Keto Raspberry Almond Granola Bars
These Keto Raspberry Almond Granola Bars are a delightful, low-carb snack that combine the tartness of raspberries with the nutty crunch of almonds, perfect for on-the-go or a quick breakfast.
Servings 12 bars
Calories 210kcal
Equipment
- Oven
- 8-inch square baking pan
- Parchment paper
- Mixing bowl
- Mixing spoon
Ingredients
- 1 cup almonds roughly chopped
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- ¼ cup coconut flakes
- ¼ cup almond flour
- ⅓ cup sugar-free dried raspberries
- ¼ cup coconut oil melted
- ½ cup almond butter
- ¼ cup erythritol powdered
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp salt
Instructions
- Preheat the 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 large mixing bowl, combine the chopped almonds, sunflower seeds, pumpkin seeds, coconut flakes, and almond flour.
- In a separate bowl, mix the melted coconut oil, almond butter, powdered erythritol, vanilla extract, cinnamon, and salt until smooth.
- Pour the wet ingredients into the dry ingredients and mix well until everything is evenly coated.
- Gently fold in the sugar-free dried raspberries, being careful not to crush them.
- Transfer the mixture to the prepared baking pan and press down firmly into an even layer, ensuring the mixture is compacted.
- 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 pan before lifting out and slicing into 12 bars.
Notes
Store these granola bars in an airtight container at room temperature for up to a week or in the refrigerator for longer shelf life.
You can substitute the sugar-free dried raspberries with other keto-friendly dried fruits, but be sure to adjust the net carbs accordingly.
If you prefer a sweeter granola bar, feel free to add more erythritol to taste.
Nutrition
Calories: 210kcal | Carbohydrates: 9g | Protein: 6g | Fat: 18g | Fiber: 6g | Net Carbs: 3g