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Keto OMG Bars Recipe

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★★★★★

4.9 from 133 reviews

Keto OMG Bars are a rich, low-carb dessert featuring a buttery almond flour base, a caramel-like sauce made with butter and erythritol, and a crunchy topping of coconut, pecans, and dark chocolate chips. Perfect for keto dieters looking for a satisfying, sweet treat without the sugar spike.

Ingredients

Scale

Base

  • 1 cup almond flour
  • 1 tablespoon coconut flour
  • 1/2 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg (beaten)
  • 2 tablespoons butter (melted)

Sauce

  • 10 tablespoons butter
  • 1/3 cup plus 1 tablespoon low carb sweetener
  • ½ cup heavy whipping cream
  • 1 teaspoon vanilla
  • 1/8 teaspoon Pink Himalayan sea salt
  • 4 drops liquid stevia

Topping

  • 1 cup unsweetened coconut
  • 1 cup chopped pecans
  • 1.5 cups Lily’s dark chocolate chips (or other keto approved dark chocolate chips)

Instructions

  1. Preheat and prepare muffin tin: Preheat the oven to 300 degrees Fahrenheit. Line a muffin tin with paper liners to prevent sticking and ensure easy removal.
  2. Mix dry base ingredients: In a large bowl, thoroughly combine almond flour, coconut flour, baking powder, and salt to evenly distribute all dry ingredients.
  3. Add wet base ingredients: Add the beaten egg to the dry mixture and stir until incorporated. Pour in 2 tablespoons of melted butter and mix until a uniform dough forms.
  4. Form dough balls: Roll the dough into 24 small balls approximately 0.5 to 1 inch in diameter. Place each ball into a muffin liner, then flatten each with your thumb or finger to cover the bottom evenly.
  5. Bake base: Bake in the preheated oven for 20 minutes until the base is set. Remove and set aside to cool slightly.
  6. Increase oven temperature and prepare sauce: Raise the oven temperature to 350 degrees Fahrenheit. While the oven heats, melt 10 tablespoons of butter in a pot on the stovetop. Add the erythritol and gently boil the mixture for 5 minutes, stirring often.
  7. Cook caramel sauce: Continue stirring and boiling the sauce until it turns a golden color, indicating caramelization. Remove from heat and stir in the heavy cream, vanilla extract, Pink Himalayan sea salt, and liquid stevia until smooth and combined. Divide sauce evenly into two portions and set one aside.
  8. Apply sauce to base: Spoon about 1 teaspoon of the sauce onto the baked base in each muffin liner.
  9. Add topping mixture: In a small bowl, mix together the unsweetened coconut, chopped pecans, and dark chocolate chips. Sprinkle approximately 2 tablespoons of this mixture over the sauce layer in each muffin cup. Then, add 1 more teaspoon of sauce on top of the toppings.
  10. Bake final assembly and chill: Return the muffin tin to the oven and bake for an additional 5 minutes to set the topping. Once baked, remove from oven and refrigerate until fully cooled and ready to serve.

Notes

  • Use keto-approved sweeteners like erythritol and liquid stevia to keep carb count low.
  • Lily’s dark chocolate chips are recommended as they contain no added sugar.
  • Make sure to allow the caramel sauce to slightly thicken before dividing and layering.
  • Refrigeration after baking helps the bars to set properly and enhances their texture.
  • You can substitute pecans with walnuts or almonds if preferred.
  • This recipe makes 24 bars, perfect for meal prep or sharing.

Keywords: Keto bars, low carb dessert, keto chocolate dessert, almond flour bars, keto snacks

Find it online: https://kitchenbyrita.com/keto-omg-bars-recipe/