Okay YES — keto chocolate crunch bars are absolutely doable, and they scratch that Crunch-bar itch without blowing carbs 😎🍫
🍫 Keto Chocolate Crunch Bars
Ingredients
Chocolate base
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1 cup sugar-free chocolate chips (Lily’s or similar)
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1 tbsp coconut oil or cocoa butter (for snap)
Crunch
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½ cup puffed pork rinds, lightly crushed
(sounds wild, tastes neutral once coated — trust the process)
OR -
½ cup toasted unsweetened coconut flakes
-
Optional mix-ins:
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Chopped almonds or pecans
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A pinch of sea salt
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Instructions
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Melt chocolate
Microwave in 20–30 second bursts, stirring, or use a double boiler. Stir in coconut oil until glossy. -
Add crunch
Gently fold in crushed pork rinds (or coconut flakes) and any extras. -
Set
Spread into a parchment-lined loaf pan or silicone mold.
Smooth the top. -
Chill
Refrigerate 30–40 minutes until firm. -
Break into bars and enjoy!
🍬 Sweetener & Texture Tips
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If your chocolate isn’t sweet enough, add powdered erythritol or monk fruit (powder it first to avoid grit).
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Cocoa butter = firmer snap; coconut oil = softer bite.
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Store in the fridge to keep the crunch crisp.
Macro Ballpark (per small bar)
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1–2g net carbs
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High fat, low sugar
(exact macros depend on chocolate brand)
Fun Variations
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Peanut Butter Crunch: swirl in natural PB
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White Chocolate Crunch: use keto white chocolate chips
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Dark Chocolate Sea Salt
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Chocolate Almond Crunch
If you want, I can also give you:
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a no-pork-rind version only
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a 5-ingredient super quick version
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or a copycat keto Nestlé Crunch bar ratio