Ingredients
- 1 cup sugar-free white chocolate chips
- ½ cup almond butter (or peanut butter)
- ½ cup chopped nuts (almonds, pecans, or walnuts)
- ¼ cup erythritol or preferred keto sweetener
Optional:
- ½ teaspoon vanilla extract
- Pinch of salt
👩🍳 Instructions
Step 1: Prepare Pan
- Line a 8×8-inch pan with parchment paper.
Step 2: Melt & Mix
- In a microwave-safe bowl, melt sugar-free white chocolate chips in 20-second intervals, stirring until smooth.
- Stir in almond butter, erythritol, vanilla extract, and a pinch of salt.
- Mix until creamy and fully combined.
Step 3: Add Nuts
- Fold in chopped nuts evenly.
- Pour mixture into the prepared pan and smooth the top with a spatula.
Step 4: Chill & Cut
- Refrigerate for 30–45 minutes, until firm.
- Lift out of pan using parchment paper and cut into bars or squares.
✨ Tips
- Use high-quality sugar-free chocolate for best flavor.
- Adjust sweetness with erythritol or monk fruit.
- For extra flavor, toast the nuts lightly before adding.
❄️ Storage
- Store in airtight container in fridge for 1–2 weeks
- Can freeze for up to 1 month
🌱 Variations
- Chocolate layer: drizzle melted sugar-free dark chocolate on top
- Coconut twist: fold in 2 tablespoons shredded unsweetened coconut
- Mini bites: make in mini silicone molds for portion control
