These Sugar Free Keto Low Carb Granola Bars have only 7 ingredients and taste like an Almond Joy! They are healthy and easy to make and both kids and adults will LOVE them!
Table of Contents
These keto low carb granola bars are CRISPY, CRUNCHY, SWEET, NUTTY AND CHOCOLATEY! All these flavors and goodness in just one bar. They are perfect to add to your lunch box or enjoy it as an evening snack. Straight up my internet friends, these seemingly-simple are loaded with THE GOODS.
Why you will LOVE these granola bars
I don’t know about you, but in my house, we’re all about the snacks. No matter how healthy, filling and delicious meals can be, I love snacking in between to curb my cravings and keep my energy up. Also, snacking is FUN and today’s keto friendly granola bars are just that. And I say that if we can make keto friendly dishes like whole30 keto low carb instant pot chili and keto beef and broccoli, we can TOTALLY make keto snacks too! These granola bars are perfectly sweet, loaded with healthy fats and a good amount of protein to keep your body full and energized, AND they are low in carbs. It’s the perfect snack for anytime of day and even picky eaters will enjoy them!
To make this easy peasy and totally DELICIOUS keto granola bar recipe, you’ll be surprised by how many of the ingredients may already be laying around in your pantry. This recipe uses simple, healthy ingredients and transforms them into the perfect snack. Here’s what you will need:
- Raw almonds
- Slivered almonds
- Unsweetened Coconut Flakes
- Large Egg
- Monk Fruit
- Almond butter
- Coconut Oil
- Sea Salt
- Stevia Sweetened Chocolate Chips (or dairy free if needed)
How to make Keto Granola Bars
Turn on the oven and allow it to preheat while you work. Line your pan with a generous amount of parchment paper and set aside.
On 3 separate pans, spread out the chopped almonds, slivered almonds, and coconut flakes. Pop them in the oven and cook until each is lightly golden brown and smells nutty. Pull the pans from the oven, let everything cool completely, and reduce the oven heat a bit.
Place the monk fruit and egg in a large bowl and whisk them until smooth. In a small, microwave safe bowl, melt the almond butter and coconut oil together. Whisk in the egg and sweetener mixture until everything is well incorporated.
Add in the coconut flakes, salt and nuts and stir until well combined. Stir in the chocolate chips.
Press the mixture into your prepared pan. Press very firmly, as the tighter you pack it, the better these keto granola bars will hold together! Bake until the top just feels set, then remove from the oven and let them cool completely.
Slice the granola bars and DEVOUR!
More Gluten Free Recipes
We have TONS of gluten free recipes on Food Faith Fitness! Explore them all in our gluten free Library!
Granola Bars FAQ
Most granola bars are not keto friendly. They contain oats, high carb sweeteners and dried fruits. In this case however, they most definitely ARE! Devour as many of these keto bars as you want, you won’t be disappointed!
Typically, granola bars from the store are loaded with sugar and other not-so-good for you ingredients, which makes them “unhealthy.” Of course, I never will tell you to not eat something EVER, but it’s a much better choice to just make ‘em yourself! Like THIS sugar free keto low carb granola bars recipe! 7 simple, pantry-essential kinda ingredients so they basically MAKE THEMSELVES. That’s an exaggeration though. Don’t get too excited. I’m not MAGIC.
Homemade granola bars are better for you because you get to control what you put in them. You don’t need to put a bunch of preservatives like the store bought version does, so you can use simple, real ingredients! You can also pick different ingredients that are higher in protein (like nuts!) to make your granola bars more filling and nutritious!
You can use your favorite sugar free sweetener OR even sugar or coconut sugar to make this healthy granola bar recipe. As long as it’s not a liquid sweetener (like honey or agave) you should be A-OK! One of the most beautiful things about munching on a SIMPLE BUT OH SO YUMMY, crunch-a-rific bliss bar is that they are JUST as blissful if you keep them in the fridge OR if you’re a busy-living-your-life kinda person who has to take ‘em on the go. Whatever your life situation, these little granola bars are gonna be there RIGHT WITH YOU, cheering you on.
You can put any kind of nuts or seeds you like as long as it is low carb, but keep in mind it may change the carb count in your keto granola bar recipe. I like Brazil nuts, pecan and macadamia. If you do get another low carb nut make sure they are in their raw state and finely chopped.
Peanut Butter: I personally love my granola bars with some almond butter but peanut butter or any other nut butter of your choice is a great way to change these bars as you like. Make sure to use a low carb peanut butter.
Dried Fruit: Another great addition to these bars could be dried fruits. Dried cranberries or apricots really enhance the flavor of these bars and a great alternative if you are not a fan of coconut. However, the carb count may increase significantly to be careful about that.
How to store
Are you sold yet on these easy keto granola bars? They are easy to make, easier to eat, and super simple to store too! I recommend storing these bars in an airtight container in the fridge for up to 1 week.
How to Freeze
These bars also freeze really well and make for the perfect grab and go breakfast or snack anytime of day! You’ll want to wrap them all individually, then place the wrapped bars in a ziploc style freezer bag. Store keto bars in the freezer for up to 2 months!
How to Reheat
I recommend simply thawing these bars on the counter until they reach room temperature before enjoying them. If you microwave them, they may get too crumbly!
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- 1 Cup Raw almonds, Chopped (140g)
- 1 Cup Slivered almonds (85g)
- 1 Cup Unsweetened coconut flakes, tightly packed (65g)
- 1 Large egg
- 4 Tbsp Monkfruit
- 2 Tbsp Almond butter
- 1 Tbsp Coconut oil
- 3/4 tsp Sea salt
- 1/4 Cup Stevia sweetened chocolate chips (or dairy free)
- Heat your oven to 375 degrees and line an 8×8 inch pan with parchment paper, leaving some hanging over the sides to use as a handle later on.
- Place the chopped almonds, slivered almonds and coconut flakes on 3 separate small baking sheets. Bake until golden brown and toasted. The coconut will only take 2-4 minutes, the slivered almonds about 3-5 minutes and the chopped almonds about 7-12 minutes. Let cool completely. Additionally, reduce the oven temperature to 350.
- In a large bowl, whisk together the egg and monkfruit.
- In a separate small, microwave-safe bowl, melt the almond butter and coconut oil until smooth, about 30 seconds. Whisk into the egg mixture until well combined.
- Add in all the nuts, coconut and salt and stir until well combined. Finally, stir in the chocolate chips.
- Press VERY firmly into the prepared pan. I like to hold a little piece of parchment paper to make this easier. Put some muscle into it because you need to pack these in so they hold together.
- Bake until the top just feels set, about 15 minutes at 350 degrees. Let cool COMPLETELY to room temperature in the pan.
- Once cool, slice and DEVOUR!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
Weight Watchers Points Per Serving: Freestyle SmartPoints: 7 Points+: 6. Old Points: 5
(per 1 bar)
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