Here’s a **Keto Chocolate Crunch Bars** recipe — low-carb, crunchy, and chocolatey without the sugar crash 🍫🥜
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## **Keto Chocolate Crunch Bars**
### **Ingredients**
**For the Base**
* 1 cup almond flour
* 1/4 cup coconut flour
* 1/4 cup erythritol or preferred keto sweetener
* 1/4 cup butter, melted
* 1 tsp vanilla extract
* Pinch of salt
**For the Crunch Layer**
* 1/2 cup unsweetened shredded coconut (optional)
* 1/2 cup chopped nuts (almonds, pecans, or walnuts)
* 1/4 cup sugar-free chocolate chips
**For the Chocolate Topping**
* 3/4 cup sugar-free chocolate chips
* 2 tbsp coconut oil or butter
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### **Instructions**
1. **Prepare the base**
* Preheat oven to 350°F (175°C).
* Line an 8×8-inch pan with parchment paper.
* Mix almond flour, coconut flour, erythritol, melted butter, vanilla, and salt.
* Press firmly into the bottom of the pan.
* Bake **10–12 minutes** until lightly golden. Cool slightly.
2. **Add the crunch layer**
* Sprinkle nuts, coconut, and chocolate chips evenly over the warm base.
* Press lightly to adhere.
3. **Prepare the chocolate topping**
* Melt chocolate chips and coconut oil together in a microwave or double boiler.
* Pour over the nut-chocolate layer and spread evenly.
4. **Chill & set**
* Refrigerate **1–2 hours** until firm.
* Cut into bars and serve.
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### **Tips**
* **Sweeteners:** adjust erythritol, monk fruit, or stevia to taste.
* **Crunch variation:** add puffed keto-friendly cereals for more texture.
* **Storage:** store in the fridge in an airtight container for up to a week.
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I can also give you a **peanut butter chocolate keto crunch bar version**, or a **no-bake keto chocolate crunch bar** if you want a quicker version.
Do you want me to make one of those?
