Keto snack bars

Recipe by Cross GymCourse: Keto Recipes
Servings

16

servings
Prep time

1

hour 
Cooking time

5

minutes
Calories

237/serve

kcal

With no dairy or gluten, these keto nut bars are great to keep in your bag or desk drawer when you’re in need of a sweet snack.

Ingredients

  • 85g (1/2 cup) almonds

  • 55g (1/2 cup) walnut halves

  • 80g (1/2 cup) macadamia nuts

  • 80g (1/2 cup) pepitas

  • 85g (1 cup) desiccated coconut

  • 1 teaspoon ground cinnamon

  • 130g (1/2 cup) peanut coconut spread

  • 60g (1/4 cup) solidified coconut oil

  • 2 teaspoons vanilla bean paste

Directions

  • Lightly grease and line a 16 x 26cm (base measurement) lamington pan with baking paper.
  • Process the almonds, walnuts, macadamia nuts and pepitas in a food processor until coarsely chopped. Transfer to a large bowl. Stir in the coconut and cinnamon.
  • Combine the peanut spread, coconut oil and vanilla in a small saucepan and cook, stirring, over low heat for 3-5 minutes or until melted and well combined.
  • Add the peanut mixture to the dry ingredients and mix until well combined. Press mixture firmly into prepared pan, smoothing surface with the back of a spoon. Cover and place in the fridge for 2-3 hours or until firm. Cut into 16 bars.

Notes

  • These bars need to be kept refrigerated. They can also be kept in an airtight container in the freezer.

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