Deserts - Sweet Snacks

Keto Snack Bars with White Chocolate and Macadamia Nuts

Keto Snackrepen met Witte Chocolade en Macadamia Noten
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These keto snack bars with white chocolate and macadamia nuts are perfect for kids following a ketogenic diet as a treatment for epilepsy. They are rich in healthy fats, have a crunchy texture, and are easy to make. These bars are ideal as a snack, for travel, or for school.

Ingredients for keto snack bars with white chocolate and macadamia nuts

  • 100 g almond flour
  • 80 g Steviala Kristal (sweetener)
  • 4 g salt
  • 100 g butter
  • 90 g coconut cream
  • 50 g egg (about 1 egg)
  • 2 g vanilla extract
  • 120 g shredded coconut
  • 100 g chopped macadamia nuts
  • 53 g white Steviala chocolate, roughly chopped
  • 6 g gelatin sheets

Nutritional Value per Serving (14 bars)

  • Ketogenic Ratio: 3.32
  • Calories: 237 per bar
  • Protein: 4.5 g
  • Carbohydrates: 3.6 g
  • Fat: 26.7 g

Nutritional Value for the Entire Batch

  • Ketogenic Ratio: 3.32
  • Calories: 3320
  • Protein: 63 g
  • Carbohydrates: 50 g
  • Fat: 374 g

How to make Keto Snack Bars

  1. Preparation:
    • Preheat the oven to 180°C (350°F) and line a 33 x 23 cm (13 x 9 inch) baking dish with parchment paper.
    • Soak the gelatin sheets (about 6 g) in cold water for about 5 minutes.
  2. Melting and Mixing:
    • Melt the butter over low heat in a saucepan.
    • Add the coconut cream and stir until smooth.
    • Let the mixture cool slightly.
  3. Preparing the Gelatin:
    • Squeeze out the soaked gelatin sheets and dissolve them in a bit of hot water (about 2 tablespoons), stirring until completely dissolved.
  4. Dry Ingredients:
    • In a large bowl, mix the almond flour, Steviala Kristal, salt, and shredded coconut.
  5. Wet Mixture:
    • Add the egg and vanilla extract to the cooled butter and coconut cream mixture. Stir well.
    • Add the dissolved gelatin mixture and mix everything thoroughly.
  6. Combining:
    • Add the wet mixture to the dry ingredients and stir until well combined.
    • Add the chopped macadamia nuts and the roughly chopped white Steviala chocolate. Mix evenly.
  7. Baking:
    • Spread the mixture evenly in the baking dish and press it firmly.
    • Bake the bars in the preheated oven for 20-25 minutes or until golden brown.
  8. Cooling and Slicing:
    • Let the bars cool completely and harden in the refrigerator.
    • Cut them into 14 equal portions and store them in an airtight container.

Tips for Adjusting Keto Snack Bars

  • For a lower ketogenic ratio: Reduce the amount of butter, coconut cream, or macadamia nuts, or increase the amount of almond flour. Raspberries are also a great option to lower the ratio and pair well with the other ingredients.
  • For a higher ketogenic ratio: Reduce the amount of almond flour, or increase the amount of butter, coconut cream, and macadamia nuts.

See also Keto Cool’s recipe for macadamia cookies without ketocal.

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