Imagine biting into a crunchy, nutty delight that feels like a sweet embrace on a chilly morning—yeah, that’s these keto granola bars. They’re the kind of treat that makes you forget you’re even counting carbs. And hey, didn’t I read somewhere that even celebs are jumping on the keto bandwagon?
Steps
- Preheat your oven to 300°F and prepare an 8×8 inch metal pan by lining it with parchment paper, leaving some overhang for easy removal later.
- In a food processor, blend together coconut, almonds, pecans, and pumpkin seeds until they reach a coarse crumb texture. Add collagen and salt, pulse briefly to mix, and transfer this mixture to a large bowl.
- Melt butter and erythritol-based sweeteners in a medium saucepan over low heat, stirring until fully dissolved. Add vanilla extract and mix it into the nut mixture until well incorporated. Optionally, stir in chocolate chips.
- Press the mixture evenly into the lined baking pan, ensuring it is compact by using a flat-bottomed glass or measuring cup. Bake for 20 to 25 minutes or until the edges are golden brown.
- Allow the bars to cool completely in the pan before lifting them out using the parchment paper. Use a sharp knife to cut straight down into bars, avoiding a sawing motion for cleaner cuts.
Ingredients
- 1 cup flaked coconut or sliced almonds
- 1 cup almonds
- 1 cup pecans
- 1/2 cup pumpkin seeds
- 2 tablespoons collagen powder
- 1/4 teaspoon salt
- 1/3 cup butter
- 1/3 cup erythritol-based sweetener (like Swerve or Lakanto)
- 1 teaspoon vanilla extract
- 1/4 cup sugar-free chocolate chips (optional)
Nutritional Values
Calories: 3228kcal | Carbohydrates: 84g | Protein: 90g | Fat: 285.6g | Cholesterol: 180mg | Fiber: 52.8g
FAQ
- Can I use a different sweetener in these keto granola bars?
- It’s important to use erythritol-based sweeteners like Swerve or Lakanto for these granola bars. Other sweeteners such as BochaSweet or allulose may result in bars that are too soft and crumbly.
- What can I substitute for coconut if I don’t like it?
- You can substitute flaked coconut with sliced almonds. When ground up, sliced almonds provide a similar texture to flaked coconut.
- Is it possible to make these granola bars dairy-free?
- Yes, you can substitute butter with ghee or coconut oil to make the granola bars dairy-free.
- Can I omit the collagen or use something else instead?
- Collagen is key for binding the bars together. Omitting it will result in more fragile bars, and there isn’t a direct substitute that will provide the same properties.
- How should I store the keto granola bars?
- Store the bars in an airtight container at room temperature, where they will last for up to two weeks. They can also be frozen for several months.
Tips
- Select the Right Sweetener: Ensure you use an erythritol-based sweetener like Swerve or Lakanto to avoid the bars becoming too soft and crumbly. Sweeteners such as BochaSweet or allulose may lead to bars that don’t hold together well.
- Press Firmly Into the Pan: To achieve cohesive granola bars that stay intact, make sure to press the mixture firmly and evenly into the pan before baking. A flat-bottomed glass or measuring cup can help compact the mixture effectively.
- Allow Proper Cooling: After baking, let the bars cool completely in the pan to firm up before attempting to remove and cut them. This step is crucial for maintaining their structure.
- Embrace the Crumbles: Any bits that crumble or break apart can be repurposed as keto-friendly granola. Use them as a topping for yogurt, ice cream, or enjoy them as a cereal alternative.
Equipment
- Food Processor – Essential for finely chopping nuts and seeds.
- 8×8 Inch Metal Baking Pan – Required for baking the granola bars.
- Parchment Paper – Used to line the baking pan for easy removal of the bars.
- Collagen Powder – Used as a binding agent in the recipe.
