Low Carb Chocolate Chip Granola Bars
Indulge in the perfect snack with these Low Carb Chocolate Chip Granola Bars—packed with wholesome ingredients and bursting with flavor! Made from almond flour, unsweetened coconut, and nutrient-dense seeds like chia and pumpkin, these bars are not only delicious but also keto-friendly and gluten-free. Sweetened naturally with erythritol and studded with sugar-free chocolate chips, they deliver a satisfying crunch and just the right amount of sweetness without spiking your carbs. Bound together with creamy almond butter and a touch of coconut oil, these no-fuss bars come together in just 25 minutes, making them the ultimate grab-and-go snack or guilt-free treat. Perfect for meal prepping, these homemade granola bars are a healthy alternative to store-bought varieties and can be stored for days to keep your cravings in check!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Unsweetened flaked coconut
- 0.5 cup Chopped walnuts
- 2 tablespoons Chia seeds
- 0.25 cup Pumpkin seeds
- 0.5 cup Sugar-free chocolate chips
- 0.5 cup Almond butter
- 0.25 cup Erythritol
- 0.25 cup Coconut oil
- 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, leaving some overhang on the sides for easy removal.
In a large bowl, combine almond flour, unsweetened flaked coconut, chopped walnuts, chia seeds, pumpkin seeds, and salt. Mix well to blend all dry ingredients together uniformly.
In a small saucepan over low heat, melt the coconut oil and almond butter together, stirring occasionally. Once melted and combined, remove from heat.
Add the erythritol and vanilla extract to the almond butter mixture. Stir until the erythritol is completely dissolved.
Pour the wet ingredients over the dry ingredients. Use a spatula to thoroughly mix until everything is well coated.
Fold in the sugar-free chocolate chips, distributing them evenly throughout the mixture.
Transfer the granola mixture into the prepared baking dish. Use the back of a spoon or a spatula to press it down firmly and evenly into the pan.
Bake in the preheated oven for 10 minutes, or until the edges are golden brown. Be sure not to overbake as it can make the bars too hard.
Remove from the oven and allow the granola mixture to cool completely in the pan on a wire rack. Once cooled, lift the parchment paper to remove the entire block, then cut into 12 bars.
Store the bars in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
3554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.4 g | 402% | |
| Saturated Fat | 121.2 g | 606% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 206.3 g | 75% | |
| Dietary Fiber | 77.2 g | 276% | |
| Total Sugars | 18.9 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 742 mg | 57% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1745 mg | 37% | |
*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.
