Keto Chocolate (Crunch candy bars!)

This keto chocolate is an easy candy bar recipe made with just 3 ingredients. Crispy, chewy, and ready in 5 minutes, each bar has just 2 grams net carbs.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 1

Total Time 2

Servings servings

Calories 149kcal

Author Arman Liew

Ingredients

1 1/2 cups unsweetened chocolate 8 1/2 ounces
1 cup almond butter Can sub for any nut or seed butter of choice
1/2 cup keto maple syrup
1/4 cup coconut oil optional * See notes
3 cups nuts and seeds optional

US Customary - Metric

Instructions

Line an 8 x 8-inch baking dish with parchment paper and set aside.
In a microwave-safe bowl or stovetop, combine your chocolate, almond butter, sticky sweetener and optional coconut oil and melt until combined.
Add your nuts/seeds of choice and mix until fully combined.
Pour the chocolate mix into the lined baking dish and spread out using a spatula. Refrigerate or freeze until firm.
Slice into chocolate bars.

Video

Notes

Coconut oil (or butter): makes it easier to bite into the chocolate.

Leftovers: Keep at room temperature or refrigerate for up to 4 weeks. You can also freeze them for up to 6 months.

Nutrition