Chocolate Granola Bars

Chocolate Granola Bars

This easy, sugar free low carb granola bars recipe takes just 30 minutes

BEST HOMEMADE KETO GRANOLA BAR RECIPE

The chocolate granola bars are delicious and healthy. This healthy homemade granola recipe can be 100% adjusted to your taste, but this recipe is still a good starting point to make your best granola recipe ever. It’s made quickly and the flavor is absolutely amazing. This simple breakfast is:

  • crunchy and nutty
  • contains a lot of healthy fats and it’s low-carb
  • leaves you satisfied for hours
  • remains firm and solid with a chewy texture
  • it’s gluten-free
  • perfect for keto diet
  • completely sugar-free
  • makes a great homemade gift
  • stores really well (for up to a month)
Chocolate Granola

THE CHOCOLATE GRANOLA BARS INGREDIANTS

  • Sugar-Free Dark Chocolate Chips – I use Lily’s but their are a few out there that you can use like ChocZero.
  • Nuts – I used a blend of almonds, walnuts, pecans, but you can use any kind of keto nuts.
  • Seeds – I used pumpkin seeds, sunflower seeds, chia seeds and hemp seeds.
  • Shredded Coconut – medium-sized flakes and make sure it’s unsweetened.
  • Powdered Monk Fruit Allulose Blend – Tastes just like sugar and mixes seamlessly with the “base” that binds all the nuts and seeds together, so bars won’t taste gritty.
  • Sea Salt – Balances the sweet flavor.
  • Almond Butter – Use the natural, runny kind with no added sugar. Any natural nut butter you prefer will work. You can also use peanut butter.
  • Egg – Egg helps to hold the bar mixture together, so don’t skip it. I haven’t tested it myself, but a flax egg should also work here.
  • Vanilla Extract – For more flavor!

HOW TO MAKE THE CHOCOLATE GRANOLA BARS?

Making this at home couldn’t be any simpler. It will take you less than 30 minutes to make it and what’s even better, it’s totally customizable, so you can decide what ingredients you want in your homemade granola. The process is super simple:

  1. Crush your nuts, shredded coconut and seeds in a blender or food processor
  2. In a bowl stir to combine coconut oil, peanut butter, powered Allulose blend and egg
  3. Pour the mixture over the nuts and seeds. Mix well.
  4. Fold in most of the chocolate chips, reserving a few tablespoons for later.
  5. Push the mixture firmly into the prepared baking dish and press remaining chocolate chips into the top.
  6. Bake for 15 – 20 minutes. Keep in the oven until edges turn golden brown.
  7. Cool completely in the pan.
  8. Once cooled, lift the parchment paper out of the pan and slice into bars and put in the refrigerator for an hour
  9. Ready to serve

STORAGE INSTRUCTIONS

Sugar-free granola bars store very well. You can keep them in the pantry for about a week or two, or in the fridge for a few weeks. Make sure to line parchment or wax paper between them, so that they don’t stick together.

CAN YOU FREEZE GRANOLA BARS?

Yes! Healthy low carb granola bars freeze well. Place them in a single layer onto a parchment lined baking sheet until they are rock solid. After that, you can transfer them to a freezer bag and store for up to 3 months.

Chocolate Granola Bars

Recipe by Lucy ChesnaCourse: SnacksCuisine: American
Servings

12

servings
Prep time

15

minutes
Cooking time

18

minutes
Total time

33

minutes

This easy, sugar free low carb granola bars recipe takes just 30 minutes

Ingredients

  • 1/2 cup Almonds

  • 1/2 cup Pecans

  • 1/4 cups pine nuts

  • 1/4 cup Pumpkin seeds

  • 1/4 cup sunflower seeds

  • 1/4 cup Unsweetened shredded coconut

  • 2 tbsp Hemp seeds

  • 2 tbsp Chia seeds

  • 1/3 cup Powdered Monk Fruit Allulose Blend

  • 1/4 tsp Sea salt

  • 1/4 cup Almond butter

  • 1 large Egg (whisked)

  • 1 tsp Vanilla extract

  • 1/3 cup Sugar-Free Dark Chocolate Chips

Directions

  • Preheat the oven to 350 degrees F. Line an 8×8 inch (20×20 cm) baking dish with parchment paper.
  • Place almonds into a food processor. Pulse intermittently just a few times, then add pecans. Pulse intermittently a few more times, until nuts are chopped into 1/4 inch pieces. Do not overmix.
  • Transfer the nuts into a large bowl. Stir in pumpkin seeds, sunflower seeds, coconut, chia seeds, hemp seeds, powered sugar, and salt.
  • In a small bowl, whisk together the almond butter, egg, and vanilla. Stir the mixture into the large bowl with the nuts.
  • Use a spatula to fold in most of the chocolate chips and press them into the mixture. (Reserve about 2 tablespoons for the tops of the bars later.)
  • Press the mixture firmly into the lined baking dish. Press remaining chocolate chips into the top. Place a piece of parchment paper flush on the top and press again firmly to compact very tightly.
  • Bake for 15-18 minutes, until the edges turn darker golden brown.
  • Cool completely in the pan. Once cooled, lift the parchment paper out of the pan and slice into bars and put in the refrigerator for an hour

Nutrition

Serving- 1 bar

  • Calories 140
  • Fat 12.6g
  • Protein 4g
  • Total Carbs 5.9g
  • Net Carbs 1.7g
  • Fiber 4.2g
  • Sugar 0.9g

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