Keto Breakfast Almond and Coconut Bars
An amazing healthy, and keto snack to munch on! Try this easy-to-make recipe to get that crunch sound with these creamy snack bars filled with almonds and coconut, and bound together with almond butter and coconut oil. You may prepare them and keep in fridge for later use.
Equipment
- Freezer To freeze the bars
Ingredients
- 3 tbsp Coconut Oil 41 grams
- 2 ounce Ground Almonds 57 grams
- 3 tbsp Unsweetened Coconut 22.5 grams
- 3 tbsp Shredded Coconut Dried or Flaked - 15 grams
- 2 tbsp Chia Seeds 20 grams
- 2 tbsp Macadamia Nuts raw - 17 grams
- 2 tbsp Raw Almonds whole pieces - 18 grams
- 2 tbsp Raw Almonds slivered - 13 grams
- Almond Butter 15.6 grams
- Maple Syrup
Instructions
- Melt coconut oil in a microwave or placing in warm water, then add it to a bowl and mix with almond butter and syrup. Whisk together to combine the mixture until smooth.
- Chop almonds and macadamia nuts and add to a bowl. Add flaked almonds, desiccated coconut, coconut flakes, ground almonds and chia seeds. Mix them all together to combine properly.
- Take a small baking dish or mold - size of about 3 x 6 inches and place baking paper in it.
- Add the nut mixture into the lined mold and press it down firmly.
- Refrigerate the mixture for 30 minutes to settle well, then slice into 5 individual bars. Keep in the refrigerator until ready to serve.