Ingredients:
- For the Chocolate Layer:
- 1 1/2 cups sugar-free chocolate chips (Lily’s or any keto-friendly brand)
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- Pinch of salt
- For the Crunch:
- 1 cup pork rinds, finely crushed (for a crunchy texture without carbs)
- 1/2 cup unsweetened shredded coconut (optional, for added texture)
- 1/4 cup chopped nuts (almonds, pecans, or walnuts for crunch)
Instructions:
- Prepare the Chocolate Layer:
- In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 20-second intervals, stirring between each, until the mixture is fully melted and smooth.
- Stir in the vanilla extract and a pinch of salt.
- Add the Crunch:
- In a separate bowl, mix the crushed pork rinds, shredded coconut (if using), and chopped nuts.
- Fold the crunch mixture into the melted chocolate, ensuring the crunch is evenly distributed.
- Set the Bars:
- Line an 8×8-inch baking pan with parchment paper.
- Pour the chocolate mixture into the pan, spreading it evenly.
- Place the pan in the freezer for 30-45 minutes, or until the bars are fully set.
- Cut and Serve:
- Once the chocolate is hardened, remove the pan from the freezer and use the parchment paper to lift the chocolate block out of the pan.
- Cut into squares or bars.
- Storage:
- Store the keto chocolate crunch bars in an airtight container in the fridge to keep them firm, or freeze for longer storage.
These crunchy, chocolatey, and keto-friendly bars are perfect for a quick snack or dessert, offering both richness and texture while keeping it low-carb!
