Keto Peanut Butter Granola Bars
These keto peanut butter granola bars are perfectly crunchy, satisfying, and easy to enjoy on the go. A delicious low carb treat the whole family will love.
Ingredients
- 1 cup Unsweetened Coconut Flakes
- 3/4 cup Chopped Almonds
- 1/4 cup Sunflower Seeds
- 1/4 cup Pumpkin Seeds
- 2 tbsp Chia Seeds
- 1/2 cup Creamy Peanut Butter
- 3 tbsp Coconut Oil, melted
- 3 tbsp Sugar-Free Maple Syrup
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 2 oz Sugar-Free Dark Chocolate Chips (optional, for drizzle)
Equipment
- 8x8 inch baking pan
Instructions
- Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
- In a dry skillet over medium heat, toast the coconut flakes, chopped almonds, sunflower seeds, and pumpkin seeds for 4 to 5 minutes, stirring frequently, until lightly golden and fragrant. Transfer to a large bowl and add the chia seeds.
- In a small saucepan over low heat, combine the peanut butter, melted coconut oil, sugar-free maple syrup, vanilla extract, and salt. Stir until warm and smooth, about 2 minutes.
- Pour the peanut butter mixture over the toasted nut and seed mixture. Stir thoroughly until everything is evenly coated and the mixture holds together when pressed.
- Transfer the mixture into the prepared pan. Press down very firmly and evenly with the back of a spatula or the bottom of a measuring cup. This step is key to bars that hold together.
- Refrigerate for at least 2 hours until completely firm. If desired, melt the sugar-free dark chocolate chips and drizzle over the top before slicing.
- Lift out using the parchment overhang and slice into 10 bars. Store in the refrigerator in an airtight container for up to 10 days.
Nutrition
Serving: 1servingCalories: 258kcalCarbohydrates: 7gProtein: 7gFat: 22g
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