When we first went keto, I craved chocolate more than anything else.
Before going keto I was pretty much eating a block of premium milk chocolate every other day and when we started keto I went completely cold turkey.
I had to because I have absolutely no self-control when it comes to chocolate.
I felt sad like something was missing and maybe a little empty. Something was missing from my life.
Keto Chocolate Nut Bars Beginnings
For the past 4 weeks, I’ve been developing a keto milk chocolate recipe that is very close to being the perfect, real keto milk chocolate.
In the meantime, I have been substituting and fulfilling my craving using chocolate-based desserts.
I hadn’t found anything as good as this recipe since we started keto.
These are NOT Fat Bombs
Now, I have to warn you that this is not a fat bomb. It is a dessert and contains a decent amount of carbs.
In saying that, it is nutrient dense because of the nuts and seeds and one piece definitely satisfies the craving for both chocolate and a sweet decadent snack or dessert.
The first time I made these, I used cashew and almond nut butter (homemade) which increased the carbohydrate amount significantly.
From then on I used pure almond butter instead which reduced the number of carbohydrates without changing the flavour or texture of these bars.
Stick with nuts like almonds, walnuts, pecans and some sunflower and pumpkin (pepita) seeds.
You could definitely add coconut too but it would add to the carb count.
Keto Chocolate Nut Bars FPC Chart
For this recipe I like to use the Lindt 90% dark chocolate which also increases the carb count.
I would prefer to use a lower carbohydrate stevia-sweetened chocolate like Lily’s choc chips or something similar, but they’re very hard to come by in Australia unless you order from the US online.
Ingredients vary so widely between brands so make sure, whatever you use, that you count the macros based on what brands you have.
Keto Chocolate Nut Bars
- 330 grams Almonds roasted, chopped
- 100 grams Walnuts chopped
- 75 grams Sunflower Seeds
- 75 grams Pumpkin Seeds (Pepitas)
- 140 grams Pecan Halves chopped
- 90 grams Coconut Oil
- 200 grams Chocolate 90% dark
- 110 grams Erythritol & Stevia based Sweetener powdered
- Line a slice pan with parchment paper and put aside.
- Chop all of the nuts and place them in a bowl with the pumpkin and sunflower seeds.
- In a separate bowl, melt the chocolate in 30-second bursts in the microwave, or you could melt it on a stove top using a bain marie or double boiler.
- Once the chocolate is melted completely, add the coconut oil and stir using a whisk until the coconut oil is completely melted and distributed evenly throughout the chocolate.
- Once it is evenly distributed, add the powdered sweetener and stir until well combined.
- Pour the chocolate mix over the nut and seed mix and stir until very well incorporated and all of the nuts and seeds are well covered.
- Place the entire mixture into the lined slice pan and put in the freezer for 30 minutes to half an hour until completely set.
- Take out of the freezer and slice into 20 squares.
- Store the bars in the fridge for up to 10 days or freeze for up to a month, maybe longer.
KETO CHOCOLATE NUT BARS
NOW TO PINTEREST!
Also, you could easily make them thinner like the thickness of a chocolate bar thereby making double the amount but smaller portion sizes.
The portions we’ve made here are twice the size you really need to curb your craving.
Anyway, we really hope you enjoy these Keto Chocolate Nut Bars.
Looks so delicious and rich! Can’t wait to try this recipe!
Thanks Natalie! Chocolate is one of our most craved things on the Ketogenic Diet, so this recipe really helps us. We hope you enjoy.
These are delicious! Just like an adult chocolate crackle but 10 x better. And very easy to make.
Really yummy. Family loved it. Already making second batch.
These were so easy to make, and taste AMAZING!