You only need 4 ingredients to make these scrumptious almond butter bars! The recipe is no bake, vegan, gluten free and sugar free. With only 3 net carbs per bar it is also suitable for the keto diet.
I'm a big fan of keeping things simple and reducing ingredients to the minimum. These healthy coconut almond butter bars are the perfect example.
I love that these keto bars come together with only a few ingredients and don't require any baking. Simply chill them in the fridge or freezer until they're set!
The recipe is from the 5 Ingredient Keto cookbook by my friend Lisa from Low Carb Yum and makes 8 bars.
One bar is a satisfying and filling breakfast or snack. Or cut into 16 squares and make almond butter fat bombs!
Instructions
Here are your ingredients:
- Almond butter - My favourite nut butter! Stir it first so it is smooth and creamy.
- Desiccated coconut - We are using this in place of flour. This is simply dried shredded coconut, which means the bars are naturaly gluten-free. Toasting the coconut in a dry pan over low heat until golden makes the bars taste even better.
- Coconut oil - melted, then cooled. Refined coconut oil has a milder taste than virgin coconut oil.
- Sweetener - I used a brown monk fruit sweetener blend. Any sugar substitute of your choice works, of course!
See the recipe card for full information on ingredients and quantities.
Instructions
It is very simple to make no bake almond butter bars. All it takes is 4 steps.
Scroll down to the recipe card for detailed info including amounts, timings and nutrition information.
STEP 1: Stir all ingredients together in a bowl.
STEP 2: Pour the mixture into a 8 x 8 inch pan lined with parchment paper.
STEP 3: Freeze until solid.
STEP 4: Cut into 8 bars (or 16 squares, if you prefer!).
Katrin's Top Tips
Pan Sizes: 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.
Cutting Tips: To achieve razor-sharp edges, use a sharp knife without a serrated blade. Also, it helps to warm and wet the knife under hot water before cutting.
Variations
Protein almond bars: Add a couple of scoops of protein powder to increase the protein content.
Chocolate almond butter bars: Add 1-2 tablespoons of cocoa powder into the mixture.
Spices and flavourings: 1 teaspoon of cinnamon is lovely in the bars, or pumpkin spice, if you're in an autumn frame of mind. Another option is adding 1 teaspoon of vanilla extract.
Salt: A pinch of sea salt adds umami and lifts the flavor.
Chocolate drizzle: To jazz them up even further, drizzle the bars with melted chocolate!
No sweetener: While I think that the bars taste lovely with the sweetener, it is possible to omit the sweetener altogether. In this case, add a pinch of salt and 1 teaspoon of vanilla extract.
Recipe FAQs
Yes! Any nut butter works in this recipe, including peanut butter or seed butter.
You can use almond flour or coconut flour instead of the desiccated coconut. Or, use a blend of crushed nuts or seeds of your choice.
Yes! Dark or sugar free chocolate chips go nicely with the almond flavor. Fold the chocolate chips into the mixture right before pouring it into the pan.
To add more fiber to the bars, add 2 tablespoons of ground flaxseed.
Storage
You need to store no bake almond butter bars either 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.
More Low Carb Snack Bars
- Easy Keto Granola Bars30 Minutes
- Low Carb Protein Bars Recipe30 Minutes
- Keto Coconut Bars25 Minutes
- No Bake Nutella Bars (Keto)35 Minutes
PS: If you like coconutty treats, you'll also love my sugar free anzac biscuits!
Tried this recipe? Give it a star rating below!
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Recipe
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.
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.
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!