• 
  1/4 cup unsweetened shredded coconut (optional)
• 1/4 cup sugar-free dark chocolate chips or chopped dark chocolate (at least 85% cocoa)

Instructions:

1. In a mixing bowl, combine the almond flour, cocoa powder, and powdered erythritol.
2. Add melted coconut oil, almond butter, and vanilla extract to the dry ingredients. Mix until well combined.
3. If desired, stir in shredded coconut for added texture and flavor.
4. Line a square baking dish with parchment paper, leaving some overhang for easy removal.
5. Transfer the mixture to the lined baking dish and press it firmly and evenly using the back of a spoon or your hands.
6. Place the baking dish in the freezer for about 20-30 minutes to allow the mixture to firm up.
7. In the meantime, melt the sugar-free dark chocolate chips or chopped dark chocolate using a double boiler or microwave, stirring until smooth.
8. Remove the baking dish from the freezer and pour the melted chocolate over the top, spreading it evenly.
9. Return the baking dish to the freezer for another 30 minutes or until the chocolate has set.
10. Once set, remove the candy bar mixture from the baking dish using the parchment paper overhang, and place it on a cutting board.
11. Cut into desired candy bar shapes or sizes.
12. Store the Keto Candy Bars in an airtight container in the refrigerator or freezer until ready to serve.

Nutrition Information (per serving, makes approximately 8 servings):

• Calories: 210
• Total Fat: 19g
  • Saturated Fat: 10g
  • Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 7mg
• Total Carbohydrate: 9g
  • Dietary Fiber: 4g
  • Sugars: 1g
  • Sugar Alcohols: 3g
• Protein: 5g

Please note that these values are approximate and may vary based on the specific ingredients and brands you use. It’s always a good idea to double-check the nutrition information based on your specific ingredients and serving size. Enjoy your Keto Candy Bars!