WET INGREDIENTS – ½ cup Peanut Butter – ¼ cup Coconut Oil – 2 tsp Vanilla Extract DRY INGREDIENTS – ⅓ cup Erythritol – ½ cup Almonds – ⅓ cup Flaxseed Meal – 1 tbsp Chia Seeds – ⅓ cup Pumpkin Seeds – ¼ cup Desiccated Coconut – ½ tsp Ground Cinnamon CHOCOLATE DRIZZLE – 3 tbsp Sugar-free Chocolate Chips – 1 tsp Coconut Oil
Combine Wet Ingredients
In a medium mixing bowl or a saucepan, place all the wet ingredients: peanut butter, coconut oil, and vanilla. Microwave in 30-second bursts. Add sweetener.
Combine Dry Ingredients
In a large mixing bowl, add the rest of the dry ingredients: sliced almonds, flaxseed meal, chia seeds, pumpkin seeds, shredded coconut, and cinnamon.
Pour Peanut Mixture
Pour the peanut nut butter and coconut oil mixture onto the dry Keto Granola Bar ingredients.
Stir Granola Ingredients
Stir the low-carb granola with a spatula to combine. You want to cover all the dry ingredients with the nut butter mixture.
Transfer To Pan
Transfer the mixture into the prepared loaf pan. Press the mixture evenly with your hand to leave no air. Flatten the surface with a spatula.
Take To Freezer
Once the granola base is flat, freeze it for 20 minutes until the breakfast bars are hard and set.
Drizzle Melted Chocolate
Drizzle melted sugar-free chocolate on top of the bar, return to the freezer for 1-3 minutes until the chocolate is set.
Cut Breakfast Bars
Take the granola out of the fridge and cut 8 breakfast bars. Store the bars in a ziplock bag in the fridge for up to 8 days.
NET CARBS FAT PROTEIN
Serving: 1 Bar Makes: 8 Bars
Prep: 10 Minutes Cook: 30 Minutes