Easy Keto Keto recipes When a new recipe pops up in my news feed I have to try it. Didn’t care for all the ratios, so I changed it quite a bit. They’re NOT the keto version of the magic bar or the 7-layer cookie bar that I hoped they would be but, they’re not terrible either.
The ingredients are very few and you may already have them, so follow the recipe:
To make the recipe a success, you must respect the cooking time and temperature, so follow the steps described below step by step. Likewise, the ingredients must also be carefully measured and prepared before starting the recipe.
72 carbs in the recipe. Makes 30 bars = under 2.5 carbs each. (more or less you decide).
Preheat oven to 350F
Line a baking pan (13×19” or I used 2 8×8” bakers which produced a 1.5” bar, next time I’ll make them a little thinner and use a jelly roll pan) with parchment (let it come up 2 sides) and spray with cooking spray.
In one large bowl mix 1.5 cups almond flour (15 net carbs)
½ cup coconut flour (28 net carbs)
1 cup unsweetened shredded coconut (6 carbs)
1.5 tsp baking powder
¾ tsp. xanthan gum
1 tsp salt
1/3 cup unsweetened cocoa powder (9 net carbs)
Mix well
In a medium bowl mix
1 cup melted grass-fed butter (unsalted)
1 cup almond milk (room temp –-or can microwave for 20 seconds) (1 carb)
½ cup heavy cream (3 net carbs)
2 tsp vanilla extract
1 tsp coconut extract
1 1/2 cup brown sweetener (Lakanto golden or Swerve brown) I used 1 cup of Lakanto golden and ½ cup of bochasweet granulated.
5 large eggs beaten (room temp! if they’re right out of the fridge, put them in a bowl and run hot water over them for a minute or so otherwise your butter will harden and separate) (1.8 net carbs)
Mix well and stir into dry ingredients
Fold in most of a bag of chips (I used Lily’s dark 0 net carbs) reserved some to sprinkle on top.
Fold in 1 cup of chopped black walnuts (8 net carbs)
spoon into prepared pans
Top with more shredded coconut and additional chocolate chips
Bake for 30-35 minutes until top coconut is golden brown. It will feel a little underdone in the center when you first take them out, but it will firm up. Adjust the baking time according to the pan you use…a little less time for a larger, shallower pan like a jelly roll baker (which I’ll use next time), a little more if you’re using a smaller pan (making thicker bars). I made this in 2 8×8” bakers.
Cool completely (30 minutes or more) before lifting out of the pan by the parchment and setting on a cooling rack. Cool another 30 minutes before cutting into bars. For best results, refrigerate for a little while.
