Spicy Keto Ginger Granola Bars

These Spicy Keto Ginger Granola Bars are the perfect blend of heat, sweetness, and zesty ginger goodness. Packed with nutritious seeds, nuts, and flavored with a hint of spice, they’re an ideal low-carb snack for those on a ketogenic diet or anyone looking for a healthier alternative.

Course Snacks

Cuisine American

Keyword keto granola bars, Keto Snack, Low Carb Bars, Spicy Ginger Snack

Prep Time 15

Cook Time 20

Total Time 35

Servings Bars

Calories 210kcal

Equipment

Food processor
Large mixing bowl
Small saucepan
8-inch square baking dish
Parchment paper
Measuring cups and spoons

Ingredients

1 cup almonds 143g / 5oz
½ cup pumpkin seeds 64g / 2.25oz
¼ cup sunflower seeds 34g / 1.2oz
¼ cup unsweetened shredded coconut 20g / 0.7oz
2 tablespoons chia seeds 24g / 0.85oz
1 tablespoon flaxseed meal 7g / 0.25oz
¼ cup unsalted butter 57g / 2oz
⅓ cup granulated erythritol 67g / 2.36oz
1 teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon cayenne pepper adjust to taste
¼ teaspoon salt
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and line an 8-inch square baking dish with parchment paper, leaving some overhang for easy removal.
In a food processor, pulse the almonds until they are coarsely chopped. Be careful not to turn them into almond meal.
In a large mixing bowl, combine the chopped almonds, pumpkin seeds, sunflower seeds, shredded coconut, chia seeds, and flaxseed meal.
In a small saucepan over medium heat, melt the butter. Stir in the erythritol, ground ginger, cinnamon, cayenne pepper, and salt. Cook until the erythritol is fully dissolved.
Remove the saucepan from the heat and stir in the vanilla extract.
Pour the butter mixture over the dry ingredients and mix well, ensuring all the nuts and seeds are coated evenly.
Transfer the mixture to the prepared baking dish and press down firmly into an even layer, compacting the mixture as much as possible.
Bake for 20 minutes or until the edges are golden brown.
Allow the granola bars to cool completely in the baking dish. Once cooled, use the parchment paper to lift out the slab and cut it into 10 even bars.
Store in an airtight container at room temperature for up to a week, or refrigerate for longer shelf life.

Notes

The cayenne pepper can be adjusted to suit your preferred level of spiciness.

For a vegan version, replace the butter with coconut oil.

Ensure the granola bars are completely cool before cutting to prevent crumbling.

The erythritol can be substituted with another keto-friendly sweetener if desired, but this may affect the final carb count.

Nutrition