Keto Snack Bars with White Chocolate and Macadamia Nuts

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.