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Keto Granola Bars

I am passionate about eating food that makes me feel good, and these Keto Granola Bars accomplish just that. I like to keep them on hand at all times, so I am never tempted by the kids snacks.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Snack
Cuisine: American
Keyword: crunchy
Servings: 12
Calories: 359kcal
Author: Wendy Polisi

Ingredients

  • 1 cup raw pecans chopped
  • 1 cup raw macadamia nuts chopped
  • 1/3 cup raw pumpkin seeds
  • 1 cup unsweetened coconut flakes or shredded coconut
  • 1/4 cup ground flax seeds
  • 1/4 cup hemp seeds not hulled
  • 1/2 cup almond butter or peanut butter
  • 1/3 cup maple syrup substitute
  • 1/4 cup coconut oil
  • 1/4 cup brown sugar substitute
  • 1/2 teaspoon cinnamon
  • 1 egg

Instructions

  • 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.

Notes

Please note that carbohydrate content does not include the sugar alcohols in the brown sugar or Maple Syrup substitute.

Nutrition

Calories: 359kcal | Carbohydrates: 8g | Protein: 7g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 14mg | Sodium: 10mg | Potassium: 238mg | Fiber: 5g | Sugar: 2g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg