You only need 4 ingredients to make these totally scrumptious coconut almond butter bars! The recipe is low carb, gluten and sugar free. With only 3 net carbs per bar it is also suitable for the keto diet.
As you all know, I'm a big fan of keeping things simple and reducing ingredients to the minimum. These coconut almond butter bars are the perfect example!
The recipe is from the 5 Ingredient Keto cookbook by my good friend Lisa from Low Carb Yum. The cookbook is packed with 120 recipes made with 5 ingredients or less that will save you time and stress. From breakfast to dinner, Lisa's got you covered.
To my readers in the UK: The book is available on Amazon UK on on Kindle (aff link) and as a paperback from May 1st.
I love that these keto bars come together with only 4 ingredients and don't require any baking. Simply chill them in the fridge or freezer until they're set!
The recipe makes 8 bars. I'd say one bar makes a satisfying and filling breakfast or snack if you're hungry. Or cut into 16 squares and make coconut almond butter fat bombs!
How to make coconut almond butter bars - step by step:
1.) Here are your ingredients - desiccated coconut, melted coconut oil, granulated erythritol (I used Lakanto Golden), almond butter.
2.) Simply stir them together in a bowl....
3.) ...and fill into a 8 x 8 inch pan lined with parchment paper.
Note: I used a 7 x 9 inch casserole pan because I don't own a 8x8 inch square pan. As I did not want my bars to be too flat I built a barrier with aluminium paper which I placed at one end of the pan to stop the mix from spreading.
4.) After around 25 minutes in the freezer your mix is solid. Remove it and...
5.) ...cut it into 8 slices (or 16 squares, if you prefer!).
Tip: To achieve razor-sharp edges, use a sharp knife without a serrated blade. Also, it helps to warm and wet your knife under hot water before cutting.
Recipe Variations
Lisa suggests to replace the coconut with nuts or chocolate chips to change things up. My sugar free chocolate chips would work great here!
Don't have almond butter? The recipe would work with any nut butter or peanut butter.
You could also add a couple of scoops of protein powder to increase the protein content.
Or why not try adding 1-2 tablespoon of cocoa powder to turn them into chocolatey bars?
In terms of spices, I can imagine that 1 teaspoon cinnamon would be lovely in them, or pumpkin spice / mixed spice, if you're in an autumn frame of mind.
To jazz them up even further, drizzle with melted chocolate!
How to store your almond butter bars
You need to store these bars in the fridge or in the freezer, because they go soft at room temperature.
I prefer to keep them in the freezer. Due to their high fat content, they do not freeze solid and can be eaten straight away. But if you prefer a slightly softer bar, just leave it on the counter for 5 minutes before eating!
You can store them for a couple of weeks in the fridge or 3 months in the freezer.
Here are more low carb snack bars for you:
- Easy Low Carb Keto Granola Bars
- Low Carb Peanut Butter Protein Bars
- Keto Peanut Butter Fudge
- Keto Coconut Bars
Tried this recipe? Give it a star rating below!
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Lisa's Coconut Almond Butter Bars
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- ¾ cup / 180g almond butter unsweetened
- ¾ cup / 60g shredded / desiccated coconut unsweetened
- ¼ cup / 55g coconut oil melted
- 2 tablespoon granulated sweetener
Instructions
- Line an 8 × 8-inch baking pan with parchment paper.
- Combine the almond butter, shredded coconut, coconut oil, and sweetener in a large bowl. Spread the mixture into the prepared pan.
- Refrigerate or freeze until solid. Slice into 8 bars.
Notes
Nutrition
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Allison
Another 5 star recipe review ⭐
I used a silicone rectangle mould to make these and they turned out perfectly. Delicious.
Tonka
Thought I followed recipe to the T and it barely covered the bottom of my 8x8" tin. Have transferred it into a much smaller dish and it is in the freezer to set. I added whey protein, a pinch of salt and some cocoa powder, too.
Katrin Nürnberger
Hi there, this is my friend Lisa's recipe. I used a 9x5 inch pan which I made smaller with aluminium paper as a barrier to make the bars thicker. I'm describing it all in the post. What do you think about the taste?
Tonka
Taste was lovely. I'm back here to make a 2nd batch!
Adam L
How do I make these bars stable (not melty) at temperatures outside of the refrigerator?
Katrin Nürnberger
That would be a totally different recipe. I've been meaning to experiment with cacao butter instead of coconut oil to achieve this, but my guess is that you would not be able to use that much almond butter either as it's soft at room temperature.
Adam
Thanks Katrin for the response. Cocoa doesn’t work for me anyway. I love the bars so I’ll just stay close to a chilling source I’ve started adding a tablespoon of ground flaxseed to mine.
dee
These are delicious! Thank you so much for the recipe.
Miriam
Does it work with just regular peanut butter? And does that change the carb content?
Thanks!
Katrin Nürnberger
Yes, it works with peanut butter. The carb count is slightly higher, but still perfectly low carb.
Natasha
These look amazing! I’m not a massive fan of coconut oil though (please don’t shoot me! ), any ideas what I could substitute the coconut oil for? Really eager to try these!!
Katrin Nürnberger
Hi Natasha, yo could try butter or even just leave it out altogether.
Anna
Yummy! Just made these bars and delicious! Thank you. I used peanut butter and a nut and seed butter and it worked out well. Your receipts are fantastic! Love your site!
William Heller
Finally got through. I made a few adjustments, toasted coconut, added flaxseed cuz the batter was very loose, and I was short 1 TBS cocnut oil, so I used plant butter. I drizzled with dark chocolate and the were ao addicting. I'll make them over & over. Thanks,
Bill
Katrin Nürnberger
Wonderful! I'm so glad they hit the spot. Thanks for letting everyone know your tweaks!
Lianne
Made this yesterday but was short almond butter so I substituted natural peanut butter for about an 1/8 cup. These are so good. I’m thinking I could use less sweetener next time. This is more a dessert to me than a breakfast bar. Did I say that I love these!!
Bill Heller
These coconut almond bars look amazing. I'm going to try them tomorrow.
Katrin Nürnberger
Keep me posted! Can't wait to hear what you think of them 🙂
Betty Lou
Looks great, will do these today. One comment, in your step by step directions you missed the almond butter in your list in step 1
Katrin Nürnberger
Thanks, fixed! Let me know how you like them once they're done 🙂
Betty Lou
I didn’t have any almond butter when I went looking so I used a nut & seed butter instead. I just used the same weight. Pretty good, will make them again.
Katrin Nürnberger
Yes, it would work well with any nut or seed butter. Glad you like the recipe!