Rich sugar-free chocolate coconut snack bars topped with creamy chocolate frosting. A low-carb dessert packed with flavor and texture.

Scale

1 1/2 cups almond flour

1/2 cup unsweetened shredded coconut

1/3 cup unsweetened cocoa powder

1/2 cup monk fruit sweetener or allulose

1 teaspoon baking powder

1/4 teaspoon salt

3 large eggs

1/3 cup melted butter

1/4 cup unsweetened almond milk

1 teaspoon vanilla extract

For Frosting:

4 ounces cream cheese, softened

2 tablespoons butter, softened

1/4 cup cocoa powder

1/3 cup powdered monk fruit sweetener

1 teaspoon vanilla extract

1–2 tablespoons heavy cream

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F and line an 8×8-inch pan.

2. Whisk almond flour, coconut, cocoa powder, sweetener, baking powder, and salt.

3. Mix eggs, butter, almond milk, and vanilla.

4. Combine wet and dry ingredients.

5. Spread batter into prepared pan.

6. Bake for 20 to 25 minutes.

7. Cool completely.

8. Beat frosting ingredients until smooth.

9. Spread frosting over cooled bars.

10. Slice into 12 bars and serve.

Store refrigerated.

Use fine almond flour for best texture.

Toast coconut for garnish if desired.