Keto Chocolate Bars

• servings: 12 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

90 ml boiling water

12 strawberries

200 ml coconut cream (chilled in the fridge overnight)

1/4 tsp stevia powder

80 g dark chocolate chips (stevia sweetened, optional)

170 g blanched almond flour

60 g unsweetened cacao powder

2 tbsp coconut flour

2 tbsp NOW psyllium husk powder

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp Himalayan salt

1 tsp stevia powder

4 tbsp refined coconut oil (melted)

5 eggs

180 g erythritol (about 3/4 cup)

1/2 tsp vanilla extract

1 tbsp apple cider vinegar

Directions

Preheat the oven to 200C/400F.

In a bowl, mix the dry ingredients together. In a separate bowl, mix the wet ingredients together.

Pour in the wet ingredients into the dry ones and mix together with a whisk. Once mixed, add the boiling water to the batter and mix evenly. The batter is quite thick. If you want to add the chocolate chips, do so now.

Transfer the batter to a 34x24cm baking dish that has been coated with parchment paper. Even the batter out with a silicone spatula and bake in the oven for 35-40 minutes.

Take out of the oven and let cool completely before cutting it.

For the coconut whipped cream, simply place the coconut cream along with the stevia powder inside a bowl and whip for 6-10 minutes until stiff peaks form.

Remove the stems from the strawberries.

Cut the chocolate cake into 12 pieces and top each piece with some of the whipped cream and one strawberry.

Nutrition

• Serving Size: 1 bar
• Calories: 177 kcal
• Total Fat: 14.67 g
• Saturated Fat: 6.05 g
• Cholesterol: 88 mg
• Sodium: 130 mg
• Total Carbohydrate: 7.94 g
• Dietary Fiber: 4.8 g
• Total Sugars: 0.86 g
• Protein: 6.8 g