The Crunchiest Keto Granola Bars Paleo Keto Friendly Recipes

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!

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.

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.