Ketonia Coconut Macaroon Breakfast Bar

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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A pressed coconut-nut breakfast bar bound with coconut oil, almond butter, and egg white, baked until golden and finished with a melted Lily’s chocolate top. Dense, satisfying, and completely keto.

Ketonia Coconut Macaroon Breakfast Bar

Print Recipe

Prep Time 15

Cook Time 29

Servings: 8 bars

Calories: 260

Ingredients Equipment Method Nutrition Notes

Ingredients

112 g Ketonia Coconut Macaroons, crumbled 8 macaroons (14g each) – see Ketonia Coconut Macaroons recipe
57 g macadamia nuts, toasted and chopped 1/2 cup
28 g sunflower seeds 1 oz
2 tbsp Swerve Brown
60 ml coconut oil, melted 1/4 cup
0.5 tsp vanilla extract
0.5 tsp coconut extract
1 egg white
1 tbsp almond butter
3 tbsp Lily’s chocolate chips

Equipment

1 Loaf pan
1 Parchment paper

Method

Preheat oven to 350°F. Spray a loaf pan with cooking spray and line with parchment, leaving an overhang on the sides for easy removal.
Combine crumbled macaroons, macadamia nuts, sunflower seeds, and Swerve Brown in a bowl. Mix with a spatula to combine.
Add coconut oil, vanilla extract, coconut extract, egg white, and almond butter. Mix thoroughly until everything is coated and cohesive.
Press mixture firmly and evenly into the prepared loaf pan. Bake 25 minutes until golden brown.
Sprinkle chocolate chips evenly over the top and return to oven for 4 minutes until chips are soft. Use an offset spatula to spread melted chocolate evenly across the top. Cool completely before lifting out and slicing into 8 bars.

Nutrition

Calories: 260kcalCarbohydrates: 7gProtein: 5gFat: 24gFiber: 3gSugar: 2g

Notes

The Ketonia Coconut Macaroons are from the Ketonia Coconut Macaroons recipe (Recipe #1). 8 macaroons at 14g each = 112g. Pressing firmly before baking is key for bars that hold together. Nutrition is estimated per bar.