Keto Chocolate Nougat Bars

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Keto Chocolate Nougat Bars

Prep time: 20 minutes

Chilling time: 2 hours

Servings: 12 bars

Ingredients

  • For the Chewy Nougat Layer:

    • 1 ½ cups almond flour (super-fine)

    • ½ cup powdered erythritol or monk fruit sweetener

    • ¼ cup unsweetened vanilla almond milk

    • 3 tbsp creamy unsweetened peanut butter (or almond butter)

    • 1 tsp vanilla extract

    • Pinch of sea salt

  • For the Chocolate Coating:

    • 1 cup keto-friendly dark chocolate chips (sugar-free)

    • 1 tbsp coconut oil (for smooth melting)

    • Flaky sea salt (optional topping)

Instructions

  1. Prepare the Pan: Line an 8×4-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal later.

  2. Make the Nougat: In a medium bowl, combine the almond flour, powdered sweetener, almond milk, nut butter, vanilla extract, and sea salt. Stir with a spatula until a thick, pliable dough forms.

  3. Press and Shape: Transfer the nougat dough into the lined loaf pan. Use a spatula or your hands to press it down into an even, compact layer. Place the pan in the freezer for 20 minutes to firm up.

  4. Melt the Chocolate: In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until completely smooth.

  5. Slice into Bars: Remove the nougat block from the freezer using the parchment overhang. Place it on a cutting board and slice into 12 small rectangular bars.

  6. Coat with Chocolate: Dip each nougat bar into the melted chocolate using a fork to coat completely. Let the excess chocolate drip off, then place the bars back onto a parchment-lined tray.

  7. Set and Serve: Sprinkle with flaky sea salt if desired. Chill in the refrigerator for 20 minutes until the chocolate shell sets completely. Store leftovers in an airtight container in the fridge.