Keto Chocolate Macadamia Bars Recipe
These Keto Chocolate Macadamia Nut Bars have the tender crisp texture of shortbread. Studded with macadamia nuts and topped with sugar-free chocolate, they feel like an extra-special treat!
Servings 16 bars
Calories 220kcal
Ingredients
- 1 cup macadamia nuts divided
- 1/2 cup butter divided
- 1/2 cup granular sweetener erythritol-based recommended
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups almond flour
- 1/2 cup sugar free chocolate chips
Instructions
- Preheat the oven to 300ºF and line a 9x9-inch baking pan with parchment paper.
- In a food processor or chopper, process the macadamia nuts until finely chopped with a few larger pieces. (You can also do this on a cutting board with a knife, but it may take more time).
- In a large bowl, cream 6 tablespoons of the butter with the sweetener until well combined. Beat in the vanilla extract and the salt.
- Beat in the almond flour until the mixture resembles cookie dough. Then fold in three-quarters of the macadamia nuts until well distributed.
- Press the mixture firmly and evenly into the prepared baking pan. Smooth out the top with a flat bottomed glass or measuring cup.
- Bake 25 minutes, until the edges are becoming golden. Turn off the oven and let the bars remain inside for another 10 to 20 minutes, until firm to the touch. Remove and let cool completely in the pan.
- In a microwave-safe bowl, combine the chocolate chips and the remaining 2 tablespoons of butter. Melt on high in 30 second increments, stirring in between until smooth. (You can also do this double boiler style on the stovetop).
- Spread the chocolate evenly over the cooled bars. Sprinkle with the remaining chopped macadamia nuts. Refrigerate 20 minutes to set the chocolate.
- Lift the bars out of the pan by the edges of parchment and cut into 16 bars.
Nutrition
Serving: 1bar | Calories: 220kcal | Carbohydrates: 6.7g | Protein: 4.2g | Fat: 20.4g | Saturated Fat: 6.4g | Fiber: 4.2g