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Before you jump to Keto "granola" bars recipe, you may want to read this short interesting healthy tips about Goodies that offer You Energy.
Ingesting healthy foods can make all the difference in how we feel. Increasing our intake of well balanced meals while reducing the intake of unhealthy ones plays a part in a more healthy feeling. A salad tends to make us feel much better than a piece of pizza (physically in any case). Sometimes it’s hard to find healthy foods for treats between meals. Shopping for snacks can be a challenge because you have so many options. Here are a handful of healthy snacks which you can use when you need a fast pick me up.
Whole grain foods are an superb choice for a fast balanced snack. A mid-morning snack of whole grain bread coupled with some protein will maintain you until it’s time for lunch. When you require a fast treat on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Whole grains are usually better than highly processed grains present in white bread.
You will find lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. Being healthy doesnt really need to be a battle-if you let it, it can be quite simple.
We hope you got insight from reading it, now let’s go back to keto "granola" bars recipe. To make keto "granola" bars you need 9 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Keto "granola" bars:
- Provide 1 cup unsweetened shredded coconut
- Use 1/4 cup melted butter
- Get 2/3 cup sunflower seeds
- Provide 1/3 cup hazelnut
- Provide 25 drops Stevia leaf
- Take 2 tbsp Erythritol
- Use 1 egg white
- Prepare 1/2 tsp cinnamon
- You need 1 tsp vanilla extract
Instructions to make Keto "granola" bars:
- Preheat oven to 350 F.
- Mix all ingredients in food processor until well combined. Scraping edges as needed.
- Pour mixture into pan lined with parchment paper.
- Bake @350 F for 15 minutes
- Let cool completely before cutting into 8 pieces with pizza cutter.
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