These Sugar-Free Keto Low-Carb Granola Bars taste like an Almond Joy. They are healthy and easy to make—both kids and adults will LOVE them!
When I was a kid, Friday was allowance day. I would rush home from school, chug down a glass of milk while hastily telling my mom about my day, and then rush out the door clutching those precious dollars she gave me. I admit, back then, saving was an art I had yet to learn. Instead, Friday afternoon saw me squandering my skimpy allowance at the neighborhood candy store. And from the looks of it, Friday was allowance day for all the kids in town because the rush for the Jelly Fish, Nerds, Bazooka Joes, and chocolate candy bars was real. It was like Black Friday—every single Friday! For me, there was one candy bar I simply had to have, and that was an Almond Joy. I couldn’t get enough of that perfect combination of smooth milk chocolate, sweet coconut, and crisp almonds. While paying for my weekly indulgence (ahem, obsession), I was already tearing into the package and stuffing my face—even though I always promised my mom to wait until after dinner.
Luckily, things have changed, and I’d like to think of myself as a sensible adult now. One who still harbors a deep, unflinching passion for Almond Joy, that is. So what is a girl to do when the craving hits? Run to the candy store? Well, these days I’m much more likely to make a sweet treat myself that mirrors those decadent flavors but is actually good for you! Enter my sugar-free keto low-carb granola bars! These granola bars are easy to make, perfectly sweet, full of healthy fats, and utterly delicious! Talk about guilt-free snacking!
Are Sugar-Free Keto Low-Carb Granola Bars Healthy?
Made with wholesome ingredients, no sugar, and just a minimal amount of oil, these tasty bars are high in protein, a good source of fiber, and free of additives and preservatives. You can easily make them vegan by replacing the egg with a flax “egg.” In a small bowl, mix one tablespoon of flax meal with three tablespoons of water. Leave this for ten minutes until it becomes gelatinous, and use instead of the egg.
Tasty Tweaks
These granola bars can be tweaked in many different ways. Don’t have almond butter on hand, any nut or seed butter will work just fine. You can also replace the almonds with chopped nuts such as pecans, walnuts, macadamia nuts, or peanuts. And if you’re not on a keto diet, why not add unsweetened dried fruit? Dried cranberries, apples, blueberries, or cherries will work very well in this recipe. If you don’t like coconut flakes, use puffed quinoa instead to add a lovely, crisp texture to the bars. And if you’re in the mood to be a little naughty, dip the bottoms of the bars in melted dark chocolate!
How To Make Ahead And Store
The bars can be stored in an airtight container in the fridge for up to 1 week. They can also be frozen in a Ziploc bag for up to 3 months.
Serving Suggestions
Looking for other guilt-free snacks to bring out the kid in you? Try these gooey Homemade Twix Bars, these Rice Krispies Treats Granola Bars, or these PB & J Healthy Soft Oatmeal Breakfast Bars. They’re all utterly delicious, nostalgic, and guaranteed to put a smile on kids of all ages!
Ingredients
- 1 cup raw almonds chopped
- 1 cup slivered almonds
- 1 cup unsweetened coconut flakes tightly packed (65g)
- 1 large egg
- 4 tablespoons monk fruit sweetener
- 2 tablespoons almond butter
- 1 tablespoon coconut oil
- 3/4 teaspoon sea salt
- 1/4 cup stevia-sweetened chocolate chips (or dairy-free)
Instructions
- Preheat your oven to 375 degrees Fahrenheit and line an 8×8-inch pan with parchment paper, leaving some hanging over the sides.
- 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. Allow to cool completely. Reduce the oven temperature to 350 degrees Fahrenheit.
- In a large bowl, whisk together the egg and monk fruit.
- 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. Put some muscle into! You need to pack these in so they hold together.
- Bake until the top just feels set, about 15 minutes. Place the pan on a wire rack and allow to cool completely.
- Once cool, slice and DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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