Keto Dark Chocolate and Hazelnut Granola Bars: Your New Go-To Snack
Are you on the hunt for a keto-friendly snack that satisfies your sweet tooth without derailing your diet? Look no further than these Keto Dark Chocolate and Hazelnut Granola Bars. Packed with healthy fats and low in carbs, these granola bars are the perfect on-the-go snack for anyone following a ketogenic lifestyle. Their rich flavor and satisfying crunch make them an ideal treat for when those snack cravings hit.
With a combination of dark chocolate and hazelnuts, these bars offer a decadent taste while still adhering to the principles of keto eating. They’re easy to make, convenient to carry, and provide a burst of energy, thanks to their nutrient-dense ingredients. Let’s dive into what makes these granola bars a must-try for anyone on a keto diet.
Why These Granola Bars Are a Keto Delight
These Keto Dark Chocolate and Hazelnut Granola Bars are more than just a treat; they’re a testament to how delicious keto eating can be. The inspiration for this recipe comes from a desire to create a snack that’s both indulgent and in line with a low-carb, high-fat diet. The result is a bar that’s rich in flavor, yet low in net carbs, making it an excellent choice for keto dieters.
The key to these granola bars’ keto-friendly status lies in their carefully selected ingredients. Hazelnuts and almonds provide a satisfying crunch and are excellent sources of healthy fats, essential for maintaining ketosis. Pumpkin seeds and shredded coconut add texture and are packed with fiber, which helps to keep the net carb count low. Chia seeds and flaxseed meal contribute omega-3 fatty acids, which are beneficial for heart health.
Instead of traditional sweeteners, these bars use powdered erythritol, a sugar alcohol that has minimal impact on blood sugar levels, making it a perfect sweetener for keto recipes. The dark chocolate is sugar-free, ensuring that you can enjoy the rich, chocolatey taste without the added carbs. Together, these ingredients create a snack that’s not only delicious but also nourishing and keto-compliant.
Perfecting the Method for Keto Granola Bars
Creating the perfect Keto Dark Chocolate and Hazelnut Granola Bar is all about the method. The process begins with preheating your oven, an essential step for achieving a golden brown finish on your bars. As you combine the dry ingredients, make sure to chop the nuts roughly, which provides texture and ensures that each bite is packed with flavor.
The next step is to whisk together the melted butter, powdered erythritol, vanilla extract, and sea salt. This mixture acts as the binding agent for the dry ingredients, so it’s crucial to mix them thoroughly. When pressing the mixture into the baking pan, apply firm pressure to create an even layer that will hold together after baking.
Once the granola mixture is baked and while it’s still warm, pour the melted chocolate over the top. This not only adds a layer of decadent flavor but also helps to bind the bars together. For the chocolate to set properly, patience is key—allow the bars to cool completely before cutting them into portions. This ensures that each bar has a crisp texture and the chocolate doesn’t crack.
Variations to Spice Up Your Keto Granola Bars
Coconut Almond Delight
For a tropical twist, swap out half of the hazelnuts for additional shredded coconut and sliced almonds. The coconut’s sweetness pairs wonderfully with the almonds, creating a bar that’s reminiscent of a beachside treat.
Spicy Nut Mix
Add a dash of cinnamon and nutmeg to the dry ingredients for a warm, spicy flavor that complements the richness of the dark chocolate. This variation is perfect for those who enjoy a hint of spice in their snacks.
Berry Bliss Bars
Stir in a handful of freeze-dried raspberries or strawberries before baking for a fruity flavor that cuts through the richness of the nuts and chocolate. The tartness of the berries adds a refreshing note to each bite.
Substitutions for Dietary Needs and Preferences
These granola bars are versatile and can be adapted to suit various dietary needs and preferences. If you’re unable to consume butter, coconut oil is an excellent alternative that maintains the bar’s texture and adds a hint of coconut flavor.
For those who prefer a different sweetener, monk fruit sweetener is a suitable substitute for erythritol. It’s natural, keto-friendly, and provides a similar level of sweetness without affecting the overall texture of the bars.
If you’re allergic to almonds, sunflower seeds make a great replacement. They offer a similar crunch and are also rich in healthy fats, making them a perfect fit for this keto recipe.
Frequently Asked Questions
Can I use honey or maple syrup instead of erythritol?
No, honey and maple syrup are high in carbs and would not be suitable for a keto diet. Stick to keto-friendly sweeteners like erythritol or monk fruit sweetener.
How long can I store these granola bars?
Store them in an airtight container in the refrigerator for up to one week, or freeze them for a longer shelf life.
Can I make these granola bars nut-free?
While nuts are a key component, you can try using seeds like sunflower or hemp seeds as a nut alternative.
Is it necessary to refrigerate the granola bars?
Refrigeration helps to set the chocolate and keep the bars firm, especially in warmer climates.
Can I add protein powder to these granola bars?
Yes, you can add a scoop of your favorite keto-friendly protein powder to the dry ingredients for an extra protein boost.
Keto Dark Chocolate and Hazelnut Granola Bars
Equipment
- 9x9 inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Double boiler or microwave
Ingredients
- 1 cup hazelnuts roughly chopped (135g / 4.76 oz)
- 1 cup almonds roughly chopped (143g / 5 oz)
- ½ cup pumpkin seeds (64g / 2.25 oz)
- ½ cup unsweetened shredded coconut (40g / 1.4 oz)
- ¼ cup chia seeds (48g / 1.7 oz)
- ¼ cup flaxseed meal (30g / 1 oz)
- ½ cup unsalted butter melted (113g / 4 oz)
- ⅓ cup powdered erythritol (53g / 1.87 oz)
- 1 tsp vanilla extract (5ml)
- ¼ tsp sea salt
- 100 g sugar-free dark chocolate melted (3.5 oz)
- 1 tbsp coconut oil (15ml)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, combine the chopped hazelnuts, almonds, pumpkin seeds, shredded coconut, chia seeds, and flaxseed meal.
- In a separate bowl, whisk together the melted butter, powdered erythritol, vanilla extract, and sea salt until well combined.
- Pour the butter mixture over the dry ingredients and mix thoroughly, ensuring all the nuts and seeds are coated.
- Transfer the mixture to the prepared baking pan, pressing it down firmly into an even layer.
- Bake in the preheated oven for 20 minutes or until the edges begin to turn golden brown.
- While the granola mixture is baking, melt the dark chocolate with the coconut oil in a double boiler or microwave, stirring until smooth.
- Once the granola mixture is baked, remove from the oven and pour the melted chocolate over the top, spreading it evenly.
- Allow the granola bars to cool completely before lifting them out of the pan using the parchment paper overhang. Place them in the refrigerator for at least an hour to set the chocolate.
- Once set, cut into 10 even bars.
