I halved the recipe and baked in a 8×8 pan. Thanks for all the hard work you put in to give us healthy and yummy food! 🙂

      Reply
      • Carolyn says

        May 11, 2017 at 5:17 am

        Delighted it hit the spot!

        Reply
    17. ashley says

      April 17, 2017 at 4:23 pm

      Hi, foolish question but is whipping cream the same thing as heavy cream?

      Reply
      • Carolyn says

        April 17, 2017 at 5:47 pm

        Yes and no. Heavy cream must have a milk fat percentage of 36% or higher. Whipping cream is anywhere between 30 and 36%. They can both be used here, though.

        Reply
    18. Sue says

      February 17, 2017 at 1:37 pm

      Just saw this recipe on Facebook. Looks delicious, but I’m not fond of coconut. Would slivered almonds provide the texture needed in the crust?

      Reply
      • Carolyn says

        February 17, 2017 at 2:14 pm

        If you can use sliced almonds, that works best.

        Reply
    19. Mary Fox says

      February 08, 2017 at 7:09 pm

      This looks wonderful, but do I have to have Swerve Sweetner? I have THM Sweet Blend. Can I just exchange that for equal amounts of the Swerve Sweetner? I do have the POWDERED Swerve Sweetner for the filling

      Reply
      • Carolyn says

        February 08, 2017 at 7:46 pm

        Don’t do equal amounts, the sweet blend is much sweeter than Swerve. Swerve measures like sugar so figure out how much of the THM blend to add in relation to sugar.

        Reply
    20. Margaret says

      January 10, 2017 at 11:57 am

      Several people mentioned using half and half instead of whipping cream. Do you think it would work as well? Just looking to keep some of the calories down. Would it just not taste as rich or would it alter the recipe? Looks delicious.

      Reply
      • Carolyn says

        January 10, 2017 at 12:35 pm

        I think it would be fine for this recipe.

        Reply
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