These no-bake keto almond butter bars layer a creamy almond butter base under a glossy cocoa topping that sets like magic in the fridge. Creamy almond butter, melted coconut oil and almond milk whisk smooth in minutes – no baking required. Twelve squares later, the fridge holds a proper candy-bar-style keto treat.
Craving something sweet, rich, and ridiculously easy? These No-Bake Keto Almond Butter Bars are your answer! In just five minutes, you can whip up a decadent, fudgy treat that satisfies your sweet tooth without any of the guilt. Topped with a luscious chocolate sauce, each bite is pure bliss. No oven, no fuss, just pure, delicious, low-carb perfection.
Ingredients
• For the Almond Butter Bars
• 1 cup / 256g (9 oz) creamy almond butter
• 1 cup / 224g (7.9 oz) coconut oil, melted
• 1/4 cup / 60ml unsweetened almond milk
• 2 tsp liquid Stevia, or to taste
• For the Chocolate Topping
• 4 Tbsp / 30g (1.06 oz) unsweetened cocoa powder
• 2 Tbsp / 32g (1.13 oz) creamy almond butter
• 2 Tbsp granulated Stevia sweetener, or to taste
Instructions
1. Preparation
2. Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang on the sides to lift the bars out easily.
3. In a medium bowl, combine the 1 cup (240 ml) of almond butter, melted coconut oil, almond milk, and liquid Stevia. Whisk until the mixture is completely smooth and well combined.
4. Pour the almond butter mixture into the prepared pan and spread it into an even layer.
5. Place the pan in the refrigerator to set for at least 3 hours, or until firm to the touch.
6. Once the base is firm, prepare the topping. In a small bowl, whisk together the cocoa powder, 2 tablespoons (30 ml / 1 fl oz) of almond butter, and granulated Stevia until a smooth sauce forms. If it’s too thick, add a teaspoon of almond milk to reach a pourable consistency.
7. Pour the chocolate topping over the chilled almond butter base and spread evenly. Return to the refrigerator for 15 minutes to set the topping.
8. Using the parchment paper handles, lift the block from the pan. Cut into 12 squares and serve.
Nutritional Information
• Nutrition Facts (per serving)
• Calories: 273
• Total Fat: 23.3g
• Total Carbohydrates: 9.8g (0.35 oz)
• Dietary Fiber: 2g
• Net Carbs: 2.4g (0.08 oz)
• Protein: 5.8g
Pro Tips
• For a crunchy texture, use chunky almond butter or stir in 1/4 cup (960 ml) of chopped almonds before chilling.
• Taste the batter before chilling and adjust the sweetener to your preference, as sweetness levels vary between brands.
• For perfectly clean cuts, run a sharp knife under hot water and wipe it dry between each slice.
• Store these bars in an airtight container in the refrigerator for up to one week. They are also delicious straight from the freezer!
FAQ
Q: Can I use a different nut butter in this recipe
A: Absolutely. You can substitute creamy almond butter with other keto-friendly options like peanut butter, cashew butter, or sunflower seed butter. Just make sure it’s unsweetened to keep the recipe low-carb.
Q: What can I use instead of Stevia
A: You can replace Stevia with other keto-approved sweeteners like monk fruit or erythritol. Remember that sweetness levels vary, so taste the mixture and adjust the amount to your preference before chilling.
Q: Why are my almond butter bars not getting firm
A: If your bars aren’t setting, they likely need more time in the refrigerator. The coconut oil needs to be fully chilled to solidify. Ensure they are refrigerated for at least 3 hours, or place them in the freezer for about an hour to speed up the process.
Q: How do I store these no-bake keto bars
A: These bars must be stored in an airtight container in the refrigerator to maintain their firm texture. They will last for up to one week. They are also delicious served directly from the freezer.
Pro Tips
- For a crunchy texture, use chunky almond butter or stir 1/4 cup of chopped almonds into the base before chilling.
- Taste the base batter before it goes into the pan and adjust the liquid stevia – sweetness varies a lot between brands, so match it to your preference before it sets.
- Whisk the cocoa powder, almond butter and granulated stevia for the topping until a smooth sauce forms, and loosen it slightly if it's too thick to spread.
- Chill the base for at least 3 hours until firm to the touch before adding the topping, then return the pan to the refrigerator for another 15 minutes to set the chocolate layer.
- For perfectly clean cuts, run a sharp knife under hot water and wipe it dry between each slice; store the bars in an airtight container in the refrigerator for up to one week.
Frequently Asked Questions
How do I store these keto almond butter bars?
Keep them in an airtight container in the refrigerator for up to one week. They are also delicious straight from the freezer when you want an extra-firm, cold bite.
Can I make the bars crunchy?
Yes – use chunky almond butter in the base, or stir in 1/4 cup of chopped almonds before chilling. Either way the bars keep their keto macros.
Why do my cuts look messy and sticky?
The topping needs a hot, dry blade. Run a sharp knife under hot water, wipe it dry, and slice – warming the knife between cuts keeps every square clean.
Are these bars keto-friendly?
Each of the 12 squares has 273 calories, 23.3g fat, 5.8g protein and 9.8g carbs – with 2g of fiber, net carbs come to about 2.4g per square.
Recipe card below.
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No-Bake Keto Almond Butter Bars
Ingredients
Method
- Preparation
- Line an 8x8 inch (20x20 cm) pan with parchment paper, leaving an overhang on the sides to lift the bars out easily.
- In a medium bowl, combine the 1 cup (240 ml) of almond butter, melted coconut oil, almond milk, and liquid Stevia.
- Whisk until the mixture is completely smooth and well combined.
- Pour the almond butter mixture into the prepared pan and spread it into an even layer.
- Place the pan in the refrigerator to set for at least 3 hours, or until firm to the touch.
- Once the base is firm, prepare the topping.
- In a small bowl, whisk together the cocoa powder, 2 tablespoons (30 ml / 1 fl oz) of almond butter, and granulated Stevia until a smooth sauce forms. If it's too thick, add a teaspoon of almond milk to reach a pourable consistency.
- Pour the chocolate topping over the chilled almond butter base and spread evenly. Return to the refrigerator for 15 minutes to set the topping.
- Using the parchment paper handles, lift the block from the pan.
- Cut into 12 squares and serve.
- Taste the batter before chilling and adjust the sweetener to your preference, as sweetness levels vary between brands.
