How This Nourishes Your Body
Keto Coconut Almond Butter Bar
I feel like I am going to make a record of how many recipes you can make with coconut and nut butter (basically my favorite things that I always have on hand that make the best keto snacks ingredients).
In case you are wondering, I am going strong with these:
- no-bake paleo macaroons
- no bake coconut bars (one of my favs)
- homemade dark chocolate
- no-bake collagen cookies
- sugar-free gluten-free cookies
I’ll stop there, but I could go on and on. Seriously, search my recipes and you will find coconut oil, coconut, all the nut butter, or cacao in just about every one of them.
Notes for Keto Coconut Almond Butter Bar
- You can use this monk fruit maple syrup to make it sugar-free. You can also use raw honey.
- Feel free to use any nut butter you like (peanut, almond, sunflower, tahini, etc.).
- Store in refrigerator.
- Start by prepping your coconut layer. Line a bread load baking pan with parchment paper.
- In a mixing bowl, food processor, or high-speed blender, add shredded coconut, melted coconut oil and sweetener and mix well. The batter should be crumbly and thick. Pour into the lined baking pan and press firmly in place. Put in the freezer.
- In a pot, combine almond butter with maple syrup and melt. Add coconut flour and whisk very well- You want to avoid clumps. If the batter is too thin, add a little more coconut flour.
- Remove the pan from the freezer and add the almond butter layer over the coconut layer. Spread evenly over the coconut layer and refrigerate until firm.
- Once firm, use a slightly wet knife and cut into little squares.