Description

Rich and chewy low-carb magic bars packed with nuts, coconut, and a creamy peanut butter drizzle—perfect for satisfying your sweet tooth while staying keto-friendly.

Ingredients

1 cup almond flour

1/4 cup butter, melted

1/4 cup powdered erythritol

1/2 cup unsweetened shredded coconut

1/2 cup chopped pecans or walnuts

1/4 cup sugar-free chocolate chips

1/4 cup natural peanut butter (no sugar added)

1 tablespoon heavy cream

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Instructions

Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, mix almond flour, melted butter, and powdered erythritol until the mixture is crumbly but holds together when pressed.
Press the almond flour mixture evenly into the bottom of the prepared pan to form the crust.
Sprinkle the shredded coconut evenly over the crust, then add the chopped nuts and sugar-free chocolate chips.
Bake for 12-15 minutes, or until the edges turn golden brown. Remove from the oven and let cool slightly.
In a small microwave-safe bowl, warm the peanut butter and heavy cream for 20-30 seconds, then stir until smooth and pourable.
Drizzle the peanut butter mixture evenly over the baked bars.
Refrigerate the bars for at least 1 hour to set before cutting into squares.

Notes

Variations: swap nuts for almonds or hazelnuts; use almond butter with heavy cream for drizzle; add cinnamon or vanilla to crust; add extra chocolate chips for more chocolatey bars; make nut-free by using extra coconut flakes or pumpkin seeds.

Storage: Store in an airtight container in the fridge for up to 5 days. Best eaten cold or slightly softened at room temperature. Not ideal for freezing but can freeze individual portions for up to 2 weeks.

Sweetener substitutions: powdered monk fruit sweetener works well.

Chocolate alternatives: chopped dark chocolate (85% cocoa or higher) can be used.

Vegan option: replace butter with coconut oil and heavy cream with plant-based cream alternative.

Ensure crust holds together by pressing mixture firmly into pan.

Suitable for paleo with paleo-friendly sweeteners (note carb changes).

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 150-170
Sugar: 1g (from erythritol and sugar-free chips)
Sodium: 50mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 3g
Protein: 4g
Cholesterol: 15mg