Low-carbohydrates chocolate bars

Cookie base

  • 2 cup (200 g) of almond flour
  • 1 medium-sized egg
  • 1 teaspoon vanilla essence or vanilla bean powder


  • 1 glass (240 ml) of coconut milk (fat, from a jar)
  • 4 tablespoons of low-carbohydrate sweetener in the form of syrup 
  • A pinch of salt

Chocolate topping

  • 1 / 4 cup (60 g) coconut oil
  • 1 / 4 glass (20g) cocoa powder
  • 1 tablespoon of low-carbohydrate sweetener in the form of syrup
  • Alternatively: 80 g (1/3 cup) of melted chocolate, with a cocoa content of at least 85%

Steps to follow:

  • Preheat the oven to 180 ° C.
  • First prepare the base from the shortbread cookies. To do this, mix almond flour with egg and vanilla. Then roll out the resulting dough between 2 sheets of baking paper or evenly distribute the dough with your hands on the opposite, size 23x15 cm, which is covered with baking paper.
  • Bake the shortbread for about 25 minutes or until golden brown.
  • When the sand base is ready, take it out of the oven and let it cool. Spread the caramel on the shortbread and place it in the fridge for 10 minutes to harden.
  • Now cook the chocolate topping. To do this, heat coconut oil in a saucepan and add cocoa powder and 1 tablespoon of low-carbohydrate syrup. Or you can melt 80 g of dark chocolate (with a cocoa content of at least 85%).
  • Pour the melted chocolate on a caramel layer and place the dessert to solidify in the refrigerator. Cut it into sticks and enjoy!