Tasty Low Carb Breakfast Bars
Low carb granola bars easy clean eating keto bars, NO baking! Creamy almond butter, flaxseed meal, chia seeds, almonds, coconut and more! 100% Sugar-free, gluten-free paleo breakfast or snacks.
Cuisine: low carb
Servings: 8 breakfast bars
Calories: 306 kcal
- 1/2 cup smooth almond butter or fresh nut butter of your choice
- 1/4 cup extra virgin coconut oil
- 2 teaspoons vanilla extract
- 1/3 cup sugar-free crystal sweetener - like erythritol
- 1/2 cup sliced almonds + extra 1 tablespoon to decorate on top
- 1/3 cup flaxseed meal
- 1 tablespoon chia seeds
- 1/3 cup pumpkin seeds
- 1/4 cup unsweetened shredded coconut
- 1/2 teaspoon cinnamon
- 3 tablespoon sugar-free dark chocolate chips
- 1 teaspoon extra virgin coconut oil
Line a loaf pan, size 9 inches x 5 inches, with parchment paper. Set aside.
In a medium mixing bowl or a saucepan, place all the wet ingredients: peanut butter, coconut oil and vanilla.
Microwave by 30 seconds burst, stir and repeat until the coconut oil is fully melted and combined with the nut butter. It should not take more than 1 minute 30 seconds. Otherwise, melt the ingredients in a saucepan under medium heat, stirring often to avoid the mixture to stick to the pan.
Stir in the sugar-free crystal sweetener, stir and microwave an extra 30 seconds to incorporate well. Erythritol doesn't dissolve very well but it will give some delicious sweet crunch into your bars or see paleo note.
In a large mixing bowl, add all the rest of the dry ingredients: sliced almonds, flaxseed meal, chia seeds, pumpkin seeds, shredded coconut and cinnamon. Stir to combine.
Pour the nut butter mixture onto the dry ingredients. Stir with a spatula to combine. You want to cover all the dry ingredients with the nut butter mixture.
Transfer the mixture into the prepared loaf pan. Press evenly the mixture with your hand to leave no air. Flatten the surface with a spatula.
Freeze for 20 minutes until the breakfast bars are hard and set.
Remove from the freezer, lift the parchment paper to pull out the bar from the loaf pan. Place on a plate. Sprinkle extra sliced almonds on top.
In a small bowl, microwave the sugar-free dark chocolate and coconut oil until fully melted.
Drizzle the melted chocolate on top of the bar, return into the freezer 1-3 minutes until the chocolate is set.
Cut into 8 breakfast bars.
Wrap each bar individually into plastic wrap or bee wax. Store in the fridge up to 8 days.
Sugar-free Sweetener: this recipe is 100% sugar and uses sugar-free crystal sweetener. I recommend erythritol or monk fruit sugar. Both are zero carbs, zero sugar and natural. Note that sugar-free crystal sweetener doesn't dissolve very well in no-bake goods and it is ok. It adds some delicious crunchy sweetness in the bars.
Nut butter: I recommend smooth almond butter or smooth peanut butter, no sugar added
Paleo sweetener: Unrefined sugar. I recommend is coconut sugar.
A keto diet can be really simple, but it helps to learn some basic skills.
These tips and guides will help you answer all the common keto questions.
Click here for An Easy Detailed Guide to Follow for Beginners to The Keto Diet.