KETO NUT BARS – NO BAKE KETO SNACKS #healthy #ketodiet
I additionally love making these Keto Nut Bars when I have such a large number of modest quantities of nuts and seeds left and am going to go out on the town to shop. It is awesome for spending every one of those left over pieces since you truly can put whatever Keto cordial nut or seed in there.
I for one love the blend of almonds, pecans, pumpkin seeds and sunflowers seeds, however this is mostly in light of the fact that I generally have these in my refrigerator. I have determined the macros dependent on this blend.
You could likewise utilize macadamias in these Keto Nut Bars which I think would include an astonishing richness, yet additionally more calories and cost!
Also Try Our Recipe : BEEF AND CABBAGE STIR FRY
Ingredients
- 2 cups Mixed nuts and seeds I use almonds, walnuts, pumpkin seeds and sunflower seeds
- 1/2 cup dessicated coconut
- 1 tablespoon chia seeds
- 1/4 teaspoon salt
- 2 tablespoons coconut oil or butter
- 1 teaspoon vanilla essence
- 3 tablespoons almond butter or peanut butter
- 1/3 cup Sukrin Gold Fiber Syrup See link
Instructions
- Line a 20cm square baking tin with baking paper. You can grease it slightly to help the paper stick if needed.
- Roughly chop the larger nuts. You can leave them whole but will have a more crumbly bar. Combine in a large bowl with the dessicated coconut, chia seeds and salt.
- In a small microwave proof bowl, add the coconut oil/butter, vanilla, almond butter and fiber syrup.
- Microwave the oil and butter mixture for approx 30 seconds until it combines easily. Stir thoroughly to evenly mix together.
- Pour the melted mixture over the nuts and seeds and thoroughly combine.
- Press into the baking tin, using the back of a measuring cup to push down firmly and spread the mix evenly.
- Freeze for 1 hour before cutting, or refrigerate until ready to eat. Store in the fridge or freezer.
For more detail : bit.ly/2EvzE3D
Read More Our Recipe : Baked Ziti with Roasted Vegetables
