Chewy LowCarb Coconut Bars Easy Keto Dessert

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang on two sides to serve as handles.
2. In a large bowl, whisk together the shredded coconut, almond flour, keto sweetener, and salt until evenly distributed.
3. Pour the melted butter, coconut cream, lightly beaten eggs, and vanilla extract into the dry mix.
4. Mix thoroughly using a spatula or clean hands until everything is uniformly moist and sticky. The mixture should hold together when squeezed.
5. Transfer the mixture to the prepared baking pan. Press firmly and evenly across the bottom using the back of a spatula or the base of a flat glass to ensure a tightly packed base.
6. Place the pressed mixture in the refrigerator for 30 minutes to firm up the fats (this step is highly recommended for cleaner slicing later).
7. Bake for 25–30 minutes, or until the edges are lightly golden brown and the centre appears set.
8. Remove from the oven and let cool completely in the pan on a wire rack for at least 30 minutes before cutting.
9. Use the parchment handles to lift the slab out and cut into 12 even bars.
10. If glazing: Gently melt the chocolate chips and coconut oil together in a double boiler or in short bursts in the microwave. Drizzle or spread thinly over the cooled bars and allow the chocolate to set before serving.