Chewy Keto Chocolate Chip Granola Bars


Step 1Preheat the oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). If you're using almond butter from the fridge, gently heat up to soften. If you can't get Allulose syrup, check the tips in the post above to make your own, or use an alternative sweetener.

Step 2Roughly chop the macadamias and almonds (cutting them in half will be enough).

Step 3To a mixing bowl add the chopped nuts, coconut, chia seeds, softened almond butter, Allulose syrup, egg, vanilla powder (or 2-3 tsp sugar-free vanilla extract), salt and chocolate chips. (You can use chopped dark chocolate or sugar-free chocolate instead).

Step 4Use a spatula to mix until thick dough forms. Transfer the granola mixture into an 8 × 8 inch (20 × 20 cm) baking dish lined with parchment paper and spread evenly using a spatula.

Step 5Place in the oven and bake for 25 to 30 minutes, flipping the pan half way to ensure even baking. Remove from the oven and place on a cooling rack to cool down.

Step 6Once cool, use a sharp knife to cut into 8 bars.

Step 7Store at room temperature in a container for up to 5 days or refrigerate for up to 2 weeks. You can also freeze these for up to 4 months.