Shop Ingredients
How this works
Servings: 6
Calories: 210kcal
Ingredients
- 1/2 cup raw almonds
- 1/2 cup unsweetened coconut flakes
- 1/4 cup pecan chips
- 3 tablespoons sunflower seeds
- 1 tablespoon chia seeds
- 2 tablespoons allulose (see note)
- 2 tablespoons granular monk fruit sweetened
- 2 tablespoons unsweetened coconut cream
- 2 tablespoons sugar-free chocolate chips
Instructions
- Line a 1-quart rectangular (about 7×4- inch) baking pan with parchment paper.
- Coarsely chop the almonds and coconut flakes by pulsing in a food processor (about 30 seconds). Stir in the pecan chips, sunflower seeds, and chia seeds.
- In a small saucepan, combine the sweetener and coconut cream over medium-high heat. Bring to a boil and allow to boil, stirring constantly, until the mixture thickens and turns golden, about 5 minutes.
- Stir the nuts, seeds, and coconut flakes into the syrup. Spread the mixture out onto the prepared pan with a rubber spatula, pressing it down into the pan. Allow to cool slightly, then sprinkle the choco late chips on top and press them into the mixture.
- Freeze for 30 minutes or refrigerate for at least 1 hour. Once solid, lift the parchment paper out of the pan and place on a cutting board. Cut into 6 bars using a sharp knife.
Notes
NOTE:
It’s not recommended to use an erythritol-based sweetener by itself as too much erythritol can result in a crystallization of the sweetener after it’s been melted. If you can’t get allulose, xylitol will work. Or you could use a non- erythritol-based sweetener like granular kabocha extract sweetener instead of the allulose and granular monk fruit.
Excerpted from Low Carb Yum Simple Keto Meals For Beginners: 125+ Low Carb Recipes for Two or More © 2021 by Lisa MarcAurele. Photography © 2021 by Lauren Volo for Big Leo. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.
It’s not recommended to use an erythritol-based sweetener by itself as too much erythritol can result in a crystallization of the sweetener after it’s been melted. If you can’t get allulose, xylitol will work. Or you could use a non- erythritol-based sweetener like granular kabocha extract sweetener instead of the allulose and granular monk fruit.
Excerpted from Low Carb Yum Simple Keto Meals For Beginners: 125+ Low Carb Recipes for Two or More © 2021 by Lisa MarcAurele. Photography © 2021 by Lauren Volo for Big Leo. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.Nutrition
Serving: 1bar | Calories: 210kcal | Carbohydrates: 8g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Sodium: 5mg | Fiber: 5g | Sugar: 1g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Rate This Recipe
Share this Post
DID YOU MAKE THIS RECIPE?
Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine
Comments