No Bake Keto Granola Bars with Peanut Butter

Line a 9x5-inch loaf pan with parchment paper. Set aside.
In a medium mixing bowl or a saucepan, place all the wet ingredients: peanut butter, coconut oil, and vanilla.
Microwave by 30-second bursts. Stir and repeat until the coconut oil is fully melted and combined with the nut butter. It should not take more than 1 minute 30 seconds. Melt the ingredients in a saucepan under medium heat, and stir.
Stir in the sugar-free crystal sweetener, microwave for an extra 30 seconds. Erythritol doesn't dissolve very well, but it will give some delicious sweet crunch into your bars.
In a large mixing bowl, add the rest of the dry ingredients: sliced almonds, flaxseed meal, chia seeds, pumpkin seeds, shredded coconut, and cinnamon. Stir to combine.
Pour the nut butter mixture onto the dry ingredients. Stir with a spatula to combine. You want to cover all the dry ingredients with the nut butter mixture.
Transfer the mixture into the prepared loaf pan. Press the mixture evenly with your hand to leave no air. Flatten the surface with a spatula.
Freeze for 20 minutes until the breakfast bars are hard and set.
Remove from the freezer, lift the parchment paper to pull out the bar from the loaf pan. Place on a plate. Sprinkle extra sliced almonds on top.
In a small bowl, microwave sugar-free dark chocolate and coconut oil until it melts.
Drizzle melted chocolate on top of the bar, return into the freezer for 1-3 minutes. Take it out once the chocolate is set.
Cut into 8 breakfast bars.
Wrap each bar into a plastic wrap. Store in the fridge for up to 8 days.

No Bake Keto Granola Bars with Peanut Butter

Ingredients

WET INGREDIENTS

DRY INGREDIENTS

CHOCOLATE DRIZZLE

Instructions

Nutrition