Keto Matcha Green Tea Granola Bars

These Keto Matcha Green Tea Granola Bars are the perfect blend of nourishment and flavor. Packed with healthy fats and fiber, these bars are low in carbs and high in antioxidants, making them an ideal snack for those on a ketogenic diet. The unique addition of matcha powder not only gives these bars a vibrant color but also a subtle, earthy taste that's both refreshing and satisfying.

Course Snacks

Cuisine Japanese-Inspired

Keyword Green Tea Keto Bars, Keto Matcha Granola Bars, Keto Matcha Recipe, Low-Carb Snack

Prep Time 15

Cook Time 20

Total Time 35

Servings bars

Calories 200kcal

Equipment

Food processor
8-inch square baking dish
Parchment paper
Small saucepan
Large Bowl
Mixing spoon
Cutting board
Knife

Ingredients

1 cup almonds 143g / 5 ounces
½ cup pumpkin seeds 64g / 2.25 ounces
¼ cup unsweetened shredded coconut 20g / 0.7 ounces
2 tablespoons chia seeds 24g / 0.85 ounces
1 tablespoon matcha green tea powder 6g / 0.2 ounces
¼ cup almond butter 64g / 2.25 ounces
¼ cup coconut oil 60ml / 2 fluid ounces
¼ cup powdered erythritol 48g / 1.7 ounces
1 teaspoon vanilla extract 5ml / 0.17 fluid ounces
salt A pinch

Instructions

Preheat your oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper, leaving some overhang for easy removal.
In a food processor, combine almonds and pumpkin seeds. Pulse until they are coarsely chopped for texture.
Transfer the mixture to a large bowl, add shredded coconut, chia seeds, and matcha powder. Mix well to ensure the matcha powder evenly coats the mixture.
In a small saucepan over low heat, melt the almond butter with coconut oil and erythritol, stirring until the erythritol has dissolved completely.
Remove from heat and stir in the vanilla extract and a pinch of salt.
Pour the wet ingredients over the dry ingredients and mix thoroughly until everything is well coated.
Transfer the mixture to the prepared baking dish, pressing down firmly to ensure the mixture is compact and even.
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 dish. Once cooled, use the overhanging parchment paper to lift out the bars and transfer to a cutting board.
Cut into 12 even bars. Store in an airtight container at room temperature or in the refrigerator for a firmer texture.

Notes

For a nut-free version, substitute almonds with sunflower seeds and almond butter with sunflower seed butter.

The bars can be customized with the addition of keto-friendly ingredients such as cacao nibs or hemp seeds.

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

Keep an eye on the bars as they bake since the edges can brown quickly.

The bars will firm up as they cool, so it's important to let them cool completely before cutting.

Nutrition