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    Home » Snack Recipes » Keto Granola Bars

    Keto Granola Bars

    Dairy Free RecipesGluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Jan 17, 2019 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for no bake keto granola bars

    This No Bake Homemade Keto Granola Bars Recipe has just 6 ingredients and takes 10 minutes to make. My delicious and healthy granola bars are perfect to keep in your purse for emergencies or send in your child's lunchbox to school. This easy low carb granola bars recipe is also dairy-free, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.

    pile of no bake keto granola bars on a white plate from above

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    I grew up taking lunch to school and Quaker Chewy Granola Bars were always a staple. I liked all the flavors but my favorite was the classic chocolate chip.

    There are times now when I'm running errands that I wish I could just grab a granola bar and keep going. But of all the prepackaged granola bars I've tried none of them hit the spot.

    When I decided to make my own Keto Granola Bars Recipe I knew that I wanted simple flavors, simple ingredients, and chocolate chips. This combination of flavors and textures reminds me of those lunch box chocolate chip granola bars I grew up on.

    These granola bars are chewy, crunchy, sweet, and have just the right amount of sugar free chocolate chips. In my opinion, this is the perfect healthy chewy granola bar recipe! This is one of my favorite keto recipes for on the go.

    hand holding a no bake keto granola bar topped with chocolate chips

    Ingredients in Low Carb Keto Granola Bars

    1. Xylitol - You NEED 1:1 sweeteners for this recipe. You cannot use a more concentrated sweetener.
    2. Erythritol - If you have pets and avoid xylitol all erythritol will work.
    3. Coconut Cream - Heavy Cream can be used instead if you do not need these to be dairy free.

    That's right. There are only 3 necessary ingredients to make the sugar free syrup that binds these together. After that, you can choose what you put into your granola bars that suit a low carb diet.

    Plus YOUR CHOICE of 3 cups of Mix-Ins:

    • Almonds, Walnuts, Pecans, Peanuts, Cashews
    • Coarse Sea Salt
    • Coconut
    • Sunflower Seeds, Pumpkin Seeds, Flax
    • Peanut Butter, Almond Butter, Sunflower Seed Butter - don't count these within the 3 cups but you can add 2 tablespoons of your choice to the syrup
    • Sugar Free Dried Cranberries
    • Any variety of sugar free chocolate chips - think white chocolate, mint chocolate, peanut butter chocolate, butterscotch - whatever you enjoy!

    food processor filled with granola mixture

    How to make Keto Granola Bars

    To make sugar free granola bars you just hold some ingredients together with syrup. You can make them with almost anything and I'm sure you've seen some odd ones in the store before. Pumpkin Seeds + Goji Berries + Raw Cacao Butter + Pistachios + Himalayan Sea Salt.

    I think I'll stick with almonds, coconut, and chocolate chips. But if the above combination for no bake granola bars sounds good to you give it a try! As long as you have 3 cups of mix-ins to the amount of syrup I have listed it could work.

    Step 1: Make the syrup by cooking the sweeteners and coconut cream. Making the syrup for this recipe is similar to making caramel but you don't need to cook it as long. You just want the syrup to start to thicken and turn a deep golden color.

    syrup in saucepan for keto granola bars

    Step 2: Once the syrup thickens just mix in the nuts and coconut (or mix-ins of your choice) and spread it in your baking pan. Make sure to line the pan with greased parchment or waxed paper or you will have a hard time removing the no bake gluten free keto granola bars when they firm up.

    spatula spreading granola mixture into bottom of baking dish

    Third Step: Next just sprinkle the chocolate chips on top of the still-hot nut and coconut mixture. The heat will make the chocolate chips melt just enough the stick to the tops of the homemade keto granola bars.

    baking dish filled with no bake keto granola bars topped with chocolate chips

    After that, you just have to briefly chill the gluten free low carb granola bars and then cut them. You want them a little cooler than room temperature before cutting. They cut easily with a large sharp knife. If you are having trouble cutting the keto granola bars please carefully sharpen your knife and try again.

    How long do they last?

    These homemade keto low carb granola bars stay chewy for a few days but do get firmer and more crunchy with longer storage or when stored in the refrigerator. I store these at room temperature for up to 2 weeks.

    no bake keto granola bars being cut on parchment paper

    For some other great kid-friendly low carb keto recipes for snacks try these:

    Low Carb Gummies

    Turkey Bacon Ranch Pinwheels

    Keto Cheese Crackers

    Triple Chocolate Cookies

    pile of no bake keto granola bars on a white plate

     

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    hand holding a no bake keto granola bar

    Keto Granola Bars Recipe

    This No Bake Granola Bars Recipe has just 6 ingredients and takes less than 10 minutes to make. My healthy keto granola bars are the perfect snack!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Course: Snack
    Cuisine: American
    Servings: 12
    Calories: 255
    Author: Taryn

    Ingredients

    • 2 cups raw almonds
    • 1 cup unsweetened coconut flakes
    • 7 tablespoon xylitol ***
    • 7 tablespoon erythritol ***
    • ¼ cup coconut cream
    • 1 cup sugar-free chocolate chips
    US Customary - Metric
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    Instructions

    • Line a 9 x 9 square baking pan with parchment paper. Grease with coconut oil. Coarsely chop the almonds and coconut flakes by pulsing in a food processor.
    • Combine the sweeteners and coconut cream over medium-high heat. Simmer rapidly, stirring frequently, until the mixture thickens and turns golden.
    • Stir the almonds and coconut flakes into the syrup. Pour into the prepared pan. Press flat with a spatula or wooden spoon. Sprinkle the chocolate chips on the hot nut mixture. It should be hot enough that they melt a little and stick.
    • Cool to room temperature. Refrigerate for at least 30 minutes. Lift the parchment paper out of the pan. Cut the granola bars using a sharp knife.

    Notes

    *** This recipe will not work with a more concentrated sweetener. You need a sweetener that is 1:1 OR LESS to sugar or you will not have enough syrup to hold the granola bars together. Using my sweetener or Gentle Sweet makes these too sweet.
    *** I prefer the taste of using both xylitol and erythritol. Using one of those should work but I have not tested it. Erythritol is the better choice because it is only 70% the sweetness of sugar. Erythritol monkfruit blends can be too sweet.
    ***Splenda is not recommended. Other artificial sweeteners are not recommended. You need a specific sweetener and quantity for these to hold together.

    Nutrition

    Calories: 255 | Carbohydrates: 10g | Protein: 7g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 0mg | Sodium: 5mg | Potassium: 314mg | Fiber: 5g | Sugar: 1g | Vitamin C: 0.2mg | Calcium: 76mg | Iron: 3.2mg
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    Reader Interactions

    Comments

    1. Norma Lopresti says

      October 19, 2021 at 9:41 am

      I used a cup of Monkfruit with erythritol, and my whole family could not eat it. It was so sweet and had an aftertaste. I absolutely love your recipes and know you are a great cook/baker and make a lot of them, but this one needs to be reworked. I noticed you said a cup of either sweetener should work, but you haven't tried it. Someone suggested coconut sugar with erythritol as well (? maybe). I found someone else's recipe for granola bars, and they only used 4 tablespoons of monkfruit. That sounds more like it. Don't give up, but please adjust this recipe so it is edible. It has great ingredients that I did not want to waste, so I put a bar in my protein smoothie to use them and make them more edible.

      Reply
      • Taryn says

        October 19, 2021 at 9:53 am

        Did you read the notes on this? In most recipes, other sweeteners can work. Not in this. Erythritol is only 70% the sweetness of sugar. When you add in the monkfruit it is too sweet. In order to have this be no bake you need a good amount of sweetener as a binder. That other recipe was probably a baked bar. Also, you say you love my recipes but this is the first comment you've ever left. I don't mind bad reviews but please also leave some good ones for the recipes you do like. Just leaving bad reviews really hurts my blog.

        Reply
      • Debbie says

        March 15, 2022 at 7:19 pm

        Clearly you did not read the recipe or the notes. Monkfruit was not recommended as it is too sweet, which you found out the hard way.

        Reply
    2. Shawna says

      October 12, 2021 at 10:19 am

      I used heavy cream and the erythritol/xylitol. Doesn’t get too golden before boiling point so don’t wait too long to use it. I didn’t have enough filler nuts so I used keto cereal I get from Costco to round out the three cups and added 1 scoop of protein powder. They hold together fine and are good for long bike rides. We just find they’re too sweet for our tastes. If I find a way to lessen the sweetness I’ll let you know.4 stars

      Reply
    3. Barb B says

      October 02, 2021 at 9:11 pm

      You can add my name to the "Substitutions that didn't work" list! I made the Keto Granola Bars & ran out of one of the sweeteners. Had a little more than 1/8 cup when I needed 1/2 cup. So, instead of using all Swerve, I used Splenda to finish the half cup. I also added 2 Tblsp of Almond Butter to the sweet mix, hoping it would help hold things together....nope! But the flavor was wonderful! I've read a couple of past comments from ladies that felt they had wasted the expensive ingredients. The "bars", while they didn't hold together, made a great breakfast with a bit of almond milk on it! It also reminded me to check ingredients before I start a recipe! 5 Star recipe!5 stars

      Reply
    4. Delores Federico says

      August 28, 2021 at 3:53 pm

      What can be substituted for the coconut flakes? Would another kind of nut work?

      Reply
      • Taryn says

        August 29, 2021 at 12:11 pm

        Yes. I explain this in the blog post. You just need the right amount of any mix-in.

        Reply
    5. Janet says

      July 08, 2021 at 1:06 pm

      Please advise if i can only use erithyol instead of two different sweetners.

      Reply
      • Taryn says

        July 12, 2021 at 12:14 pm

        Erythritol should be fine.

        Reply
    6. Eli says

      April 26, 2021 at 1:48 am

      Hi. Could you make these with honey or maple syrup instead of powdered sweetener?

      Reply
      • Taryn says

        April 26, 2021 at 7:34 am

        I have not tested these with those. I'm not sure they'd hold together. If you don't mind the possibility of loose granola instead of bars you should be able to use either.

        Reply
    7. Louise says

      January 24, 2021 at 4:49 pm

      Hi, I made these today after getting your email. Such a great idea. Kids loved them. Unfortunately our school here in Australia has a no nuts rule so I can't use them in their lunchboxes but great to have in the cupboard for picnics or as a snack. Thanks again! Louise5 stars

      Reply
    8. Ronda says

      January 15, 2021 at 4:52 pm

      Very delish! Easy to make and tastes great5 stars

      Reply
    9. Ayano Oomoto says

      November 03, 2020 at 10:18 am

      Aside from them not being chewy, I loved these bars so much. I used 1/2 cup almonds, 1/2 cup toasted flakes(sweetened because they were the only ones I had) and I forgot what else I used with the dry ingredients. I used coconut sugar and monkfruit sweetener and heavy cream. Really nice!5 stars

      Reply
    10. Brianna says

      July 20, 2020 at 7:19 pm

      Could you sub full fat coconut milk for the coconut cream?

      Reply
      • Taryn says

        July 21, 2020 at 2:27 pm

        Yes, if you put in the refrigerator first and use the thickened part.

        Reply
    11. Patty says

      June 26, 2020 at 11:11 am

      Hi - I made the recipe as is, it was great cooled in the pan, slightly warm. After cooling in fridge, they became rock hard, even when bringing back to room temperature. Any ideas what may have happened or how to prevent it?

      Thank you!

      Reply
      • Taryn says

        June 26, 2020 at 3:09 pm

        Which sweetener did you use? These should be firm enough to hold the bar shape but should not be rock hard.

        Reply
        • Patty says

          August 05, 2020 at 6:22 pm

          Hi, please pardon my delayed reply. I made the recipe as is, using 1/2 c each of Xylitol and Erythritol. I'm going to try making the recipe again, since we all love the taste. Thanks!

    12. Holly Liles says

      June 15, 2020 at 2:45 pm

      I couldn't find coconut cream at the store. Can I replace it with heavy cream at least until I can buy some online?

      Reply
      • Taryn says

        June 15, 2020 at 7:11 pm

        I haven't tested this with heavy cream but it should work.

        Reply
    13. Wendy says

      June 11, 2020 at 8:25 am

      Me encantan. Gracias por compartir. Cuidaros mucho. Besitos5 stars

      Reply
    14. Nancy says

      June 06, 2020 at 7:37 pm

      I made these with 1 cup of Monkfruit sweetener that has erythritol In it and they turned out great! I also added 1/4 tsp of pink sea salt and 1/2 tsp cinnamon. Thank you for this recipe!5 stars

      Reply
    15. Sarah says

      June 03, 2020 at 8:45 pm

      Mine totally fell apart. Is the 1/4 cup of coconut cream solid or already liquid? Also used Splenda cup for cup as the sweetner.

      Reply
      • Taryn says

        June 04, 2020 at 11:21 am

        I do not recommend other sweeteners in this recipe. That is why they fell apart. Sorry!

        The coconut cream is normally a very very thick liquid or a solid.

        Reply
      • Taryn says

        June 04, 2020 at 11:21 am

        I do not recommend other sweeteners in this recipe. That is why they fell apart. Sorry!

        The coconut cream is normally a very very thick liquid or a solid.

        Reply
    16. Careyann Stoops says

      February 11, 2020 at 4:13 pm

      If you put a couple of heaping teaspoons of cinnamon and some maple flavoring in the syrup these end up smelling and tasting like the candied almonds you get at the fair and end up eating them while they are still warm , with a spoon, straight from the pan. Or so I’m told. 😉😂🤷🏻‍♀️
      Great recipe, can easily be tweaked to be a little different every week or suite any taste buds.5 stars

      Reply
    17. Kerrin says

      January 21, 2020 at 5:22 pm

      Can't wait to try these! 2 quick questions...

      1. is it okay to freeze them?

      2. if I wanted to add protein powder or collagen, would that work? how much would you recommend.

      Reply
      • Taryn says

        January 27, 2020 at 3:34 pm

        Yes, although they do last for 1-2 months in the fridge. I think you could add a little of either. My concern is it would dry them out and they wouldn't hold together.

        Reply
    18. Missy Bouwman says

      January 03, 2020 at 2:01 pm

      I just tried makin these with Pyure Brand blend of erythitol and stevia. The syrup never thickened so I kept cooking it and now it's too brown and almost burnt. never added the other ingredients. didn't want to waste more food. Is it because I used 1 cup of Pyure? I'm xylitol intolerant.

      Reply
      • Taryn says

        January 03, 2020 at 2:10 pm

        Pyure is way too concentrated for this recipe. They will be cloyingly sweet. If you can't use xylitol you can use all erythritol. A blend with stevia doesn't work. I'm sorry you wasted the sweetener but I do address this right in the recipe notes.

        Reply
    19. Kelly says

      October 03, 2019 at 3:15 pm

      You repeatedly mention erythritol can I use Truvia or pure erythritol my husband cannot tolerate xylitol. Are there other suggestions for chocolate chips which are expensive?

      Reply
      • Taryn says

        October 03, 2019 at 6:01 pm

        Erythritol is a better choice for this recipe. There are now sugar free chocolate chips at walmart that are a little cheaper. The brand is Bake Believe.

        Reply
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