Delightful Kenyan Keto Coconut-Almond Toffee Bar
Discover this scrumptious, low-carb Keto dessert recipe - the Delightful Kenyan Keto Coconut-Almond Toffee Bar. Experience the exotic flavors of Kenya with every bite while staying true to a ketogenic diet.
Allergens
Nuts (almonds), Dairy (butter)
Ingredients
- 1. 1 cup almond flour 2. 1/2 cup unsweetened shredded coconut 3. 1/4 cup granulated erythritol 4. 1/2 cup unsalted butter, softened 5. 1/4 cup sugar
- free dark chocolate chips 6. 1 teaspoon vanilla extract 7. A pinch of sea salt
Instructions
- Preheat the oven to 325°F (163°C). Line an 8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, combine almond flour, shredded coconut, and erythritol. Mix well.
- Add softened butter, vanilla extract, and a pinch of sea salt to the dry ingredients. Mix until a crumbly dough forms.
- Press the dough evenly into the prepared baking pan. Bake for 20 25 minutes, or until golden brown.
- Remove from the oven and immediately sprinkle sugar free chocolate chips on top. Allow the residual heat to melt the chocolate, then spread it into a smooth layer using an offset spatula.
- Let the toffee bar cool completely at room temperature before lifting out of the pan and cutting into squares.
Chef’s Insight
This recipe is inspired by the traditional Kenyan dessert "Mandazi," but adapted to be keto-friendly and low in carbs, while still showcasing the rich flavors of Kenya through coconut and almond.
Notes
For a visually appealing presentation, ensure the toffee layer is evenly baked and the chocolate is smoothly spread.