These rich Keto Maple Chocolate Bars melt in your mouth with a silky sweetness and a deep cocoa finish that's simply irresistible.
Instructions
For filling:
- Line 8 x 8-inch baking pan with parchment, with extra parchment hanging over sides to easily remove later.
- Put 4 cups pork rinds in large plastic bag and close. Tap with mallet until pork rinds are fine powder.
- In saucepan over medium heat, place ¾ cup SunButter and ½ cup unsalted butter, then melt.¾ cup SunButter, ½ cup unsalted butter
- Stir in crushed pork rinds, ¼ tsp sea salt, ¾ cup shredded coconut, and 2 tablespoons golden monk fruit sweetener.4 cups pork rinds, ¼ tsp sea salt, ¾ cup shredded coconut, 2 tablespoons golden monk fruit sweetener
- Remove from heat and pour in ¼ cup maple-flavored syrup and ½ tsp pure vanilla extract. Stir to combine.¼ cup maple-flavored syrup, ½ tsp pure vanilla extract
- Pour mixture into parchment-lined baking pan and distribute evenly with spatula.
- Transfer to refrigerator to chill for 1 hour and 30 minutes.
For chocolate topping:
- Heat ¼ cup coconut oil in medium-sized pot. Add 2 tablespoons cocoa powder, 2 tablespoons cocoa butter and 1 tablespoon SunButter. Stir until fully incorporated. Remove saucepan from heat.¼ cup coconut oil, 2 tablespoons cocoa powder, 2 tablespoons cocoa butter, 1 tablespoon SunButter
- Slowly add ½ teaspoon maple-flavored syrup and ¼ cup golden monk fruit sweetener to warm chocolate mixture, stirring to incorporate. Cool for five minutes.½ teaspoon maple-flavored syrup, ¼ cup golden monk fruit sweetener
- Remove prepared baking pan from refrigerator.
- Pour chocolate mixture over 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.
- Serve and enjoy!
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