Irresistible Keto Almond Flour Bars: Recipes, Tips, and Variations

For those embracing a ketogenic lifestyle, finding satisfying and delicious treats can sometimes feel like a challenge. However, with almond flour as a key ingredient, the possibilities are endless. This article explores various almond flour keto bar recipes, offering detailed instructions, helpful tips, and creative variations to suit different tastes and preferences.

No-Bake Almond Butter Bars: A 4-Ingredient Wonder

If you're looking for simplicity and speed, these no-bake almond butter bars are an excellent choice. Requiring only four ingredients and no baking time, this recipe is perfect for a quick and healthy treat.

Ingredients:

• Almond butter
• Desiccated coconut (shredded coconut)
• Coconut oil (melted and cooled)
• Sweetener (brown monk fruit sweetener blend recommended)

Instructions:

1. Line an 8 × 8-inch baking pan with parchment paper.
2. Combine the almond butter, shredded coconut, coconut oil, and sweetener in a large bowl.
3. Spread the mixture into the prepared pan.
4. Refrigerate or freeze until solid.

Tips and Variations:

• Pan size: A 7 x 9 inch casserole pan can be used if an 8x8 inch square pan is unavailable.
• Cutting: Use a sharp knife without a serrated blade for clean edges.
• Flavor Enhancements: Add 1 teaspoon of cinnamon or pumpkin spice for a warm, autumnal flavor. Vanilla extract (1 teaspoon) can also be added.
• Sweetener Alternatives: The sweetener can be omitted entirely if desired.
• Nut Butter Substitutions: Any nut butter, such as peanut butter or seed butter, can be used in place of almond butter.
• Coconut Alternatives: Almond flour or coconut flour can replace desiccated coconut. A blend of crushed nuts or seeds can also be used.
• Chocolate Chips: Dark or sugar-free chocolate chips can be folded into the mixture.
• Fiber Boost: Add 2 tablespoons of ground flaxseed for extra fiber.
• Storage: Store the bars in the freezer to maintain their firmness.

These low-carb almond butter bars make a nutritious breakfast or a high-fat snack. With only 3g net carbs per bar, they fit seamlessly into a ketogenic diet.

Keto Tagalong Bars: A Girl Scout Cookie Remake

For those who miss the classic Tagalong Girl Scout cookies, this keto-friendly version offers a delicious and guilt-free alternative. These bars combine a shortbread crust, a peanut butter filling, and a chocolate topping, all while remaining low in carbs and sugar-free.

Ingredients:

Shortbread Crust:

• Almond flour
• Erythritol-based sweetener (such as Swerve Granular)
• Salt
• Butter

Peanut Butter Filling:

• Creamy natural peanut butter
• Butter
• Confectioner’s style sweetener
• Heavy cream
• Vanilla or caramel extract

Chocolate Topping:

• Sugar-free chocolate (ChocZero recommended)
• Butter

Instructions:

1. Prepare the shortbread crust: Combine almond flour, sweetener, and salt in a food processor. Pulse to combine, then add butter and pulse until the mixture resembles fine crumbs.
2. Bake the crust: Press the mixture into a greased 8×8 inch baking pan and bake at 350ºF for 12 to 15 minutes, until light golden brown. Let cool.
3. Make the peanut butter filling: In a microwave-safe bowl, melt peanut butter and butter until smooth. Stir in the powdered sweetener, cream, and extract until well combined.
4. Spread over the crust: Pour the peanut butter filling over the cooled crust and spread evenly. Refrigerate for about 20 minutes to set.
5. Make the topping: In a microwave-safe bowl, melt chocolate and butter in 30-second increments, stirring until smooth.
6. Spread over the filling: Spread the chocolate topping over the chilled filling.
7. Chill: Refrigerate until the chocolate is set.

Tips and Variations:

• Almond Flour Alternatives: While almond flour is recommended for the best shortbread crust, sunflower seed flour can be used.
• Salt: If using unsalted butter and peanut butter, add 1/4 tsp fine salt to the filling to enhance the sweetness.
• Chocolate Melting: Melt the chocolate carefully in the microwave or in a pan over very low heat to prevent it from seizing.
• Dairy-Free Option: Use coconut oil in place of butter in the crust, filling, and topping.

Each serving of these Keto Tagalong Bars contains only 4.1g net carbs, making them a perfect guilt-free treat.

Read also: Decadent Keto Brownies

Storage Information:

Store the bars on the counter in a covered container for up to 4 days, or in the fridge for up to 8 days. They can also be frozen for several months.

3-Ingredient Almond Flour Granola Bars: A Minimalist Delight

For a simpler granola bar option, this 3-ingredient recipe is a winner. Vegan, grain-free, and oil-free, these bars are highly customizable and easy to make.

Ingredients:

• Almond flour
• Maple syrup (or agave nectar, brown rice syrup, or date syrup)
• Pepitas (pumpkin seeds)
• Salt (optional)

Instructions:

1. Preheat oven to 325F (160C). Line a 9×5-inch (22.5×12.5 cm) loaf pan with parchment paper; spray or grease exposed sides.
2. Heat a large skillet over medium-high heat for 2 to 3 minutes until hot. Add the pepitas; shake the pan for 30 to 90 seconds until the pepitas begin to turn brown at the edges, puff up, and make a popping sound. Immediately transfer to a bowl to cool.
3. In a medium bowl, combine the almond flour, maple syrup, and (optional) salt, stirring until combined (it will be very stiff-keep stirring!).
4. Mix in the cooled pepitas (I use my fingers) until combined.
5. Press the dough evenly into the prepared pan, smoothing the top.
6. Bake in the preheated oven for 17 to 20 minutes until golden brown at edges (the center area will still look somewhat soft; it will harden as it cools).
7. Transfer to a cooling rack and cool 10 minutes. Use the parchment paper liner to remove from pan. Cool completely on rack and cut the 3 ingredient almond flour granola bars into 6 crosswise portions.

Tips and Variations:

• Nuts and Seeds: Swap pepitas for other nuts or seeds like almonds, walnuts, pecans, peanuts, cashews, hazelnuts, sunflower seeds, hemp hearts, chia seeds, or sesame seeds.
• Chocolate: Add 2 tablespoons of cacao nibs or 2 to 3 tablespoons of chopped chocolate chips.
• Extracts and Zests: Add 1 teaspoon of vanilla extract, almond extract, lemon extract, or orange extract. Alternatively, add up to 2 teaspoons of finely grated lemon zest, orange zest, or lime zest.
• Sweetener Alternatives: You can use an equal amount of agave nectar, brown rice syrup, or date syrup.
• Flour Alternatives: Can I Use Sunflower Seed Flour or Pumpkin Seed Flour in Place of the Almond Flour?

Keto Chocolate Chip Cookie Bars: A Low-Carb Classic

These keto chocolate chip cookie bars are a delightful treat that combines the flavors of a classic chocolate chip cookie with the convenience of a bar. Made with almond flour and sugar-free sweetener, these bars are both delicious and keto-friendly.

Ingredients:

• Butter
• Sugar-free granulated sweetener (Truvia, monk fruit sweetener, xylitol, erythritol, or Swerve)
• Pure vanilla extract
• Almond flour
• Baking soda
• Sea salt
• Stevia-sweetened chocolate chips
• Cinnamon (optional)
• Egg (optional)

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit and line an 8” x 8” baking pan with parchment paper.
2. Beat the butter in a stand mixer (or in a mixing bowl with an electric hand mixer) until fluffy. Add the sweetener and vanilla extract and beat until creamy until fluffy. Scrape the sides of the mixer with a rubber spatula.
3. Add egg and beat until well combined.Add the almond flour, baking soda, sea salt and cinnamon and beat until well-combined.
4. Beat in the chocolate chips until evenly distributed throughout the dough.
5. Transfer dough to the parchment-lined baking pan and press into an even layer. If desired, add more chocolate chips on top!
6. Bake on the center rack of the preheated oven for 20 to 25 minutes, until edges are golden brown and the bars seem firm. I let mine go for 20 minutes, then turn off the oven and let them sit for another 5 minutes in the oven.

Tips and Variations:

• Sweetener Options: Use your favorite granulated sugar-free sweetener, such as Truvia, monk fruit sweetener, xylitol, erythritol, Swerve, etc.
• Almond Flour: Almond flour makes a light and fluffy treat with the perfect crisp when combined with the right ingredients!
• Coconut Flour: I don’t recommend using coconut flour as a 1:1 replacement for almond flour in this recipe because it absorbs 4 times more liquid than any other flour.

No-Bake Chocolate Almond Flour Protein Bars

These no-bake chocolate almond flour protein bars are a fantastic anytime snack and are perfect for those needing a nutrient-dense fuel.

Ingredients:

• Almond Flour
• Protein Powder
• Pure Maple Syrup
• Coconut Oil
• Almond Butter
• Chocolate
• Unsweetened Shredded Coconut
• Salt

Instructions:

1. Combine the dry ingredients. Add the almond flour, protein powder, salt, and coconut flakes, if using, to a large bowl.
2. Add the wet ingredients. Mix in the almond butter, maple syrup, and vanilla until a s soft cookie dough-like batter forms. If the batter is too thick, adjust the maple syrup, adding more as needed.
3. Press the dough evenly into the prepared pan.
4. In a small microwave-safe bowl, melt the chocolate and coconut oil in 30-second intervals, stirring each time until smooth and glossy.
5. Pour the melted chocolate over the dough, spreading it evenly. Sprinkle with flaked sea salt, if desired.
6. Chill in the fridge for 2 hours.

Tips and Variations:

• Almond Flour Alternatives: Almond meal can replace almond flour, but it’s heavier so weigh it in grams first and adjust as needed.
• Protein Powder Alternatives: Swap protein powder for ground flax, peanut butter powder, egg white powder, oat flour, or toasted chickpea flour.
• Texture Tip: For a softer middle (once bars and made and chilled) use a little less almond flour.

Storage

Once set, you can transfer leftover bars to an airtight container. Store them in the refrigerator for up to 1 week, and eat them straight from the fridge! Yes, these bars freeze well for up to 3 months. I recommend flash-freezing them on a baking sheet until solid and then transferring them to a sealable bag or freezer-safe container.

Read also: Delicious Weight Loss with Almond Butter

Keto Chocolate Peanut Butter Bars

These keto chocolate peanut butter bars are like a cross between a chewy chocolate chip cookie and a blondie, all while being gluten-free, sugar-free, and low carb.

Ingredients:

• Almond flour
• Sweetener (golden monk fruit)
• Sugar-free chocolate chips
• Cream cheese
• Peanut butter
• Heavy cream
• Vanilla extract

Instructions:

1. Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper.
2. In a large mixing bowl, using a hand mixer, mix the cream cheese with the egg until smooth.
3. To the mixing bowl, add almond flour, peanut butter, heavy cream, sweetener, and vanilla extract. Mix until all ingredients are well combined.
4. Using a rubber spatula, fold the chocolate chips into the mixture.
5. Transfer the mixture to the prepared baking pan. Bake for 20 to 25 minutes or until the edges turn golden brown.
6. Let cool completely.

Tips and Variations:

• Chocolate Variations: These are also amazing with low carb white chocolate chips, or even low carb salted caramel chocolate chips.
• Nuts: These keto chocolate peanut butter bars are delicious with some chopped nuts added - peanuts, pistachios, walnuts, pecans.
• Sweetener: The monk fruit I use is a 1:1 ratio for regular sugar. You can use any low carb sweetener you prefer in this recipe.

Storage:

Store in an airtight container in the refrigerator for up to a week.

Almond Butter Espresso Bars

These Almond Butter Espresso Bars are packed with chocolate and coffee flavor!

Ingredients:

• Almond flour
• Baking powder
• Salt
• Coffee grounds
• Cocoa powder
• Monkfruit
• Almond butter
• Melted butter
• Beaten eggs
• Chocolate chips

Instructions:

1. Preheat oven to 350 degrees F
2. In a mixing bowl combine the almond flour, baking powder, salt, coffee grounds, cocoa powder, and monkfruit.
3. Stir in the almond butter, melted butter and beaten eggs until smooth. The mixture will be thick.
4. Fold in the chocolate chips.
5. Place lightly greased parchment paper in an 8x8 baking pan and spread the batter evenly in the pan.
6. Bake 20-22 minutes.

Tips and Variations:

• Sweetener: Yes! You could use Swerve or another low-carb alternative to keep these bars keto.
• Storage: Yes, these bars can be made in advance, making them perfect for meal prepping! If you are freezing, I recommend double-wrapping each individually bar in plastic, then storing in a freezer bag or other air-tight container.

Read also: Is Almond Milk Low FODMAP?

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