Keto Orange and Walnut Granola Bars

These Keto Orange and Walnut Granola Bars are the perfect low-carb snack, combining the zesty flavor of orange with the rich crunch of walnuts, all wrapped up in a satisfying and nutritious bar.

Course Snacks

Cuisine American

Keyword Healthy Snacks, keto breakfast, keto granola bars, low-carb snacks, orange walnut bars

Prep Time 20

Cook Time 15

Total Time 35

Servings bars

Calories 190kcal

Equipment

Oven
8x8 inch square pan or baking sheet
Parchment paper
Mixing bowls
Whisk
Measuring cups and spoons
Cutting board
Knife

Ingredients

1 cup almond flour 112g / 4oz
½ cup shredded coconut, unsweetened 40g / 1.4oz
½ cup chopped walnuts 58g / 2oz
¼ cup pumpkin seeds 30g / 1oz
¼ cup sunflower seeds 35g / 1.2oz
2 tbsp chia seeds 24g / 0.8oz
Zest of 1 orange
¼ cup sugar-free syrup such as monk fruit or erythritol syrup, 60ml / 2fl oz
¼ cup coconut oil, melted 60ml / 2fl oz
1 tsp vanilla extract 5ml
½ tsp salt
¼ tsp orange extract optional, for an extra zesty flavor, 1.25ml

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet or an 8x8 inch square pan with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large bowl, combine almond flour, shredded coconut, chopped walnuts, pumpkin seeds, sunflower seeds, chia seeds, and orange zest. Ensure all ingredients are evenly mixed.
Prepare Wet Ingredients: In a separate bowl, whisk together the sugar-free syrup, melted coconut oil, vanilla extract, and salt. If you're using it, also include the orange extract here.
Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir until everything is well-coated and the mixture starts to stick together.
Press into Pan: Transfer the granola mixture to your prepared pan. Press down firmly into an even layer, ensuring the mixture is compacted. This will help your bars stick together after baking.
Bake the Bars: Place the pan in the oven and bake for 15 minutes, or until the edges are golden brown.
Cool and Slice: After removing from the oven, let the granola slab cool completely in the pan. Once cooled, lift out the parchment and transfer to a cutting board. Cut into 12 even bars.
Store: Store the bars in an airtight container at room temperature for up to a week, or refrigerate for a longer shelf life.

Notes

Feel free to customize the nuts and seeds according to your preference or what you have on hand. These bars are freezer-friendly. Wrap them individually and freeze for a grab-and-go keto snack. Ensure the mixture is pressed firmly into the pan to help the bars hold together after baking. For a nut-free version, you can substitute sunflower seed flour for the almond flour.

Nutrition