Keto Crunch Bars (Dairy-Free, Paleo, Vegan)

Keto Crunch Bars (Dairy-Free, Nut-Free, Paleo, Vegan)

Crispity, crunchity, super chocolatey Keto Crunch Bars! Super easy- just 6 ingredients and 3 minutes. They’re dairy-free, nut-free, Paleo, & Vegan so everyone can enjoy!  Jump to RecipeKeto Crunch Bars (Dairy-Free, Paleo, Vegan)


Apparently I get wildly obsessed with an ingredient (kind of like I did with cinnamon with the donut holes, snickerdoodles and cinnabombs!) and I run with it.

This month I’ve had CHOCOLATE on the brain. (And now I have lots of chocolate in my belly, ha)

3 batches of brownies, 3 batches of homemade chocolate, one of which turned into THESE chocolate bars– a happy accident!

At the last minute, I decided to mix together my remaining chocolate with one of my FAVORITE snacks, and these magical crunch bars were born!!

Can you guess what it is that makes the delightful crispity CRUNCH? 😀

Keto Crunch Bars (Dairy-Free, Paleo, Vegan)

Homemade chocolate > Factory-made

Why is homemade chocolate superior to store-bought? It’s quite simple. It’s

  • Healthier: YOU control the ingredients, which means no additives like SOY, no dairy, no SUGAR. We’re using just a few SIMPLE ingredients.
  • Cheaper: Have you SEEN the price of sugar-free chocolate? It ain’t cheap! Make it at home for a fraction of the cost.
  • Customizable to your exact tastes and preferences!

NO Stevia

Hate stevia? You’re in luck! There’s no stevia here (unlike Lily’s brand) These are sweetened with monkfruit!

Want a darker chocolate? YOU GOT IT. Want it sweeter or more mellow? SURE THING.

Add in whatever you like to make it your OWN. 


I love crispy rice cereal, but it’s so not low-carb/keto friendly. Boo.

But I found a friggin’ AWESOME replacement! It’s so simple: put some PEP in your step with some DELICIOUS crisp PEPITAS, baby!

Now some of you may be wondering, WHAT in the world are pepitas? No worries, I didn’t have a clue until a few years ago.

They’re the green inner part of a pumpkin seed!

Pepitas have a wonderful neutral and slightly nutty flavor and add AMAZING texture and light crunch to these bars. + they’re high in fiber and protein. Score!!

Where can you find pepitas? I buy them at ALDI (my fav store) in the nut/dried fruit section. They’re super cheap and super delicious. (Just be sure to grab *dry roasted* pepitas, NOT raw unless you plan on roasting them. **SOME raw ones taste AWFUL, imo.)

ps. Don’t forget to grab your FREE e-book with 20+ quick & easy keto treats!

Keto Crunch Bars (Dairy-Free, Paleo, Vegan)


These bars are stupid easy to make. With just 6 ingredients mixed together, there’s no cooking, baking, blending. No special equipment needed.

Melt everything together and freeze it! I LOVE easy recipes, don’t you?

Enjoy one of these babies straight from the freezer for when your chocolate craving strikes. AND YOU KNOW IT WILL.

And rejoice that you’re enjoying an amazing treat that’s just ONE CARB <3

How to Store Homemade Chocolate Bars

These must be kept frozen since they melt at room temp due to the properties of coconut oil.

But don’t worry about having to wait until they thaw! You can eat them straight from the freezer!

Don’t forget to save this recipe on Pinterest by clicking PIN on the recipe card below>>

Keto Crunch Bars (Dairy-Free, Paleo, Vegan)

Keto Crunch Bars (Dairy-Free, Paleo, Vegan)

An easy to make chocolate bar with a crispy crunch. No rice cereal, sugar, dairy or nuts! Super low carb, so you can have your candy bar and eat it, too!
4.60 from 10 votes
Print Pin Rate
Prep Time: 3 minutes
Total Time: 33 minutes
Servings: 6 bars
Author: Emily



  • Line a 9" loaf pan with parchment paper. Set aside.
  • Melt coconut oil in a glass measuring cup. Whisk in remaining ingredients (except pepitas). Taste and adjust if needed (I like to add extra salt to bring out the sweetness). Stir in pepitas to coat.
  • Pour mixture into parchment-lined pan and spread evenly with a spatula.
  • Freeze for about 30 minutes to set. Slice into bars. ENJOY straight from the freezer 🙂


Disclosure: As an affiliate, I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you).
Lakanto maple syrup is available from
Pepitas from Amazon
My favorite Mexican Vanilla: from Amazon
To store: Keep frozen in an airtight container for 2 months. (Enjoy straight from the freezer!) **Must be kept chilled; melts at room temp.**
Sweetener Swap: for non-keto, use pure maple syrup or honey.
Nutrition Facts
Keto Crunch Bars (Dairy-Free, Paleo, Vegan)
Amount per Serving
% Daily Value*
Sugar Alcohol
Net Carbs
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag #prettypies!


  • Mandy

    Another delicious Pretty Pies recipe! I’ve made this two times so far and I LOVE it! The only thing that could make it better would be if I could carry it around with me in my purse so I could have it all the time – it’s that good. It definitely satisfies the crunchy chocolate craving and I used salted pepitas and I love the saltiness with the chocolate. Great work and I’ll be making these again.

  • Holly

    5 stars
    I just made these. YUM!!! I LOVE the crunch! I used cocoa butter. I didn’t have any of the syrup, so instead, I used 1/8 tsp. liquid stevia glycerite and 2 Tablespoons of powdered erythritol. Because they turned out so amazing, I then made a second batch and added a couple of tablespoons of peanut butter and 1/4 cup of collage powder (because I always struggle getting enough protein).

  • Nancy-Jean Taylor

    Lakanto sugar-free maple syrup is not available in our Canadian city. Nor any other brands. While I know I can order it, is there a substitute I can use?

  • Laura Kleban

    5 stars
    I just made these for the FIRST time, but it won’t be the last time. The bar came out exactly like pictured. I followed the recipe exactly, and the end result was so crisp and salty with just the right amount od chocolate. It’s like a Krackle Bar! The family loved it as well. Great recipe.

  • Marjorie Stradinger

    5 stars
    I was cleaning my cupboard and found a rather ancient box of Mexican chocolate with instructions I could not read for making hot chocolate, probably. But, then I came across this recipe.

    If ever there would be a temptation to use the Lord’s name in vain, this maybe be the time I would say OMG! These are unbelievably delicious and addicting. I might lose the parchment next time, since the bars in my glass loaf pan came out fine without it, and I ended up having to lick the residue off of the parchment–which, mind you, was not a hardship, except for the particles falling onto my bandaged finger.

    There will never be a need to have any other chocolate bar.

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