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Real Balanced

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Home Recipes Low-Carb Granola Bars

Low-Carb Granola Bars

Net Carbs:3g
Published:05/17/22Updated:05/17/22
11 Comments This post contains affiliate links.
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Low Carb Granola Bars WordPress Pin. The photo shows an overhead close-up shot of Low Carb Granola Bars sprinkled with shredded coconut over a striped cloth table kitchen napkin. Below the photo, there’s text in navy blue letters that say “Low-Carb Granola Bars” and an avocado green text box with white letters that say “paleo · nut-free · dairy-free”. Below, there’s text in navy blue letters that say ”realbalanced.com”.
K P DF VG NF

These Low-Carb Granola Bars feature a classic combination of sweet and salty flavors. Each bar is chewy, crunchy, and perfectly sweetened. They are made with ingredients like pumpkin seeds, coconut, and SunButter before being baked, sliced into bars, and stored until you’re ready to eat!

Overhead close-up shot of stacked Low Carb Granola Bars sprinkled with shredded coconut atop a marble countertop. There is also a bowl of monk fruit sweetener over a striped cloth table napkin in the background.

Homemade low-carb granola bars can be more affordable than storebought options and are made with only a few simple ingredients that you may have in your pantry right now.

These granola bars are gluten-free, dairy-free, made without almonds or peanuts, will satisfy your afternoon snack cravings, and contain just 3 grams net carbs per serving.

Overhead close-up shot of Low Carb Granola Bars sprinkled with shredded coconut over a striped cloth table napkin atop a marble countertop.

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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

Overhead shot of labeled ingredients for the Low Carb Granola Bars in bowls over a striped cloth table napkin atop a marble countertop.

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.
Collage shots of the Low Carb Granola Bars recipe · Upper left photo: Overhead shot of labeled ingredients for the Low Carb Granola Bars in bowls over a striped cloth table napkin atop a marble countertop. · Upper right photo: Overhead shot of toasted sunflower seeds, shredded coconut, eggs, no-sugar-added SunButter, coconut oil, and powdered monk fruit sweetener in a mixing bowl over a striped cloth table napkin. · Lower left photo: Overhead shot of well-combined toasted sunflower seeds, shredded coconut, eggs, no-sugar-added SunButter, coconut oil, and powdered monk fruit sweetener in a mixing bowl over a striped cloth table napkin. An electric mixer was used to mix the ingredients and it hovers over the bowl. · Lower right photo: Overhead shot of granola mixture pressed evenly and tightly in an 8x8 glass baking pan lined with parchment paper over a striped cloth table napkin.
Overhead shot of granola bars sprinkled with shredded coconut atop a marble countertop. There is also a bowl of monk fruit sweetener over a striped cloth table napkin in the background.

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.

Are you looking for more low-carb snack recipes? Check out a few of my favorites!

  • Low-Carb Cheez-Its
  • Everything Bagel Mini Pepper Boats
  • Nut-Free Keto Crackers
  • Lemon Bar Fat Bombs
  • Spicy Tuna Rolls
  • Radish Chips
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low carb granola bar stacked on top of each other

Low Carb Granola Bars


★★★★★

5 from 6 reviews

  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 10 bars 1x
  • Category: Snack
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe
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Description

These Low-Carb Granola Bars feature a classic combination of sweet and salty flavors. Each bar is chewy, crunchy, and perfectly sweetened. They are made with ingredients like pumpkin seeds, coconut, and SunButter before being baked, sliced into bars, and stored until you’re ready to eat!


Ingredients

  • 1 1/2 cups (~200g) raw pumpkin seeds
  • 2 cups (160g) unsweetened finely shredded coconut
  • 1/4 cup + 1 tbsp (~37g) powdered monk fruit sweetener
  • 2 eggs
  • 2 tbsp (32g) No-Sugar-Added SunButter
  • 1 tbsp (14g) coconut oil
  • 1/4 tsp salt

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe Notes:

For Crunchy Granola Bars: For crunchier granola bars, use 1 egg rather than 2.

Net Carbs: Each granola bar contains 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.

Refrigerator Storage: Store granola bars in an airtight container in the refrigerator and enjoy within 5 days.

Freezer Storage: Individually wrap each bar to avoid the bars freezing together. Store wrapped bars in an airtight container in the freezer for up to 4 months.

Keywords: granola bars, homemade granola bars, low carb granola bar recipe, keto granola bars, granola bar

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11 Comments

  1. Lyn says

    March 5, 2020 at 5:16 pm

    Where’s the granola? I wanted oatmeal.
    Need much less fat too. Maybe no coconut?

    Reply
    • Sara Nelson says

      March 5, 2020 at 5:24 pm

      This is a recipe for granola bars, not granola. Oatmeal is high in carbs; this is a low-carb recipe. When following a low-carb diet, higher fat content is needed.

      Reply
  2. sheri waldron says

    August 5, 2019 at 10:20 am

    Is this some reason why you only included pumpkin seeds and not other seeds?

    Reply
    • Sara Nelson says

      August 5, 2019 at 10:22 am

      I prefer the flavor and texture of pumpkin seeds. A variety of other seeds will likely work if you’re wanting to sub out pumpkin seeds, but I haven’t tried this, so I can’t say that with certainty.

      Reply
  3. Raia says

    July 25, 2019 at 12:33 pm

    Sounds like a delicious snack! So kid-friendly, too!

    ★★★★★

    Reply
  4. Heidy L. McCallum says

    July 25, 2019 at 10:31 am

    Homemade is always so much better tasting and lets you see exactly what you are consuming.

    ★★★★★

    Reply
  5. Tatiana says

    July 25, 2019 at 10:20 am

    These sound delicious — it’s just a bonus that they’re healthy! Fantastic combination of ingredients. Hoping to try them very soon!

    ★★★★★

    Reply
  6. Dannii says

    July 25, 2019 at 9:57 am

    What a great way to make a low carb version of a high energy snack.

    ★★★★★

    Reply
  7. Jordin says

    July 25, 2019 at 9:02 am

    This recipe looks so delicious! Perfect for busy morning to throw in my purse. Love the idea

    ★★★★★

    Reply
  8. Shelby says

    July 23, 2019 at 6:16 am

    I will be trying these soon. I am always looking for low carb recipes to make to pack in lunches and this one is a great idea! I also have recently started using all the Lankato sweeteners and have found I like them the best of all I’ve tried. I don’t get that cooling effect when I use this product!

    Reply
  9. Linda says

    July 22, 2019 at 12:53 pm

    we made these this weekend. They were so delicious! Only used 1 egg to make them a little crunchier. yumm!

    ★★★★★

    Reply

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