I know I’ve been extremely neglectful of my blog lately and I do apologize! I’ve been so busy preparing for my hike that I’ve really let things slip elsewhere and this blog is one of those “elsewheres”. I’m working hard on upcoming posts, which I will be adding soon, but for now I’d like to share with you all a recipe I developed that several people have been asking for. Ironically, I won’t be taking these on the AT with me for several reasons. First, I just couldn’t find the time to make enough of them. Secondly, they are more suited to cold weather backpacking because they do tend to soften quite a bit in warm temps. They ended up becoming the inspiration for my Keto Energy Butter, which I will be taking with me and which I will share in a future post.
Those of you who are eating keto and who are also hikers and backpackers know how difficult it is to find shelf stable keto-friendly food for the trail. Seems like everything out there is loaded with sugar and refined carbs, which is what fuels the vast majority of the hikers out there. This left me with quite a dilemma and I saw no other recourse but to develop my own recipes. This is the first one I tried. I was pretty happy with the results except that I got my first batch too sweet and they were so rich I couldn’t begin to eat an entire bar in one sitting! Everyone’s tolerance for sweetness, especially when on keto, varies a great deal so you will sweeten these to your own taste with your choice of a keto-friendly sweetener.
You can also customize this recipe by adding dehydrated berries, sugar free dark chocolate chips, cocoa powder, etc. I even dehydrated bacon crumbles to use in a future batch but they didn’t last long enough and were gone before I could get to it!
Well, let’s not waste anymore time! Here’s the recipe.
Keto Nut & Seed Energy Bars
½ cup almond butter
¼ cup grass-fed ghee (I used a wonderful vanilla flavored one)
¾ cup coconut cream / coconut manna
Keto sweetener of choice to taste (I used Lakanto Golden Sweetener – similar to brown sugar)
2 tsp vanilla extract or to taste
2 tsp cinnamon or to taste (optional)
Salt to taste (I used pink Himalayan salt)
1-1/2 cups unsweetened shredded coconut
Place first 5 ingredients in large saucepan and melt over low heat, stirring well until they are thoroughly mixed. The coconut cream will scorch easily so use low heat and stir often. Remove from heat and stir in vanilla, cinnamon and salt. Then stir in the nuts and seeds until well mixed. Pour into a pan lined with parchment paper and spread out evenly. Cover with plastic wrap and place in fridge to firm up. Once cooled, cut into bars or into smaller sized “fat bombs”.
Bars average 3.5 ounces and have 416 calories each with 38 grams of fat, 9.5 grams of protein, 11 grams of carbs and 6 grams of fiber (only 5 net carbs per bar) and 3 grams of natural sugar from the coconut cream. Your values may vary depending on the types of nuts you choose, and ingredient brands.
All of the ingredients are shelf stable and okay to take on the trail but I would still keep them stored in the fridge when at home. These will be soft at warmer temps but stay firm in cooler temps.
Until my next post, I hope you all are enjoying these last wonderful days of summer and finding ways to get out there an explore this beautiful world!
This post contains links to the ingredients I used to make my bars. These are affiliate links which means I will earn a small commission from any sales these links may generate but this in no way affects the price you pay. Proceeds help to support my blog and my AT thru hike. Thank you so much for your support! 🙂