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.
I made these today but with coconut sugar (everything else exactly the same), and they turned out so delicious! I’m following a grain free whole food plan and your keto recipes are so great even if you aren’t following strict keto!
I’m glad to hear coconut sugar worked!
When can you add fruit, with the nuts or on top like the chocolate?
You would need to add dried fruit (or freeze dried). I think you could with mix it in or add on top and use chocolate to hold it on.
Thank you for this quick and easy recipe.
I made these today and they are so so so delicious….I will definitely be making these again….oh my goodness
How long do you simmer for? After 10 minutes the mixture neither thickened or turned golden.
Stoves can vary greatly. What is medium-high on mine might not be the exact same as yours. You can turn up the heat a bit, slowly, until you find the correct temperature.