Low Carb Granola Bars (3g Net Carbs!)

 

For outdoor adventures, 3 o’clock boosts, crazy morning breakfasts, and more, low carb granola bars pack the protein without the carbs to keep you going strong!

Ingredients:

• ▢2 cups walnuts
• ▢1 cup almonds
• ▢1 cup pecans
• ▢1 cup coconut shredded, unsweetened
• ▢1/2 cup unsalted butter
• ▢1 cup ground flaxseed
• ▢1/2 cup swerve or lakanto (see sweetener notes below)
• ▢2 eggs
• ▢2 egg whites
• ▢2 teaspoons kosher salt
• ▢1 cup sugar free chocolate chips

Instructions:

• Preheat oven to 375F and prepare a 9x13 casserole dish with parchment paper.
• Toss pecans (1 cup), almonds (1 cup), walnuts (2 cups) and coconut (1 cup) in a food processor, and pulse 3-5 times using 1-second intervals. (You want your nuts to be able the size of a piece of oatmeal, too small and you'll miss out on the texture!)
• Spread nuts/coconut in an even layer on a rimmed baking sheet and toast until golden brown (about 7-9 minutes).
• Meanwhile, melt the butter (1/2 cup) in the microwave in a large bowl and allow it to cool slightly.
• Stir in the erythritol (1/2 cup), ground flaxseed (1 cup), and salt (2 teaspoon).
• Stir in the eggs (2) and egg whites (2).
• Once toasted (and cooled!), toss in the nuts and sugar free chocolate chips (1 cup).
• Line a 9x13 baking dish with parchment paper.
• Press the granola bar into the baking dish. Smooth out the top with a rubber spatula.
• Bake in preheated oven for 33-36 minutes, rotating halfway in between. You'll know they're done once the center is set, and the edges begin to brown.
• Cool bars completely in the pan.
• Once cooled, remove the parchment, slice, and enjoy!