These Keto Granola Bars are soft, chewy and made with no oats or flour. They’re low carb, grain-free, sugar-free and make 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.
We make granola bars a lot around here for the kids to pack into their lunchboxes. Even though homemade granola bars are much healthier than the ones you buy at the store, they can still be high in carbs and not ideal if you’re following a low carb diet.
These Keto Granola Bars are soft, chewy and made without the traditional rolled oats, wheat flour or corn syrup that you would find in typical store-bought granola bars.
Instead, they’re made with a combination of nuts, seeds and are the perfect low carb keto snack for on-the-go.
What I love about these low carb granola bars is that they require less than 5 minutes of prep time. The best part is how easy they are to customize with whatever low carb ingredients you like or have in your pantry.
WHAT INGREDIENTS DO I NEED TO MAKE HEALTHY SUGAR FREE GRANOLA BARS?
Most granola bars recipes 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.
- Dry coarse base: shredded coconut, chopped or sliced nuts
- Sweetener – monk fruit sweetener (you can also try using erythritol, Swerve or Sukrin Gold Fiber Syrup if you prefer)
- Liquid binder: oil, butter, egg, nut butter: we used almond butter but you can also swap with peanut butter, cashew butter or sunflower seed butter
- Dry binder: almond flour, shredded coconut
- 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 KETO GRANOLA BARS:
PREPARE PAN: Start by preheating your oven to 350 F. Line an 8 x 8 baking dish with parchment paper sling for easier removal. Set aside.
MIX WET INGREDIENTS: In a large pot, add the almond butter, coconut oil and 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. Whisk in cinnamon, salt, vanilla and egg white.
ADD DRY INGREDIENTS: Stir in flaked coconut, sliced almonds, chopped pecans, sunflower seeds and hemp seeds until combined.
PRESS INTO PAN: Transfer mixture into prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed.
BAKE: Bake in preheated oven for 15-18 minutes, until edges are slightly brown.
ALLOW TO COOL: 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.
Be sure to watch the video below to see how easy these keto bars are to make!
ARE GRANOLA BARS KETO?
Most granola bars are made with high carb ingredients such as rolled oats, wheat flour and honey or maple syrup. Our granola bar recipe is made using low carb ingredients and are only 3g Net Carbs per bar.
ARE 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:
- For easier removal: line the baking pan with parchment paper with a slight overhang
- Try NOT to go overboard with your mix-ins, otherwise, the granola bars will crumble and fall apart
- 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.
- Other ingredients that help granola bars bind well: egg, flax egg, coconut oil
- Alternatively, if granola bar mixture seems too wet, experiment by adding some more almond flour or shredded coconut to help everything bind.
- 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.
- Chill the pan in the fridge or freezer prior to cutting into bars for a cleaner slice.
Low Carb Peanut Butter Cookies
These Keto Granola Bars are soft and chewy and made with no oats or flour. They're grain-free, sugar-free and are the perfect portable healthy snacks for on the go.
- 1/2 cup drippy almond butter , we usually use the unsalted Kirkland's one from Costco (not from the bottom of the jar or the texture will not be the same), [you can sub with other nut or seed butter you like]
- 1/4 cup coconut oil
- 1/4 cup golden monk fruit sweetener , you can sub with coconut sugar for strict paleo or other granulated sweetener of choice (golden Swerve, erythritol etc.)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon Himalayan sea salt
- 1 teaspoon vanilla extract
- 1 large egg , beaten
- 1 1/4 cups unsweetened flaked coconut , we like the one from Bob's Red Mill for the best texture and shape
- 1 1/4 cups sliced almonds , roughly chopped
- 1/2 cup chopped pecans OR chopped walnuts
- 3 tablespoon sunflower seeds
- 1 tablespoon hemp seeds , optional
- 1 tablespoon water , as needed
- 1-2 tablespoons sugar-free vegan chocolate chips , we like Lily's or for strict Paleo you can use Hu's Gems, chopped
Preheat oven to 350 F. Line an 8 x 8 baking dish with parchment paper sling for easier removal. Set aside.
In a large pot, add the almond butter, coconut oil, monk fruit sweetener over medium heat, while stirring frequently until the sweetener has dissolved. Remove pot from heat and allow mixture to cool down for 2 minutes.
Whisk in cinnamon, salt, vanilla and beaten egg.
Stir in flaked coconut, sliced almonds, chopped pecans, sunflower seeds and hemp seeds until combined. If mixture seems too dry, add 1 Tablespoon of water, or a little bit more as needed to help bind.
Transfer mixture into prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Sprinkle with chocolate chips, if using.
Bake in preheated oven for 15-18 minutes, until edges are slightly brown.
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.
Did you try this recipe?
Cheryl -
Yum, we make this once a week, so tasty and satisfies that crunchy craving. We even used aquafaba instead of the egg a few times when we were out of eggs and it turns out great! thanks
Melanie -
we make these all the time. turns out so yummy and perfect for satisfying that crunchy snack craving. thanks!
Lorinna -
Mmm these were so yummy! Made them for my sister and now she wants another batch! Thank you!!
kendall green -
These were so delicious! Thanks for a great recipe!