These crispy, crunchy, and sweet Low Carb Peanut Butter Granola Bars, don’t use any oats and can be made in a jiffy! You can mix and match whatever nuts or seeds you want in them (but my favorite mix is listed in the recipe). Theres hints of peanut butter flavor in the bars, and a bit of it smeared and baked into the top to resemble a Nature Valley Peanut Butter Granola Bar… but with added sugar-free chocolate chips, of COURSE. 🙂 Enjoy for a dessert, a snack, OR for breakfast!
2 Egg yolks (can sub 1 whole egg)
1 Tablespoon Butter (melted)
1 Tablespoon Coconut Oil (melted)
1/2 teaspoon Vanilla Extract
2 Tablespoons Erythritol
pinch of salt
1/4 Cup Sunflower seeds
1/4 Cup Chopped Macadamia Nuts (finely chopped!)
Avacado Oil Spray (or other cooking spray)
1.) Preheat your oven to 350°F and line a baking sheet with parchment paper or a Silicon Baking mat.
2.) Spread out all nuts and seeds (except coconut flakes!) evenly on your baking sheet, trying not to overlap them if possible. Bake in the oven for 6 minutes. Remove baking sheet from oven briefly to stir the nuts/seeds around (for even toasting) and add the coconut flakes. Put back into the oven to bake for 3 more minutes. They should be just starting to toast/brown by now (if not, stir and put back into the oven another 1-2 minutes (but careful not to overbrown them!). Remove lightly toasted nuts/seeds from the oven to cool for 10= 15 minutes.
3.) Using a hand mixer or Whisk attachment on a stand mixer (on high) and whip the egg yolks until light in color, frothy, and doubled in size. In a seperate bowl, mix together the melted butter, melted coconut oil, choc-zero syrup, erythritol, vanilla extract, pinch of salt, and peanut butter and whisk or stir well until it turns into a smooth sauce. Mix this syrupy sauce into whipped egg yolks with a mixer or by hand. Dump your toasted (but now cooled!) nuts, seeds and coconut flakes. Fold and Mix all together until fully coated. Add in chocolate chips and mix again.
4.) Spray your Granola Mold lightly with avocado oil or other cooking spray. Spoon/spatula your granola bar mix into each mold until each is full. You should have some granola bar mix leftover for now. Now, use the back of an oil sprayed metal spoon to PRESS DOWN each granola bar to pack it as tightly as you can in the mold. Add any extra you have left into each mold. Now you can smear a little bit of peanut butter on top of each bar (or you can also smear a little extra choc zero or even both) if you want to add a little peanut butter crunch to the tops.
5.) Place granola bar mold into the oven on top of a baking sheet and bake at 350°F for 12-14 minutes. Keep an eye out for too much browning (mine are usually done around 13 minutes). Remove granola bar pan from oven. Immediately use the BACK OF a greased metal spoon to once again PUSH down on each granola bar (when they are hot still!) to pack them in nice and tight before they cool. This helps them hold together better. Put molds into the refrigerator for 1 hour or more to cool and CRISP up. DO NOT ATTEMPT TO REMOVE GRANOLA BARS FROM MOLDS UNTIL THEY HAVE COOLED COMPLETELY in the fridge (or else they will fall apart).
Once the bars have cooled completely (you’ll be able to tell because they’re very hard and crispy!) and can easily pop them out of the molds! You can then store them on the counter for up to a week. 🙂
Net Carbs = Per serving (serving size)
*Sugar alcohols from erythritol are not counted in total net carbs, since they don’t affect blood sugar (they’re 0 net carbs)! Carb counts vary based on the brands of each item used.
My calculations are for the brands listed/suggested.