Keto Dark Chocolate and Hazelnut Granola Bars

Satisfy your snack cravings with these deliciously rich Keto Dark Chocolate and Hazelnut Granola Bars. Packed with healthy fats and low in carbs, they're the perfect on-the-go snack for anyone following a ketogenic lifestyle.

Course Snacks

Cuisine American

Keyword Dark Chocolate Keto Bars, Hazelnut Granola Bars, keto granola bars, low-carb snacks

Prep Time 15

Cook Time 20

Total Time 35

Servings bars

Calories 320kcal

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.

Notes

Store the Keto Dark Chocolate and Hazelnut Granola Bars in an airtight container in the refrigerator for up to one week or freeze for longer shelf life.

You can substitute erythritol with other keto-friendly sweeteners like stevia or monk fruit sweetener, but you may need to adjust the quantity to taste.

For added texture and flavor, consider toasting the nuts and seeds in the oven for a few minutes before mixing with the other ingredients.

Nutrition