I make these low-carb granola bars when I want something I can grab on the way out the door and eat with one hand. Toasting the pumpkin seeds and the coconut first is what gives them their crunch, and the eggs and SunButter hold everything together so the middle of each bar stays chewy. One batch fills an 8×8 pan and cuts into ten bars, and they keep in the refrigerator for up to five days.
Homemade granola bars usually cost me less than the store-bought boxes, and the whole ingredient list is seven things I already keep on hand.
There are no almonds or peanuts in these, which is not true of most low-carb granola bars, and each bar comes in at 3 grams of net carbs.
As an Amazon Associate, I earn from qualifying purchases.
Why you’ll love this low-carb granola bar recipe
- Perfect on-the-go breakfast or snack
- It doesn’t require any complicated equipment
- Ideal for meal prepping for the week
- Delicious with just 3 grams net carbs per serving
- Not made with almonds, a common ingredient in low-carb granola bar recipes
Ingredients for homemade low-carb granola bars
How to make low-carb granola bars
- In a large pan over medium heat, toast pumpkin seeds until warmed and slightly golden. Once toasted, transfer the pumpkin seeds to a large mixing bowl before reducing the stovetop heat to medium-low, and in the same pan, toast the shredded coconut until golden. Transfer the shredded coconut to the mixing bowl of toasted pumpkin seeds.
- To the bowl of toasted pumpkin seeds and shredded coconut, add powdered monk fruit sweetener, eggs, SunButter, coconut oil, and salt. Using an electric mixer, mix together all of those ingredients until well combined. Transfer the mixture to a parchment paper-lined baking pan and, using a rubber spatula coated in nonstick cooking spray, press into an even layer until packed very tightly.
- Transfer the pan to the oven and bake for 15 minutes. After baking, remove the pan from the oven and allow it to cool completely at room temperature before slicing into bars (do not slice before it’s fully cooled). After slicing, I would suggest transferring them to the refrigerator to fully chill before eating, although this is not essential.
Net carbs per serving for homemade granola bars
Per serving, low-carb granola bars contain 3 grams of net carbs. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols. The recipe, as written, yields 10 servings.
The complete nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label located below the recipe instructions.
Ingredient substitutions for granola bars
- No-Sugar-Added Sun Butter: If you can eat nuts, sub in unsweetened peanut butter or unsweetened almond butter for SunButter at a 1:1 ratio. Note that doing this may alter the nutrition information slightly.
- Powdered Monk Fruit Sweetener: You can use Classic Monk Fruit Sweetener or Golden Monk Fruit Sweetener, in addition to Swerve, Erythritol, and Truvia. You will need less granulated sweetener than powdered sweetener; if you use granulated sweetener, I would suggest cutting the amount in half. If you opt for stevia, you’ll need to research and find the proper conversion.
- Eggs: Ground flaxseed meal can be used in place of whole eggs. To make a consistency similar to that of an egg, combine 1 tablespoon flaxseed meal with 3 tablespoons water and set aside for up to 15 minutes.
Keep in mind any changes you make to this recipe will modify the total net carbs.
Low-carb granola bar FAQs
Is there a way to make crunchier granola bars?
Yes. To make a crunchier granola bar, follow the recipe as directed but use just 1 egg instead of 2.
Is this recipe gluten-free?
Yes! If prepared according to the recipe, these granola bars are gluten-free, grain-free, dairy-free, and low-carb.
Can flax eggs be used in place of whole eggs in this recipe?
Yes. Ground flaxseed meal can be used in place of whole eggs. To make a consistency similar to that of an egg, combine 1 tablespoon flaxseed meal with 3 tablespoons water and set aside for up to 15 minutes.
Can this recipe for granola bars be doubled?
Of course! In fact, these granola bars are so delicious that you’ll want to keep some on hand at all times for a quick grab-and-go snack! To make 20 granola bars instead of 10, simply double all components and bake in a 9×13 baking dish.
Can I store homemade granola bars?
Yes, granola bars can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze these to eat later. To do this, be sure to individually wrap each bar to avoid the bars freezing together. Store the wrapped bars in an airtight container in the freezer for up to 4 months.
More low-carb snack recipes
Email Recipe
Enter your email below and we’ll send you this recipe!
Low Carb Granola Bars
Ingredients
- 1 ½ cups ~200g raw pumpkin seeds
- 2 cups 160g unsweetened finely shredded coconut
- ¼ cup + 1 tbsp, ~37g powdered monk fruit sweetener
- 2 eggs
- 2 tbsp 32g No-Sugar-Added SunButter
- 1 tbsp 14g coconut oil
- ¼ tsp salt
Instructions
- Preheat oven to 350 degrees. Line 8×8 baking pan with parchment paper, allowing paper to overhang edges slightly to allow for easy removal. Set aside.
- In a large pan over medium heat, toast pumpkin seeds until warmed and slightly golden, about 6-7 minutes, stirring occasionally. Once toasted, transfer pumpkin seeds to large mixing bowl. Reduce heat to medium-low and, in same pan, toast shredded coconut until golden, about 2-3 minutes, stirring constantly. Transfer shredded coconut to mixing bowl of toasted pumpkin seeds.
- To bowl of toasted pumpkin seeds and shredded coconut, add powdered monk fruit sweetener, eggs, SunButter, coconut oil, and salt. Using an electric mixer, mix together all ingredients until well-combined. Transfer mixture to prepared baking pan and, using a rubber spatula coated in nonstick cooking spray, press into an even layer until packed very tightly.
- Transfer pan to oven and bake for 15 minutes. After baking, remove pan from oven and allow to cool completely at room temperature before slicing into bars (do not slice before it’s fully cooled). After slicing, I would suggest transferring them to the refrigerator to fully chill before eating, although this is not essential.
Leave a Reply