✅ Why These Are Blood-Sugar Friendly

  • Coconut provides healthy fats and fiber, which can help stabilize blood sugar
  • Almond flour is low-carb, gluten-free, and full of protein
  • Sweetened with stevia or monk fruit instead of sugar
  • No refined carbs or processed ingredients

📝 Ingredients (Makes 8–10 bars)

For the crust:

  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons melted coconut oil
  • 1 tablespoon erythritol or monk fruit sweetener (or to taste)
  • 1/4 teaspoon vanilla extract
  • A pinch of salt

For the coconut cream filling:

  • 1 can (13.5 oz) full-fat coconut milk (shake well)
  • 1/4 cup unsweetened shredded coconut
  • 1 tablespoon coconut oil
  • 1 tablespoon powdered erythritol or monk fruit sweetener
  • 1 teaspoon vanilla extract

👩‍🍳 Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it.
  2. Make the crust:
    • In a bowl, mix almond flour, coconut flour, melted coconut oil, sweetener, vanilla extract, and salt until the dough forms.
    • Press the dough evenly into the bottom of the prepared baking dish to form a crust.
    • Bake for 8–10 minutes, or until lightly golden. Let it cool while you prepare the filling.
  3. Make the coconut cream filling:
    • In a saucepan, combine coconut milk, shredded coconut, coconut oil, and sweetener.
    • Heat over medium heat, stirring constantly, until it begins to thicken, about 5 minutes.
    • Remove from heat and stir in vanilla extract. Let the mixture cool for 5 minutes.
  4. Assemble the bars:
    • Once the crust has cooled, pour the coconut cream mixture over the crust.
    • Smooth out the top with a spatula.
    • Refrigerate for at least 2–3 hours, or until the filling is firm and set.
  5. Cut and serve:
    • Once set, cut into squares or bars.
    • Store in the fridge for up to a week.

📊 Estimated Nutrition (Per Bar – 8 servings)

  • Calories: ~200
  • Protein: 3g
  • Net Carbs: 4–5g
  • Fiber: 2g
  • Fat: 18g

🍽 Serving Ideas

  • Serve as a sweet snack with a cup of herbal tea
  • Pair with a small handful of berries for extra antioxidants
  • Top with a sprinkle of unsweetened cocoa powder or a few shredded almonds for extra texture

🔄 Variations

  • Chocolate version: Drizzle melted dark chocolate (85% cocoa or higher) over the bars before refrigerating.
  • Nutty crust: Add 1/4 cup of finely chopped walnuts or almonds to the crust for extra crunch and healthy fats.
  • Vanilla cream: Use vanilla-flavored protein powder or swap some coconut milk for vanilla extract for a different twist.

If you’d like, I can also suggest:

  • A keto-friendly version (using more coconut flour and less sweetener)
  • A dairy-free option using non-dairy cream (like cashew cream)
  • A high-protein version (by adding a scoop of protein powder to the coconut filling)