Keto Fruit and Nut Bars
Satisfy your snack cravings while staying on track with these irresistible Keto Fruit and Nut Bars! Packed with wholesome ingredients like almonds, pecans, chia seeds, and unsweetened dried cranberries, these nutrient-dense bars are the perfect blend of crunchy and chewy textures. Sweetened with stevia or monk fruit and dotted with sugar-free dark chocolate chips, they deliver indulgent flavors without guilt. These bars are not only grain-free and low-carb, but also quick to prepare—ready in just 20 minutes from start to finish. Perfect for meal prepping, a grab-and-go breakfast, or a mid-afternoon pick-me-up, these keto-friendly treats can be stored for weeks, making them a convenient staple for ketogenic lifestyles.
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Recipe Information
Ingredients
- 1 cup Almonds
- 1 cup Pecans
- 1 cup Unsweetened shredded coconut
- 0.5 cup Mixed seeds (pumpkin and sunflower)
- 2 tablespoons Chia seeds
- 0.25 cup Flaxseed meal
- 0.5 cup Dried unsweetened cranberries
- 0.5 cup Natural almond butter
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 tablespoon Stevia extract or monk fruit sweetener
- 0.25 cup Dark chocolate chips (sugar-free)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
Place the almonds and pecans in a food processor and pulse until roughly chopped, or chop by hand.
In a large mixing bowl, combine the chopped nuts, shredded coconut, mixed seeds, chia seeds, flaxseed meal, and dried cranberries. Mix well.
In a small saucepan over low heat, melt together the almond butter, coconut oil, and vanilla extract until smooth. Stir in the salt and the sweetener of your choice.
Pour the almond butter mixture over the dry ingredients and mix thoroughly until everything is uniformly coated.
Transfer the mixture to the prepared baking pan, pressing it down firmly and evenly with a spatula or the back of a spoon.
Sprinkle the dark chocolate chips evenly over the top and gently press them into the mixture.
Bake in the preheated oven for about 15 minutes, or until the edges are lightly golden.
Allow the bars to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment paper overhang and cut into 12 bars.
Store the bars in an airtight container at room temperature for up to 1 week or refrigerate for up to 1 month.
Nutrition Facts
Calories |
4514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 385.3 g | 494% | |
| Saturated Fat | 129.4 g | 647% | |
| Polyunsaturated Fat | 27.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 655 mg | 28% | |
| Total Carbohydrate | 213.6 g | 78% | |
| Dietary Fiber | 101.2 g | 361% | |
| Total Sugars | 80.2 g | ||
| Protein | 99.4 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1061 mg | 82% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 2886 mg | 61% | |
*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.
