These no-bake, crunchy, crispy, keto-friendly candy bars are the easiest homemade keto treats! Cocoa powder, walnuts, and sugar-free maple syrup are the key ingredients and give these bars their mouth-watering flavor and texture.
One taste, and you'll want to make this keto bar recipe over and over! No artificial ingredients, dairy-free, and gluten-free. Only 3 net carbs per serving!
Why You'll Love These Crunch Bars
You'll love this keto bar recipe for so many reasons!
Easy to Make - this small-batch recipe makes 6 bars but can easily be doubled
No Baking - just mix and chill!
Quick Recipe - ready to eat in about 30 minutes (chill time)
No Artificial Ingredients - these simple ingredients combine beautifully - there's no fake, bitter aftertaste thanks to the sweet monkfruit maple-flavored syrup!
Ingredients
You should be able to find all the ingredients needed for this keto bar recipe in your local grocery store. I've provided a link for the syrup just in case you need to order it.
coconut oil - for best results, use the cold-pressed, organic, virgin coconut oil
cocoa powder - use the unsweetened cocoa
sugar-free maple syrup - for best results, use a keto-friendly monk fruit syrup such as Lakanto Sugar-Free Maple Syrup
finely chopped walnuts - walnuts are a great source of protein; be sure to use unsalted walnuts
vanilla extract - pure vanilla extra tastes the best
pink salt - for that sweet and salty flavor combination. Use fine or coarse ground salt.
How to Make Them
You're just 4 steps away from eating the best no-sugar keto bar recipe!
(1) Line a loaf pan with parchment paper and set aside. Add walnuts to a ziplock bag. Use a rolling pin to crush the nuts into small bits.
(2) Melt coconut oil in a glass measuring cup. Add cocoa powder, sugar-free maple syrup, vanilla extract, and a dash of salt. Whisk to combine. Taste and adjust salt and sweetener if needed. Stir walnuts into cocoa mixture.
(3) Transfer the mixture to the prepared loaf pan and spread into an even layer. A spatula works well for this step. Place the pan in the freezer to allow the chocolate to harden, about 30 minutes.
(4) Slice into bars and serve. Treat yourself to a keto crunch bar or pack one for later when that sweet tooth starts calling!
Frequently Asked Questions
I prefer to keep these in the refrigerator. They'll stay fresh for up to a week.
There are only 3 net carbs per serving! Hooray!
Expert Tips
Here are a couple of handy tips when making this keto bar recipe.
You could swap out the walnuts with any other kind of nuts such as pecans or almonds. Just be sure to recalculate the carb counts accordingly.
Change up the flavor! Are you a fan of that chocolate-mint combination? Add a few drops of peppermint extract. Love that chocolate-orange combo? Add a few drops of orange extract.
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If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.
Recipe
Keto Chocolate Crunch Bars
Equipment
- Standard Size Loaf Pan
- Large Glass Measuring Cup
- whisk
- measuring cup(s)
- measuring spoons
Ingredients
- ¼ cup coconut oil
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar free maple syrup
- 2-3 drops pure vanilla extract
- 1-2 dashes pink salt (or regular course salt)
- ½ cup finely chopped walnuts
Instructions
- Line a loaf pan with parchment paper and set aside. Add walnuts to a ziplock bag. Use a rolling pin to crush the nuts into small bits.
- Melt coconut oil in a glass measuring cup. Add the cocoa powder, sugar-free maple syrup, pure vanilla extract, and a dash of salt. Whisk to combine. Taste and adjust salt and sweetener if needed. Stir walnuts into cocoa mixture.
- Transfer the mixture to the prepared loaf pan and spread into an even layer. A spatula works well for this step. Place the pan in the freezer to allow the chocolate to harden, about 30 minutes.
- Slice into bars and serve. Treat yourself to a keto crunch bar or pack one for later when that sweet tooth starts calling!
Notes
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Rosemary
What sweetener? I kept adding vanilla and maple extract, since the chocolate was so bitter. I finally added a little bit of actual sweetener at a time and got most of the bitter taste down somewhat. I loved the quickness of the recipe; but taste is awful. How do I corrrect thaat?
Anne Clark
Hey Rosemary! So the sweetener for this recipe is the maple syrup. But if that's no sweet enough for you, you can always try adding a little monk fruit sweetener. I hope this helps!
JJ
I just made this delicious treat with an aforehand experience with
cocoa /bakers powders. Because of my sensitivity to bitterness with the powders, I successfully reduce powders by half and offset with sugar free Coco nibs. I use this practice for anything chocolate. I hope this helps!!!