Keto Latte Bars Recipe

Desserts
Gluten Free
Quick Easy
Snacks
Vegetarian
4.7/5
(1492 reviews)
Keto Latte Bars
Zylo Recipes

Description

Imagine biting into a dessert that perfectly captures the essence of your favorite coffeehouse beverage. These latte bars deliver precisely that experience, transforming the familiar flavors into a delightful treat. The base of these bars is a tender, slightly crumbly crust, crafted from the delicate nuttiness of almond flour and a hint of rich cocoa.

Baking brings these elements together, creating a foundation that is both satisfying and subtly decadent. Above this lies a creamy, dreamy coffee-infused filling. The filling achieves its smooth, velvety texture through a blend of cream cheese and heavy cream, whipped together to create a light, airy consistency.

Cold, strong brewed coffee is then incorporated, infusing the mixture with a robust and invigorating coffee flavor. A touch of gelatin helps to set the filling, ensuring a clean cut and a pleasant mouthfeel. As the bars chill, the flavors meld and deepen.

The coffee permeates every inch of the creamy layer, creating a harmonious balance with the chocolate notes of the crust. Each bite offers a contrast of textures, from the slight resistance of the base to the melt-in-your-mouth sensation of the filling. The overall effect is a luxurious and satisfying dessert that is both comforting and refined.

These latte bars are ideal for anyone who appreciates the taste of coffee and seeks a dessert that is not overly sweet. They are perfect for an afternoon indulgence, a light after-dinner treat, or even a special occasion. Their elegant presentation makes them a welcome addition to any dessert platter, and their unique flavor profile is sure to impress.

Whether you are a coffee aficionado or simply looking for a delicious and memorable dessert, these latte bars are certain to captivate your senses and leave you wanting more.

Preparation Time

Prep Time
30 min
Cook Time
10 min
Total Time
40 min

Nutrition Information

Per 1 servings (2.6 oz each) serving
C
Calories
280 Kcal

C
Carbs
8 g
Fi
Fiber
5 g
Sugar
3 g

P
Protein
7 g

C
Fats
25 g
Saturated Fats 18 g
Unsaturated Fats 6 g

Cholestrol 30 mg
Sodium 50 mg
Potassium 150 mg
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Ingredients

    1.
    Almond Flour
    Almond Flour
    2-¼ cup
    2.
    Cocoa Powder
    Cocoa Powder
    2 tablespoon
    3.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    2 tablespoon
    4.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ⅛ tsp
    5.
    Raw Egg
    Raw Egg
    1 large
    6.
    Butter
    Butter
    2 tablespoon
    7.
    Cream Cheese
    Cream Cheese
    8 ounce
    8.
    Coffee
    Coffee
    ½ cup
    9.
    Vanilla Extract
    Vanilla Extract
    1 teaspoon
    10.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    2 tablespoon
    11.
    Original Gelatine Unflavored by Knox
    Original Gelatine Unflavored by Knox
    1 envelope
    12.
    Heavy Cream
    Heavy Cream
    1-¼ cup
    13.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    2 tablespoon

Instructions

    1.
    Preheat an oven to 350 F. In a medium-sized mixing bowl, combine almond flour, cocoa powder, 2 tbsp sweetener, salt, egg, and melted butter.
    2.
    Combine well and press evenly into a 6" x 9" pan. Bake for 12 minutes. Allow to cool completely.
    3.
    Combine room temperature cream cheese, chilled coffee, vanilla extract, and ½ cup sweetener with a mixer.
    4.
    In a small bowl dissolve gelatin with 2 tbsp cold water for 5 minutes. Then heat it in the microwave for 15-20 seconds until dissolved. Add to the cream cheese mixture and blend well.
    5.
    In the meantime, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese gelatin mixture. Don't wait too long to mix it into the gelatin mixture or it will start setting up.
    6.
    Immediately pour it on top of the baked and cooled crust. Chill until firm about 1-2 hours.
    7.
    Then cut into 12 bars. Store in the fridge.