Keto Granola Bars

Dish Info

Some days I have time to sit and linger over breakfast, and some days are more hurried. For those days where I haven't got a moment to spare, these Keto Granola Bars are perfect. I've tried numerous keto-friendly bars, and not of them compare to the taste of these. Made with wholesome ingredients, you are going to want to keep this recipe in your arsenal.


– 1 cup raw pecans chopped – 1 cup raw macadamia nuts chopped – ⅓ cup raw pumpkin seeds – 1 cup unsweetened coconut flakes or shredded coconut – ¼ cup ground flax seeds – ¼ cup hemp seeds not hulled – ½ cup almond butter or peanut butter – ⅓ cup maple syrup substitute – ¼ cup coconut oil – ¼ cup brown sugar substitute – ½ teaspoon cinnamon – 1 egg

– Preheat your oven to 350 degrees. Line an 8 x 8 pan with parchment paper, allowing the parchment to overlap the edges.

– Combine the chopped nuts and pumpkin seeds on a baking sheet. Place the coconut on a separate baking sheet.

– Toast the nuts for about 10 minutes, adding the baking sheet with the coconut in the last 2 minutes.

– Remove from heat and transfer to a bowl. – Add flax seeds and hemp seeds and toss.

– Meanwhile in a small sauce pan, heat almond butter, maple syrup substitute, coconut oil, brown sugar substitute and cinnamon until the coconut oil is melted. Stir to combine everything.

– Beat the egg in a small bowl, and pour over the nut mixture. Mix in the almond butter mixture and coat to combine. – Transfer to the prepared baking pan, and use parchment paper to press down. – Bake for 15 to 20 minutes, until golden brown.