LOW CARB KETO GRANOLA BARS

INGREDIENTS:

• 1/2 cup Almonds
• 1/2 cup Pecans
• 1/4 cup Pumpkin seeds
• 1/4 cup Unsweetened shredded coconut
• 1 tbsp Hemp seeds
• 6 tbsp Besti Powdered Monk Fruit Allulose Blend
• 1/4 tsp Sea salt
• 3 tbsp Almond butter
• 1 large Egg (whisked)
• 1 tsp Vanilla extract
• 1/3 cup ChocZero Sugar-Free Dark Chocolate Chips

INSTRUCTIONS:

1. Preheat the oven to 350 degrees F (177 degrees C). Line an 8×8 inch (20×20 cm) baking dish with parchment paper.
2. Place almonds into a food processor. Pulse intermittently just a few times, then add pecans. Pulse intermittently a few more times, until nuts are chopped into 1/4 inch pieces. Do not overmix.
3. Transfer the nuts into a large bowl. Stir in pumpkin seeds, coconut, hemp seeds, Besti, and salt.
4. In a small bowl, whisk together the almond butter, egg, and vanilla. Stir the mixture into the large bowl with the nuts.
5. Use a spatula to fold in most of the chocolate chips and press them into the mixture. (Reserve about 2 tablespoons for the tops of the bars later.)
6. Press the mixture firmly into the lined baking dish. Press remaining chocolate chips into the top. Place a piece of parchment paper flush on the top and press again firmly to compact very tightly.
7. Bake for 15-18 minutes, until the edges turn darker golden brown.
8. Cool completely in the pan. Once cooled, lift the parchment paper out of the pan and slice into bars.

RECIPE NOTES

Serving size: 1 bar, about 4″x1.5″

For a larger serving size, you can cut into 8 bars instead of 12, and multiply all nutrition info by 1.5X.