Low Carb Chocolate Granola Snacks

Coffee shop visits can be detrimental if you are snacks and do not have something with you. I made these chocolate granola bars to take with me.

Total recipe: 58g Carb.  2548 kcals.  69g Protein.  222g Fat   44g Fibre

 Makes 20 Servings

One Serving: 3 Carb   127 Kcal

One serving

Fibre Protein Carbohydrate Fat
2g 3.45g 3g 11g


100g almonds

50g Macadamia nuts

20g Pecans

50g Pumpkin seeds

50g whole sesame seeds

20g linseeds / flaxseeds

50g Oat Bran

optional: 5g Psyllium Husk (extra fibre)

70ml filtered water (plus 50ml extra water if adding psyllium husks)

15g melted coconut fat

15g olive oil

2g coconut fat rubbed onto baking tray


30g melted 85% chocolate

5g, a dusting desiccated coconut


Preheat the oven to 180

Rub 2g, a small piece of coconut oil onto a flat baking tray

Measure out all the ingredients adding the nuts, seeds, oat bran and psyllium husk to a food processor selecting a mixing  knife that will chop nuts. I ground mine for 45 seconds

Then add the coconut fat, olive oil and water and gently process to blend the ingredients together.

Pile the mixture onto the baking tray, using your hands to roughly flatten it onto the tray. Don’t push it right out to the edge. The thinner edges tend to crisp faster and breakaway.

Using a rolling pin and brown baking paper, try to create an even thickness.You can create the cutting lines for 20 even portions while the mixture is soft.

Bake for 20 minutes.

Remove from the oven and allow to cool a little while you melt the chocolate

Drizzle the chocolate on top, using a wrist whipping motion to create thin streaks and add a dusting of coconut if you like the taste.

Refrigerate to help it crisp. Then using a long knife, cut into 20 pieces or however many you want. I provide the total nutritional analysis above.