Granola bars often contain oats and grains that are high in carbohydrates. But we wanted an easy, portable, keto-friendly snack bar so we experimented with different ingredients to create a really delicious option. Anyone will want to dig into a jar of these treats for a quick bite. Hearty almonds and healthy pepitas provided the base for our bars. Toasting the nuts and seeds gave the snack a pleasant, well-rounded flavor. Erythritol added slight sweetness and almond butter, along with one egg, helped bind the bars.
Tossing some chocolate chips with the warm nut-seed mixture melted the chocolate slightly for a pleasing texture while still allowing the nuts and seeds to remain crisp. We stirred the remaining chocolate chips and shredded coconut into the nut-seed mixture later for textural contrast; tasters liked the little bursts of sweetness from the chips. After baking the mixture in an 8-inch square baking pan, we let it cool in the pan for 1½ hours before cutting it into 12 bars. Be sure not to overcook the nuts and seeds in step 2; they will continue to toast while the bars bake. Erythritol is our preferred low-carb sweetener here; see this page for more information on low-carb sweeteners and substitutions.
Jump to RecipeInstructions :
- Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan; lightly spray with olive oil spray and set aside.
- Spread almonds and pepitas on rimmed baking sheet and toast until lightly browned and fragrant, 10 to 12 minutes, stirring occasionally. Transfer almond mixture to large bowl, add ¼ cup chocolate chips, and stir until chocolate is melted and evenly coats almonds and pepitas.
- Whisk erythritol, almond butter, egg, vanilla, and salt together in second bowl. Stir erythritol mixture, coconut, and remaining ½ cup chocolate chips into almond mixture until combined. Transfer almond mixture to prepared pan and spread into even layer. Place 9-inch sheet of parchment paper or waxed paper on top of almond mixture and press and smooth very firmly with your hands, especially at edges and corners, until mixture is level and compact. Remove parchment and bake until bars are fragrant and just beginning to brown around edges, about 15 minutes. Transfer pan to wire rack and let cool for 1 hour. Using foil overhang, lift bars out of pan. Return to wire rack and let cool completely, about 30 minutes.
- Discard foil and transfer bars to cutting board. Using sharp chef’s knife, quarter bars to create four 4-inch squares. Cut each square into 3 equal strips. Serve.
Snack Bars
Ingredients
- 1½ cups whole almonds chopped coarse
- ½ cup raw pepitas
- ¾ cup sugar-free dark chocolate chips divided
- ¼ cup 2 ounces granulated erythritol
- 3 tablespoons creamy unsweetened almond butter
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- ½ cup unsweetened shredded coconut
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan; lightly spray with olive oil spray and set aside.
- Spread almonds and pepitas on rimmed baking sheet and toast until lightly browned and fragrant, 10 to 12 minutes, stirring occasionally. Transfer almond mixture to large bowl, add ¼ cup chocolate chips, and stir until chocolate is melted and evenly coats almonds and pepitas.
- Whisk erythritol, almond butter, egg, vanilla, and salt together in second bowl. Stir erythritol mixture, coconut, and remaining ½ cup chocolate chips into almond mixture until combined. Transfer almond mixture to prepared pan and spread into even layer. Place 9-inch sheet of parchment paper or waxed paper on top of almond mixture and press and smooth very firmly with your hands, especially at edges and corners, until mixture is level and compact. Remove parchment and bake until bars are fragrant and just beginning to brown around edges, about 15 minutes. Transfer pan to wire rack and let cool for 1 hour. Using foil overhang, lift bars out of pan. Return to wire rack and let cool completely, about 30 minutes.
- Discard foil and transfer bars to cutting board. Using sharp chef’s knife, quarter bars to create four 4-inch squares. Cut each square into 3 equal strips. Serve.