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
Preheat the oven to 350°F and line an 8 x 8–inch baking pan with parchment paper.
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.
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.
Allow the bars to cool for 10 to 15 minutes, until they are warm but not hot.
Put the white chocolate in a microwave-safe bowl and microwave for 30 seconds to melt the chocolate.
Using a spoon, lightly drizzle the melted chocolate over the slightly cooled bars then allow the chocolate to set before slicing.
Store in a sealed container at room temperature for 3 to 5 days. The bars can also be frozen for up to 1 month.
**Recipe via deliciousobsessions.com.