Keto Almond and Seed Granola Bars

These Keto Almond and Seed Granola Bars are the perfect low-carb, high-fat snack to satisfy your cravings and provide lasting energy throughout the day. Packed with nutrient-rich seeds and nuts, these bars are not only delicious but also incredibly wholesome.

Course Snacks

Cuisine American, Keto

Keyword almond seed bars, Healthy Snacks, keto breakfast, keto granola bars, low-carb snacks

Prep Time 15

Cook Time 20

Total Time 35

Servings bars

Calories 230kcal

Equipment

9x9-inch (23x23 cm) baking pan
Parchment paper
Large mixing bowl
Small saucepan
Spatula or spoon
Knife

Ingredients

1 cup almonds roughly chopped
½ cup sunflower seeds
½ cup pumpkin seeds
¼ cup chia seeds
¼ cup unsweetened shredded coconut
¼ cup flaxseed meal
2 tablespoons sesame seeds
⅓ cup almond butter
¼ cup coconut oil
¼ cup sugar-free syrup such as monk fruit or erythritol based
1 teaspoon vanilla extract
½ teaspoon sea salt

Instructions

Preheat your oven to 350°F (175°C) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, combine the chopped almonds, sunflower seeds, pumpkin seeds, chia seeds, shredded coconut, flaxseed meal, and sesame seeds. Mix well to distribute evenly.
In a small saucepan over low heat, melt together the almond butter, coconut oil, and sugar-free syrup, stirring until smooth and well combined. Remove from heat and stir in the vanilla extract and sea salt.
Pour the wet ingredients into the bowl with the nuts and seeds. Stir thoroughly, ensuring all the dry ingredients are coated with the wet mixture.
Transfer the mixture to the prepared baking pan. Press down firmly and evenly with a spatula or the back of a spoon to compact the mixture as much as possible. This will help the bars hold together after baking.
Bake in the preheated oven for 20 minutes, or until the edges are golden brown.
Remove from the oven and let cool completely in the pan. Once cooled, lift the bars out of the pan using the overhanging parchment and cut into 12 evenly sized bars.
Store the bars in an airtight container at room temperature for up to one week, or refrigerate for longer shelf life.

Notes

Feel free to substitute any of the nuts or seeds with your preferred choices, keeping the total volume the same for consistency.

For a sweeter bar, you can add a few drops of stevia or increase the amount of sugar-free syrup.

Ensure the bars are completely cool before cutting to prevent crumbling.

Nutrition