This recipe was inspired by my sister, Jennifer. She saw an influencer posted granola bars on instagram and was craving for it so she asked me whether I could make a keto version. That led me to experiment with it and surprisingly, it turned out well on my first attempt. They are a little chewy, crispy, nutty, tasty and so yummy. And the best part is that they are super easy to make.

These keto granola bars are great on-the-go snack, awesome as energy bars during gym work, excellent as gifts or simply as a healthy snack.

The recipe can be viewed and printed at this link;

[ Total Servings = 18 ]
Total Carb = 7.1 g
Dietary Fiber = 4.1 g
Net Carb = 3 g
Calories = 273
Total Fat = 25.1 g
Protein = 7.5 g

Almonds = 150 g / 1 cup
Walnuts = 150 g / 1 cup
Pecans = 150 g / 1 cup
Pumpkin Seeds = 70 g / 1/2 cup
Sunflower Seeds = 70 g / 1/2 cup
Unsweetened Coconut Flakes = 47 g / 2/3 cup (Note: In the video, I made a mistake by indicating 1/3 cup. Sorry about that ! It should be 47 g or 2/3 cup.)

1. Chop the nuts into smaller pieces (about 2 to 3 pieces depending on how big is the nut).
2. You can also opt for any nuts or seeds that you prefer.
3. Roast all the nuts and seeds in the oven at 350F or 180C for a few minutes or until crispy. Turn them midway so that they brown evenly. Reduce the heat if they are browning too fast.
4. As the coconut flakes browns very fast, reduce the heat to 300F or 150C and let it brown slightly. Keep an eye on them as they burn very quickly. A light toast would be good enough for them to be crispy.
5. Mix all the ingredients in a big bowl until well combined and set aside.

Unsweetened Creamy Peanut Butter = 120 g / 1 cup (Note: You can also use almond butter).
Sugar Free Maple Syrup = 100 g / 5 tbsp (I used Lakanto but you can any keto friendly maple syrup)
Powdered Sweetener = 50 g / 1/2 cup (Note: I used self ground Erythritol but you can use any keto friendly powdered sweetener)
Vanilla Extract = 2 tsp
Salt = 6 g / 1 1/2 tsp

1. In a saucepan, add all the ingredients and cook over low to medium heat for a while just until smooth and thick.
2. Turn off heat, add the vanilla extract and mix until well combined.
3. Pour the syrup mixture over the nut and seed mixture.
4. Mix until well combined.
5. Use any suitable rectangular or square pans. In the video, I used 3 shallow pans with a size of 7×3.5×3″. Line the pan with parchment paper. See this video on how to line pans with parchment papers (
6. Scoop the granolas into the pans. If you are using a few pans, it helps to weigh them after filling to ensure that they are of the same size.
7. Use a spoon to spread the top evenly. Then use a suitable cup with flat bottom to compress them as much as you can otherwise, there is a tendency that they will fall apart.
8. Chill in the refrigerator for 2 hours until set and firm. This is important as they can be crumbly if they are not set and firm enough.
9. Remove from pan and transfer onto a cutting board. Start from the middle and work sideways. It is easier to cut straight down to avoid any breakage.
10. Wrap the granola bar with a piece of parchment paper to prevent moisture from forming. This is also useful to prevent any sticky fingers when eating the granola bar. Then wrap with another layer of wrapping paper. Twist both ends for a candy-like style.
11. These granola bars can be refrigerated up to 1 or 2 weeks. They can also be frozen for months.
They actually taste great straight out of the fridge or freezer. The best part is that you can store these wrapped granola bars in a plastic bag or container in the fridge or freezer and both the inner and outer layers of the wrappers remain dry.

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