Low Carb Almond Coconut Chocolate Peanut Butter Bites

These Low Carb Almond Coconut Chocolate Peanut Butter Bites are a must in our house. You can mix and match a variety of different nuts and seeds of your liking but I used my favorite ones which are in this recipe.
Making your own granola bars is not only super simple, it’s also much cheaper than buying them in the shops. They are tasty low in carbs and easy to customize. Ready in minutes! The flavor of the peanut butter and chocolate are a great match with the combination of seeds.

So lets get started and I will show you how to make them!

1 egg

(14 grams) 1 tablespoon cocoa butter

(14 grams) 1 Tablespoon Coconut Oil

(32 grams) 2 Tablespoons Peanut Butter ( Mara Natha’s PB )

(30 grams) 3 Tablespoons Chocolate Walden Syrup

1/2 teaspoon Vanilla Extract

2 Tablespoons powdered Erythritol

pinch of salt

(112 grams) 1 1\2 Cup of Coconut Flakes also called coconut smiles

(55 grams) 1/2 Cup of Almond Slivers (slivers, long and thin)

(30 grams) 1/4 Cup Sunflower seeds

(30 grams) 1/4 Cup pumpkin seeds

Avocado Oil Spray (or other cooking spray)

INSTRUCTIONS

Preheat your oven to 350°F

Line a baking sheet with a Silicone Baking Mat or parchment paper, add the almonds, pumpkin seeds and sunflower seeds to the tray and bake for approximately 7 minutes, then add in the coconut smiles for about 3 minutes. They will lightly change to a golden color. (do not let them burn)

Remove from oven and let cool.

In a bowl microwave, coconut oil, cocoa butter and peanut butter until melted.

Remove from micro wave and stir in erythritol, vanilla extract, pinch of salt, chocolate syrup and stir.

Add in a slightly whisked egg stir until it turns into a smooth sauce.

Dump your cooled toasted nuts, seeds and coconut flakes into a larger bowl and fold in your sauce and mix all together until fully coated.

Spray your mini cup muffin pan lightly with avocado oil.

Spoon mixture into each mold until each is full and press them down with your spoon.

Place in oven and bake at 350°F bake for 10 minutes.

Remove from oven, sprinkle a little salt on each bite, take the blade of your knife and go around the edges of the individual bites to loosen ,let cool and place in the fridge.

Remove each bite from tray, I store mine in the refrigerator in a sealed container.

They also freeze well!

138 calories

Servings: 12

Yield: 2.3 net carbs

Stay Healthy and Live Well

Gayle