Keto Homemade Muesli Bars
Indulge in a guilt-free, energy-boosting snack with these Keto Homemade Muesli Bars, a perfect blend of nutritious, low-carb ingredients tailored for a keto lifestyle. Packed with crunchy almonds, pumpkin and sunflower seeds, and the natural sweetness of erythritol, these bars are bound together with creamy almond butter and coconut oil for a perfectly chewy texture. Infused with vanilla and a hint of salt, each bite delivers a harmonious balance of flavors while keeping your macros in check. Quick and easy to prepare in just 15 minutes, these baked delights are not only gluten-free and sugar-free but also make an ideal make-ahead snack for on-the-go energy or a midday pick-me-up. Store them in the fridge for up to two weeks and enjoy a wholesome, satisfying treat that’s as good for your taste buds as it is for your health.
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Ingredients
- 100 grams Almonds
- 50 grams Pumpkin seeds
- 50 grams Sunflower seeds
- 50 grams Unsweetened shredded coconut
- 30 grams Flaxseed meal
- 20 grams Chia seeds
- 50 grams Erythritol sweetener
- 125 grams Almond butter
- 50 grams Coconut oil
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
Directions
Step 1
Preheat your oven to 350°F (180°C) and line a 9x9 inch baking dish with parchment paper.
Step 2
Coarsely chop the almonds and combine them with the pumpkin seeds, sunflower seeds, shredded coconut, flaxseed meal, and chia seeds in a large mixing bowl.
Step 3
In a small saucepan over low heat, combine the erythritol, almond butter, coconut oil, and vanilla extract. Stir continuously until the mixture is smooth and the ingredients are melted together.
Step 4
Pour the heated almond butter mixture over the dry ingredients and add the salt. Mix thoroughly until all dry ingredients are well coated.
Step 5
Transfer the mixture into the prepared baking dish, pressing it evenly into the base with the back of a spoon or a spatula to ensure it's compact and level.
Step 6
Bake in the preheated oven for about 10 minutes, or until the edges start to turn golden brown.
Step 7
Remove from the oven and let it cool completely in the pan. This will help the bars firm up and make them easier to cut.
Step 8
Once completely cooled, lift the muesli slab out of the pan using the parchment paper and cut into 12 even bars.
Step 9
Store the bars in an airtight container in the fridge for up to two weeks.
Nutrition Facts
| Serving size | (532.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3051.9 |
| Total Fat 266.2g | 0% |
| Saturated Fat 87.7g | 0% |
| Polyunsaturated Fat 32.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1224.5mg | 0% |
| Total Carbohydrate 143.5g | 0% |
| Dietary Fiber 57.9g | 0% |
| Total Sugars 18.0g | |
| Protein 84.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 876.7mg | 0% |
| Iron 19.1mg | 0% |
| Potassium 2329.6mg | 0% |
Source of Calories