Keto Granola Bars (Crunchy, Easy)
User Reviews
5
Keto Granola Bars (Crunchy, Easy)
Description
Keto Granola Bars (Crunchy, Easy) mix a blend of chopped almonds, walnuts, pecans, pumpkin seeds, sunflower seeds, and ground flaxseed. These dry ingredients are combined with almond butter, a whisked egg white, granulated sweetener, vanilla extract, and sugar-free dark chocolate chips. After compacting into a lined tray, the bars bake at 180°C for about 20-25 minutes until lightly browned, then cool fully before slicing into 12 pieces.
The bars offer a crunchy texture from the mix of nuts and seeds, balanced by the creamy binding from almond butter and egg white. The chocolate chips provide sweet bursts amid the low-carb foundation, making them filling and flavorful without excess sugars. The bars hold their shape well once cooled, suitable for portioned snacking.
The finished bars suit low-carb or keto diets with a net carb count of about 2.7 grams each when using chocolate with at least 90% cocoa. They can be stored at room temperature or refrigerated, making them practical for packing as snacks throughout the week. Optional cinnamon or dried fruits can be added for variation, and a chocolate drizzle can enhance appearance and taste.
The recipe yields 12 bars, each about 30-35 grams with approximately 2.7 grams net carbs when using 90% dark chocolate.Adding cinnamon or swapping chocolate chips for dried cranberries or freeze-dried raspberries creates flavorful variations.Bars store well in an airtight container at room temperature for 4-5 days or refrigerated up to one week, and they are suitable for freezing.The measurement for nuts is consistent whether using whole or chopped when measuring by volume.
Ingredients
- 2 cups / 250g nuts I used 1 cup almonds, 1 cup walnuts and pecans, mixed, chopped
- ¼ cup / 30g pumpkin seeds
- ¼ cup / 30g sunflower seeds
- ¼ cup / 30g Flaxseed ground
- 2 tablespoon almond butter
- 1 egg whisked, white
- 2 tbsp granulated sweetener
- ⅓ cup chocolate chips or chopped dark chocolate, minimum 85% cocoa solids, sugar free
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180C - 350 F electric. Line a 6x9 inch baking tray with parchment paper.
- Pulse the nuts and seeds in a food processor until you have some smaller and some larger pieces.
- Mix all dry ingredients in a bowl, leaving a few chocolate chips to decorate on top. Then add the whisked egg white, vanilla extract and almond butter and stir until combined. Check and adjust sweetener if necessary.
- Pour the granola bar mix into the tray and press down well to compact the dough. Press the remaining chocolate chips on top.
- Bake for circa 20-25 minutes or until lightly browned. Remove from the oven and let cool completely before cutting into 12 bars.
Notes
- The recipe yields 12 bars, each around 30-35 grams with about 2.7 grams net carbs using 90% cocoa chocolate.
- Try variations by adding cinnamon or substituting chocolate chips with dried cranberries or freeze-dried raspberries.
- Store bars in an airtight container at room temperature for 4-5 days, in the fridge for up to one week, or freeze for longer storage.
- Measuring nuts by volume is consistent whether whole or chopped.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Serving | 30g | |
| Calories | 203kcal | 10% |
| Total Carbohydrates | 6.7g | 2% |
| Protein | 5.9g | 12% |
| Fat | 17.4g | 27% |
| Saturated Fat | 2.3g | 12% |
| Fiber | 4g | 16% |
| Sugar | 1.1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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