In a large mixing bowl, add your keto granola, mixed nuts, and seeds and mix well. Set aside.
In a microwave-safe bowl or stovetop, combine your chocolate chips, sticky sweetener, coconut oil, and almond butter. Heat until melted.
Pour the melted chocolate mixture over the dry and mix until fully incorporated.
Pour the kit kat bar batter in a lined 10 x 10-inch pan. Using a spatula, spread out to an even layer. Refrigerate for at least 30 minutes, before slicing into bars.
Notes
TO STORE. Store the bars in an airtight container in the fridge for up to a week. While the bars won’t go bad at room temperature, they will soften and may fall apart. TO FREEZE. These homemade candies can be frozen for up to 3 months. Wrap each bar in parchment paper so that they don’t stick to each other and freeze stored in an airtight container or bag. Allow the bars to soften a bit at room temperature before eating them.