Keto Chocolate Chip Granola Bars
Satisfy your snack cravings the guilt-free way with these irresistibly delicious Keto Chocolate Chip Granola Bars! Packed with nutrient-rich almonds, pecans, and pumpkin seeds, these bars are a crunchy, chewy delight that fits perfectly into a low-carb lifestyle. Sweetened with keto-friendly Swerve and loaded with sugar-free chocolate chips, every bite is a blissful combination of sweet and nutty flavors. The recipe comes together effortlessly with a quick mix of almond butter, coconut oil, and a dash of vanilla, making it ideal for busy mornings or on-the-go snacks. Baked to golden perfection and chilled for the perfect texture, these granola bars are a satisfying and wholesome option that can be stored for up to 10 days. Whether you’re meal prepping or looking for a keto-friendly treat, these homemade granola bars will keep your energy levels high without breaking your carb count!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almonds
- 1 cup Pecans
- 0.5 cup Pumpkin seeds
- 0.5 cup Unsweetened shredded coconut
- 0.25 cup Flaxseed meal
- 0.5 cup Sugar-free chocolate chips
- 0.5 cup Almond butter
- 0.25 cup Coconut oil
- 0.25 cup Swerve sweetener or another keto-friendly sweetener
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.
In a food processor, pulse the almonds and pecans until they are roughly chopped. Be careful not to over-process; you want small chunks, not almond flour.
In a large mixing bowl, combine the chopped almonds, pecans, pumpkin seeds, shredded coconut, flaxseed meal, and salt.
In a small microwave-safe bowl, combine the almond butter, coconut oil, and keto-friendly sweetener. Heat in the microwave on high for about 30 seconds, or until the coconut oil is melted. Stir until the mixture is smooth.
Add the vanilla extract to the almond butter mixture and stir to combine.
Pour the wet ingredients over the dry ingredients and mix until everything is well coated.
Fold in the sugar-free chocolate chips until evenly distributed.
Transfer the mixture to the prepared baking dish. Use a spatula to press the mixture down firmly and evenly across the dish.
Bake for 14-16 minutes, or until the edges are golden brown.
Remove from the oven and let cool in the pan for at least 20 minutes before transferring to the refrigerator to chill for an additional 30 minutes. This will help the bars firm up.
Once chilled, lift the parchment paper out of the dish and place the block on a chopping board. Use a sharp knife to cut into 12 bars.
Store the granola bars in an airtight container in the refrigerator for up to 10 days or freeze for longer storage.
Nutrition Facts
Calories |
4296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 380.1 g | 487% | |
| Saturated Fat | 118.3 g | 592% | |
| Polyunsaturated Fat | 36.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 219.6 g | 80% | |
| Dietary Fiber | 92.2 g | 329% | |
| Total Sugars | 21.6 g | ||
| Protein | 102.9 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 907 mg | 70% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2366 mg | 50% | |
*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.
