Description
Delicious and easy-to-make Caramel Butter Latte Fat Bomb Bars that are perfect for a keto diet.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar-free caramel sauce
- 1/4 cup powdered erythritol (or other keto-friendly sweetener)
- 1/4 cup brewed espresso or strong coffee, cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- In a large mixing bowl, combine almond flour, cocoa powder, shredded coconut, and salt. Mix well.
- In another bowl, whisk together the melted butter, sugar-free caramel sauce, brewed espresso, vanilla extract, and erythritol until smooth.
- Pour the wet ingredients into the dry ingredients and stir until fully combined. The mixture should be thick and slightly sticky.
- Spread the mixture evenly into the prepared baking dish, pressing it down firmly with a spatula.
- Sprinkle ground cinnamon over the top and gently press it into the mixture.
- Bake for 20-25 minutes, or until the edges are slightly golden and the center is set.
- Remove from the oven and let cool completely in the baking dish.
- Once cooled, lift the bars out using the parchment paper and cut into squares.
- Chill the bars in the refrigerator for at least 30 minutes before serving for a firmer texture.
Notes
- This recipe makes 16 bars.
- For added flavor, consider drizzling extra sugar-free caramel sauce on top before serving.
- You can substitute the almond flour with coconut flour, but use only 1/3 cup of coconut flour as it absorbs more moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 0g
- Sodium: 0mg
- Fat: 14g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg