Almond Butter Bars made with baking sugar alternative
Almond Butter Bars made with Baking Sugar Alternative

Almond Butter Bars made with Baking Sugar Alternative

Recipe by Molly Marzalek-Kelly
5 Reviews 3.2 out of 5 stars

These fudgy no-bake bars combine the nutty flavor of almond butter and the deep richness of chocolate, all in one bite. And the best part? While they taste indulgent, they're keto-friendly thanks to our Baking Sugar Alternative. Even if you're not eating keto, you'll find these almond butter bars supremely snackable (especially paired next to a tall glass of milk).

Prep
20 mins
Total
3 hrs
Yield
36 bars
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Almond Butter Bars made with baking sugar alternative - select to zoom
Almond Butter Bars made with baking sugar alternative - select to zoom
Almond Butter Bars made with baking sugar alternative - select to zoom
Almond Butter Bars made with baking sugar alternative - select to zoom

Instructions

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  1. Line an 8" square pan with a piece of parchment long enough to make a parchment sling. If you don’t have parchment, leave the pan unlined and ungreased. 

  2. To make the almond butter layer: In a large bowl, combine the baking sugar alternative and butter. The sugar alternative won’t dissolve or fully combine with the butter, and the mixture will not be smooth; that’s OK. 

  3. Add the almond butter, vanilla, and salt. Mix until combined. 

  4. Add the graham cracker crumbs and mix until smooth. 

  5. Transfer the mixture to the pan and press it into an even layer covering the bottom. Set aside. 

  6. To make the chocolate layer: Set up a double boiler by filling a small saucepan with about 1" to 2" of water. In a separate bowl, combine the cream and sugar-free chocolate chips. Bring the water to a boil and then turn it down to the lowest heat setting and place the bowl of chocolate and cream on top of the saucepan; the water shouldn't touch the bottom of the bowl with the chocolate and cream to ensure a slow, even melting process.

  7. Use a flexible spatula to constantly stir the chocolate and cream mixture while it slowly melts over low heat. Remove from the heat when there are still some chips visible; it will continue to melt off the heat. Stir occasionally while the mixture cools until it becomes smooth and completely melted.

  8. Pour the chocolate over the almond butter layer, spreading it with the back of a spoon or an offset spatula to make a smooth, even layer; you can shimmy the pan back and forth gently to smooth it out as well.  

  9. To add the topping: Place the almond butter in a piping bag and immediately pipe it on top of the melted chocolate layer in the design of your choice. 

  10. Let the almond butter bars rest at room temperature until the chocolate has set but is not firm, an hour or up to several hours depending on how cool or warm your kitchen is. Resist the temptation to put the bars in the refrigerator; this will over-harden the chocolate and make it difficult to cut cleanly. 

  11. Once the chocolate has set, remove the bars from the pan. Cut the bars into 36 squares; a table knife or bench knife works well here (a hot knife will keep things very clean). Let the bars rest, uncovered, for several hours (overnight is best), until the chocolate is firm. 

  12. Storage information: Store leftover almond butter bars, well wrapped, at room temperature for several days; in the refrigerator for up to a week; or in the freezer for a month or more. 

Tips from our Bakers

  • This recipe was developed using King Arthur Baking Sugar Alternative. Using another sugar replacement or alternative, one with a different formulation, will yield different results. For best success, use the specific product called for: King Arthur Baking Sugar Alternative.

  • Use sugar-free graham cracker crumbs if you can find them. Otherwise, use conventional graham cracker crumbs and note that they will add a small amount of sugar. The nutritional information (available under the ingredient list) was calculated using conventional graham cracker crumbs, since a sugar-free version can be difficult to find.

  • We tested this recipe with several brands of almond butter and all performed well. Since some types can be thinner than others, we recommend that before you measure your almond butter, you transfer it to a small bowl and stir vigorously to ensure that any natural oils are fully incorporated.

  • Baking Sugar Alternative wasn’t developed or formulated for no-bake applications, but we tried it here and found that we got great results in these no-bake almond butter bars. This recipe should not be considered an endorsement for using Baking Sugar Alternative in any/all no-bake or confectionery applications.

  • For a version of these bars made with conventional sugar, see our No-Bake Almond Butter Bars recipe.

  • To make the chocolate layer using Keto-Friendly Dark Chocolate Chips: Prepare the double boiler as described in step 7: bring 1" to 2" of water to a boil in a small saucepan and then turn it down to a simmer. Place 2/3 cup (113g) Keto-Friendly Dark Chocolate Chips in a heat-proof bowl and set it on top of the saucepan. Use a flexible spatula to stir constantly while the chocolate slowly melts. Remove from the heat when there are just a few chunks remaining; they will continue to melt off the heat. Stir occasionally until the chocolate is smooth. Proceed with the recipe, pouring the chocolate over the graham cracker-almond butter layer. Let the bars rest for 30 to 60 minutes, until the chocolate is firm but not completely set. (If the chocolate sets, it will become difficult to slice cleanly.) Slice the bars with a sharp knife as described; note that this chocolate layer will set more firmly than the chocolate and cream (ganache) version.

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