Coconut Macadamia Bars – A Caribbean Brunch Sweet Delight

Allergens

Tree nuts (macadamia and coconut)

Ingredients

• 1 cup almond flour 1/2 cup coconut flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup unsweetened shredded coconut 3/4 cup macadamia nuts, roughly chopped 1/2 cup erythritol 1/2 cup coconut oil, melted 3 large eggs 1 tablespoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, shredded coconut, and macadamia nuts.
3. In another bowl, mix the erythritol, melted coconut oil, eggs, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5. Pour the batter into the prepared baking pan, spreading it evenly.
6. Bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Allow the bars to cool completely before cutting them into squares.

Chef’s Insight

The key to these bars is not overmixing the batter to keep them tender and moist.

Notes

These bars are rich and satisfying, perfect for a keto-friendly brunch or dessert.