Low carb granola bars are a deliciously filling breakfast, and can be a great road trip snack. Regular granola bars are held together using sugar syrups or fibre gums, while this low carb friendly version is held together using the powder of coconut oil and peanut butter. YUM!
Melt the coconut oil until warm, then pour into a medium sized mixing bowl. Add the peanut butter and mix together. Pour in the crunchy granola, and mix through the coconut and peanut butter mixture.
Place a silicon mold into a tray (to keep the mold from flexing in the freezer), and evenly divide the mixture into each section. Place into the freezer for 1-2 hours or until set hard.
Melt 2 atkins chocolate bars either in a bowl over hot water on the stove, or for 1 minute in the microwave. Remove the bars from the sililcone mold and place on top of a peice of partchment paper. Drizzle the chocolate over each bar, and set aside.
Keep in the fridge (or freezer) for up to 2 weeks.
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Nutrition Facts
Low Carb Granola Bars
Amount Per Serving (60 g)
Calories 367Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 16.6g104%
Carbohydrates 16g5%
Fiber 7g29%
Sugar 2g2%
Protein 10g20%
Net Carbs 9g
* Percent Daily Values are based on a 2000 calorie keto diet.
Since these granola bars are mostly based on coconut oil, they are best stored in a cool area like the fridge or the freezer. If you live in a cool climate, you might be able to get away with storing these in the cupboard, but generally, I would advise keeping in the fridge.