Easy Keto Chocolate Bar
User Reviews
5
Easy Keto Chocolate Bar
Description
The Easy Keto Chocolate Bar combines cocoa powder with melted coconut oil, sweetened with allulose and accented by vanilla and a pinch of salt. Shredded unsweetened coconut is mixed into the chocolate base, which is poured into a lined pan. Chopped almonds are sprinkled on top before freezing to set the bars. This process creates a solid yet tender chocolate bar with nutty flavor and textural contrast from the coconut and almonds.
The bar is suited for those following a ketogenic lifestyle because it avoids sugar and uses low-carb sweetener. The coconut oil base provides firmness when frozen and a creamy mouthfeel at room temperature. The recipe requires no baking and minimal preparation, offering a quick homemade treat.
After the bars are set and cut, they should be stored in an airtight container in the refrigerator to prevent melting or in the freezer for long term storage. Portions can be warmed gently before serving if a softer texture is desired.
Use parchment or foil to line the pan for easy removal. Separate layers with parchment paper when stacking bars in storage. Gentle reheating in short bursts avoids melting completely.
Ingredients
- ½ cup cocoa powder or cacao
- ½ cup coconut oil , melted, preferably organic
- ¼ cup allulose
- ⅛ teaspoon sea salt or kosher salt
- ½ teaspoon vanilla extract pure
- ¼ cup coconut unsweetened, shredded
- ¼ cup almonds roughly chopped, whole
Instructions
- Line 9 x 4 loaf pan with parchment paper or foil; set aside. In a medium bowl, whisk the cocoa powder, salt, allulose, vanilla, and melted coconut oil until well combined. Stir in the shredded coconut, pour the chocolate mixture onto the prepared pan and smooth it out evenly using an offset spatula.
- Sprinkle the chopped almonds evenly over the chocolate mixture. Place the pan into the freezer to set for about 30 minutes. Use a Chef Knife, cut the chocolate bar into desired pieces, and store it in an airtight container in the fridge to keep fresh and prevent it from melting.
Notes
- Store bars in airtight containers in the fridge for up to one month or freeze for up to three months for extended freshness.
- Separate layers with parchment paper when stacking to prevent sticking.
- Reheat gently in the microwave on low for 10-15 seconds or on the stove to soften before serving, if preferred.
- Make ahead by preparing and freezing bars, then cutting and storing once firm.
User Reviews
Overall Rating
5
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