Homemade Keto Chocolate Crunch Bars Recipe (Paleo, Vegan, Low Carb)

Chocolate Crunch Bars are a quick, easy and fool-proof recipe which takes minutes to whip up- Now they have a ketogenic and low carb makeover! A chocolate base loaded with nuts, seeds, and shredded coconut! The ultimate healthy homemade paleo and sugar free chocolate snack or dessert. Vegan, Gluten Free, Dairy Free, Keto.

Servings: 20


1 1/2 cups chocolate chips of choice I used stevia sweetened keto friendly chocolate chips
1 cup almond butter Can sub for any nut or seed butter of choice
1/2 cup sticky sweetener of choice * See notes
1/4 cup coconut oil
3 cups nuts and seeds of choice almonds, cashews, pepitas etc


  1. Line an 8 x 8-inch baking dish with parchment paper and set aside. 
  2. In a microwave-safe bowl or stovetop, combine your chocolate, almond butter, sticky sweetener and optional coconut oil and melt until combined. 
  3. Add your nuts/seeds of choice and mix until fully combined.
  4. Pour the chocolate mix into the lined baking dish and spread out using a spatula. Refrigerate or freeze until firm. 
  5. Slice into chocolate bars.


* Makes it easier to bite into the chocolate.

TO STORE: This keto chocolate is stable at room temperature in a sealable container. It will keep well for up to four weeks. If you’d like it to keep longer, store it in the refrigerator. 

TO FREEZE: Place leftovers in a ziplock bag and store it in the freezer for up to six months.

Source: thebigmansworld.com

Leave a Comment