Keto Coconut Macadamia Bars Recipe
These Keto Coconut Macadamia Bars are a delicious low-carb treat featuring a buttery almond flour crust topped with a rich coconut cream filling studded with macadamia nuts and sugar-free white chocolate chips. Perfect for a keto-friendly dessert or snack, these bars offer a satisfying combination of sweet and nutty flavors with a chewy texture and a soft center.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Ingredients
Crust:
- 1 1/4 cups almond flour
- 1/3 cup Swerve Confectioners
- 1/4 tsp salt
- 1/4 cup butter, chilled and cut into small pieces
Filling:
- 1/4 cup butter, melted
- 1/3 cup Swerve Granular
- 3 tbsp allulose
- 1/2 cup coconut cream (thick part from the top of a can of coconut milk)
- 1 large egg, room temperature
- 1/2 tsp vanilla extract
- 1 1/3 cups flaked coconut
- 3/4 cup macadamia nuts, chopped
- 1/3 cup sugar-free white chocolate chips
Instructions
- Prepare the crust: Preheat your oven to 350ºF and lightly grease a 9×9 inch metal baking pan. In a food processor, combine the almond flour, Swerve Confectioners, and salt by pulsing a few times to evenly mix. Scatter the chilled butter pieces on top and pulse until the mixture resembles fine crumbs.
- Bake the crust: Press the crumb mixture evenly into the bottom of the prepared pan. Bake in the preheated oven for 10 to 12 minutes or until the crust turns a light golden brown. Remove it from the oven and allow it to cool completely before adding the filling.
- Make the filling: In a large bowl, whisk together the melted butter, granular sweetener (Swerve), and allulose until fully combined. Add the coconut cream, egg, and vanilla extract, whisking until smooth and incorporated.
- Add the mix-ins: Fold the flaked coconut, chopped macadamia nuts, and sugar-free white chocolate chips into the filling mixture, ensuring all ingredients are evenly coated without overmixing.
- Assemble and bake the bars: Spread the filling mixture evenly over the cooled crust. Bake again at 350ºF for 20 to 25 minutes or until the edges are golden and set. The center will remain soft.
- Cool and chill: Let the bars cool completely at room temperature, then refrigerate for at least 1 hour to firm up before cutting into bars.
Notes
- Store these bars in a covered container in the refrigerator for up to 5 days to maintain freshness.
- You can freeze the bars for several months; thaw them to room temperature before serving.
- Using chilled butter pieces for the crust helps achieve a crumbly, cookie-like texture.
- Ensure the egg is at room temperature to blend smoothly into the filling.
Find it online: https://flavorspath.com/keto-coconut-macadamia-bars-recipe/
