Ingredients
3 packed cups blanched almond flour
½ cup keto granulated sugar
1 tablespoon baking soda
¼ tsp Himalayan salt
¾ cup macadamia nuts, chopped
½ cup unsweetened coconut flakes
1 teaspoon matcha powder
5 tablespoons (75 ml) coconut milk
1 teaspoon vanilla extract
¼ cup sugar free white chocolate
Instructions
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Preheat the oven to 350°F and line an 8 x 8–inch baking pan with parchment paper.
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In a large mixing bowl, combine the almond flour, sugar, baking soda, salt, ½ cup of macadamia nuts, coconut flakes, matcha powder, coconut milk and vanilla.
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Mix thoroughly until the ingredients form a crumbly dough. Place the dough mixture into the baking pan, pressing down evenly. Sprinkle ¼ cup of macadamia nuts on top and press lightly into dough. Bake for 15 to 20 minutes, until the edges are golden brown.
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Allow the bars to cool for 10 to 15 minutes, until they are warm but not hot.
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Put the white chocolate in a microwave-safe bowl and microwave for 30 seconds to melt the chocolate.
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Using a spoon, lightly drizzle the melted chocolate over the slightly cooled bars then allow the chocolate to set before slicing.
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Store in a sealed container at room temperature for 3 to 5 days. The bars can also be frozen for up to 1 month.
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**Recipe via deliciousobsessions.com.
