KETO NO-BAKE GRANOLA BARS

EASY

INGREDIENTS

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.

1

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.

2

Pour Peanut Mixture

Pour the peanut nut butter and coconut oil mixture onto the dry Keto Granola Bar ingredients.

3

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.

4

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.

5

Take To Freezer

Once the granola base is flat, freeze it for 20 minutes until the breakfast bars are hard and set.

6

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.

7

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.

8

KETO BREAKFAST BAR

NET CARBS FAT PROTEIN

2.8 grams

28.1 grams

7.9 grams

SERVINGS

TIME

Serving: 1 Bar Makes: 8 Bars

Prep: 10 Minutes Cook: 30 Minutes

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