Keto Chocolate Bars are rich, low-carb, and full of chocolate flavor. Make this recipe as the perfect alternative to satisfy your brownie craving!
Sometimes you just need something decadent and sweet to eat, but that can be tricky if you’re eating low-carb and low-sugar.
These keto-friendly chocolate bars are full of rich chocolate flavor and healthy fats, while still meeting your dietary needs.
This recipe is also can also be adapted to be Paleo, Whole30, dairy-free, egg-free, and vegan.
How to make keto chocolate bars
- Almond flour – be sure to use blanched or these will be too dense
- Eggs – can be replaced with flax eggs
- Keto maple syrup – regular will work too
- Butter – or coconut oil for Paleo and vegan
- Baking soda
- Sea salt – use a fine grind so it’s not gritty
- Unsweetened cocoa powder
- Vanilla extract
- Keto chocolate chips – can also substitute regular or vegan options
Melt the chocolate
This can be done in the microwave or on a stovetop. Either way will work depending on what you have available.
- For the microwave: Add the chocolate chips to a microwave-safe bowl. Cook in 20-second intervals until just melted, stirring after each time.
- For the stovetop: Bring about an inch of water to a simmer in a saucepan. Rest a glass bowl over the saucepan and pour in the chocolate chips. Stir continuously until it’s mostly melted. Then, remove from heat and keep stirring until smooth.
If you’ll be drizzling chocolate over the top of your chocolate bars, spoon out a small amount of melted chocolate into a separate bowl and set aside.
Make the batter
Add the remaining ingredients to a bowl and mix together until smooth. Pour in the melted chocolate and stir to combine.
Next, pour the batter into a greased pan lined with parchment. Cooking spray is the easiest to use, but coconut oil works as well. Just scoop some out with a paper towel and rub along the inside of the pan.
Bake and serve
Place the pan in the oven and bake until the edges are set. Then transfer the pan to a wire rack to cool.
Drizzle any leftover melted chocolate over the top and cut into squares. Serve and enjoy!
- Melting the chocolate: If you do this on the stove, it’s extremely important not to get any water into the bowl. Doing so will cause the chocolate to harden and separate. If this happens, try mixing in 2 teaspoons of melted coconut oil to smooth it out.
- Flax eggs: These are a common egg-replacer for vegan diets or those with egg allergies. Each flax egg replaces one regular egg, so for this recipe, you’ll need to double the ingredients. Mix 1 tablespoon ground flaxseed meal with 3 tablespoons warm water, then let sit until thickened.
- Whipped cream – Make your own by whipping canned coconut cream.
- Fresh berries – These are both Keto and paleo friendly.
- Powdered sugar – Swerve is a popular brand of keto-friendly powdered sugar. You can also find recipes online to make your own substitute.
- Almond Butter Chocolate Truffles
- Chia Seed Pudding
- Cranberry Almond Chocolate Chip Cookies
- Low-carb Chocolate Muffins Recipe
- Sugar-free Fudgy Walnut Brownies
- Almond Flour Shortbread Cookies
Keto Chocolate Bars
- Cooking spray — melted or coconut oil
- 2 large eggs
- 2 ¼ cups organic almond flour
- ½ cup Keto maple syrup — I really highly recommend this Keto Maple Syrup*.
- 1/3 cup melted butter — or coconut oil for Paleo diet.
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ½ tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ cup melted keto chocolate chips — save some for drizzling.
Preheat oven to 350ºF. Grease an 8x8 baking pan with cooking spray, line it with parchment paper, and set aside.
Melt the chocolate chips in a bowl in the microwave in 20 seconds intervals. Stir after each time. Then, remove from the microwave, let it cool down and set aside.
In a medium bowl, add eggs, almond flour, maple syrup (or keto maple syrup), butter, baking soda, salt, and vanilla. Mix everything together until smooth.
Then, pour the melted chocolate into the bowl and stir to combine.
Pour batter into your prepared baking pan and smooth the surface.
Bake for about 25-30 minutes, or until edges are set. Place the baking pan on a wire rack and let it cool down for 10 minutes. Then, drizzle some melted chocolate on the top and cut into squares. Enjoy!
Nutrition InformationAmount per serving (1/16) — Calories: 166, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 33mg, Sodium: 273mg, Potassium: 139mg, Carbohydrates: 7g, Fiber: 5g, Sugar: 1g, Protein: 4g
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