Low-Carb Chocolate Coconut Bars
These Low-Carb Chocolate Coconut Bars feature a chewy, chocolatey treat with a coconut base. Perfect for a healthy breakfast, it’s a simple recipe that blends rich, tropical flavors into a nutritious, satisfying start to the day with minimal effort.
Why You’ll Love This Recipe
These bars are a nutritious, healthy breakfast idea that transforms a chewy, chocolatey treat with a coconut base into a delightful indulgence, perfect for a satisfying morning. Easy to make and packed with healthy fats and fiber, it’s a guilt-free option. Versatile—top with nuts or enjoy solo—this recipe offers a delicious and wholesome choice.
Recipe Tips and Tricks
- Mix Thoroughly: Ensures even texture.
- Use Unsweetened Coconut: Keeps carbs low.
- Press Evenly: Prevents crumbly bars.
- Check Doneness: Edges should be set.
- Avoid Overmixing: Prevents toughness.
- Serve Chilled: Maximizes chocolate appeal.
- Adjust Sweetness: Taste and tweak erythritol to preference.
- Use Parchment: Eases removal from pan.
- Rest Before Serving: Allows flavors to meld.
- Portion Carefully: Prevents messiness.
Low-Carb Chocolate Coconut Bars
Chewy low-carb chocolate coconut bars, healthy breakfast treat.
Ingredients
- ¼ cup cocoa powder
- ¼ cup coconut oil
- ¼ cup erythritol
- ½ cup almond flour
- 1 large egg
- 1 tbsp almond butter
- 1 tsp vanilla extract
- 2 cups unsweetened shredded coconut
- 2 tbsp dark chocolate chips
- pinch salt
Instructions
- Prep the Mixture: In a bowl, combine shredded coconut, almond flour, erythritol, cocoa powder, and a pinch of salt.
- Add Wet Ingredients: Whisk egg, melted coconut oil, vanilla extract, and almond butter until smooth.
- Mix Thoroughly: Stir the wet mixture into the dry ingredients until well combined.
- Prepare the Pan: Line a baking dish with parchment paper and press the mixture evenly into it.
- Add Topping: Sprinkle dark chocolate chips over the top.
- Bake the Bars: Preheat oven to 325°F and bake for 20-25 minutes until edges are set.
- Check Doneness: Ensure the center is firm to the touch.
- Cool the Bars: Let cool in the pan for 30 minutes, then transfer to a rack for 1 hour.
- Cut the Bars: Slice into bars once fully cooled.
- Serve and Enjoy: Serve chilled or at room temperature, savoring these chewy, chocolatey breakfast treats!
Notes
- Mix thoroughly for texture; use unsweetened coconut to keep carbs low.
- Press evenly to prevent crumbly bars; avoid overmixing for tenderness.
- Store leftovers promptly to maintain freshness; serve chilled for best taste.
- This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.
Nutrition Information
Yield
15Serving Size
1Amount Per Serving Calories 155Total Fat 14gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 3gCholesterol 13mgSodium 20mgCarbohydrates 6gFiber 3gSugar 2gProtein 3g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Unsweetened Shredded Coconut (2 cups): For rich texture.
- Almond Flour (½ cup): For structure.
- Erythritol (¼ cup): For keto-friendly sweetness.
- Cocoa Powder (¼ cup): Unsweetened, for chocolate flavor.
- Coconut Oil (¼ cup): Melted, for moisture.
- Egg (1 large): For binding.
- Vanilla Extract (1 tsp): For aroma.
- Salt (pinch): Enhances flavor; adjust to taste.
- Dark Chocolate Chips (2 tbsp): Sugar-free, for topping.
- Almond Butter (1 tbsp): For extra richness.
Variations and Substitutions
- Coconut Swap: Use coconut flakes for variety.
- Flour Swap: Replace almond flour with coconut flour (adjust quantity).
- Sweetener Swap: Use monk fruit sweetener instead of erythritol.
- Cocoa Swap: Use cacao powder or omit.
- Oil Swap: Use butter or omit.
- Egg Swap: Use flax egg for vegan option.
- Chip Swap: Use chopped nuts or omit.
- Nut Butter Swap: Use peanut butter or omit.
Storage Options
- Refrigerator: Store in an airtight container for up to 1 week; serve chilled.
- Freezer: Freeze in portions for up to 2 months; thaw at room temperature.
- Reheating: Not recommended; serve cold.
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