Homemade Sugar Free Candy Bars

4.0 from 1 vote

These homemade sugar free candy bars taste like a chocolate nut crunch bar from the candy aisle, but they are made with just five simple ingredients and no added sugar. Roasted almonds and toasted unsweetened coconut are folded into melted sugar-free dark chocolate, creamy almond butter and a little coconut oil, then pressed into a pan and chilled until firm. There is no baking and no candy thermometer. In about 15 minutes of hands-on time you get a tray of crunchy, rich, low carb bars that fit a keto lifestyle and satisfy a chocolate craving any time of day.

Why You’ll Love These Sugar Free Candy Bars

They are quick, crunchy and seriously chocolatey.

• Only 5 ingredients: chocolate, almonds, coconut, almond butter and coconut oil.
• No-bake: melt, stir, press and chill.
• Low carb and keto friendly: sweetened only by sugar-free chocolate.
• Satisfying crunch: roasted nuts and toasted coconut in every bite.
• Make ahead: they keep for weeks in the refrigerator or freezer.

Ingredients for Sugar Free Candy Bars

• 1 1/2 cups (about 9 oz) sugar-free dark chocolate chips
• 1/3 cup creamy unsweetened almond butter
• 2 tbsp coconut oil
• 1 cup roasted unsalted almonds, roughly chopped
• 1/2 cup unsweetened shredded coconut, toasted

Optional: a pinch of flaky sea salt for the top.

Ingredient Notes

Sugar-free chocolate chips: Choose chips sweetened with stevia, monk fruit or erythritol. Check the label for net carbs, since they vary between products.

Almond butter: Use a natural, unsweetened nut butter that is smooth and runny. Peanut butter or cashew butter also work.

Almonds: Roasted nuts give the best crunch and flavor. Pecans, hazelnuts or walnuts are tasty swaps.

Coconut: Toasting brings out a nutty, crisp texture that mimics the crispy layer in classic candy bars.

Nuts add healthy fats, protein and fiber; the Harvard T.H. Chan School of Public Health explains why a daily handful can be a smart part of a balanced diet.

How to Make Sugar Free Candy Bars

Step by Step

1. Line the pan. Line an 8×8-inch pan with parchment paper, leaving an overhang on two sides.
2. Toast the coconut. Toast the shredded coconut in a dry skillet over medium-low heat for 2 to 3 minutes, stirring constantly, until light golden. Transfer to a bowl to cool.
3. Melt the chocolate. In a microwave-safe bowl, heat the chocolate chips, almond butter and coconut oil in 30-second bursts, stirring between each, until completely smooth. Or melt gently in a bowl set over simmering water.
4. Fold in the crunch. Stir in the chopped almonds and toasted coconut until evenly coated.
5. Press. Spread the mixture into the pan and press it into an even layer with a spatula. Sprinkle with flaky salt, if using.
6. Chill. Refrigerate for 1 hour or freeze for 30 minutes, until firm.
7. Cut. Lift out using the parchment and cut into 12 bars with a sharp knife.

Tips for the Best Sugar Free Candy Bars

Melt Low and Slow

Sugar-free chocolate can scorch or turn thick quickly. Use short bursts and stir often.

Chop the Nuts Roughly

Large pieces give a satisfying candy bar crunch, while small bits help the bars hold together. A mix of both is perfect.

Press Firmly

Packing the mixture tightly helps the bars slice cleanly without crumbling.

Use a Warm Knife

Run the knife under hot water and wipe it dry before cutting for neat edges.

Keep Them Cold

Coconut oil softens at warm room temperature, so serve the bars straight from the refrigerator.

Nutrition and Net Carbs

Each of 12 bars has roughly 210 calories. The net carbs depend mostly on the chocolate you choose, so calculate them with your own labels or look up individual ingredients in the USDA FoodData Central database.

Homemade vs Store-Bought Sugar Free Candy Bars

Many packaged low carb candy bars rely on long ingredient lists, fillers and sugar alcohols that can upset some stomachs. Making your own means you choose every ingredient, control the sweetness and keep the list short and recognizable. You can also make them nut-heavy and filling, so one bar truly satisfies. A batch costs less than a box of individually wrapped bars and tastes fresher, with real crunch from freshly roasted almonds and toasted coconut.

Serving Ideas

Enjoy a bar with coffee or tea as an afternoon pick-me-up, chop them over plain Greek yogurt or low carb ice cream, or pack a few in a cooler bag for road trips and hikes. They also make a thoughtful homemade gift for friends who follow a keto or low sugar lifestyle.

Variations

• Peanut crunch: use peanut butter and roasted peanuts.
• Keto crisp: swap the coconut for unsweetened low carb protein crisps.
• White chocolate drizzle: drizzle with melted sugar-free white chocolate.
• Mint chocolate: add 1/4 tsp peppermint extract to the melted chocolate.
• Bite-size: press into a mini muffin tin lined with paper cups.

Baking for a crowd that is not counting carbs? Our rich Hot Fudge Pie and these Easy Apple Crumb Bars are classic bake-sale favorites.

How to Store Sugar Free Candy Bars

Refrigerator: Store in an airtight container for up to 2 weeks.

Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 3 months. Let them sit for 5 minutes before eating.

On the go: Wrap individual bars in parchment for lunch boxes or a quick snack, and keep them cool.

Frequently Asked Questions

Are these sugar free candy bars keto?

Yes. Made with sugar-free chocolate, unsweetened nut butter and unsweetened coconut, they are low carb and keto friendly.

Why are my bars crumbly?

They need more chocolate binding or firmer pressing. Add 1 to 2 tablespoons more melted chocolate and press tightly.

Can I make them nut free?

Use sunflower seed butter and toasted pumpkin and sunflower seeds instead of almonds.

Do they melt at room temperature?

They soften after about 30 minutes in a warm room. Keep them chilled for the best snap.

Can I use a different pan?

A 9×5 loaf pan makes thicker bars; chill them a little longer before cutting.

4.0 from 1 vote