These Low Carb Granola Bars are the perfect on-the-go keto snack for busy days! They’re crunchy, satiating, and easy to make. Whip up a batch and enjoy one for a snack throughout the week!
- Preheat oven to 350 degrees. Line 8×8 baking pan with parchment paper, allowing paper to overhang edges slightly to allow for easy removal. Set aside.
- In a large pan over medium heat, toast pumpkin seeds until warmed and slightly golden, about 6-7 minutes, stirring occasionally. Once toasted, transfer pumpkin seeds to large mixing bowl. Reduce heat to medium-low and, to same pan, toast shredded coconut until golden, about 2-3 minutes, stirring constantly. Transfer shredded coconut to mixing bowl of toasted pumpkin seeds.
- In a food processor, pulse monk fruit sweetener until powdered. Transfer to bowl of toasted pumpkin seeds and shredded coconut. To bowl, add eggs, SunButter, coconut oil, and salt. Using an electric mixer, mix together all ingredients until well-combined. Transfer mixture to prepared baking pan and, using fingers, press into an even layer until packed very tightly.
- Transfer pan to oven and bake for 15 minutes. After baking, remove pan from oven and allow to cool completely before slicing into bars (do not slice before it’s fully cooled).
Crunchy Granola Bars: For crunchier granola bars, use 1 egg rather than 2.
SunButter Substitution: This recipe can be made without sunflower seeds by substituting peanut butter or almond butter for SunButter at a 1:1 ratio. Be sure to always check your labels to ensure that no additional sugar is added to your nut or seed butters.
Storage: Store granola bars in an airtight container in the refrigerator and enjoy within 5 days.
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