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.
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.
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 classic flavors and textures reminds me of those traditional granola bars with oats and chocolate chips that I grew up on. But with wholesome ingredients.
This easy low carb granola bars recipe is also dairy-free, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
Love granola? Try my Low Carb Granola or Keto Granola Recipe next!
Ingredients in Low Carb Keto Granola Bars
- Xylitol or Allulose – You NEED 1:1 sweeteners for this recipe. You cannot use a more concentrated sweetener. If you have pets, avoid xylitol.
- Erythritol or Allulose – Using a combination of two sweeteners minimizes an aftertaste.
- 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 keto diet.
Plus YOUR CHOICE of 3 cups of Mix-Ins:
- Nuts – Almonds, walnuts, pecans, peanuts, cashews, macadamia nuts, etc.
- Coconut flakes – Choose unsweetened toasted flakes for the best flavor.
- Seeds – Another way to add healthy fats. You can use sunflower seeds, pumpkin seeds, flax, etc.
- Nut butter – 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
- Chocolate – Any variety of sugar-free chocolate chips – think white chocolate, mint chocolate, peanut butter chocolate, butterscotch – whatever you enjoy!
- Salt – even a pinch of coarse sea salt or kosher salt adds a great flavor.
- Flavoring – Try adding pumpkin pie spice, vanilla extract, cinnamon, or ginger to change the taste.
- Protein powder – I have not tested adding protein powder to these, but I think adding a small amount would work.
See quantities in the recipe card.
How to Make Keto Granola Bars
1️⃣ Make the Syrup
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.
2️⃣ Add the Mix-Ins
Once the syrup thickens, just mix in the dry ingredients.
3️⃣ Form the Bars
Spread the granola mixture in your baking pan.
👉 Tip – Make sure to line the pan with greased parchment paper or waxed paper, or you will have a hard time removing the bars when they firm up.
4️⃣ Add the Topping
Next, sprinkle the chocolate chips on top of the still-hot nut and coconut mixture. The heat will make the chocolate chips melt just enough to stick to the tops of the bars. Alternatively, you can drizzle on some melted dark chocolate.
5️⃣ Chill & Cut
After that, you just have to briefly chill the granola bars in the fridge and then cut them. You want them a little cooler than room temperature before cutting. They cut easily with a large, sharp knife.
👉 Tip – If you are having trouble cutting the granola bars, please carefully sharpen your knife and try again.
Storage
These homemade granola bars have a chewy texture for a few days, but do get firmer and crunchier with longer storage or when stored in the refrigerator. I store these at room temperature for up to 2 weeks.
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Keto Granola Bars Recipe
Ingredients
- 2 cups raw almonds
- 1 cup unsweetened coconut flakes
- 7 tbsp xylitol or allulose ***
- 7 tbsp erythritol or allulose ***
- 1/4 cup coconut cream
- 1 cup sugar-free chocolate chips
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
Nutrition
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Originally Published January 17, 2019. Revised and Republished March 13, 2026.
Could you sub full fat coconut milk for the coconut cream?
Yes, if you put in the refrigerator first and use the thickened part.
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!
Which sweetener did you use? These should be firm enough to hold the bar shape but should not be rock hard.
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!
I couldn’t find coconut cream at the store. Can I replace it with heavy cream at least until I can buy some online?
I haven’t tested this with heavy cream but it should work.
Me encantan. Gracias por compartir. Cuidaros mucho. Besitos
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!
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.
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.
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.
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.
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.
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.
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.
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.
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?
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.
Could monkfruit be used?
A monkfruit blend with erythritol (like lakanto) should work.
Thanks for this recipe. I made these exactly as recipes states except used 1 c, monkfruit in place of xyitol and eryithtiol Mine came out way too sweet and crumbly. But a super great sweet flavor. I may have overprocessed the nuts and flakes, and underprocessed the syrup to create the crumbly mess. But the sweetness really became sickening.
Sorry, but I do not recommend using other sweeteners in this recipe. You could use the granola as a yogurt topping. That would balance the sweetness.
I used coconut creamer instead of the “cream”. They aren’t holding together like a bar. Could that be the reason? They taste AWESOME though so I guess I could just be sure to have a bowl ready to catch the “parts” as I scarf them down.
Yes, that’s why. Sorry, this didn’t work for you. Coconut cream is almost a solid. You can use it as an ice cream or yogurt topping too.
These look delicious, I’m going to try them – what about adding a little no-sugar added peanut butter to the wet ingredients?
I think that should work. Finely chopped peanuts might be better. My only concern is they wouldn’t dry firm enough to cut into bars if you add an additional wet ingredient. If you try please let me know how they turn out!
I am so disappointed. They are too sweet for even my kids to eat. I used 1c erythitol. 🤔 Not sure what I did wrong.
I’m surprised. My kids liked them with my sweetener which is twice as sweet as erythritol. I thought they were too sweet with that one but great with just erythritol or xylitol. Which brand of erythritol did you use?
You could crumble them up and mix into plain yogurt to cut the sweetness. Or chop and use as a topping on muffins.
Can you use a nut combo and leave out the coconut?
Yup!
Hello! Just discovered your web and I’m loving it. I only have Truvia and coconut sugar. Which one can I use? Thank you
I don’t know if either would work in this. Sorry! You need to be able to melt it down and then have it harden to hold the bars together. I can’t recommend either since I haven’t tested them.