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Keto No-Bake Chocolate Oat Bars
Keto No-Bake Chocolate Oat Bars

Keto No-Bake Chocolate Oat Bars
Keto No-Bake Chocolate “Oat” Bars offer a delicious and healthy alternative to traditional oat bars, capturing all the chewy, crunchy goodness without the carbs. These bars are perfect for anyone on a ketogenic or low-carb diet, as they…
Keto No-Bake Chocolate Oat Bars
Source
Ingredients:
1
Servings
  • 1320
    ml
     almond flour
  • 240
    ml
     unsweetened shredded coconut
  • 120
    ml
     chopped nuts (almonds, pecans, or walnuts)
  • 60
    ml
     flaxseed meal
  • 120
    ml
     powdered erythritol or monk fruit sweetener
  • 120
    ml
     melted coconut oil
  • 1
    tsp
     vanilla extract
  • 240
    ml
     sugar-free chocolate chips or chopped dark chocolate
  • 2
    tbsp
     coconut oil
  • 60
    ml
     unsweetened nut butter (almond, peanut, or sunflower seed butter)
Keto No-Bake Chocolate Oat Bars
Instructions:
  1. Prepare the Base: In a large mixing bowl, combine the almond flour, unsweetened shredded coconut, chopped nuts, flaxseed meal, and powdered sweetener. Stir until well mixed.
  2. Add Wet Ingredients: Pour in the melted coconut oil and vanilla extract. Mix until the dry ingredients are fully coated and the mixture holds together when pressed.
  3. Press Into a Pan: Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal. Press the base mixture firmly into the bottom of the dish, creating an even layer. Place in the refrigerator to set while you prepare the chocolate layer.
  4. Prepare the Chocolate Layer: In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth. Stir in the nut butter until well combined.
  5. Pour and Set: Pour the chocolate mixture over the chilled base layer, spreading it evenly with a spatula. Return the dish to the refrigerator and let it chill for at least 2 hours, or until fully set.
  6. Slice and Serve: Once set, use the parchment paper overhang to lift the bars from the pan. Slice into squares or bars using a sharp knife. Serve chilled and enjoy!
  • 1320
    ml
     almond flour
  • 240
    ml
     unsweetened shredded coconut
  • 120
    ml
     chopped nuts (almonds, pecans, or walnuts)
  • 60
    ml
     flaxseed meal
  • 120
    ml
     powdered erythritol or monk fruit sweetener
  • 120
    ml
     melted coconut oil
  • 1
    tsp
     vanilla extract
  • 240
    ml
     sugar-free chocolate chips or chopped dark chocolate
  • 2
    tbsp
     coconut oil
  • 60
    ml
     unsweetened nut butter (almond, peanut, or sunflower seed butter)
1
Servings
0

Prepare the Base: In a large mixing bowl, combine the almond flour, unsweetened shredded coconut, chopped nuts, flaxseed meal, and powdered sweetener. Stir until well mixed.

Add Wet Ingredients: Pour in the melted coconut oil and vanilla extract. Mix until the dry ingredients are fully coated and the mixture holds together when pressed.

Press Into a Pan: Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal. Press the base mixture firmly into the bottom of the dish, creating an even layer. Place in the refrigerator to set while you prepare the chocolate layer.

Prepare the Chocolate Layer: In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth. Stir in the nut butter until well combined.

Pour and Set: Pour the chocolate mixture over the chilled base layer, spreading it evenly with a spatula. Return the dish to the refrigerator and let it chill for at least 2 hours, or until fully set.

Slice and Serve: Once set, use the parchment paper overhang to lift the bars from the pan. Slice into squares or bars using a sharp knife. Serve chilled and enjoy!

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