Keto Chewy Oat Bars
Satisfy your snack cravings without sacrificing your keto goals with these irresistible Keto Chewy Oat Bars! Perfectly crafted to mimic the texture of classic oat bars without any actual oats, this recipe combines the wholesome goodness of almond flour, chia seeds, flaxseed meal, and unsweetened shredded coconut for a fiber-packed, low-carb treat. Each bar is studded with crunchy pumpkin seeds, slivered almonds, and indulgent sugar-free chocolate chips for a perfect blend of texture and flavor. Sweetened naturally with erythritol and bound together with rich coconut oil and a dash of vanilla, these bars are baked to golden perfection in just 25 minutes. Ideal as a quick breakfast on the go or a satisfying midday snack, these keto-friendly bars are easy to make, gluten-free, and bursting with nutritious ingredients. Enjoy them freshly baked or store for up to a week for meal-prep convenience!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Unsweetened shredded coconut
- 2 tablespoons Chia seeds
- 2 tablespoons Flaxseed meal
- 0.25 cup Slivered almonds
- 0.25 cup Pumpkin seeds
- 0.5 cup Sugar-free chocolate chips
- 0.25 cup Erythritol sweetener
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil
- 1 large Egg
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8 inch (20x20 cm) baking pan with parchment paper.
In a large mixing bowl, combine almond flour, shredded coconut, chia seeds, flaxseed meal, slivered almonds, pumpkin seeds, and erythritol. Mix until well combined.
Add the sugar-free chocolate chips and salt to this dry mixture and stir to evenly distribute.
In a small saucepan, melt the coconut oil over low heat. Once melted, remove from heat and stir in the vanilla extract.
In a separate bowl, lightly beat the egg and then mix it into the melted coconut oil and vanilla mixture.
Pour the wet ingredients into the dry ingredients and stir until a sticky dough forms.
Transfer the dough into the prepared baking pan, spreading it evenly and pressing it firmly to ensure it holds together.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is set.
Remove from the oven and allow the bars to cool in the pan for at least 10 minutes.
Carefully lift the bars out of the pan using the parchment paper and place them on a cutting board. Cut into 12 bars.
Store the bars in an airtight container at room temperature for up to a week, or refrigerate for firmer bars.
Nutrition Facts
Calories |
2573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.8 g | 288% | |
| Saturated Fat | 105.2 g | 526% | |
| Polyunsaturated Fat | 14.9 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 732 mg | 32% | |
| Total Carbohydrate | 180.9 g | 66% | |
| Dietary Fiber | 66.6 g | 238% | |
| Total Sugars | 9.3 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 498 mg | 38% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1051 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
