Introduction

This Healthy Kit Kat recipe offers a delicious twist on the classic treat using wholesome ingredients. Crunchy almond flour cookies are layered with rich peanut butter fudge and coated in dark chocolate for a guilt-free indulgence.

A stack of chocolate-coated bars is placed on a white plate with a white marbled surface underneath. The bars have a smooth dark chocolate outer layer with thin dark chocolate drizzle on top, creating a textured pattern. Two bars are cut in half and stacked on top, showing three inner layers of light brown, crumbly biscuit separated by two thinner layers of chocolate filling. The biscuit layers have a slightly grainy texture, and the chocolate layers inside look smooth and glossy. In the blurred background, there is a white bowl with small brown pieces inside, all set against a white tiled wall. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cup blanched almond flour (or tigernut flour) (115g)*
3 Tbsp coconut sugar
1 Tbsp ground flax**
1/8 tsp salt
3 Tbsp melted coconut oil
1 Tbsp water
1 tsp vanilla extract
2 Tbsp dark chocolate
3 Tbsp peanut butter (or Sunbutter)
1 cup dark chocolate (5oz)
1/2 Tbsp coconut oil

Instructions

Step 1: Preheat the oven to 350 degrees F. In a medium bowl, combine the almond flour, coconut sugar, ground flax, and salt.
Step 2: Add the melted coconut oil, water, and vanilla extract to the dry ingredients. Mix with a spatula, then knead the dough by hand until well combined.
Step 3: Roll the dough between two sheets of parchment paper using a rolling pin until about 1/8 inch thick.
Step 4: Cut the dough into rectangles approximately 3.5 by 0.75 inches using a knife or pizza cutter. Remove excess dough and set aside to re-roll for more cookies.
Step 5: Transfer the cut dough on parchment to a baking sheet. Bake for 8-10 minutes. Remove from oven and separate the cookies with a knife or pizza cutter. Let cool on the pan for 5-10 minutes, then move to a wire rack.
Step 6: Melt 2 tablespoons of dark chocolate and stir in the peanut butter until smooth. Cool for about 10 minutes until thickened like frosting.
Step 7: Assemble each Kit Kat with three cookies and two layers of fudge between them. Place assembled bars on a lined baking sheet and freeze to set.
Step 8: In a small saucepan over low heat, melt 1 cup of dark chocolate with 1/2 tablespoon coconut oil, stirring frequently.
Step 9: Dip each frozen Kit Kat into the melted chocolate, then return to the lined baking sheet to set.
Step 10: Drizzle any remaining melted chocolate over the dipped Kit Kats for extra decoration.

Tips & Variations

Use tigernut flour for a nut-free option.
Sunbutter makes a great peanut butter substitute for those with allergies.
Chill the fudge before spreading to make it easier to work with.
Try adding a pinch of cinnamon or espresso powder to the cookie dough for extra flavor.

Storage

Store the finished Kit Kats in an airtight container in the freezer for up to 2 weeks. To enjoy, thaw for a few minutes at room temperature before eating. Avoid storing at room temperature to prevent melting.

How to Serve

A white plate holds several rectangular chocolate-covered wafer bars stacked unevenly. The bars have a smooth, dark brown chocolate coating with thin, darker chocolate drizzle lines on top. One bar is broken in half and placed on top of the stack, showing three visible layers of light brown wafer separated by two thin layers of creamy filling, all covered by the external chocolate layer. The plate is set on a white marbled textured surface with crumbs scattered around the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Regular flour can be used but the texture and flavor will differ. Almond flour provides a moist, tender cookie and a nutty taste that complements the chocolate.

Is this recipe dairy-free?

Yes, this recipe uses dairy-free dark chocolate and coconut oil, making it suitable for those avoiding dairy.

Healthy Homemade Kit Kat Cookies with Fudge and Chocolate Coating Recipe

Print Recipe

★★★★★

4.6 from 131 reviews

This Healthy Kit Kat Recipe offers a nutritious twist on the classic chocolate-covered wafer treat by using almond flour, coconut sugar, and natural peanut butter. These homemade bars feature crunchy cookie layers with a rich peanut butter fudge filling, all coated in smooth dark chocolate for a deliciously guilt-free indulgence.

Author: Stella
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 6 Kit Kat bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Cookie Base

1 1/4 cup blanched almond flour (or tigernut flour) (115g)
3 Tbsp coconut sugar
1 Tbsp ground flaxseed
1/8 tsp salt
3 Tbsp melted coconut oil
1 Tbsp water
1 tsp vanilla extract

Fudge Filling

2 Tbsp dark chocolate
3 Tbsp peanut butter (or Sunbutter)

Chocolate Coating

1 cup dark chocolate (5oz)
1/2 Tbsp coconut oil

Instructions

Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cookie layers.
Mix Dry Ingredients: In a medium mixing bowl, combine almond flour, coconut sugar, ground flaxseed, and salt. Stir thoroughly to ensure even distribution of ingredients.
Add Wet Ingredients: Pour in the melted coconut oil, water, and vanilla extract. First, mix with a spatula until combined, then knead the dough gently with your hands until smooth and uniform.
Roll Out Dough: Place the dough between two sheets of parchment paper and use a rolling pin to flatten it to about 1/8 inch thickness, ensuring an even surface for baking.
Cut Cookie Rectangles: Use a knife or pizza cutter to slice the dough into rectangles approximately 3.5 inches by 0.75 inches. Set aside any excess dough for re-rolling and making additional cookies.
Bake Cookies: Transfer the parchment paper with cookie dough onto a baking sheet. Bake for 8-10 minutes until cookies are set but not overly browned.
Separate and Cool: When removed from the oven, carefully cut the cookies apart again using a knife or pizza cutter and allow them to cool on the pan for 5-10 minutes. Then transfer to a wire rack to cool completely.
Prepare Fudge Filling: Melt the 2 tablespoons of dark chocolate gently and stir in the peanut butter until fully blended into a thick, frosting-like consistency. Let cool about 10 minutes to thicken slightly.
Assemble Kit Kats: Each bar consists of 3 cookie rectangles layered with two layers of the fudge filling. Spread fudge evenly between cookies to build the sandwich bars. Place assembled bars on a lined baking sheet and freeze to set.
Make Chocolate Coating: In a small saucepan over low heat, melt the 1 cup dark chocolate with 1/2 tablespoon coconut oil, stirring frequently until smooth and glossy.
Dip Bars in Chocolate: Remove the bars from the freezer one at a time and dip them fully into the melted chocolate to coat completely.
Set Coated Kit Kats: Return dipped bars to the lined baking sheet. Allow the chocolate to harden by placing them in the freezer.
Finish with Drizzle: Drizzle any remaining melted chocolate over the coated bars for an elegant finish. Let set before serving.

Notes

You can substitute tigernut flour for almond flour for a nut-free version.
Ground flaxseed adds fiber and helps bind the dough.
Freezing the assembled bars before coating helps maintain shape during dipping.
Use dark chocolate with at least 70% cacao for a healthier, less sweet coating.
If peanut allergies are a concern, use sunflower seed butter (Sunbutter) instead of peanut butter.

Keywords: Healthy Kit Kat, Almond Flour Cookies, Low Sugar Dessert, Homemade Chocolate Bars, Peanut Butter Fudge Filling