Keto Dark Chocolate Crunch Bars

This is a Keto version of the crunch bars we all grew up loving, except without the addition of added sugars! You will love this dark chocolate version studded with Keto “rice” cereal. This is a great low carb recipe that works as a snack or to help fill macros after a meal. If the dark chocolate is too bitter for you, please feel free to add sweetener to the melted chocolate as desired by tasting it before mixing it with the Keto crispy cereal.

What kind of chocolate should I use?

Please use a 90% dark chocolate or greater. If that is too bitter for you, feel free to taste the chocolate before mixing it in with the Keto “rice” cereal. Alternatively, you can use a Keto-friendly dark chocolate that is already sweetened with stevia or monk fruit.

Where do I find the Keto “rice” cereal?

The “rice” cereal can be found on large online retailers like Amazon.

How can I store finished chocolate bars?

They can be stored in the freezer in a freezer bag or in the fridge. I like storing them in the freeze for an extra crunchy treat.

Net Carbs

0.8 g
Fiber

0.7 g
Total Carbs

2 g
Protein

1.1 g
Fats

2.7 g

32 cals

Quantity

Serving Size

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90% Dark Chocolate

7 oz
Keto Chocolate Protein Cereal

1 1 cup

Step 1

Break up the chocolate into squares and place them into a medium-sized microwave-safe bowl. Reserve one square of chocolate that has been broken into 3-4 small pieces. Place in the microwave and heat on high for 1 minute. Stir well. The chocolate will not be completely melted at this point. Return the bowl to the microwave and heat for another minute. It should be completely melted at this point. Place the reserved broken chocolate into the melted chocolate and stir until the pieces are melted. This is a quick and easy way to temper the chocolate so it won’t melt as easily when you hold the chocolate later on.
Step 2

Add in the Keto “rice” cereal and mix well. Taste and add sweetener if you would like to.
Step 3

Pour the mixture into a small 7” x 9” pan lined with parchment paper. Chill in the fridge until solidified for about 1-2 hours.
Step 4

Once chilled break into small pieces. Keep stored in the fridge or freezer.