Low Carb Fruit and Nut Bars
Fuel your day with these irresistible Low Carb Fruit and Nut Bars—packed with wholesome ingredients and naturally sweetened for guilt-free indulgence! This recipe combines nutrient-rich almonds, walnuts, pecans, and pumpkin seeds with unsweetened dried cranberries and shredded coconut for a satisfying crunch. Flaxseed meal and chia seeds add a boost of fiber and omega-3s, while creamy almond butter and coconut oil bring the mixture together in a silky, decadent base. Sweetened with liquid stevia and flavored with vanilla extract, these no-bake bars are perfect for busy mornings, post-workout snacks, or an energizing treat on the go. Ready in just 15 minutes of prep time, these bars are gluten-free, dairy-free, and low in carbs, ensuring they fit seamlessly into keto and paleo diets. With a straightforward assembly and no baking required, these bars are your ultimate homemade snack solution!
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Recipe Information
Ingredients
- 1 cup Almonds
- 0.5 cup Walnuts
- 0.5 cup Pecans
- 0.5 cup Unsweetened dried cranberries
- 0.25 cup Flaxseed meal
- 0.25 cup Unsweetened shredded coconut
- 0.25 cup Pumpkin seeds
- 2 tablespoons Chia seeds
- 2 tablespoons Coconut oil
- 0.5 cup Almond butter
- 1 teaspoon Vanilla extract
- 15 drops Liquid stevia
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper, leaving some overhang for easy removal later.
In a food processor, combine the almonds, walnuts, and pecans. Pulse until the nuts are coarsely chopped.
Transfer the chopped nuts into a large mixing bowl. Add the dried cranberries, flaxseed meal, shredded coconut, pumpkin seeds, and chia seeds. Stir to combine.
In a small saucepan over low heat, melt the coconut oil and almond butter together, stirring occasionally until smooth and well-blended.
Remove from heat and stir in the vanilla extract, liquid stevia, and salt. Mix until all ingredients are well incorporated.
Pour the wet mixture over the dry ingredients in the mixing bowl. Stir until all the dry ingredients are coated and the mixture is sticky.
Transfer the mixture into the prepared baking dish. Use the back of a spoon or a small spatula to press down the mixture firmly and evenly into the pan.
Refrigerate the bars for at least 1 hour to allow them to set properly.
Once set, use the parchment paper overhang to lift the bars out of the pan. Cut into 12 equal bars.
Store the bars in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage.
Nutrition Facts
Calories |
3532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.6 g | 374% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 51.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 161.6 g | 59% | |
| Dietary Fiber | 66.4 g | 237% | |
| Total Sugars | 71.5 g | ||
| Protein | 90.8 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1040 mg | 80% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2145 mg | 46% | |
*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.
