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  • Gabi Frohlich

Keto Chocolate, Coconut & Nut Butter Bars

Updated: Nov 6, 2020

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Keto Chocolate, Coconut & Nut Butter Bars

Gluten-Free, Keto-Friendly

Makes 8 bars



  1. Prepare a loaf pan with parchment paper and a bit of cooking spray.

  2. Crush the cookie bites between your fingers until they are as fine as possible.

  3. Add 2 tsp of melted coconut to the crushed cookies and mix until evenly combined.

  4. Flatten this mixture into a thin, even layer at the bottom of the loaf pan (you will only be using half of the pan for this recipe).

  5. Next, melt the macadamia coconut nut butter; add the almond flour and monk fruit and mix until evenly combined. Evenly flatten the nut butter mixture into a thin layer on top of the cookie layer.

  6. Then, melt the chocolate and other 2 tsp of coconut oil together in a small bowl. Pour the chocolate over the nut butter layer and flatten to ensure it evenly covers the entire layer.

  7. Generously sprinkle shredded coconut on top of the chocolate and sea salt to your liking.

  8. Freeze until firm, about 30 minutes, before slicing into 8 bars. Store in an airtight container in the freezer.

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