- Start by Preheating the oven to 400F / 200C / 180fan.
- Place the nuts and seeds on a baking tray and roast for 10 minutes until slightly golden. Remove from the oven and allow to fully cool.
- Meanwhile, melt the peanut butter and coconut oil in pan, stirring with a balloon whisk until fully melted. Allow to cool. Mix through the allulose and vanilla. Dip a spoon into the mix and adjust the sweetness to your taste.
- Add the cooled nuts to a food processor and pulse to get a blitzed and chunky mix.
- Place the cooled peanut butter mix, nuts, seeds, egg whites, almond flour, salt and dark chocolate chips in a mixing bowl and stir to fully combine.
- Line a 16 x 24 x 2cm or 8 by 8 baking tray with grease proof paper and press the mix into the tin until level.
- Reduce the oven temperature to 355F /180C / 160 fan and bake the keto granola bars for about 20-25 minutes until golden. Remove from the oven and allow to fully cool or place in the fridge to cool them quicker. Once set, slice into 10 bars.
- Storage: Tupperware for up to 5 days. Freezer for 3 months.
Duration It takes 15 mins to prepare and 25 mins to cook.
Ingredients (Organic) For a serving of 10 bars
2 tablespoons coconut oil
⅓ cup liquid allulose
1 teaspoon vanilla extract
2 large egg whites
⅓ cup almond flour (33g)
½ cup blanched almonds (72g)
¼ cup macadamia nuts (34g)
¼ cup walnuts (30g)
¼ cup sunflower seeds (35g)
¼ cup pumpkin seeds (32g)
⅓ cup unsalted sugar free peanut butter or nut butter of choice
1 pinch sea salt flaked
⅓ cup sugar free chocolate chips (60g)
