Yield 12 Bars
For the Coconut Layer
2 cups shredded coconut
1/2 cup coconut oil
2 tablespoons keto maple syrup
For the Almond Butter Layer
3/4 cup smooth coconut almond butter
1/4-1/3 cup keto maple syrup
3-4 tablespoons coconut flour
Step #1: Start by prepping your coconut layer. Line a bread load baking pan with parchment paper.
Step #2: In a mixing bowl, food processor, or high-speed blender, add shredded coconut, melted coconut oil and sweetener and mix well. The batter should be crumbly and thick. Pour into the lined baking pan and press firmly in place. Put in the freezer.
Step #3: In a pot, combine almond butter with maple syrup and melt. Add coconut flour and whisk very well- You want to avoid clumps. If the batter is too thin, add a little more coconut flour.
Step #4: Remove the pan from the freezer and add the almond butter layer over the coconut layer. Spread evenly over the coconut layer and refrigerate until firm.
Step #5: Once firm, use a slightly wet knife and cut into little squares. Store these in the refrigerator.
*The nutrition info for this recipe is based on the linked ingredients above*
Serving Size 1 bar
Amount Per Serving
% Daily Value
Total Fat 28 g
Total Carbohydrates 16 g
Dietary Fiber 12 g
Sugars 2 g
Protein 4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/coconut-keto-almond-butter-bars/