Crunchy Keto Chocolate Bars: Your Homemade KitKat Dream

👩‍🍳 Instructions

1. 1

   Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2

   In a medium bowl, whisk together the almond flour, powdered sweetener, and salt until well combined and lump-free. Set aside.
3. 3

   In a separate small bowl, combine the melted butter, egg yolk, and vanilla extract. Whisk until smooth.
4. 4

   Pour the wet ingredients into the dry ingredients. Mix until a cohesive, slightly sticky dough forms. Avoid overmixing.
5. 5

   Place the dough between two sheets of parchment paper. Roll the dough out very thinly, about 1/16 to 1/8 of an inch thick, aiming for an even thickness.
6. 6

   Transfer the bottom sheet of parchment with the rolled dough onto your prepared baking sheet. Bake for 8-12 minutes, or until the edges are lightly golden brown and the wafer feels firm.
7. 7

   Remove from the oven and let the wafer cool completely on the baking sheet. It will become crispier as it cools.
8. 8

   Once cool, transfer the wafer to a cutting board. Trim the edges to create a neat rectangle, then cut into even strips, approximately 1 inch wide. You'll need four strips per bar.
9. 9

   In a microwave-safe bowl or double boiler, combine the sugar-free chocolate chips and coconut oil. Melt slowly, stirring frequently, until smooth and glossy.
10. 10

    Dip each wafer strip into the melted chocolate, ensuring it's fully coated. Lift with a fork, letting excess chocolate drip off. Place on parchment paper.
11. 11

    To assemble bars, stack 3-4 coated wafer strips on top of each other, pressing gently. If desired, give the entire stacked bar another dip for full coverage.
12. 12

    Place the assembled bars on parchment paper and refrigerate for at least 30 minutes, or until the chocolate is completely firm.
13. 13

    Once firm, if you made a large slab, carefully cut into individual bars with a sharp, warm knife. Store in an airtight container in the refrigerator for up to 1 week.