Keto Chocolate Chip Granola Bars
If you have been on the Keto diet for a while, my guess is that you miss granola bars! However, you can have the best of both worlds with our Keto Chocolate Chip Granola bars! A combination of chopped nuts like pecans, pumpkin seeds, and walnuts are blended together to form a crumbly mixture that is held together with an egg white, ground flaxseeds, and almond butter which is also sweetened with monk fruit. The mixture is pressed hard into a cake pan and baked until nicely golden brown and delicious! Pecans give such deliciously sweet and caramelized flavor when toasted! The pecans paired with the stevia-sweetened chocolate chips are very reminiscent of chocolate chip cookies, in our opinion!
How to Make It
Step 1
Preheat an oven to 350F (180C). You will use an 8″x8” baking pan to form the bars. Place the pecans, pumpkin seeds, and walnuts into the bowl of a food processor. Pulse until the mixture resembles a coarse crumb. You do not want the nuts to be too fine or too large, but you want them to be uniform in size so they will compact evenly in the baking pan.
Step 2
Pour the coarse nut crumb into a medium-sized mixing bowl. Add in the ground flax seeds, almond butter, egg white, and monk fruit sweetener. Using almond butter and ground flax seeds will make the mixture stick and compact in the baking pan.
Step 3
Pour the mixture into the baking pan. Press down hard with your hands to compact the granola bars. Top the mixture with stevia-sweetened chocolate chips. Press the chocolate chips down with your hands.
Step 4
Place the baking tray in the oven. Bake the granola for 20 minutes or until the granola is toasted on the top and the edges. You will know when it is done when the chocolate chips are melted, and the granola is a nice golden brown throughout.
Step 5
Allow the granola bars to cool completely before cutting them. Slice them with a sharp paring knife into 12 equal bars. Use a spatula to get completely underneath the bars to loosen them from the pan.
Step 6
Store in an airtight container at room temperature. Store them in the freezer for up to three weeks. Enjoy!
Ingredients
- Pecans
1.5 cup, halves
- Pumpkin seeds
0.5 cup, whole pieces
- Walnuts
0.5 cup
- Flaxseeds Or Flax Seeds Whole Or Ground
0.25 cup, ground
- Almond butter
2 tbsp
- Egg whites
1 large
- Monk Fruit Sweetener
5 tbsp
- Chocolate chips, sugar free
0.25 cup, whole pieces – regular
- Vanilla extract
1 tsp