Keto Coconut Macadamia Bars – All Day I Dream About Food

Reader Reviews

“This recipe is a winner – thanks so much for creating and sharing it! I just bought some pineapple extract to make my next batch taste even more tropical – perfect for this icy NYC winter!” — Jamie Lloyd

“These are amazing! I have been making my husband treats once a week for four years now and he said this one is by far the best. In fact, he had a day off work the day after I made them. . . after I got home from work I asked him what he had for lunch, and he said, “my food for the day was basically a lot of those treats.” Superb recipe, and great instructions. Thank you!” — Casie

Ingredients you need

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• Almond flour: I use almond flour for the crust. You cannot substitute with coconut flour, but you can use sunflower seed flour.
• Sweeteners: The crust requires an erythritol based sweetener such as Swerve Confectioners to crisp up properly. But the filling is best with a little bit of allulose and some erythritol. Please see the Expert Tips section for more information.
• Coconut cream: This is simply the thick part from the top of a can of coconut milk, but some brands also sell just the coconut cream. You can use heavy whipping cream in its place.
• Coconut: You can use flaked or shredded coconut. I used flaked coconut because I like how the bigger pieces look, but it does make them harder to cut!
• Macadamia nuts: Use raw macadamia nuts or ones that have been roasted but not salted.
• White chocolate chips: I added some ChocZero chips and thought it was a fabulous addition. If you use my link for ChocZero, you can get 10% off your entire order!
• Kitchen staples: Butter, egg, vanilla extract, and salt.

Step-by-step directions

1. For the crust, add the almond flour, sweetener, and salt to the bowl of a food processor. Pulse a few times to combine. Scatter the butter pieces overtop and pulse until the mixture resembles fine crumbs.

2. Press evenly into the bottom of a 9-inch greased metal baking pan and bake at 350ºF for 10 to 12 minutes, or until light golden brown. Remove and let cool completely.

3. For the filling, whisk the butter and sweeteners together in a large bowl until well combined. Whisk in the coconut cream, egg, and vanilla extract.

4. Fold in the coconut, chopped macadamias, and white chocolate chips (if using) until well coated.

5. Spread the mixture over the cooled crust and bake 25 to 20 minutes or until the edges are golden. The center will still be quite soft. Let cool completely and then chill for 1 hour before cutting into bars.

Expert tips

These bars turn out best when baked in a metal pan. Glass and ceramic pans don’t conduct heat as efficiently and may take quite a bit longer to bake through properly. You can use an 8×8 pan but that will also take longer to bake properly.

Chopping the macadamia nuts up a bit helps make the bars easier to cut. Make sure you are using a very sharp knife to cut through the coconut and nuts. A bench knife allows you to cut straight up and down so you don’t damage your pan.

Chill the bars after cooling to make sure they set properly. This also allows for easier cutting.

Sweetener Options:

For a crisp crust, you must use an erythritol based sweetener that contains no allulose or xylitol. Options include Swerve Confectioners, Swerve with Monk Fruit, So Nourished Erythritol Blend, and Lakanto, among others.

For the filling, I recommend a little added allulose to keep it softer and gooier. You don’t have to do this but it helps the overall consistency.

Frequently Asked Questions

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