Keto Blueberry Almond Granola Bars

These Keto Blueberry Almond Granola Bars are the perfect snack for those on a ketogenic diet. Loaded with nutritious almonds, seeds, and bursting with blueberries, they are low in carbs but high in flavor and satisfaction. They're easy to make and ideal for on-the-go snacking.

Course Snacks

Cuisine American

Keyword Keto Blueberry Almond Bars, keto granola bars, Low-Carb Snack

Prep Time 15

Cook Time 20

Total Time 35

Servings bars

Calories 180kcal

Equipment

Food processor
8-inch square baking pan
Parchment paper
Mixing bowls
Measuring cups and spoons
Whisk

Ingredients

1 cup almonds 150g / 5.3oz
½ cup sunflower seeds 70g / 2.5oz
¼ cup pumpkin seeds 30g / 1oz
¼ cup unsweetened shredded coconut 20g / 0.7oz
¼ cup almond flour 25g / 0.9oz
⅓ cup granulated erythritol 67g / 2.4oz
¼ cup coconut oil, melted 60ml / 2fl oz
1 large egg, beaten
1 tsp vanilla extract 5ml
½ cup fresh blueberries 75g / 2.6oz
¼ tsp sea salt

Instructions

Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
In a food processor, pulse the almonds until they are coarsely chopped. Transfer to a large mixing bowl.
Add sunflower seeds, pumpkin seeds, shredded coconut, almond flour, and erythritol to the bowl with the chopped almonds. Mix thoroughly to combine.
In a separate small bowl, whisk together the melted coconut oil, egg, and vanilla extract until well blended.
Pour the wet ingredients into the dry ingredients and mix until everything is coated and starts to stick together.
Gently fold in the blueberries and sea salt, making sure they are evenly distributed throughout the mixture.
Transfer the mixture to the prepared baking pan and press down firmly into an even layer.
Bake in the preheated oven for 20 minutes, or until the edges are golden brown.
Remove from the oven and allow to cool completely in the pan. Once cooled, use the overhang to lift out the granola slab and cut it into 12 bars.
Store the bars in an airtight container at room temperature for up to one week or refrigerate for a longer shelf life.

Notes

If fresh blueberries are not available, you can use frozen ones. Make sure to thaw and drain them well before use.

The bars can be frozen for up to 3 months. Wrap individually in parchment paper and store in a freezer-safe bag or container.

For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water, let sit for 15 minutes).

Nutrition