Ingredients
Makes 12 bars
1½ cups (255 g) keto-friendly chocolate chips
(Lily’s Stevia-Sweetened or ChocZero—avoid “sugar-free” chips with maltitol, which causes digestive upset)
1 cup (250 g) creamy almond butter
(or sunflower seed butter for nut-free; ensure no added sugar/oil)
½ cup (120 ml) sticky keto sweetener
(not granulated! Use sugar-free maple syrup like Lakanto, or make your own: ½ cup powdered erythritol + 2 Tbsp warm water, blended until syrupy)
¼ cup (56 g) refined coconut oil
(refined = neutral flavor; unrefined adds coconut notes)
3 cups (360–400 g) nuts & seeds, toasted and roughly chopped
(ideal blend: 1 cup almonds + 1 cup cashews + ½ cup pepitas + ½ cup sunflower seeds)
Step-by-Step Instructions
1. Prep & Toast
Line an 8×8-inch metal pan with parchment (overhang on two sides for easy removal).
Toast nuts/seeds: Spread on a sheet pan; bake at 325°F (165°C) 8–10 minutes until fragrant. Cool completely—warm nuts melt chocolate unevenly.
2. Melt with Care
In a medium microwave-safe bowl, combine chocolate chips, almond butter, sweetener, and coconut oil.
Microwave in 30-second bursts, stirring vigorously between, until just melted and glossy (1.5–2.5 min total). Do not overheat.
Stovetop option: Use a double boiler—heat gently, stirring constantly, until smooth.
3. Fold in the Crunch
Add cooled nuts/seeds. Using a silicone spatula, fold gently but thoroughly—until every piece glistens. Do not overmix (breaks nuts).
4. Set Firmly
Scrape mixture into pan. Press firmly and evenly with the back of a spoon or offset spatula (prevents crumbling).
Tap pan sharply on counter to eliminate air pockets.
Chill: Refrigerate 2 hours (or freeze 45–60 minutes) until rock-solid. Do not rush—soft bars crumble.
5. Slice & Store
Lift out using parchment. Place on cutting board.
Use a sharp chef’s knife (wipe between cuts) to slice into 12 (2×2-inch) bars.
Tips for Perfect Gravy
(Note: These are intentionally un-glazed—but for a salted caramel drizzle, warm 2 Tbsp keto caramel + ½ tsp coconut oil; zigzag over set bars.)
Serving Suggestions
Dip half in melted dark chocolate for a double-chocolate crunch
Sprinkle with flaky sea salt or cacao nibs before chilling
Crumble over Greek yogurt with berries for breakfast
Pair with black coffee—the bitterness highlights the nutty depth
Storage & Make-Ahead Tips
Keep airtight in fridge up to 2 weeks, or freezer up to 3 months.
Freezer tip: Separate layers with parchment; thaw 5 min before eating for optimal chew/crunch balance.
Do not store at room temp—coconut oil softens above 76°F.
Frequently Asked Questions
Can I use peanut butter?
Yes—but natural PB separates. Stir well, and add 1 Tbsp coconut oil extra for cohesion.
Why are my bars greasy?
Likely causes: unrefined coconut oil (higher melt point), or nut butter with added oils. Use dry-roasted, no-stir butters.
No keto sweetener?
Substitute ⅓ cup pure maple syrup or honey—but bars will be higher carb (5g net/carb).
Allergy Information
Contains: Tree nuts (almonds), coconut.
Nut-free option: Use sunflower seed butter + pumpkin seeds + sunflower seeds.
Dairy-free, soy-free, gluten-free.
Nutrition Facts
(Per bar, keto version)
Calories: 320 | Protein: 8g | Fat: 26g (sat 10g) | Carbs: 12g | Fiber: 5g | Sugar: 1g | Net Carbs: 7g
Final Thought
These bars aren’t about restriction. They’re about reclamation—taking back snack time from processed imposters and returning it to real, vibrant ingredients. As you bite into one and feel the give of almond butter, the snap of toasted nuts, the slow melt of dark chocolate, you’ll remember: the best fuel doesn’t just power you.
It delights you—fully, richly, and without compromise.
So make a batch. Stash a few in the freezer. And savor the quiet triumph of a snack that’s as good for you as it is impossible to put down.
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