Ingredients:

  • 1 cup (112g) Finely ground Almond Flour
  • 1/4 cup (50g) Granulated Keto Sweetener (e.g., Erythritol or Monk Fruit Blend)
  • 1/4 tsp Salt
  • 1/4 cup (56g) Unsalted Butter, melted
  • 1 cup (240ml) Heavy Cream (Double Cream)
  • 1/2 cup (113g) Unsalted Butter
  • 1/2 cup (100g) Powdered Keto Sweetener (Allulose or powdered Erythritol/Monk Fruit blend, for smooth consistency)
  • 1 tsp Pure Vanilla Extract
  • 1/2 cup (85g) Sugar-Free Dark Chocolate Chips (70% cocoa or higher)
  • 1 cup (100g) Unsweetened Shredded Coconut
  • 1/2 cup (55g) Pecans, roughly chopped
  • Optional: 1/2 tsp Flaky Sea Salt (for dusting post-bake)

Instructions:

  1. Preheat the oven to 325°F (160°C). Line the 8x8 pan with parchment paper, leaving an overhang on two sides to act as a sling for easy removal.
  2. Mix Crust: In a medium bowl, combine the almond flour, granulated sweetener, and salt. Pour in the melted butter and mix until crumbly and evenly moist.
  3. Press and Par-Bake: Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes until the edges are lightly set and just turning golden. Remove from the oven and set aside.
  4. Combine Binder Ingredients: In a heavy-bottomed saucepan, combine the heavy cream, butter, and powdered sweetener.
  5. Simmer and Reduce: Bring the mixture to a low simmer over medium heat, stirring constantly until the butter is fully melted and the sweetener dissolved.
  6. Thicken: Reduce the heat to low and simmer gently, stirring occasionally, for 15–20 minutes. The mixture must reduce by about 1/3 and should be thick enough to lightly coat the back of a spoon. Remove from heat and stir in the vanilla extract.
  7. Layer Toppings: Scatter the chopped pecans and the sugar-free chocolate chips evenly over the warm, par-baked crust.
  8. Add Coconut: Sprinkle the unsweetened shredded coconut over the other toppings. Pat down gently to ensure everything is settled.
  9. Pour the Binder: Carefully and slowly pour the warm keto condensed milk evenly over the layered toppings, ensuring it reaches all four corners of the pan.
  10. Final Bake: Return the pan to the oven and bake for 25–30 minutes, or until the coconut is deeply golden brown, the sides are bubbling, and the binder looks set.
  11. Cooling and Chilling (Crucial): Allow the bars to cool completely at room temperature (about 1 hour). Once cool, transfer the pan to the refrigerator and chill for a minimum of 2 hours (ideally 3) before slicing. This step is non-negotiable for clean, stable bars.
  12. Slice and Serve: Use the parchment sling to lift the entire bar slab out of the pan. Cut into 16 squares using a sharp knife.