Line a 1-quart rectangular pan (about 7x4-inch) baking pan with parchment paper.
Coarsely chop the almonds and pecans by pulsing in a food processor (about 40-50 pulses). Stir in coconut, sunflower seeds, chia seeds, syrup, and chocolate chips.
Spread out into the prepared pan with a rubber spatula pressing the mixture down into the pan. If desired, sprinkle a few extra chocolate chips on top and press them into the mixture.
Freeze for 30 minutes or refrigerate for at least an hour. Lift the parchment paper out of the pan. Cut the granola bars into six bars using a sharp knife.
Granola mixture can be shaped into a 7x4-inch rectangle on a parchment paper lined baking sheet if you don't have the pan. If needed, bars can be shaped into more rectangular shapes after cutting.Bars should be stored between parchment paper as they can be a little sticky. They are fine to keep at room temperature for at least a week, but will be more firm if kept in the refrigerator.The ChocZero syrup is recommended but you can melt keto-friendly sweetener with a little coconut cream to make a syrup. Just combine ¼ cup sweetener with 2 tablespoons coconut cream over medium-high heat. Bring to a boil and allow to boil, stirring constantly, until the mixture thickens and turns golden, about 5 minutes. You'll also want to add in some vanilla extract if not using the flavored syrup. It’s not recommended to use an erythritol based sweetener by itself as too much erythritol can result in a crystallization of the sweetener after it’s been melted. I like to use 2 tablespoons allulose and 2 tablespoons granular monk fruit sweetener.