Low Carb Coconut Granola Bars
Delicious coconut maple low carb granola bars are perfect for an on-the-go gluten-free, sugar-free, vegan breakfast or snack.
Prep Time5 mins
Cook Time20 mins
Total Time20 mins
- 2 cups unsweetened shredded coconut
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower seeds
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 oz cocoa butter
- 1 tsp maple extract
- 1/3 cup sweetener I use either Swerve Confectioner's or Brown Swerve
Line a loaf pan with parchment paper.
Take a large bowl and mix together the shredded coconut, pumpkin seeds, sunflower seeds, cinnamon, and salt. Set aside.
Put water in a small saucepan with a heat-proof bowl sitting on top of it (or use a double-boiler). Turn the heat to medium-high, chop the cocoa butter, and put it in the bowl to melt.
Add the sweetener and whisk until the cocoa butter is completely melted then remove from heat. Continue to whisk and add in the maple extract.
Pour cocoa butter mixture into the large bowl of shredded coconut, etc. Mix it together vigorously with a wooden spoon until the coconut mixture is completely coated with the cocoa butter.
Transfer to the loaf pan and press it down evenly using the parchment paper.
Bake for 20 minutes at 350 degrees or until the coconut begins to toast and appear brown on the edges. Chill in the refrigerator completely and then cut into 8 bars. Keep in an airtight container in the fridge for up to a week or in the freezer for up to a month.
*If you don't have cocoa butter you can use 6 tablespoons of melted butter instead.
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.
|Amount Per Serving: 1 bar|
|calories 214 |
|Total Fat 21 g|| |
|Saturated Fat 14 g|| |
|Monounsaturated Fat 3 g|
|Polyunsaturated Fat 2 g|
|Trans Fat 0 g|
|Cholesterol 0 mg|| |
|Sodium 102 mg|| |
|Potassium 41 mg|| |
|Total Carbohydrate 5 g|| |
|Dietary Fiber 3 g|| |
|Sugars 1 g|