Going keto in October, 2017 was one of the best decisions I ever could have made for my health and well being. Eating a clean, keto diet helped me lower my cholesterol and blood pressure and even lose 40 stubborn pounds that I couldn’t get off any other way.
One thing I didn’t expect though was that it would super charge my hiking! I can hike longer and harder without bonking out the way I used to when I relied on carbs for fuel. Plus, I find my keto food bag for a backpacking trip weighs much less than it ever did in my pre-keto days.
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But finding or making (mostly) shelf stable keto snacks and meals for hiking and backpacking trips hasn’t always been easy. After several years, I’m finally getting the hang of it and know what brands or products to look for in the store and have discovered several go-to recipes for keto friendly hiking snacks and meals.
I’m excited to share this keto granola bar recipe that’s perfect for hiking, camping, running errands or even just snacks at home 😉
Keto Granola Bar Ingredients:
- 1 cup whole almonds
- 1 cup pecans
- 1/2 cup walnut halves
- 1/2 cup cashews
- 1/2 pepitas
- 1/2 sunflower seeds
- 1/3 cup flax meal
- 1/3 keto friendly protein powder (unflavored)
- 1 1/2 cups unsweetened coconut flakes
- 2/3 cup Lily’s chocolate chips
- 1/3 cup smooth, unsweetened peanut butter (softened or melted)
- 1/3 cup water
- 1/2 TBSP cinnamon
- 1/2 TBSP pumpkin pie spice
- 2 TBSP granulated monk fruit sweetener
- 2 tsp vanilla extract
How To Make Keto Granola Bars:
Preheat the oven to 300 degrees F.
Run all the nuts and seeds through a food processor until they are broken into small bits. Place all the nuts and seeds in a large bowl.
Add all other ingredients to the bowl and stir to combine. It should be sticky or gooey, if it’s still dry add more water 1 TBSP at a time until it is sticky.
Line a baking sheet with parchment paper and evenly spread your mixture over it, firmly pressing it into the baking sheet.
Bake for 30 minutes or until it starts to brown, turning the pan half way through.
Remove from the oven and let cool before breaking it into pieces or slicing into bars.
Pro tip: I used an Ulu knife to cut mine into bars and had minimal crumbling. You could also try scoring or slicing your bars while they are cooking and not quite crunchy yet.
Storing and Eating Keto Granola Bars:
I’ve only ever stored these bars for 9 days, so I’m not sure how much longer than that they would last. I made them a few days in advance before leaving for a 6 day backpacking trip and stored them in Ziploc bags in the fridge before departing. Then had one bar each day on the backpacking trip and they were still in good shape by the end.
My husband’s bars on the other hand, had turned into more granola 😉 but tasted great just the same!
I always err on the side of storing homemade keto food in the fridge or freezer until I’m ready to eat it or pack it, just as a precaution. I wouldn’t plan on storing these for more than a week out of refrigeration or maybe 2 weeks at home in the fridge, unless maybe if you have a vacuum sealer.
Disclaimer: I’ve never vacuum sealed anything so can’t speak to that, other than I would assume they might last longer that way!
You can enjoy these on their own as a bar, or crumble them into a cereal with your favorite milk or powdered milk.
For more keto backpacking snack and meal ideas, check out:
- Keto Backpacking Breakfast Ideas
- 3 Keto Beef Jerky Recipes
- How Keto Changed My Body And My Hiking
- Best Hiking Snacks For Energy