Keto Granola Bars

5 from 36 votes

Our Super Easy "Secret" recipe for Low Carb Cinnamon Keto Granola Bars. They're grain-free, gluten-free, dairy-free, and of course, sugar-free. They contain so many healthy fats, vitamins and minerals to list.

Cook Time35

Total Time35

Course: Breakfast, Snacks

Cuisine: American, Australian, British, German

Diet: Gluten Free

Servings: bars

Calories: 187kcal

Author: Gerri

Ingredients

1/2 cup macadamia nuts
1/2 cup pecan nuts
1/4 cup almonds slivered
1/4 cup sunflower seeds
1/4 cup flaxseeds
1/4 cup Pepitas
1/4 cup unsweetened shredded coconut
2 tbsp chia seeds
1/4 cup warm water
3 tbsp powdered erythritol
1 egg
1 tsp vanilla extract
2 tsp cinnamon

US Customary - Metric

Instructions

Preheat oven to 170C/340F.
Place the chia seeds into a bowl and add the warm water. Allow to soak for 5 minutes, until thick.
2 tbsp chia seeds, 1/4 cup warm water
Blend the pecan nuts and macadamia nuts in your food processor until the nuts are in smaller chunks, without turning it into flour.
1/2 cup macadamia nuts, 1/2 cup pecan nuts
Mix the blended nuts with the almonds, sunflower seeds, pepitas, flaxseeds, and coconut.
1/4 cup almonds, 1/4 cup sunflower seeds, 1/4 cup flaxseeds, 1/4 cup Pepitas, 1/4 cup unsweetened shredded coconut
Add the egg, vanilla, cinnamon, and erythritol to the thickened chia seeds.
3 tbsp powdered erythritol, 1 egg, 1 tsp vanilla extract, 2 tsp cinnamon
Mix the dry and wet ingredients and spread onto a lined baking tray.
Bake in the oven for 20 minutes then remove and cut into 16 bars.
Spread the bars over a larger baking tray and return to the oven for 15 minutes to crisp up.
Remove from the oven and allow to cool. After they have completely cooled, store in an airtight container.

Notes

[nutrition-label]

STORING: Store keto granola bars in an airtight container on the kitchen bench for up to one week or refrigerate for up to two weeks.

Nutrition