Keto Classic Date Bars

Indulge in the nostalgic flavors of a beloved dessert with these Keto Classic Date Bars, a low-carb twist on a timeless treat. Perfectly crafted with almond flour, unsweetened shredded coconut, and sugar-free dried dates, these bars are naturally gluten-free and keto-friendly. The buttery almond crust serves as the perfect foundation for a luscious date filling, thickened with psyllium husk powder for added fiber. A crunchy pecan topping, sweetened with granulated erythritol, adds just the right amount of texture and finishing touch. With only 15 minutes of prep time and easy step-by-step instructions, this guilt-free dessert is perfect for meal prep, tea time, or any sweet craving. Whether you're following a keto lifestyle or simply want to try a healthy take on a classic, these bars are guaranteed to satisfy without derailing your goals.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 16

Ingredients

• 2 cups almond flour
• 1 cup unsweetened shredded coconut
• 1 cup butter
• 1 cup granulated erythritol
• 1 teaspoon vanilla extract
• 0.5 teaspoon salt
• 2 tablespoons psyllium husk powder
• 1 cup almond milk
• 1 cup sugar-free dried dates
• 0.5 cup pecans, chopped

Directions

Step 1

Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.

Step 2

In a medium bowl, combine almond flour, shredded coconut, and 1/2 cup of granulated erythritol.

Step 3

Melt 3/4 cup of butter and stir in to the dry ingredients. Add 1/2 teaspoon of salt and 1 teaspoon of vanilla extract. Mix well until a crumbly dough forms.

Step 4

Press the dough evenly into the bottom of the prepared baking pan to form the base layer. Bake for 10 minutes or until lightly golden.

Step 5

While the base is baking, make the filling. In a saucepan over medium heat, combine sugar-free dried dates and almond milk. Cook until the dates are soft, about 5-7 minutes.

Step 6

Using a stick blender or food processor, puree the date mixture until smooth. Stir in 2 tablespoons of psyllium husk powder and allow the mixture to thicken, about 2 minutes.

Step 7

Once thickened, spread the date mixture evenly over the baked base.

Step 8

In another bowl, combine chopped pecans and remaining 1/2 cup of granulated erythritol.

Step 9

Sprinkle the pecan mixture over the top of the date layer.

Step 10

Melt the remaining 1/4 cup of butter and drizzle it evenly over the pecan topping.

Step 11

Return the pan to the oven and bake for an additional 15 minutes until the top is golden and bubbly.

Step 12

Allow the date bars to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment overhang and cut them into 16 bars.

Nutrition Facts

Serving size	(1227.3g)

Amount per serving	% Daily Value*
Calories	4461.9

Total Fat 377.5g	0%
Saturated Fat 160.9g	0%
Polyunsaturated Fat 6.3g
Cholesterol 526.4mg	0%
Sodium 2538.8mg	0%
Total Carbohydrate 457.0g	0%
Dietary Fiber 71.2g	0%
Total Sugars 166.7g
Protein 60.1g	0%

Vitamin D 113.9IU	0%
Calcium 1080.9mg	0%
Iron 15.4mg	0%
Potassium 2419.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.2%

Protein: 4.4%

Carbs: 33.4%