Keto Granola Bars

These keto granola bars are thick, chewy, and stable at room temperature! Made with just 4 ingredients, they are loaded with nuts and seeds! Watch the video below to see how I make it in my kitchen!

Course Snack

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 98kcal

Author Arman Liew

Ingredients

1 cup raw almonds
1/2 cup raw cashews roughly chopped
2 tablespoon pumpkin seeds optional
1/2 cup keto crispy cereal
5 tablespoon keto maple syrup

Instructions

Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and grease it generously. Set aside.
In a large mixing bowl, combine the almonds, cashews, and peanuts with the crispy cereal. Pour the sugar-free syrup over it and mix very well, until completely combined and all the nuts/cereal is coated in the syrup.
Transfer the granola bar mixture into the lined pan and using a rubber spatula, press down to ensure a uniform layer. Bake for 25 minutes.
Remove from the oven and allow to cool completely, before slicing into bars.

Video

Notes

Storage: Leftovers keep well refrigerated for up to four weeks, covered. They'll keep well in the freezer for up to six months.

Flavor variations

Peanut Butter Dark Chocolate- Replace the cashews with chopped peanuts and drizzle melted dark chocolate over the top.
Blueberry Pecan- Add 2 tablespoons of dried blueberries to the mixture. Replace the cashews with roughly chopped pecans.
Cranberry Almond- Add 2 tablespoons of dried unsweetened cranberries to the mixture and 1/4 teaspoon vanilla extract.
Dark Chocolate Almond and Coconut- Sprinkle 1-2 tablespoons of coconut flakes on top of the granola bars before baking them. Drizzle melted dark chocolate over the top.
Vanilla Almond and Sea Salt- Replace half the almonds with smoked almonds, add 1/4 teaspoon vanilla extract, and sprinkle the tops of the bars with sea salt.

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