Keto Lemon Poppy Seed Granola Bars

Delight in the zesty tang and subtle crunch of these Keto Lemon Poppy Seed Granola Bars. Perfect for a low-carb lifestyle, these bars are a heavenly blend of nutty flavors with a citrus twist, making them an ideal snack for those on-the-go moments or a quick breakfast option.

Course Snacks

Cuisine American

Keyword Keto Breakfast Bars, Keto Lemon Poppy Seed Granola Bars, low-carb snacks, Sugar-Free Granola Bars

Prep Time 10

Cook Time 20

Total Time 30

Servings Bars

Calories 210kcal

Equipment

8-inch square baking dish
Parchment paper
Mixing bowl
Measuring cups and spoons
Oven

Ingredients

1 cup almond flour (112g / 4 oz)
¼ cup coconut flour (30g / 1.05 oz)
½ cup unsweetened shredded coconut (40g / 1.4 oz)
⅓ cup granulated erythritol (67g / 2.36 oz)
¼ cup coconut oil, melted (60ml / 2 fl oz)
2 tbsp fresh lemon juice (30ml / 1 fl oz)
1 tbsp lemon zest (from about 1 lemon)
¼ cup raw pumpkin seeds (30g / 1.05 oz)
¼ cup slivered almonds (23g / 0.81 oz)
2 tbsp poppy seeds (18g / 0.63 oz)
½ tsp vanilla extract
¼ tsp salt

Instructions

Preheat your oven to 350°F (175°C) and line an 8-inch square baking dish with parchment paper, leaving overhang on the sides for easy removal.
In a large mixing bowl, combine almond flour, coconut flour, shredded coconut, granulated erythritol, and salt. Mix these dry ingredients until well combined.
Stir in the melted coconut oil, lemon juice, lemon zest, and vanilla extract until the mixture becomes a coarse, sandy texture.
Fold in the pumpkin seeds, slivered almonds, and poppy seeds until they are evenly distributed throughout the mixture.
Transfer the granola bar mixture into the prepared baking dish. Press it down firmly into an even layer, ensuring it's compacted to help the bars hold together after baking.
Bake in the preheated oven for 20 minutes, or until the edges are golden brown and the center is firm to the touch.
Allow the bars to cool completely in the dish on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out of the dish.
With a sharp knife, carefully slice into 10 equal-sized bars.
Store the bars in an airtight container at room temperature or in the refrigerator for extended freshness.

Notes

For a vegan option, substitute coconut oil with melted vegan butter.

If you prefer a sweeter bar, you can adjust the amount of erythritol to your taste.

The granola bars can be kept at room temperature for a few days, but for best results and longer shelf life, store them in the refrigerator.

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

Nutrition