Spanish · Dessert
Chocolate Almond Keto Bars
A dense, fudgy Spanish-style chocolate bar built on almond flour instead of wheat, sweetened with allulose and stevia rather than sugar, and finished with toasted almonds and shaved dark chocolate for crunch and richness without the carb load.
$1
10 minsPrep
17 minsCook
42 minsTotal
EasyLevel
Nutrition per serving
321Calories
9.6gProtein
28.4gFat
20.6gCarbs
2.4gSugar
6.2gFiber
403mgSodium
79mgChol
9.5gSat Fat
367mgPotassium
102mgCalcium
2.7mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
8gAllulose
0.5gAlcohol
Goes well with
Spanish Red Wine (Tempranillo)
local
Horchata de Almendra
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and line a 10x10cm square tin with parchment, leaving an overhang for lifting.
2
Melt the 25g butter and whisk in the 16g allulose and 1g stevia extract until the granules soften into the fat.
3
Whisk in the 28g beaten egg and 3g vanilla extract until the mixture is glossy and slightly thickened.
4
Sift the 45g almond flour, 14g cocoa powder, 2g baking powder and 1g salt directly over the wet mixture and fold gently just until no dry streaks remain.
5
Scrape the thick batter into the lined tin and spread level with the back of a spoon.
6
Bake for 16-18 minutes until the edges look set and a skewer comes out with a few moist crumbs; the centre will firm up as it cools.
7
Cool in the tin on a wire rack for 15 minutes, then lift out and scatter the toasted chopped almonds and shaved dark chocolate over the warm surface so the chocolate softens slightly.
8
Chill for 15 minutes to firm the topping, then cut into 1 square and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g fine ground almond flour
- 0.5 oz14g sifted cocoa powder
- 0.9 oz25g melted butter
- 5/85/8 eggs, beaten (28g)
- 0.6 oz16g allulose
- 0 oz1g stevia extract
- 0.1 oz3g vanilla extract
- 0.1 oz2g baking powder
- 0 oz1g salt
- 0.4 oz12g roughly chopped, toasted almond
- 0.3 oz8g shaved chocolate dark 70
