The Crunchiest Keto Granola Bars Paleo Keto Friendly 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.

THE CRUNCHIEST KETO GRANOLA BARS! PALEO & KETO FRIENDLY

Steps:

• Line a small rectangle baking sheet with parchment and heat oven to 400°.
• Heat the sweetener and vanilla extract in a pan over medium. Let it melt and stir only once or twice to combine. You will cook this for about 5 minutes.
• While the sugar melts, blend the almonds and flax in a food processor until the nuts are roughly chopped. Add the pumpkin seeds, pecans, and xanthan gum and pulse a few times.
• Add the 2 tbsp water to the melting sweetener and stir to dissolve.
• Remove from heat and add the crushed nuts; mix well. If the mixture is too dry, add 1 more tbsp of water.
• Spread into prepared pan and press the mixture down firmly. I make my bars into a small rectangle that takes up about 1/2 of my 1/4 sheet pan! Just use a spatula to smooth the edges and flatten the top. Score the bars; 5 slices horizontally, then 1 slice down the middle to make 10 bars.
• Bake for 10-12 minutes. Slice at the scoring; 5 rectangles, then one slice down the center to make 10 bars. Gently separate them and bake for another 2-3 minutes and let cool completely to get crunchy!

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.