Keto crunch bars are a delightful way to satisfy your sweet tooth while sticking to your ketogenic diet. Here's a simple recipe to make your own:
Ingredients:
For the chocolate layer:
- 1 cup sugar-free chocolate chips
- 2 tablespoons coconut oil
For the crunch layer:
- 1 cup unsweetened shredded coconut
- 1 cup sliced almonds (or your preferred nuts/seeds)
- ¼ cup powdered erythritol (or your preferred keto-friendly sweetener)
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- A pinch of salt
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Instructions:
1. Prepare the chocolate layer:
- In a microwave-safe bowl, melt the sugar-free chocolate chips and coconut oil together in 30-second intervals, stirring in between until smooth. Alternatively, you can melt them in a double boiler on the stove.
- Once melted, spread the chocolate mixture evenly into the bottom of a parchment-lined 8x8 inch baking pan. Place it in the refrigerator to set while you prepare the crunch layer.
2. Make the crunch layer:
- In a large mixing bowl, combine the shredded coconut, sliced almonds, powdered erythritol, melted coconut oil, vanilla extract, and a pinch of salt. Stir until everything is well coated.
3. Assemble the bars:
- Remove the chocolate layer from the refrigerator once it's set. Spread the crunch mixture evenly over the chocolate layer, pressing down gently to compact it.
4. Chill and slice:
- Place the assembled bars back in the refrigerator for at least 1-2 hours, or until completely firm.
- Once firm, remove the bars from the pan using the parchment paper overhang, and place them on a cutting board. Use a sharp knife to slice them into individual bars or squares.
5. Store and enjoy:
- Store the keto crunch bars in an airtight container in the refrigerator for up to a week. Enjoy them chilled for the best texture and flavor!
Feel free to customize these bars by adding other keto-friendly ingredients like cocoa nibs, chopped nuts, or sugar-free dried fruit. Enjoy your homemade keto crunch bars as a satisfying snack or dessert!
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