Low Carb Coconut Macadamia Bars
Keto coconut macadamia bars might just be my new favorite low carb treat. Buttery almond flour shortbread crust with a gooey sugar-free coconut and macadamia topping.
Creating low carb desserts is fun. It’s beyond fun. I’d go so far as to say that it’s the joy of my life. Besides my kids and my husband, of course. Honestly, what gets my heart racing and my adrenaline pumping is coming up with a new delicious keto dessert creation. Especially one that has people oohing and aahing at the first bite. And this one is definitely Oooh and Aaah material.
Ingredients :
Crust:
- 1 1/4 cups almond flour
- 1/3 cup cup Swerve Sweetener
- 1/4 tsp salt
- 1/4 cup butter chilled and cut into small pieces
Filling:
- 1/4 cup butter
- 1/2 cup Swerve Sweetener
- 1/2 cup coconut cream (thick part from the top of a can of coconut milk)
- 1 1/3 cup flaked coconut
- 3/4 cup macadamia nuts chopped
- 1 egg yolk
- 1/2 tsp vanilla extract
Instructions :
Crust:
- Preheat the oven to 350F. Combine almond flour, sweetener, and salt in a food processer. Pulse to combine. Sprinkle the butter over and continue to pulse until the mixture resembles fine crumbs.
- Press the mixture evenly into the bottom of an 8-inch square pan and bake 15 minutes or until light golden brown. Set aside and let cool while preparing the filling.
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