Keto Kit Kat

Making the wafers

Preheat the oven to 175 °C. Mix almond flour (125 g), allulose (40 g), melted coconut oil (40 g), vanilla (5 g), baking soda (1 g), and salt (0.5 g). Knead into a firm dough that holds its shape and does not stick to your hands.

For a smoother texture, use fine allulose or powdered erythritol. If the dough feels dry, knead it a little longer with your hands so the coconut oil spreads evenly and makes the dough more pliable.

Roll the dough between two sheets of parchment to about 3 mm thick. Cut narrow strips about 10 × 1.5 cm and transfer them to a baking sheet with the lower parchment sheet. Bake for 8-10 minutes, until lightly golden.

While the wafers are still warm, gently recut the lines with a knife, but do not remove them from the parchment. Let them cool completely: once cooled, the strips become crisp and easier to assemble.

Filling and glaze

Melt 85% chocolate (170 g) with coconut oil (5 g) over a water bath and stir into a smooth glaze. Use sugar-free dark chocolate or the darkest chocolate that fits your keto approach.

Arrange the wafers in groups of three strips. Spread chocolate over two strips in each group, stack them, and cover with the third strip. Chill the blanks in the refrigerator for 30 minutes so the filling sets.

Coat each blank on all sides with the remaining chocolate. Return the bars to the refrigerator for another 15-20 minutes, until the glaze is fully set.

Store the bars in an airtight container in the refrigerator for up to 7 days. For a crisper texture, keep them in the freezer and take them out a few minutes before serving.