Sweet bar with a crumbly base and filling

Egg yolk, Almond flour, Butter, Coconut flakes or flour, Xanthan gum, Cooking salt, Vanilla, Stevia, Peanut butter, Cream, Cocoa butter, Whey protein isolate, Water, Cocoa powder, Gelatin, Cooking salt, Stevia

Combine the dry ingredients: 5 min, Mix: 5 min, Knead the dough: 5 min, Cooking: 10 min, Bake in the oven: 15 min, Let it stand: 30 min, Cooking: 5 min, Let it stand: 15 min, Boil: 5 min, Water bath: 10 min, Mix: 5 min, Blend with a blender: 10 min, Cooking: 10 min, Chill in the refrigerator: 8 h

Preheat the oven to 170–180 °C, line a 10×10 cm baking dish with parchment paper, or prepare a dish with a total side length of 40 cm and a height of 3 cm.

Sandy Cookie Base

In a bowl, mix the yolk (34 g), melted butter (20 g), sweetener (to taste), salt (0.5 g), and vanillin (0.5 g) until smooth.

In a separate bowl, combine almond flour (25 g), coconut flour (5 g), and xanthan gum (1 g), and whisk thoroughly.

If desired, replace almond flour with another finely ground nut flour, but keep in mind that the texture of the cookies will become softer and more porous.

Add the dry mixture to the wet ingredients and knead the dough with a spatula until it reaches a uniform, elastic consistency, forming it into a ball.

Transfer the dough onto a sheet of parchment or a silicone mat, cover it with another sheet of parchment or a thin bag, and roll it out to a thickness of 5–7 mm.

Transfer the rolled-out dough to a baking sheet and bake at 170–180 °C until evenly golden brown on the surface, approximately 10–15 minutes.

Completely cool the cookies on a rack, then cut out a piece the size of the mold for assembling the bar.

Jelly-Protein Filling

Soak the gelatin (3 g) in cold water (15 g) for 10–15 minutes to swell.

Mix high-fat cream, at least 30–33 % (60 g), with sweetener (to taste), salt (~0.2 g), and vanillin (0.5 g), and heat to 90–95 °C without letting it boil for long.

Use any dry keto-friendly sweetener (such as erythritol with stevia), adjusting the amount to taste. Do not rely solely on pure erythritol to avoid a pronounced cooling and “gritty” effect.

Add the swollen gelatin to the hot cream and mix thoroughly until completely dissolved.

Warm the nut or peanut butter (90 g) until it is warm and more liquid.

For a denser texture, use hazelnut or almond paste, and for a softer and more viscous structure, use a more liquid peanut butter.

Chop the cocoa butter (20 g) into small pieces and melt it in a water bath until liquid and warm.

In a deep container, combine the hot cream, warm nut butter, and melted cocoa butter, and blend the mixture with an immersion blender until smooth.

Add whey protein (15 g) and cocoa powder (5 g), and blend again in pulses until a thick, homogeneous, slightly liquid consistency is achieved.

Assembling the Bar and Stabilization

Place the cut cookie in the prepared mold in a single layer, trimming the edges slightly if necessary.

Pour the warm filling over the cookie, smoothing the surface with a spatula to create an even layer of uniform thickness.

Transfer the mold to the refrigerator and leave it to stabilize for at least 8–10 hours, preferably overnight.

After stabilization, carefully remove the preparation from the mold and cut it into individual bars or candies of any shape.

Decoration and Storage

If desired, melt keto chocolate (sugar-free) and drizzle it over the bars in a thin layer, decorating with crushed nuts or a small amount of keto-friendly berries.

Store the bars in the refrigerator in a clean, tightly sealed container for up to 5 days from the time of preparation.