Yield: 12 pieces

  • 1 cup roasted almonds, Chopped
  • 1 cup roasted mixed seeds (pumpkin, sunflower and watermelon)
  • 1 cup lightly roasted desiccated  coconut
  • 1 egg
  • 2 tbsp powdered erythritol
  • 2 tbsp almond butter
  • 1 tbsp coconut oil
  • Himalayan pink salt a pinch
  • Vanilla few drops
  • Sugar free chocolate (optional, we have used Zevic)


  1. Heat your oven to 180’C and line an 8×8 inch pan with parchment paper, leaving some hanging over the sides to lift the bars easily from the pan.
  2. Chop chocolate in small pieces. Keep aside.
  3. In a large bowl, whisk together the egg, vanilla and erythritol.
  4. Microwave almond butter for 10 seconds. Then mix coconut oil until smooth.
  5. Now whisk this almond butter mixture into the egg mixture until well combined.
  6. Add in rest of the ingredients along with chopped chocolate until well combined.
  7. Press very firmly into the prepared pan. 
  8. Bake for about 15-20 minutes. Let it cool completely to room temperature in the pan.
  9. Once cool, use a sharp knife to cut into pieces.
  10. These can be stored in fridge for 10-12 days in airtight container.

Please note that this recipe is adapted from Food Faith Fitness.