Line a 9 x 9 square baking pan with parchment paper. Grease with coconut oil.
Combine the sweetener and cream over medium-high heat. Simmer rapidly, stirring frequently, until the mixture thickens.
Stir the hemp hearts, half the peanut butter chips, chopped peanuts, and salt into the syrup. Pour into the prepared pan. Press flat with a spatula or wooden spoon. Sprinkle the peanut butter chips and remaining peanuts on the hot mixture. It should be hot enough that they melt a little and stick.
Cool to room temperature. Refrigerate for at least 2 hours. Lift the parchment paper out of the pan. Cut the bars using a sharp knife.
Notes
Nutrition: This recipe makes 12 bars. There are 2.8 NET carbs per bar.Sweetener: This recipe will not work with a more concentrated sweetener. You need a sweetener that is 1:1 to sugar or you will not have enough syrup to hold the granola bars together. Using my sweetener, Gentle Sweet, Truvia, or Pyure makes these too sweet. Splenda is not recommended. Other artificial sweeteners are not recommended. You need a specific sweetener and quantity for these to hold together.To Store: Wrap with plastic wrap or parchment paper, then store in an airtight container. Will last up to 5 days. To Freeze: Make sure the bars are wrapped tightly and freezer for up to 2 months.