Ingredients
Method
- Preheat the oven to 300°F and line a 9x9-inch baking pan with parchment paper.
- Process macadamia nuts until finely chopped. Cream 6 tablespoons butter with sweetener, vanilla, and salt. Beat in almond flour and three-quarters of the macadamia nuts.
- Press mixture into the pan and bake for 25 minutes until golden. Let cool completely in the pan.
- Melt chocolate chips and remaining 2 tablespoons butter. Spread over cooled bars and sprinkle with remaining macadamia nuts. Refrigerate for 20 minutes to set.
Notes
- For the best texture, ensure your butter is at room temperature for creaming, making it easier to combine with the sweetener. This creates a smoother base for your keto macadamia bars.
- Don't skip the step of letting the bars firm up in the oven after baking; this prevents crumbling and ensures a perfect, dense texture.
- To achieve a beautifully smooth chocolate topping, melt the chocolate chips and butter slowly in 30-second intervals in the microwave, stirring well each time. This prevents scorching.
- Store leftover keto macadamia bars in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 2 months. Thaw in the fridge before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't skip the step of letting the bars firm up in the oven after baking; this prevents crumbling and ensures a perfect, dense texture.
- To achieve a beautifully smooth chocolate topping, melt the chocolate chips and butter slowly in 30-second intervals in the microwave, stirring well each time. This prevents scorching.
- Store leftover keto macadamia bars in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 2 months. Thaw in the fridge before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.