Low Carb Keto Granola Bars Recipes

KETO GRANOLA BARS

Steps:

• Preheat oven to 170C/340F.
• Place the chia seeds into a bowl and add the warm water. Allow to sit for 5 minutes, until thick.
• Blend the pecan nuts and macadamia nuts in your food processor until the nuts are in smaller chunks, without turning it into flour.
• Mix the blended nuts with the almonds, sunflower seeds, pepitas, flaxseeds, and coconut.
• Add the egg, vanilla, cinnamon and natvia into the thickened chia seeds.
• Mix together the dry and wet ingredients and spread onto a lined baking tray.
• Bake in the oven for 20 minutes then remove and cut into 16 bars.
• Spread the bars over a larger baking tray and return to the oven for a further 15 minutes to crisp up.
• Remove from the oven and allow to cool. After they have completely cooled, store in an airtight container.

KETO GRANOLA BARS

Steps:

• Preheat oven to 350 F. Line an 8 x 8 baking dish with parchment paper sling for easier removal. Set aside.
• In a large pot, add the almond butter, coconut oil, monk fruit sweetener over medium heat, while stirring frequently until the sweetener has dissolved. Remove pot from heat and allow mixture to cool down for 2 minutes.
• Whisk in cinnamon, salt, vanilla and beaten egg.
• Stir in flaked coconut, sliced almonds, chopped pecans, sunflower seeds and hemp seeds until combined. If mixture seems too dry, add 1 Tablespoon of water, or a little bit more as needed to help bind.
• Transfer mixture into prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Sprinkle with chocolate chips, if using.
• Bake in preheated oven for 15-18 minutes, until edges are slightly brown.
• Remove pan from oven and allow to cool completely (I like to place the pan in the freezer so the bars set quicker). Once cooled, use the parchment paper overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even rectangles. Bars can be stored in an airtight container or resealable bags in the freezer for up to 3 months.

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 GRAIN-FREE GRANOLA

Steps:

• Preheat oven to 250 degrees.
• Add macadamia nuts, pecans, almonds and pumpkin seeds to a skillet. Cook over medium heat until nuts and seeds are lightly toasted. Remove from heat.
• Add sunflower seeds, chia seeds, hemp hearts, sweeteners, cinnamon, nutmeg and a pinch of salt. Stir to combine. Set aside.
• In a medium bowl, beat egg whites until soft peaks form.
• Gently fold nut and seed mixture into the egg white meringue until combined.
• Spread granola mixture over a parchment lined baking tray. Bake at 250 degrees for 45 minutes.
• Remove from the oven and let cool completely. Granola will continue to harden as it cools. Once cool, break into bite sized pieces. Store in a air tight container.