Chewy Keto Maple Pecan Granola Bars

Step 1Preheat the oven to 130 °C/ 265 °F (fan assisted), or 150 °C/ 300 °F (conventional). If you're using almond butter from the fridge, gently heat up to soften. (For tips on Allulose and maple flavor, check the suggestions in the recipe post above.)

Step 2To a mixing bowl add 1 cup (100 g/ 3.5 oz) of the pecans, flaked or slivered almonds, shredded coconut, collagen and salt. Stir to combine.

Step 3Add Allulose syrup, cinnamon, salt, softened almond butter, maple extract and water. Use a spatula to mix until thick dough forms.

Step 4Transfer the granola mixture into an 8 × 8 inch (20 × 20 cm) baking dish lined with parchment paper and spread evenly using a spatula. Add the remaining pecan halves on top.

Step 5Place in the oven and bake for 40 to 50 minutes, turning the pan half way to ensure even baking.

Step 6Remove from the oven and place on a cooling rack to cool down. Once cool, use a sharp knife to cut into 8 bars.

Step 7You can serve these as they are or drizzle with some dark chocolate and let it set.

Step 8Store 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.