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Line an 8x8 pan with parchment paper.
In a large clean bowl melt the butter in the microwave or in a small saucepan.
Add in the creamy peanut butter and low carb honey. Stir to fully combine. Set aside to cool to room temperature.
Once the peanut butter mixture has COMPLETELY COOLED add in the roasted nuts and coconut. Stir to fully coat the nuts and coconut.
Then add in the chocolate chips to fully incorporate.
Spoon mixture into your 8x8 lined pan and press in with damp fingers or the back of a metal surface. Sprinkle with flaked salt.
Place in the freezer for one hour or more.
Once your Keto Granola Bars are set, pull the entire parchment paper out of the pan.
Slice into 15-18 bars. Store in the fridge or freezer in airtight container for up to 3 weeks.