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.
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.