Macadamia Crack Bars - GF/DF/Sugar-Free/Keto deliciousness

Mary Draper
Dec 7, 2025
2 min read

Sometimes, the best thing you can do in the kitchen… is not reinvent the wheel. It’s totally okay to make someone else’s recipe. In fact—it's one of my favourite ways to grow as a self-taught baker. Every time you follow another creator’s directions, you pick up something new: maybe a technique you never thought of, an ingredient you've never used before, or a flavour combo that suddenly becomes your new obsession.

And today? I fell hard for these Macadamia Crack Bars — gluten-free, dairy-free, sugar-free, and keto-friendly deliciousness from Leanne Vogel’s Keto Diet Cookbook. This recipe is actually called Edana’s Macadamia Crack Bars, and wow… she wasn’t kidding about the “crack” part. These are dangerously good.

I made a half batch in a loaf pan, and it couldn’t have been easier:

press together the almond flour base, bake it, whisk up the creamy topping, load it with macadamias and coconut, bake again… then wait for the hardest part — letting it cool before cutting.

The result? A chewy, nutty, buttery bar that tastes like it should be loaded with sugar, but isn’t. And every bite reminds me why I love trying other people’s recipes—because I walk away inspired, with a new trick in my pocket.

If you love these bars as much as I do, go check out more from Leanne Vogel—her site ( https://www.healthfulpursuit.com/about/ ) and book (https://amzn.to/4iBuw0g) are packed with gems.

Just a warning… these are wildly addictive. Don’t say I didn’t tell you.

Half Batch for 4x8 Loaf Pan:

Base

70g almond flour
40mL or 32g erythritol blend (I used 1/4 cup allulose)
35g coconut oil, melted
1/2 tsp vanilla
1/8 tsp sea salt

Combine and press into a 4x8 loaf pan - her directions say to bake at 350F for 10-12 minutes, but since I used allulose, I baked mine at 325F for 12 minutes to keep the allulose from browning too much.

Topping

1/4 cup or 47g erythritol blend (I used 1/3 cup allulose)
1/4 cup or 62g coconut cream
2 tbsp or 27g of coconut oil, melted
1 egg yolk
1/2 tsp vanilla
1/2 cup or 80g macadamia nuts, roughly chopped
1/2 cup or 50g unsweetened shredded coconut

Whisk together all but nuts & coconut, then pour over baked but still hot cookie base. Top with macadamia nuts, then coconut and bake at 300F for 25 minutes.

After it’s baked, she says to let it cool for an hour in the pan, then chill another hour in the fridge before cutting. Then slice & enjoy!!

Watch out; they are addictively good!

🎥 Follow along with our video: https://youtube.com/shorts/85FiUgjIuOk?si=bo42FJ59X-YG8wul

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