Keto Vanilla Latte Granola Bars

Indulge in the rich, aromatic fusion of vanilla and coffee with these Keto Vanilla Latte Granola Bars. Perfectly tailored for the keto diet, they are low in carbs, high in healthy fats, and offer a delicious snack option for any time of the day.

Course Snacks

Cuisine American

Keyword Keto Breakfast Bars, keto snacks, Keto Vanilla Latte Granola Bars, Low Carb Granola Bars

Prep Time 15

Cook Time 20

Total Time 35

Servings bars

Calories 220kcal

Equipment

Food processor
8-inch square baking pan
Parchment paper
Medium-sized skillet
Small saucepan
Mixing bowl
Whisk
Measuring cups and spoons

Ingredients

1 cup almonds, whole 143g / 5 ounces
½ cup pecans, chopped 57g / 2 ounces
¼ cup pumpkin seeds 30g / 1 ounce
¼ cup unsweetened shredded coconut 20g / 0.7 ounces
¼ cup unsalted butter 57g / 2 ounces
¼ cup granulated erythritol 50g / 1.76 ounces
1 tbsp instant espresso powder 5g / 0.18 ounces
1 tsp vanilla extract 5ml
½ tsp cinnamon
¼ tsp salt
2 large eggs

Instructions

Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
In a food processor, pulse almonds until coarsely chopped. Add pecans and pumpkin seeds and pulse a few times more to incorporate.
In a medium-sized skillet over medium heat, toast the almond, pecan, and pumpkin seed mixture along with the shredded coconut until fragrant and golden, stirring frequently to prevent burning. This should take about 5 minutes.
In a small saucepan, melt the butter over low heat. Remove from heat and stir in erythritol, espresso powder, vanilla extract, cinnamon, and salt until well combined.
In a large bowl, whisk the eggs. Add the toasted nuts and coconut mixture, followed by the butter and espresso mixture, stirring until everything is well coated.
Transfer the mixture to the prepared baking pan and press down firmly into an even layer.
Bake in the preheated oven for 20 minutes or until the edges are golden brown and the center is set.
Remove from the oven and let cool completely in the pan. Once cooled, use the overhang to lift out the bars and cut into 10 equal pieces.

Notes

Store Keto Vanilla Latte Granola Bars in an airtight container at room temperature for up to 1 week or refrigerate for longer shelf life.

For a vegan option, replace butter with coconut oil and use a suitable egg substitute.

Ensure all nuts and seeds are unsalted and not roasted to keep the sodium content low and to prevent over-browning when baking.

The espresso powder can be adjusted according to your taste preference for a stronger or milder coffee flavor.

Nutrition