Low Carb Granola Bars

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These low carb granola bars are extremely versatile and perfect for snacking and taking on-the-go! This keto snack is absolutely delicious and is perfect for SO MANY diets! These bars are keto, primal, paleo, vegetarian, AND gluten-free, grain-free, nut-free, dairy-free, and refined sugar-free!

Delicious homemade granola bars

These granola bars are absolutely DELICIOUS and do a great job of satisfying any midday or after-dinner sweet cravings that I get.

I find that they work well as healthy breakfast bars, too! When paired with my morning keto coffee, I start my day out on a perfect note!

Plus, everyone loves them. I’ve yet to find someone doesn’t enjoy these granola bars, and that includes my non-keto friends!

How to make granola bars

These granola bars are one of the simplest keto snacks you’ll ever make. All they require is a bit of mixing, food processing, and baking!

That being said, it will be handy to have a food processor on-hand as you’ll need to pulse the sweetener to get it into a powder form.

Additionally, you’ll need a baking pan and some parchment paper.

In total, this recipe will only take about an hour and ten minutes to create! That includes prep time, baking time, AND cooling time.

Keto granola bar recipe made with Lakanto Monk Fruit Sweetener

One of the reasons these nut free protein bars are so delicious is because I use monk fruit sweetener to make them! I LOVE using monk fruit sweetener in my recipes because it does a great job of sweetening things up while tasting like traditional sugar.

Basically, it provides sweetness but without the added carbs! Keto-approved? Check.

For this particular recipe, I use Lakanto’s Classic sweetener, but if you only have their Golden version, that’ll work too. Both versions are calorie-free, GMO-free, net carb-free, and all-natural. It’s also zero-glycemic, which means it won’t spike your blood sugar. To me, that’s a WIN!

Net carbs in low carb granola bars

As a low carb treat, these keto snack bars are absolutely PERFECT for a keto diet. Each recipe yields 10 servings, and each serving has only 3 grams of net carbs! A delicious snack that doesn’t kick me out of ketosis? I’M IN!

Crunchy granola bars or soft granola bars

If you want your granola bars to be crunchy, just use one egg rather than two! They’ll be DELISH.

Ingredient substitution options

• No-Sugar-Added SunButter: Since I have a nut allergy, SunButter is ALWAYS my go-to nut butter. It’s made with sunflower seeds and it’s so tasty! You can absolutely sub in peanut butter or almond butter for SunButter at a 1:1 ratio. Note that doing this may alter the nutrition information slightly.
• Classic Monk Fruit Sweetener: You can also use Golden Monk Fruit Sweetener, in addition to Swerve, Erythritol, and Truvia. Use them at a 1:1 ratio. If you opt for stevia, you’ll need to research and find the proper conversion.

Homemade granola bar storage

Want to store your extra granola bars? Just refrigerate them! They’ll stay nice, yummy, and fresh for up to 5 days. Be sure to use an airtight container to maximize freshness.

Here’s how to make your own batch of these yummy low carb nut free granola bars!

Measure and assemble the ingredients.

Preheat oven to 350 degrees. Line 8×8 baking pan with parchment paper, allowing the 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 a large mixing bowl.

Reduce heat to medium-low and, to the same pan, toast shredded coconut until golden, about 2-3 minutes, stirring constantly. Transfer shredded coconut to mixing bowl with toasted pumpkin seeds.

In a food processor, pulse monk fruit sweetener until powdered.

Transfer to bowl of toasted pumpkin seeds and shredded coconut. To bowl, add 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 fingers, press into an even layer until packed very tightly. Transfer pan to oven and bake for 15 minutes.

Remove pan from oven and allow to cool completely before slicing into bars (do not slice before it’s fully cooled).

Diets that comply with this nut free granola recipe

• Keto and Low-Carb: These granola bars only have 3 grams of net carbs per serving! They’re perfect for a ketogenic diet.
• Paleo: The ingredients in these bars are paleo-approved.
• Primal: These homemade granola bars are primal friendly!
• Gluten-Free: There are no gluten products contained in this recipe.
• Grain-Free: These bars are free of grain products!
• Nut-Free: Safe for those with nut allergies, these bars are nut-free.
• Dairy-Free: There are no dairy products in these granola bars.
• Vegetarian: This snack is vegetarian-friendly!
• Refined Sugar-Free: This recipe does not use traditional refined sugar.

More low carb snack recipes

In the market for some more yummy low carb snack ideas? We’ve got you covered. If you like these granola bars, you’ll also love:

• 3-Ingredient Fat Bombs
• Low-Carb Cheez-Its
• Chocolate Bar Fat Bombs

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Low Carb Granola Bars

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★★★★★

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

Print Recipe

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Description

These Low Carb Granola Bars are the perfect on-the-go keto snack for busy days! They’re crunchy, satiating, and easy to make. Whip up a batch and enjoy one for a snack throughout the week!

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Ingredients

• 1 ½ cups (~200g) raw pumpkin seeds
• 2 cups (160g) unsweetened finely shredded coconut
• ¼ cup + 1 tbsp (60g) classic monk fruit sweetener
• 2 eggs
• 2 tbsp (32g) No-Sugar-Added SunButter
• 1 tbsp (14g) coconut oil
• ¼ tsp salt

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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, to same pan, toast shredded coconut until golden, about 2-3 minutes, stirring constantly. Transfer shredded coconut to mixing bowl of toasted pumpkin seeds.
3. In a food processor, pulse monk fruit sweetener until powdered. Transfer to bowl of toasted pumpkin seeds and shredded coconut. To bowl, add 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 fingers, 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 before slicing into bars (do not slice before it’s fully cooled).

Recipe Notes:

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

SunButter Substitution: This recipe can be made without sunflower seeds by substituting peanut butter or almond butter for SunButter at a 1:1 ratio. Be sure to always check your labels to ensure that no additional sugar is added to your nut or seed butters.

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

Keywords: healthy breakfast bars, homemade granola bars, how to make granola bars