Breakfast

Macadamia and coconut breakfast bars

Name: Macadamia and coconut breakfast bars
Total time: 70 min
Yield: 10 servings
Cuisine: American
Ingredients: 5½ oz Macadamia nuts; 3½ oz Almond butter; 3 oz Unsweetened shredded coconut; 1¾ oz Powdered erythritol; 1½ oz Coconut oil; Vanilla extract, a teaspoon for the batch; Sea salt, a good pinch for the batch

Made on Sunday and eaten out of a bag on Wednesday. Nothing else here survives four hours in a rucksack, which is a gap worth closing whatever else is in the library.

3gnet carbs

25gfat

4gprotein

255kcal

Per serving70 minServes 10

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Ingredients

For the whole dish · serves 10

Macadamia nuts5½ oz
Almond butter3½ oz
Unsweetened shredded coconut3 oz
Powdered erythritol1¾ oz
Coconut oil1½ oz
Vanilla extracta teaspoon for the batch
Sea salta good pinch for the batch

Method

6 steps · 70 minutes

Toast the macadamias and the coconut separately. Coconut colors in about three minutes and nuts take ten, and together one of them will burn.
Chop the nuts rather than grinding them, so there is something to bite in a bar that is otherwise soft.
Warm the almond butter and coconut oil together until they pour, then stir everything through off the heat.
Press it into a lined pan much harder than feels necessary. Loosely pressed bars crumble in a bag, which defeats the point.
An hour in the fridge, then cut them while cold and firm.
They keep a week in the fridge and soften at room temperature, so wrap them individually if they are going out for the day.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.