Ingredients
Scale
- 2 cups almond flour, superfine
- 1/2 cup creamy peanut butter (unsweetened)
- 1/3 cup sugar-free maple syrup or liquid monk fruit sweetener
- 1/4 cup melted grass-fed butter or coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup keto-friendly dark chocolate chips
- 1 tablespoon coconut oil (for the glaze)
- 1/4 teaspoon sea salt
Instructions
- Line an 8×8-inch square baking pan with parchment paper, leaving a slight overhang on the sides for easy removal later. In a large mixing bowl, combine the almond flour, creamy peanut butter, melted butter, sweetener, vanilla extract, and sea salt. Stir the mixture vigorously until a thick, dough-like consistency forms. If the mixture feels too dry, add an extra tablespoon of peanut butter.
- Transfer the dough into the prepared baking pan. Use a spatula or the back of a large spoon to press the mixture firmly and evenly into the corners of the pan. Ensure the surface is flat and level, as this creates the foundation for your fat bomb bars. Place the pan in the freezer for about 10 minutes to firm up while you prepare the topping.
- Combine the keto chocolate chips and one tablespoon of coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is completely smooth and glossy. Remove the pan from the freezer and pour the melted chocolate over the almond flour base. Spread it evenly using a spatula. Sprinkle a little extra sea salt on top if desired.
- Place the pan back into the refrigerator for at least 1 hour, or until the chocolate top has completely hardened. Once set, use the parchment paper overhang to lift the entire block out of the pan. Use a sharp knife to slice the block into 12 even bars. Serve immediately or store them for later.
- Cook Time: 20 minutes (plus chilling time)