Keto Chocolate Crunch Candy Bars

The Keto Chocolate Crunch Candy Bars are a rich, freezer-friendly dessert that keeps carbs low while fully satisfying chocolate cravings. High-cacao or sugar-free chocolate is melted with coconut oil for a smooth texture and crisp snap when chilled, then combined with crunchy nuts and seeds for classic candy bar texture without the sugar crash. Lightly sweetened with keto-friendly sweeteners and flavored with vanilla and a pinch of salt, these bars are perfect for keeping in the fridge or freezer for an easy, grab-and-go keto treat.

Course Dessert, Snack

Cuisine American, Keto

Keyword freezer dessert, keto candy, keto chocolate bars, low carb dessert, sugar free chocolate

Prep Time 15

Cook Time 5

Total Time 1

Servings bars

Calories 150kcal

Equipment

8 x 8 inch baking pan
Parchment Paper
Heatproof bowl
Saucepan or double boiler
Rubber spatula
Sharp knife

Ingredients

For the chocolate base

8 ounces sugar-free dark chocolate chips or chopped bar (at least 70% cacao)
1/4 cup coconut oil refined for neutral flavor or virgin for coconut flavor
1/4 cup powdered erythritol or erythritol-monk fruit blend or to taste
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt

Crunchy mix-ins

1/3 cup raw almonds roughly chopped
1/3 cup raw walnuts or pecans roughly chopped
1/4 cup unsweetened shredded coconut
2 tablespoons sunflower seeds or pumpkin seeds shelled
1 tablespoon chia seeds or hemp hearts optional, for extra crunch

Optional finishing touch

1/8 teaspoon flaky sea salt for sprinkling on top

Instructions

Line an 8 x 8 inch baking pan with parchment paper, letting the paper overhang the sides for easy lifting later.
Add the sugar-free chocolate and coconut oil to a heatproof bowl and place the bowl over a small saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water.
Stir the chocolate mixture frequently until completely melted and smooth, then remove the bowl from the heat.
Whisk in the powdered erythritol, vanilla extract, and fine sea salt until the sweetener is mostly dissolved and the mixture is glossy.
In a separate bowl combine the chopped almonds, chopped walnuts or pecans, shredded coconut, sunflower or pumpkin seeds, and chia seeds or hemp hearts if using.
Pour the crunchy nut and seed mixture into the warm melted chocolate and fold gently with a spatula until everything is evenly coated.
Transfer the chocolate crunch mixture to the prepared pan and spread it into an even layer, pressing it gently into the corners and smoothing the top.
If desired sprinkle a small pinch of flaky sea salt evenly over the surface for a sweet and salty finish.
Refrigerate the pan for at least 45 minutes or freeze for about 25 minutes until the bars are completely firm and set.
Lift the solid slab out of the pan using the parchment overhang and place it on a cutting board, then use a sharp knife to cut it into 16 even bars or bite-sized squares.
Store the bars in an airtight container in the refrigerator for a firm but slightly softer texture or in the freezer for extra crunchy, snappy bars, enjoying them straight from cold storage.

Notes

Use a high-quality sugar-free chocolate sweetened with erythritol, monk fruit, or stevia to keep these bars strictly keto while still delivering deep cocoa flavor. Toasting the nuts and seeds in a dry skillet over medium heat for a few minutes before mixing adds extra flavor and crunch but let them cool fully before stirring into the chocolate so they do not cause it to seize. Adjust the sweetness gradually by tasting the melted chocolate mixture before adding the nuts, remembering that chilling slightly mutes sweetness. For nut-free bars, replace the almonds and walnuts or pecans with extra seeds and shredded coconut while keeping total quantities the same. Each bar is rich and satisfying, so cutting them smaller can reduce calories and net carbs if desired.

Nutrition