Keto Granola Bars
These Keto Granola Bars are soft and chewy and made with no oats or flour. They're grain-free, sugar-free and are the perfect portable healthy snacks for on the go.
Ingredients
- 1/2 cup drippy almond butter , we usually use the unsalted Kirkland's one from Costco (not from the bottom of the jar or the texture will not be the same), [you can sub with other nut or seed butter you like]
- 1/4 cup coconut oil
- 1/4 cup golden monk fruit sweetener , you can sub with coconut sugar for strict paleo or other granulated sweetener of choice (golden Swerve, erythritol etc.)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon Himalayan sea salt
- 1 teaspoon vanilla extract
- 1 large egg , beaten
- 1 1/4 cups unsweetened flaked coconut , we like the one from Bob's Red Mill for the best texture and shape
- 1 1/4 cups sliced almonds , roughly chopped
- 1/2 cup chopped pecans OR chopped walnuts
- 3 tablespoon sunflower seeds
- 1 tablespoon hemp seeds , optional
- 1 tablespoon water , as needed
OPTIONAL:
- 1-2 tablespoons sugar-free vegan chocolate chips , we like Lily's or for strict Paleo you can use Hu's Gems, chopped
Instructions
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Preheat oven to 350 F. Line an 8 x 8 baking dish with parchment paper sling for easier removal. Set aside.
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In a large pot, add the almond butter, coconut oil, monk fruit sweetener over medium heat, while stirring frequently until the sweetener has dissolved. Remove pot from heat and allow mixture to cool down for 2 minutes.
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Whisk in cinnamon, salt, vanilla and beaten egg.
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Stir in flaked coconut, sliced almonds, chopped pecans, sunflower seeds and hemp seeds until combined. If mixture seems too dry, add 1 Tablespoon of water, or a little bit more as needed to help bind.
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Transfer mixture into prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Sprinkle with chocolate chips, if using.
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Bake in preheated oven for 15-18 minutes, until edges are slightly brown.
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Remove pan from oven and allow to cool completely (I like to place the pan in the freezer so the bars set quicker). Once cooled, use the parchment paper overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even rectangles. Bars can be stored in an airtight container or resealable bags in the freezer for up to 3 months.