Keto Granola Bar

The one thing I missed when I started this journey was a good tasting granola bar, I enjoy experimenting on recipes and think I found the perfect one. I eat these on-the-go granola bars (well it’s stay at home now during this pandemic) or chopped and added granola to a bowl of Two Good yogurt. I find that I tend to bake or make whatever it is I want with a few tweaks of course.

Ingredients needed for the granola⁣
1 cup raw almonds, chopped ⁣
1 cup slivered almonds ⁣
1 cup unsweetened coconut flakes, tightly packed ⁣
1 large egg⁣
4 tbsp Monkfruit granulated (Or sugar substitute of choice)⁣
2 tbsp almond butter⁣
1 tbsp coconut oil⁣
3/4 tsp sea salt⁣
2 tbsp flax seeds ⁣
2 tbsp pumpkin seeds ⁣

⁣Pre-heat oven to 375 degrees and line an 8×8 inch pan with parchment paper, leaving some hanging over the sides to use as a handle later on. ⁣

Place the chopped almonds, slivered almonds, flax seeds, and coconut flakes on 4 pieces of parchment paper. I use a large baking sheet and just place each side by side.separate baking sheets. Bake until golden brown and toasted.

Note – The coconut shreds will only take 2-4 minutes, the slivered almonds about 3-5 minutes and the chopped almonds about 7-12 minutes. Let cool completely. ⁣Additionally, reduce the oven temperature to 350.⁣

In a large bowl, whisk together the egg and Monkfruit granulated sugar.⁣

In a separate small, microwave-safe bowl, melt the almond butter and coconut oil (about 30 seconds) and mix until smooth. Whisk into the egg mixture until well combined.⁣

Add in all the nuts, coconut and salt and stir until well combined. ⁣
Press VERY firmly into the prepared pan.  Use a little piece of parchment paper to make this easier. ⁣

Bake until the top just feels set, about 15 minutes at 350 degrees.⁣

Let cool COMPLETELY to room temperature in the pan.⁣

Once cool, slice to make granola bars (makes 12 slices). Store in refrigerator. You can also just crumble and store in a Mason jar.

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