Keto Granola Bars

Keto Granola Bars – soft and chewy sugar-free granola bars are the perfect portable healthy snacks for on the go.

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With two little ones always on the go, we are all about having a variety of quick and easy to grab snack recipes to keep on hand.

WHAT INGREDIENTS DO I NEED TO MAKE SUGAR FREE GRANOLA BARS?

Granola Bars all include some sort of combination of these ingredients that play a role in either texture or taste.

Remember that you are more than welcome to customize the ingredients and brands with the ones you love and have on hand.

1. Dry coarse base: shredded coconut, chopped or sliced nuts
2. Sweetener – monk fruit sweetener (you can also try using erythritol, Swerve or Stevia if you prefer)
3. Liquid binder: oil, butter, egg, nut butter
   
4. Dry binder: almond flour, shredded coconut
5. Fillers – add-ins for crunch, crispy texture or sweetness: seeds / chopped pecans, almonds, walnuts / pumpkin seeds / sesame seeds / sunflower seeds / hemp hearts / sugar free chocolate chips (optional)

HOW TO MAKE HEALTHY SUGAR FREE KETO GRANOLA BARS:

1. Start by preheating your oven to 350 F. Line an 8 x 8 baking dish with parchment paper sling for easier removal. Set aside.

2. In a large pot, add the almond butter, coconut oil, monk fruit sweetener over medium heat, while stirring frequently until the monk fruit has dissolved. Remove pot from heat and allow mixture to cool down for 3 minutes.

3. Whisk in cinnamon, salt, vanilla and egg white.

4. Stir in flaked coconut, sliced almonds, chopped pecans, sunflower seeds and hemp seeds until combined.

5. Transfer mixture into prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed.

6. Bake in preheated oven for 15-18 minutes, until edges are slightly brown.

7. Remove pan from oven and allow to cool completely (I like to place the pan in the freezer so the bars set quicker). Once cooled, use the parchment paper overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even rectangles. Bars can be stored in an airtight container or resealable bags in the freezer for up to 3 months.

   

ARE HOMEMADE GRANOLA BARS HEALTHY?

Making your own homemade low carb granola bars means you can skip the store-bought stuff. Many of these chewy granola bars have questionable ingredients with words you can’t even pronounce.

That’s why I love how simple these homemade keto granola bars are to customize. You can pack them with a ton of wholesome & feel good ingredients. These chewy granola bars are healthier, more delicious and take no time at all to make!

HELPFUL TIPS FOR SOFT AND CHEWY HOMEMADE LOW CARB GRANOLA BARS:

1. For easier removal: line the baking pan with parchment paper with a slight overhang
2. Try NOT to go overboard with your mix-ins, otherwise, the granola bars will crumble and fall apart
3. If granola bar mixture seems too dry, the trick is to add just enough warm water (1-2 teaspoons at a time) to the mixture to help the ingredients bind and stick.
4. Other ingredients that help granola bars bind well: egg, flax egg, coconut oil
5. Alternatively, if granola bar mixture seems too wet, experiment by adding some more almond flour or shredded coconut to help everything bind.
6. Another important step is to press the granola mixture down VERY tightly and firmly into the pan. Use a spatula or lay a piece of parchment paper over the mixture while pressing down very hard using your hands.
7. Chill the pan in the fridge or freezer prior to cutting into bars for a cleaner slice.

Print

Keto Granola Bars

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Course: Snack

Cuisine: American

Keyword: almond, coconut, granola bars, keto, low carb, snacks

Servings: 16

Calories: 223 kcal

Author: Kelly

Ingredients

• 1/2 cup drippy almond butter
• 1/4 cup coconut oil
• 1/4 cup golden monk fruit sweetener
• 1 egg white
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon Himalayan sea salt
• 1 1/2 cups unsweetened flaked coconut
• 1 1/4 cups sliced almonds
• 2/3 cup chopped pecans
• 1/4 cup sunflower seeds
• 1 tablespoon hemp seeds

Instructions

1. Preheat oven to 350 F. Line an 8 x 8 baking dish with parchment paper sling for easier removal. Set aside.

2. In a large pot, add the almond butter, coconut oil, monk fruit sweetener over medium heat, while stirring frequently until the monk fruit has dissolved. Remove pot from heat and allow mixture to cool down for 3 minutes.
   

3. Whisk in cinnamon, salt, vanilla and egg white.
   

4. Stir in flaked coconut, sliced almonds, chopped pecans, sunflower seeds and hemp seeds until combined.
   

5. Transfer mixture into prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed.

6. Bake in preheated oven for 15-18 minutes, until edges are slightly brown.

7. Remove pan from oven and allow to cool completely (I like to place the pan in the freezer so the bars set quicker). Once cooled, use the parchment paper overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even rectangles. Bars can be stored in an airtight container or resealable bags in the freezer for up to 3 months.
   

Nutrition Facts

Keto Granola Bars

Amount Per Serving (1 g)

Calories 223 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Total Carbohydrates 6g 2%

Dietary Fiber 3g 12%

Sugars 1g

Protein 5g 10%

* Percent Daily Values are based on a 2000 calorie diet.