Keto Sweet and Savory Maple Chocolate Bars
Per serving: 533 calories, 10 g protein, 31 g carbohydrates, 21 g net carbohydrates, 19 g fat
TOTAL TIME: 2 hours, including 1 hour cooling time
- 4 cups / 240 g pork rinds, crushed
- ¾ cup / 192 g SunButter
- ½ cup / 113 g unsalted butter
- ¼ tsp sea salt
- ¾ cup / 60 g unsweetened shredded coconut
- ¼ cup + 2 Tbsp / 72 g golden monk fruit sweetener
- ¼ cup / 60 mL maple-flavored syrup
- ½ tsp pure vanilla extract
- ¼ cup / 60 mL coconut oil
- ¼ cup + 2 Tbsp / 30 g unsweetened cocoa powder
- 2 Tbsp / 27 g cocoa butter
- 1 Tbsp SunButter
- ½ tsp maple-flavored syrup
- ¼ cup / 48 g golden monk fruit sweetener
Line an 8 x 8 inch baking pan with parchment, with extra parchment hanging over the sides to easily remove later.
Put the pork rinds in a large plastic bag and close, pushing out air before sealing. Tap with a mallet until pork rinds are a fine powder.
In a saucepan over medium heat, place SunButter and butter and melt. Stir in crushed pork rinds, sea salt, shredded coconut and monk fruit sweetener. Remove from heat and pour in maple-flavored syrup and vanilla extract. Stir to combine.
Pour mixture into parchment-lined baking pan and distribute evenly with a spatula. Transfer to refrigerator to chill for 1 hour and 30 minutes.
Meanwhile, heat coconut oil in a medium-sized pot. Add cocoa powder, cocoa butter and SunButter. Stir until fully incorporated. Remove saucepan from heat. Add maple-flavored syrup and monk fruit sweetener to the warm chocolate mixture, a little at a time, stirring to incorporate. Cool for 5 minutes.
Remove prepared baking pan from refrigerator. Pour chocolate mixture over the base layer. Place back into refrigerator and chill for 30 minutes. When ready, pull edges of parchment paper to remove from pan. Slice into bars.
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