I am sure that if you’re into mixed nut bars, this recipe will be right up your alley. I made these low-carb snack bars and they turned out super crunchy and incredibly delicious. I put them together in less than 5 minutes, and they’re completely sugar-free and gluten-free.
Low Carb Mixed Nut Bars
I love nuts so much; they’re definitely one of my favorite snacks. And these mixed nut bars are just perfect as a snack! The recipe gave me 12 super delicious bars.
I have a few notes from the recipe that I’d like to share with you (even though I didn’t follow all of them myself).
I highly recommend pressing the nut mixture firmly into the pan so the bars hold their shape well. I also recommend using roasted nuts with a little bit of salt to get that salty, crunchy texture.
I also learned that crushing the nuts helps the bars hold together better, so that’s an option if you prefer.
I used almonds, hazelnuts, sunflower seeds, and pumpkin seeds this time, and they worked really well together.
Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
- Nuts: I used almond and hazelnuts.
- Seeds: I used sunflower seeds and pumpkin seeds.
- Maple syrup: To add some sweetness to these nut bars. Honey is a good substitute.
- Butter: I prefer unsalted butter.
- Peanut butter: I used creamy peanut butter; you can use crunchy if you want.
- Shredded coconut
- Pinch of salt
Note: You can use any other kind of nuts or seeds you prefer; however, make sure to use the same measurement in the recipe, which is around two cups of any type of seeds and nuts.
How to make Low Carb Nut Bars For Snacks
One: Line a 20x20cm baking dish with parchment paper.
Two: In a mixing bowl, add all the nuts and seeds and shredded coconut then mix well.
Three: Add the melted butter then mix thoroughly.
Four: Add the peanut butter (that is at room temperature) and combine well with all the nuts.
Five: Add the sugar-free maple syrup and mix one more time.
Six: Spread the mixture in the baking dish and press it with the palm of your hands firmly until it holds together. Refrigerate it for at least an 2-3 hours.
Seven: After that, remove it from the refrigerator, cut it into small rectangles, and serve or keep it in the fridge.
Storage
Cut small pieces of parchment paper to put under each slice of the snack bars. Then, keep them in an air-tight box in the fridge. They will last for a very long time, about 2 weeks.
More Low Card Snack Recipes
- Low Carb Lemon Mug Cake (Sugar-Free)
- Almond Flour Chocolate Mug Cake
- Low Carb Almond Flour Chocolate Chip Cookies
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Low Carb Nut Bars For Snacks
Equipment
- Baking pan
- Kitchen knife
- Mixing bowl
- Measuring cups
Ingredients
- ¼ cup Sunflower Seeds
- ¼ cup Pumpkin seeds
- ½ cup Hazelnuts
- ½ cup Almond
- ⅓ cup Shredded coconut
- ½ cup Butter , melted
- ¼ cup Peanut butter
- ¼ cup No sugar added maple syrup
- Pinch of salt
Instructions
- Line a 20x20cm baking dish with parchment paper.
- In a mixing bowl, add all the nuts and seeds and shredded coconut then mix well.
- Add the melted butter then mix thoroughly.
- Add the peanut butter (that is at room temperature) and combine well with all the nuts.
- Add the sugar-free maple syrup and mix one more time.
- Spread the mixture in the baking dish and press it with the palm of your hands firmly until it holds together. Refrigerate it for at least 2-3 hours.
- After that, remove it from the refrigerator, cut it into small rectangles, and serve or keep it in the fridge.
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