- 1 1/2 cups chocolate chips of choice I used stevia sweetened keto friendly chocolate chips
- 1 cup almond butter Can sub for any nut or seed butter of choice
- 1/2 cup sticky sweetener of choice * See notes
- 1/4 cup coconut oil
- 3 cups nuts and seeds of choice almonds, cashews, pepitas etc
Line an 8 x 8-inch baking dish with parchment paper and set aside.
In a microwave-safe bowl or stovetop, combine your chocolate chips of choice, almond butter, sticky sweetener and coconut oil and melt until combined.
Add your nuts/seeds of choice and mix until fully combined. Pour the keto crunch bar mixture into the lined baking dish and spread out using a spatula. Refrigerate or freeze until firm.
* See notes for tested options- The best sticky sweeteners are pure maple syrup or agave nectar. For a 100% keto friendly sticky sweetener, use a monk fruit or swerve sweetened syrup.
No Bake Keto Crunch Bars (Paleo, Vegan, Sugar Free, Low Carb) should be kept refrigerated. If made using homemade chocolate, these should be kept frozen.