The perfect morning treat is homemade sugar free Coffee Walnut Bars.

Healthy coffee walnut bars are great for snacking on when on a break or while reading a good book.

At only 1.5g net carbs, these are perfect to stay on track.

Are there carbs in coffee?

Yes, there are carbs in coffee but it depends on what type of coffee you are drinking and what else has been added. Plain regular unflavored instant coffee will have almost zero carbs.

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Coffee is made from coffee beans, and beans have carbs, fat, and protein. How much of these macronutrients end up in your coffee will depend on how your coffee beans have been processed.

If your cup of coffee has been prepared from beans, the carb count will vary depending on whether it has been made using a plunger, espresso machine, dripped, or pressed.

These carbs in coffee charts show you exactly how many carbs are in each variety of coffee, which to enjoy and which to avoid.

Sugar free morning tea ideas

How often do your work colleagues bring in sugary junk food and it takes all your willpower to resist? Why not bring these instead. You could even serve them with whipped cream or chocolate cream?

This healthy sugar-free coffee cake is simply perfect for a shared morning tea. Place a large plate of healthy homemade coffee bars in the staff room then you’ll have a delicious sugar-free option to enjoy.

Other cakes that are wonderful to share are sugar free chocolate fudge cake, almond and orange flourless cake or buttery low-carb shortbread.

Serving

Coffee and walnut bars are sturdy enough to pack for lunch, a hike, or a picnic. And sugar-free bars always make for a healthy mid-morning treat.

Use your favourite sweetener or sugar replacement to make whipped cream or cream cheese frosting to serve alongside these sugar-free coffee walnut bars.

Coffee and walnut bars can be served with whipped cream, whipped chocolate cream, or even add a splash of brandy to the whipped cream for a special treat for adults.

Are regular coffee bars keto?

Regular energy bars at stores would have misleading labels and make you think you’re about to buy something that will help you get through your day. But when you read all the ingredients, you’ll find that they’re packed with added sugar as well as high carb oats and high starch grains, and not to mention the unhealthy oils.

Your blood sugars will be raised and you’ll get that afternoon slump about an hour later. That’s no fin for anyone.

But if you make your own homemade coffee walnut bar recipe, it is sugar-free, grain-free, and naturally gluten-free. It is a wonderful way to enjoy your coffee fix!

Storage

To help make your healthy lunchboxes fast, always have some sugar-free baking on hand in your fridge or pantry. It makes eating healthy convenient.

Because of the high egg content and natural unpreserved ingredients, these low-carb keto bars cannot be stored for long. But as long as you keep food safety in mind, they should last for up to 3 days fresh and up to 3 months frozen.

How to store for the next few days: Store in an airtight container on the kitchen bench for up to 3 days in cooler climates. Store in the fridge for up to 3 days when the temperature in the kitchen is warm or moderate.

How to store in the freezer: The sugar-free coffee walnut bars can be frozen in an airtight container for up to one month. Or why not make them as sugar-free coffee cupcakes? Easy and portable.

Are they gluten-free?

Coffee and walnut bars are naturally gluten-free because they are made with coconut flour. If you have never used coconut flour before, you need to read my Ultimate Guide to Low-Carb Flours.

Low-carb flours behave quite differently from traditional wheat flour. There is no gluten for elasticity and no sugar for volume, so there are a few simple baking rules you’ll need to learn.

I have a number of recipes now that I make with coconut flour. Take a look at my Coconut Flour Recipe Finder. All the recipes in the coconut flour index, are either made with coconut flour or have a conversion so you may use coconut flour as an alternative in the recipe.

This is definitely a happy addition to my other bar recipes. Perk yourself up with a yummy Coffee Walnut Bar and share them with friends!

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Sugar Free Coffee Walnut Bars Recipe

Easy homemade Sugar Free Coffee Walnut Bars – only 1.5g net carbs. Delicious and perfect to enjoy with a good cup of coffee and whipped cream.
5 from 1 vote
Print Pin Rate
Cuisine: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Low-Carb Grain-Free Coffee Walnut Bars, Sugar Free Coffee Walnut Bars
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 14 bars
Calories: 138.2kcal
Author: Thinlicious.com
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Equipment

  • Measuring cups and spoons
  • Mixing Bowls

Ingredients
 
 

  • 110 g butter melted
  • 5 tbsp granulated sweetener, of choice or more to your taste
  • 2 tsp vanilla extract
  • 125 ml strong coffee
  • pinch salt
  • 1 tsp baking powder
  • 60 g coconut flour
  • 8 eggs – medium medium
  • 55 g walnut halves/pieces chopped

Instructions

  • In a large mixing bowl, mix the melted butter, the sweetener, vanilla together. 
  • Add the strong coffee, pinch of salt, baking powder and coconut flour. Mix gently.
  • Slowly add 1 egg at a time, mixing after each addition until all the eggs are added. 
  • Stir through the chopped walnuts. 
  • Pour into a baking dish lined with baking parchment, and cook at 180C/350F for 15 minutes, or until cooked in the centre.
  • Allow to cool, slice into 14 bars and serve with whipped sweetened cream and a few extra walnuts for decoration (optional).

Notes

You cannot substitute coconut flour for almond flour. Here is the full guide to low-carb flours and how to use them.
Coffee – you can use instant, plunger, or espresso. 

Nutrition

Serving: 1barCalories: 138.2kcalCarbohydrates: 3.3gProtein: 4.4gFat: 11.9gSodium: 101.4mgPotassium: 88.4mgFiber: 1.8gSugar: 0.6gVitamin A: 332.9IUVitamin C: 0.1mgCalcium: 32.6mgIron: 0.7mg

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0 Comments

  1. Made these the minute we saw the post. Using your ingredients – the mixture seemed a bit runny – and we only used four (large) eggs. Is it supposed to be extra runny like that? So we compensated by adding a little extra coconut flour. The final product tasted okay, but a bit “spongy.” Would more eggs have helped? Still can’t quite crack the coconut flour recipes to our liking. May consider adding some vital wheat gluten to give it some buoyancy. And I wonder if some whipped egg whites would help too?
    Either way – love these recipes regardless!

    1. I wonder if you have the correct coconut flour? Some coconut flours aren’t “defatted” (and so won’t absorb as much liquid as true coconut flours do) but are more of a ground desiccated/shredded coconut mix which doesn’t behave in the same fashion. I am so glad you enjoyed it anyway and are persevering with coconut flour. Once you find a brand you love, stick with it and you will love it. So much cheaper, healthier, versatile and easy to work with.

      1. I used Jan’s Organic Coconut Flour. Very fine powder. I also have used Bob’s Red Mill in the past. Another note – we used Skinny Girl Stevia packets for the sweetening. Left a funny taste in our mouth. It was old, however, that may have contributed.

        Having sweet things is a tricky endeavor. I think I’ll stick with just the natural sweetness from fruits such as blueberries, etc. in the future.

  2. Mary wood says:

    Made these today and thoroughly enjoyed them … thanks Libby.

  3. Kjetil, Norway says:

    Hi.
    I thought I’d try this recipe today… How big is the baking dish you used?

  4. Kjetil, Norway says:

    Hi!
    I am looking forward to try this recipe today. What size baking dish did you use?

      1. Kjetil, Norway says:

        Thank you for response. I made i yesterday, and it turned out very good. ?

      2. How do you get 14 bars from an 8×8 pan? Even 12 slices are really small.
        Is more than 1pc a serving?
        Thanks

  5. Hey when you say “strong coffee” do you mean just the instant coffee grains…? Or is it a cup of coffee? Do I make a cup of coffee with the boiling water? Or is it just the instant coffee grains?

    Thank you!

    1. You can use either. I generally use about 2 tbsp coffee in the hot water, or one strong espresso from my Nespresso machine. Go for it – you will know how strong you like the coffee taste. Some will like it subtle. Me? I like to knock my socks off with it.

  6. Michelle Petropoulos says:

    How about a vegan version? What can i use instead of eggs and butter?

    1. Oooh, you’ve thrown me a tricky one with this request! I’m afraid this recipe in particular won’t work =with so many substitutions because it is so heavy in eggs and butter. You’re asking for a completely different recipe. But what an awesome request. I’ll get my thinking cap on and see if I can come up with a vegan keto cake. Game on!

  7. 9×9 baking dish? Not seeing this info…

    1. I was looking for that same bit of info.

      1. Me, too…what size dish, please, Libby?

  8. Christine Garlough says:

    Could I substitute almond flour for coconut flour?

    1. Ann Lampard says:

      I just made these and they are scrumptious ! As a type 2 diabetic on Keto these tasted like coffee shop specials ! I will freeze and bring out as needed for a gorgeous treat. They make me feel ‘normal’. How nice is that !

  9. Thank you Libby for this yummy recipe. I made these a few days ago and they are delicious! I used my Nespresso too. I had to leave them in the oven for an additional 15 minutes though, so 30 minutes total baking time.

  10. This may sound really silly, but what if I want to try this recipe… but I don’t like coffee? I know… GASP! Would they taste okay using just water, or would I need to use a little coffee to get the right flavor? I like make-ahead, grab-and-go type snacks and this one sounded perfect for that (except for the coffee… LOL!). Thank you.

      1. Thank you so much! I’ll give those a try.

    1. My husband does not like coffee and he actually likes the bread. Maybe give it a try? 🙂

  11. Oh wow …. so so so good … took 30 mins to cook and love
    It

  12. scottie48 says:

    Hi Libby,

    we use large eggs, what would the quantity be please and can this recipe be halved?

    1. I would estimate (guess) that you could use 6 large eggs instead. And yes you can halve the recipe, simply dial up how many servings you would like to make, and as if my magic, the ingredient quantities recalculate for you – yay!

  13. New to your site. Would like to make this recipe. What size pan did you bake it in. I need to know before I make it. Thanks for all your hard work!

  14. Hi I’ve been busting my brian to figure out what 0.66 cups is…lol new to baking! Can you explain It to me better…thank you

    1. .33 is 1/3 cup so .66 is 2/3 cup

      🙂

  15. I doubled the recipe and cooked it in a 9×13 pan. It took about 35 minutes. They turned out great! I thought it has more of a cake texture than a cookie texture. I brought these to school and they were a huge hit with everyone, even the non-low carb teachers.

  16. 5 stars
    Hi Libby- thanks for this recipe which I will be trying tomorrow. In the nutrition stats, you don’t list the fat grams. Do you happen to have that number, please? Thanks so much.

  17. 5 stars
    I have some coconut flour and want a cake recipe to use it up and saw yours.
    I’m in the Uk and I know egg sizes vary between the UK, US, and Australia say. Just wondering which country you are writing this from so I can adjust eggs as necessary.

    1. 5 stars
      Hi Shelley, I am in New Zealand. These are the “average” sizes of eggs in different countries. In New Zealand our medium eggs are 44g, UK and European medium eggs are 53g, US medium eggs are 49g. So you would only need to adjust how many eggs a recipe uses if there was a large number of eggs in a recipe. Otherwise, most eggs range between 5-10g from each average value so on any given day (and any given tray of eggs) the weight will vary naturally.

      1. 5 stars
        Thanks Libby. I use large eggs so I can now work out how many to use to be equivalent of your 8 x 44g medium eggs. Out of interest should the consistency be dropping or pouring when I’ve finished?