Keto Nut Bars – A recipe 3 years in the making
Yes, I do not lie. These Keto Nut Bars have been on my ‘to make’ list for over 3 years now.
I tried every combination possible, using eggs, baking them, using different nut butters and consistencies of coconut but I just couldn’t get them to STICK TOGETHER.
I didn’t want something I had to bake, I wanted a recipe for super easy Keto Nut Bars that I could put together on a sunday and pinch from the fridge all week when running out the door starving.
I am guilt of doing my grocery shopping hungry sometimes, and we all know how that is dangerous. These Keto Nut Bars are perfect for avoiding that – grab one as you head off and they will get you through until dinner time.
I store mine in the freezer with baking paper in between and they are perfect every time.
In this recipe, I use coconut butter OR coconut oil. If you haven’t made Keto Coconut butter before, please give it a go. It literally takes 5 minutes, is so cheap to make and you can make a whole host of delicious keto treats once you’ve got a tub. It also seems to last forever… my little tub is 2 years old now.
Is that normal? Or have I accidentally made imperishable Keto Coconut Butter? Here’s the super easy recipe for you:
If you are using coconut oil though, just make sure it’s solid at room temperature. Otherwise your Keto Nut Bars will be keto nut sludge. If you’re still not convinced to make Keto Coconut Butter, once you’ve made it, you can also make:
I also love making these Keto Nut Bars when I have so many small amounts of nuts and seeds left and am about to go shopping. It is fantastic for using up all those left over scraps because you really can put whatever Keto friendly nut or seed in there.
I personally love the mix of almonds, walnuts, pumpkin seeds and sunflowers seeds, but this is mainly because I always have these in my fridge. I have calculated the macros based on this mix.
You could also use macadamias in these Keto Nut Bars which I think would add an amazing creaminess, but also more calories and expense!
Sukrin Sweetener on Keto
Now you might be wondering what this Sukrin stuff is. I had started seeing it pop up in various Keto recipes across the internet recently and had been wodnering myself, but alas we could not buy it in Australia.
Now, a supplier has set up and it has arrived in Australia. I know some other Aussie Keto bloggers are pretty excited, like Megan at Mad Creations – she has been pumping out some amazing looking Sukrin based recipes.
These are affiliate links – in other words, I get a % of the sale. I only ever partner with brands like this that I love, because put simple, without the Sukrib Gold Fiber Syrup, this recipe never would’ve existed. The sticky honey consistency of the syrup is the secret ingredient that has finally given me a Keto Nut Bar recipe I can be proud of.
So, if you’ve been looking for a way to make an easy keto snack like this for a while, the Sukrin products are an investment. No other sweetener seems to act in the same way, and that fiber content is out of control! There’s so much fiber in it that these bars come in at 4 grams net carbs.
You could also make these Keto Nut Bars smaller if you want as more of a bite sized treat, I like the bar size though.
SAVE KETO NUT BARS TO PINTEREST FOR LATER
Keto Nut Bar
Keto Nut Bar - The Perfect Keto Breakfast, this easy snack is low carb and high fat, making it a great freezer friendly keto snack that you can grab and go!
- 2 cups Mixed nuts and seeds I use almonds, walnuts, pumpkin seeds and sunflower seeds
- 1/2 cup dessicated coconut
- 1 tablespoon chia seeds
- 1/4 teaspoon salt
- 2 tablespoons coconut oil or butter
- 1 teaspoon vanilla essence
- 3 tablespoons almond butter or peanut butter
- 1/3 cup Sukrin Gold Fiber Syrup See link
Line a 20cm square baking tin with baking paper. You can grease it slightly to help the paper stick if needed.
Roughly chop the larger nuts. You can leave them whole but will have a more crumbly bar. Combine in a large bowl with the dessicated coconut, chia seeds and salt.
In a small microwave proof bowl, add the coconut oil/butter, vanilla, almond butter and fiber syrup.
Microwave the oil and butter mixture for approx 30 seconds until it combines easily. Stir thoroughly to evenly mix together.
Pour the melted mixture over the nuts and seeds and thoroughly combine.
Press into the baking tin, using the back of a measuring cup to push down firmly and spread the mix evenly.
Freeze for 1 hour before cutting, or refrigerate until ready to eat. Store in the fridge or freezer.