Keto Chocolate Nut Bars

Deliciously crunchy, chocolately and nutty keto bars built to satisfy any chocolate craving you encounter. You have to try these. They're crazy simple to make and freeze and refrigerate really well. 
Course Dessert
Cuisine Australian
Keyword Keto Chocolate, Low Carb Chocolate Bar
Net Carbs 4.7g
Prep Time 20 minutes
Refrigeration 1 hour
Total Time 20 minutes
Servings 20 Serves
Calories 321
Author Bettina from


  • 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.


Calories: 321kcal | Carbohydrates: 5g | Protein: 7.6g | Fat: 30.2g | Fiber: 0.3g