LOW CARB GRANOLA BARS INGREDIENTS
- ChocZero Sugar-Free Dark Chocolate Chips – These little chips make keto homemade granola bars taste like they came from the store… all with no sugar!
- Nuts – I used a blend of almonds and pecans, but you can use any kind ofketo nuts. Roasted nuts have the best flavor.
- Seeds – I used pumpkin seeds and hemp seeds. You can also use sunflower seeds instead of pumpkin, but I recommend leaving the hemp seeds in because they help with texture and binding. Make sure they are shelled.
- Shredded Coconut – Opt for medium-sized flakes and make sure it’s unsweetened.
- Powdered Monk Fruit Allulose Blend – Tastes just like sugar and mixes seamlessly with the “base” that binds all the nuts and seeds together, so bars won’t taste gritty.
- Sea Salt – Balances the sweet flavor.
- Almond Butter – Use the natural, runny kind with no added sugar. Any natural nut butter you prefer will work.
- Egg – Egg helps to hold the bar mixture together, so don’t skip it. I haven’t tested it myself, but a flax egg or another egg substitute should also work here.
- Vanilla Extract – For more flavor!
HOW TO MAKE KETO GRANOLA BARS
- Prepare the oven by preheating it to 350 degrees F and lining a baking dish with parchment paper.
- Begin by chopping the nuts. Place almonds in a food processor and pulse a few times until roughly chopped, then add pecans and pulse again until the nuts reach a size of about 1/4 inch.
- Transfer the chopped nuts to a bowl and add pumpkin seeds, shredded coconut, hemp seeds, Besti (or preferred sweetener), and salt.
- In a separate bowl, mix together the wet ingredients: almond butter, egg, and vanilla.
- Combine the wet and dry ingredients by adding the nut butter mixture to the bowl of dry ingredients. Fold in most of the chocolate chips, saving a few tablespoons for later.
- Press the mixture firmly into the prepared baking dish, ensuring an even layer, and then press the remaining chocolate chips into the top.
- Bake until the edges of the mixture turn golden brown.
- Allow the sugar-free granola bar recipe to cool completely in the pan before removing. Lift the parchment paper out of the pan and slice the bars into desired sizes.
REQUENTLY ASKED QUESTIONS
ARE GRANOLA BARS SUITABLE FOR A KETO DIET?
Typically, commercially available granola bars are not compatible with a keto diet due to their inclusion of added sugars, high-carb components such as oats, and sometimes even candy. However, by crafting your own granola bars at home, you can easily regulate the ingredients to align with keto principles.
WHAT MAKES A GRANOLA BAR KETO-FRIENDLY?
The ideal keto-friendly granola bars primarily consist of nuts and seeds, devoid of oats, and incorporate alternative sweeteners instead of corn syrup or refined sugar. While such bars may be challenging to find in stores, they are remarkably simple to prepare in your own kitchen.
CAN ALTERNATIVE NUTS OR SEEDS BE USED?
You have the flexibility to utilize your preferred low-carb nuts or seeds; however, it’s essential to acknowledge that this substitution may impact the overall carbohydrate content of your keto granola bar recipe. If opting for different nuts, ensure they are chopped to a similar size, approximately 1/4 inch.
STORAGE GUIDELINES
Sugar-free granola bars boast excellent shelf life. They can be stored in the pantry for approximately one to two weeks or refrigerated for a few weeks. To prevent them from adhering together, place parchment or wax paper between individual bars.
CAN GRANOLA BARS BE FROZEN?
Absolutely! Nutritious low-carb granola bars freeze exceptionally well. Arrange them in a single layer on a parchment-lined baking sheet until they solidify completely. Subsequently, transfer them to a freezer bag and store for up to three months.
LOW CARB KETO GRANOLA BARS RECIPE
PREP: 15 minutes
COOK: 15 minutes
TOTAL: 30 minutes
INGREDIENTS
- 1/2 cup Almonds
- 1/2 cup Pecans
- 1/4 cup Pumpkin seeds
- 1/4 cup Unsweetened shredded coconut
- 1 tbsp Hemp heart
- 6 tbsp Besti powdered monk fruit allulose blend
- 1/4 tsp Sea salt
- 3 tbsp Almond buttar
- 1 large Egg (whisked)
- 1 tsp Vanila extract
- 1/3 cup Choc zero sugar-free dark chocolate chips
INSTRUCTIONS
- Preheat your oven to 350 degrees F (177 degrees C) and prepare an 8×8 inch (20×20 cm) baking dish by lining it with parchment paper.
- Begin by pulsing almonds in a food processor until roughly chopped, then add pecans and pulse a few more times until all nuts are chopped into 1/4 inch pieces. Be careful not to overmix.
- Transfer the chopped nuts to a large bowl and mix in pumpkin seeds, coconut, hemp seeds, Besti (or sweetener of choice), and salt.
- In a separate small bowl, whisk together almond butter, egg, and vanilla extract. Combine this mixture with the nut mixture in the large bowl.
- Fold most of the chocolate chips into the mixture using a spatula, reserving about 2 tablespoons for later. Press the mixture firmly into the lined baking dish, then sprinkle the reserved chocolate chips on top and press them into the mixture.
- Cover the mixture with another piece of parchment paper and press down firmly to compact tightly.
- Bake for 15-18 minutes, or until the edges are a darker golden brown.
- Allow the bars to cool completely in the pan before lifting them out using the parchment paper and slicing into individual bars.