We all have those moments where we crave something sweet but don’t want to spend hours baking or ruin our carb count for the day. That’s exactly why I keep coming back to these Coconut Macadamia Bars. They are incredibly rich, packed with healthy fats, and best of all, they come together in just about ten minutes without ever turning on the oven. It’s the perfect guilt-free snack to keep in the fridge for when that afternoon slump hits!
Ingredients
- 4.0 oz (113.4 g) macadamia nuts
- 0.5 cup (3.8 oz / 108.0 g) coconut oil
- 12.0 tbsp (2.1 oz / 60.0 g) unsweetened shredded coconut
- 40 drops liquid stevia
Instructions
- Place the 4.0 oz (113.4 g) of macadamia nuts into a blender or food processor and crush them thoroughly until they reach a crumbly consistency.
- In a medium mixing bowl, combine the 0.5 cup (3.8 oz / 108.0 g) of coconut oil and the 12.0 tbsp (2.1 oz / 60.0 g) of shredded coconut, mixing thoroughly until combined.
- Add the crushed macadamia nuts and the 40 drops of liquid stevia to the bowl.
- Stir the mixture well to ensure the sweetener and nuts are evenly distributed throughout the batter.
- Pour the batter into a 9×9 inch baking dish lined with parchment paper and use a spatula to press it down evenly.
- Refrigerate the mixture overnight to allow it to set completely.
- Once set, lift the parchment paper out of the dish, cut the block into 9 equal pieces, and serve immediately or store in the freezer for a crunchier texture.
Nutritional Information
Here is the approximate nutritional breakdown per serving (1 bar), based on a batch of 9 bars:
- Calories: 240 kcal
- Total Fat: 25.8 g
- Total Carbohydrates: 3.6 g
- Dietary Fiber: 1.8 g
- Net Carbs: 1.8 g
- Protein: 1.3 g
Note: Nutritional values are estimates based on standard ingredients and may vary slightly depending on the specific brands used.
Pro Tips for Success
Here are a few expert tips to ensure your Coconut Macadamia Bars turn out perfectly every time:
- Watch Your Coconut Oil Texture: For the best mixing experience, ensure your coconut oil is in a liquid or very soft state before combining it with the shredded coconut. If it’s rock solid (common in colder climates), pop it in the microwave for 10-15 seconds just to loosen it up—this prevents clumps in your batter.
- The “Hot Knife” Trick: To get those perfectly sharp, professional-looking edges when slicing the bars, dip your knife in hot water and wipe it dry before cutting. This melts through the hardened oils smoothly without cracking the bars.
- Toast the Nuts for Depth: While the recipe calls for raw nuts, you can briefly toast the macadamia nuts in a dry pan for 2-3 minutes before crushing them. This releases their natural oils and adds a deeper, nuttier flavor profile to the final dish.
- Freezer vs. Fridge: Because these bars rely on coconut oil to hold their shape, they can soften quickly at room temperature. For a firmer, snappier texture closer to a “brittle,” store them in the freezer rather than the fridge.
Frequently Asked Questions (FAQ)
How should I store these Coconut Macadamia Bars? Because the main binder is coconut oil, these bars are sensitive to heat. You should store them in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months. Do not leave them out on the counter, as they will melt.
Can I substitute the macadamia nuts with another nut? Absolutely. While macadamias offer a distinct buttery texture and high fat content perfect for Keto, you can substitute them with pecans, walnuts, or almonds. Just keep in mind that harder nuts (like almonds) may need to be processed a bit finer to hold together well.
Is this recipe suitable for a strict Keto diet? Yes, this is an excellent recipe for a strict Keto diet. It uses liquid stevia (zero glycemic index) and healthy fats from coconut and macadamias, resulting in only ~1.8g of net carbs per serving.
Can I use a different sweetener instead of liquid Stevia? Yes. If you prefer not to use liquid stevia, you can use powdered Erythritol or Monk Fruit sweetener. Start with about 1-2 tablespoons of powdered sweetener and taste the batter before setting, adjusting to your preference. Avoid liquid syrups like honey or maple syrup if you want to keep the bars low-carb and firm.
These Coconut Macadamia Bars are proof that sticking to a healthy, low-carb lifestyle doesn’t mean you have to sacrifice flavor or spend hours in the kitchen. With their satisfying crunch, creamy texture, and effortless no-bake preparation, they are bound to become a staple in your weekly meal prep routine. Give this recipe a try this weekend, and don’t forget to leave a comment below letting me know how they turned out—I’d love to hear what you think!
