Macadamia Nut Cookie Bars (Keto and Paleo!)

These macadamia nut crackers are our take on a classic blonde recipe. Blondies have more fun, right?

Blondie bars are similar to macaroons, but instead of cocoa, they have vanilla and often brown sugar. We wanted Primal, palo, and keto-friendly dessert recipes, so these bars feature flavors from monk fruit sweeteners and something cool and unexpected: macadamia nut butter!

Macadamia nuts are a good source of monounsaturated fats, and a quarter cup provides 77% of your daily manganese needs and 28% of copper. And don’t even get us started with their creamy texture, which makes these blonde cookie bars all the more decadent.

Macadamia Nut Cookie Bar Recipe

Work for: 9 bars

Time in the kitchen: Preparation time 10-15 minutes + baking 25 minutes

Ingredient

• 1/4 cup Brad’s Macadamia Masterpiece nut butter
• 3 tbsp. Refined coconut oil softens (see Notes)
• 1/2 tbsp vanilla essential oil
• 1 teaspoon. milk of choice
• 1 cup + 2 tbsp. almond powder
• 1/3 cup granular monk fruit sweetener
• 1 1/2 tbsp. milled chia seeds
• 3/4 teaspoon. coconut powder
• 1/4 teaspoon. Salt
• About 4 drops of liquid monk fruit or stevia
• 2 eggs
• 1/2 cup dark chocolate or keto-friendly dark chocolate (see Notes section)
• 1/3 cup macadamia nuts

Matcha Latte:
1 cup of milk of your choice
2 scoops Primal Kitchen Matcha Collagen Keto Latte

Direction

Preheat your oven to 350 degrees F (175 degrees C). Grease a small square baking dish (ours was 7 inches by 7 inches).

In a bowl, mix together macadamia nut butter, coconut oil, vanilla extract, and milk. Add the almond meal, granular sweetener, ground chia seeds, coconut flour, and salt. Combine until crumbly. Add liquid sweetener to taste.

Beat eggs and put in bowl. Mix until a thick dough forms.

Fold in chocolate chips and macadamia nuts. If the nuts are large, you can chop them up before adding them to the mix.

Pour the dough into the greased baking dish and use a spatula to spread the dough to an even thickness. Top with chocolate and additional nuts if desired.

Bake for 25 to 28 minutes or until edges are slightly golden. Let the bars cool before cutting into 9 bars.

Serve with matcha latte! To make, warm your milk in a small saucepan. Add Primal Kitchen Matcha Collagen Keto Latte mix and whisk to combine or use a foam chopstick.

Nutrition Facts (1/9 of the blonde recipe):

Calories: 318
Fat: 28 g
Total Carbs: 20 g
Net carbs: 8 g
Protein: 8 g

Note:

• These bars are even better when they are stored in the refrigerator. For a tastier, softer bar, bake for a little less time.
• You can add more or less drops of liquid sweetener depending on how sweet you want the stick to be.
• Feel free to use your favorite chocolate chips or chopped chocolate bars. We used keto-friendly chocolate chips, but 85 or 90 percent dark chocolate works just as well.
• This recipe has only recently been tested with Brad’s macadamia nut butter, but as an alternative, you could try using half nut butter and half coconut butter. Bar consistency may vary slightly.
• We used refined coconut oil, but you can also use virgin coconut oil if you want a richer coconut flavor.

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About the author

A Missouri-based food blogger, recipe developer, and personal chef, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low-FODMAP cooking. See what she’s cooking on Priscilla Cooks and follow her culinary adventures on Instagram and Pinterest.

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