My first keto-friendly, sugar-free experiment. I came across a post on The Big Man’s World for a coconut crack bar. Many friends have expressed interest in keto-friendly desserts so I wanted to try my hand at one.
This recipe is simple as you just mix three ingredients. However, it proved to be a pain in my butt today as I had to go to five stores to find unsweetened coconut and to Amazon for the syrup. After all of the running around, my bars didn’t turn out like the picture. However, they are very tasty, work well as a frozen treat, and surprised me with the monk fruit maple syrup!
One thing to note is that the recipe is not clear on whether it needs 1 cup of solid coconut oil, melted, or 1 cup of melted coconut oil. It’s possible mine have a bit more than intended leading to a thinner batter.
Curious? Give it a go!
Coconut Crack Bars
3 cups unsweetened coconut flakes
1 cup coconut oil, melted
1/4 cup monk fruit sweetened maple syrup (I used Lakanto brand)
Line an 8×8 or 8×10 pan with parchment paper and set aside.
In a large mixing bowl, add the shredded coconut. Add your melted coconut oil and monk fruit syrup and mix until a thick batter remains. If it is too crumbly, add a little extra syrup or a tiny bit of water.
Pour the coconut crack bar batter into the lined pan. Lightly wet your hands and press firmly into place. Refrigerate or freeze until firm. Cut into bars and enjoy.
Room temp – 7 days
Fridge – 1 month
Freezer – 2 months