Keto Candy Bars | The Best Low Carb Chocolate Candy Bar Recipe For Keto

A hand holding a chocolate candy bar.

5 from 3 reviews

These homemade keto crunch bars are the best low carb chocolate bars in the world. They are nutty, chocolaty, delightfully sweet, and have the most satisfying crunch. You won't be able to tell the difference between these keto candy bars and the real thing. And the best part is, each one has only 2 NET CARBS! 



2 cups of nuts (I used 1 cup or 125g of almonds, 3/4 cup or 100g macadamia nuts, and 1/4 cup or 30g sunflower seeds)

1 1/2 cups (235g) dark chocolate chips

1 cup (256g) nut butter (I used sunflower seed butter)

3 tablespoons (42g) refined coconut oil

Heaping 1/3 cup (65g) confectioners swerve


  1. Add your nuts to a medium-sized bowl, then put them in a large Ziploc bag and roughly crush them up using a rolling pin. (This will take a few minutes).
  2. Next, get out an even larger bowl and add your keto-friendly chocolate chips, nut butter, and refined coconut oil. Mix all of those ingredients together until they just start to combine. 
  3. Then microwave for a couple of 45 second intervals - mixing the ingredients in between - until the chocolate chips have melted and incorporated with the other ingredients. 
  4. Sift the confectioners swerve into the bowl of chocolate, and add in your crushed-up nuts from earlier. Give everything a good mix until all the ingredients are well combined.
  5. Get out an 11x7 baking tray and add a little bit of water to the bottom of the tray. Then add a piece of parchment paper on top and cut off some of the extra paper that's sticking out from the tray.
  6. Pour the candy bar mixture into the tray and use a spatula to smooth it as best as you can. Freeze it for at least 1 hour or until the chocolate has set. 
  7. Once frozen, put it onto a cutting board and cut your chocolate bar with a sharp knife into 16-18 pieces. 
  8. Freeze when not eating and enjoy. 


The scale up function does not change the gram measurements.


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