Why You’ll Love This Recipe
These bars have everything you want in a dessert: a soft, chewy base, a rich and buttery filling, and a satisfying crunch from the coconut and nuts. The best part? They’re low-carb and sugar-free, making them perfect for those on a keto diet. They’re versatile, too—add your favorite toppings to customize them. Whether you’re enjoying them as an after-dinner treat or a quick breakfast, Keto OMG Bars are a delicious, guilt-free indulgence.
Ingredients
For the Crust:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large egg, beaten
- 2 tbsp butter, melted
For the Sauce:
- 10 tbsp butter
- 1/2 cup erythritol (or sweetener of choice)
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- Stevia (optional, to taste)
For the Topping:
- 1/2 cup shredded coconut
- 1/4 cup chopped pecans
- 1/4 cup chocolate chips (sugar-free)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 300°F (150°C). Line a muffin tin with liners.
- In a large bowl, combine almond flour, coconut flour, baking powder, and salt. Mix well.
- Add the beaten egg and melted butter to the dry ingredients. Mix until a dough forms.
- Roll the dough into 24 small balls (about 0.5–1 inch in size). Place one ball into each muffin liner and press to flatten the dough.
- Bake for 20 minutes, then set aside to cool.
- Increase the oven temperature to 350°F (175°C).
- In a saucepan, melt the butter over medium heat. Add erythritol and cook, stirring often, for 5 minutes until it begins to turn golden.
- Remove from heat and add heavy cream, vanilla, sea salt, and stevia. Mix until smooth, then divide the sauce into two portions.
- Add one teaspoon of sauce to each muffin liner with the baked dough.
- In a small bowl, mix shredded coconut, chopped pecans, and chocolate chips. Top each bar with 2 tablespoons of this mixture.
- Return the bars to the oven for 5–7 minutes until the topping is golden brown.
Servings and Timing
This recipe makes 24 bars. The prep time is about 10 minutes, baking time is 25 minutes, and the total time is approximately 35 minutes.
Variations
- Add peanut butter chips or a peanut butter drizzle for a nutty twist.
- Swap pecans for macadamia nuts or walnuts for different flavors.
- Use white chocolate chips instead of dark for a sweeter treat.
Storage/Reheating
Store Keto OMG Bars in an airtight container in the refrigerator for up to a week. For longer storage, freeze them for up to a month. To reheat, microwave them for 15–20 seconds.
FAQs
Can I use a different sweetener?
Yes, you can swap erythritol for monk fruit sweetener or another keto-friendly sweetener of your choice.
Are these bars vegan?
No, these bars contain butter and heavy cream. You can try substituting these ingredients with vegan alternatives, like coconut cream and plant-based butter.
Can I make these bars without a muffin tin?
Yes, you can press the dough into a square or rectangular baking dish and cut into bars after baking.
How do I know when the bars are done?
The bars should be golden brown and firm on top. Check the topping to ensure it’s crispy and well-cooked.
Can I make these bars without chocolate chips?
Yes, you can skip the chocolate chips or replace them with other keto-friendly add-ins, such as chopped nuts or dried berries.
Conclusion
Keto OMG Bars are the perfect treat for anyone following a low-carb or keto diet. They combine a chewy cookie crust, rich caramel-like filling, and a crunchy topping to create a dessert that’s both satisfying and decadent. Whether you’re craving something sweet in the morning or need a post-dinner snack, these bars will hit the spot without kicking you out of ketosis.
Keto OMG Bars
Keto OMG Bars are a delicious low-carb treat that combines a chewy cookie crust, creamy filling, and a crunchy topping of coconut, pecans, and sugar-free chocolate chips. Perfect for those on a keto diet, these bars satisfy your sweet cravings without the carbs. They’re easy to make and can be customized with your favorite toppings, making them a versatile snack or dessert for any occasion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 24 bars
- Category: Dessert, Snack, Keto
- Method: Baking
- Cuisine: Keto, Low-Carb
- Diet: Gluten Free
Ingredients
For the Crust:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large egg, beaten
- 2 tbsp butter, melted
For the Sauce:
- 10 tbsp butter
- 1/2 cup erythritol (or sweetener of choice)
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- Stevia (optional, to taste)
For the Topping:
- 1/2 cup shredded coconut
- 1/4 cup chopped pecans
- 1/4 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 300°F (150°C). Line a muffin tin with liners.
- In a large bowl, combine almond flour, coconut flour, baking powder, and salt. Mix well.
- Add the beaten egg and melted butter to the dry ingredients. Mix until a dough forms.
- Roll the dough into 24 small balls (about 0.5–1 inch in size). Place one ball into each muffin liner and press to flatten the dough.
- Bake for 20 minutes, then set aside to cool.
- Increase the oven temperature to 350°F (175°C).
- In a saucepan, melt the butter over medium heat. Add erythritol and cook, stirring often, for 5 minutes until it begins to turn golden.
- Remove from heat and add heavy cream, vanilla, sea salt, and stevia. Mix until smooth, then divide the sauce into two portions.
- Add one teaspoon of sauce to each muffin liner with the baked dough.
- In a small bowl, mix shredded coconut, chopped pecans, and chocolate chips. Top each bar with 2 tablespoons of this mixture.
- Return the bars to the oven for 5–7 minutes until the topping is golden brown.
Notes
- You can customize the topping by adding peanut butter chips or using macadamia nuts instead of pecans.
- For a sweeter treat, use white chocolate chips instead of dark chocolate.
- Store in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.
