About 5 months ago, I made a video on Keto Granola Bars (original) ( and this chocolate version is an extension of that. These chocolate granolas are so easy to make and tastes so good – crispy, nutty, chocolatey goodness !

These keto chocolate granola bars are great on-the-go snack, awesome as energy bars during gym work, excellent as gifts or simply as a healthy snack. If there are any crumbs leftover, you can even enjoy them with Greek yogurt and keto strawberry jam (

The recipe can be viewed and printed at this link;

[ Total Servings = 18 ]
Total Carb = 8.9 g
Dietary Fiber = 5.2 g
Net Carb = 3.7 g
Calories = 274
Total Fat = 26.4 g
Protein = 7.7 g

Almonds ( = 150 g / 1 cup
Walnuts ( = 150 g / 1 cup
Pecans ( = 150 g / 1 cup
Pumpkin Seeds ( = 70 g / 1/2 cup
Sunflower Seeds ( = 70 g / 1/2 cup

1. Roast all the nuts and seeds in the oven at 350F or 180C for a few minutes or until crispy. Turn them midway so that they brown evenly. If the nuts are not browned enough, the granola bars would not be as crispy.
2. Cool the nuts and seeds for awhile then chop the nuts into smaller pieces so that it’s easier to compress them together. You can use a knife and cutting board or food processor to chop the nuts.
3. You can also opt for any nuts or seeds of your choice.
4. Mix all the ingredients in a big bowl until well combined and set aside.

Unsweetened Cocoa Powder = 120 g / 1 cup
Coconut Oil = 120 g / 1/2 cup (Sorry I made a mistake in the video by indicating that 120 g or 1 cup. 120 g of coconut oil should be 1/2 cup)
Allulose ( = 120 g / 0.6 cup (Allulose will not crystallize when chilled so it’s the best choice. But you can also use any keto friendly sweetener)
Vanilla Extract = 2 tsp
Salt = 6 g / 1 1/2 tsp

1. In the video, I used a double boil (Bain-marie) method to melt the ingredients. You can also use microwave oven.
2. Over low heat, add the coconut oil in the bowl and stir until dissolved.
3. Add the Allulose and stir until dissolved.
4. Add the salt and stir until dissolved.
5. Add the unsweetened cocoa powder and stir until smooth and creamy.
6. Remove the bowl from heat and add the vanilla extract. Whisk to combine
7. Pour the chocolate mixture over the roasted nuts and seeds.
8. Mix until well coated.
9. Use any suitable rectangular or square pans. In the video, I used 3 shallow pans with a size of 7×3.5×3″. Line the pan with parchment paper. See this video on how to line pans with parchment papers ( You can also use a silicone granola mold (
10. Scoop the granolas into the pans. If you are using a few pans, it helps to weigh them after filling to ensure that they are of the same size.
11. Spread the top evenly. Then use a suitable cup with flat bottom or the back of a spoon to compress them as much as you can. Otherwise, there is a tendency that they will fall apart.
12. Chill in the refrigerator for 2 to 3 hours until set and firm. This is important as they can be crumbly if they are not set and firm enough.
13. Remove from the pan and transfer onto a cutting board. Start from the middle and work sideways. It is easier to cut firmly straight down to avoid any breakage.
14. Wrap the granola bars with chocolate wrappers ( to prevent moisture from forming. This is also useful as on-the-go and mess free eating.
15. The longer the granola bars are chilled, the firmer and crispier they become.
16. These granola bars can be refrigerated for up to 1 or 2 weeks and frozen for months. They actually taste great straight out of the fridge or freezer.

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