Keto Granola Bars Recipes

KETO GRANOLA BARS

Steps:

• Add cereal, pecans and salt to a food processor. Pulse until coarse crumbs form.
• In a large bowl, stir together sugar-free maple syrup and olive oil. Pour in nutty cereal mixture and remaining ingredients. Stir until combined.
• Spread mixture into a foil or parchment lined baking dish. If using foil, spray the foil with cooking spray so the bars won't stick to the foil. Press down the mixture with the back of a greased spatula. Bake at 300 degrees for 30 to 40 minutes or until golden brown.
• Remove from oven. Let cool for 15 minutes before cutting into bars with a knife.

LOW CARB KETO GRANOLA BARS RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line an 8x8 inch (20x20 cm) baking dish with parchment paper.
• Place almonds into a food processor. Pulse intermittently just a few times, then add pecans. Pulse intermittently a few more times, until nuts are chopped into 1/4 inch pieces. Do not overmix.
• Transfer the nuts into a large bowl. Stir in pumpkin seeds, coconut, hemp seeds, Besti, and salt.
• In a small bowl, whisk together the almond butter, egg, and vanilla. Stir the mixture into the large bowl with the nuts.
• Use a spatula to fold in most of the chocolate chips and press them into the mixture. (Reserve about 2 tablespoons for the tops of the bars later.)
• Press the mixture firmly into the lined baking dish. Press remaining chocolate chips into the top. Place a piece of parchment paper flush on the top and press again firmly to compact very tightly.
• Bake for 15-18 minutes, until the edges turn darker golden brown.
• Cool completely in the pan. Once cooled, lift the parchment paper out of the pan and slice into bars.

KETO GRANOLA BARS

Steps:

• Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside for later.
• Add all dry ingredients to a large bowl: pecans, brazil nuts, coconut chips, chia seeds, flaxseed, and salt if using. Stir until well mixed.
• Add all wet ingredients to a medium bowl: low carb sweetener, coconut oil, almond butter and keto honey. Whisk until well incorporated.
• Pour wet ingredients over dry ingredients. Using a rubber spatula, stir and fold until very well mixed.
• Pour the mixture into the prepared baking pan. Using the spatula, nudge the mixture until loosely and evenly spread out. Then, use the spatula to press the mixture firmly down into an even, very tightly-packed layer.
• Bake for 22-27 minutes. Mine took 25 minutes.
• Place baking pan onto a cooling rack to cool for 40-60 minutes, or until completely firm. After, lift bars and parchment paper onto the cooling rack to finish cooling for 1-2 hours. Slice and enjoy! Storing instructions below.

KETO-FRIENDLY GRANOLA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a half sheet pan with parchment paper or use a Silpat® mat.
• Combine pecans, walnuts, almonds, and coconut a in large bowl. Pour egg white over the nuts and mix to coat nuts evenly. Sprinkle with stevia and salt. Mix again. Spread nuts out evenly in the prepared pan in one layer.
• Bake in the preheated oven for 20 minutes, watching closely to ensure coconut doesn't burn. Cool completely on the sheet pan. Transfer into airtight containers.