Low Carb Granola Bars

5 from 2 votes

Toasted pumpkin seeds and coconut, held together with eggs and SunButter and baked into chewy low-carb granola bars. One 8x8 pan cuts into ten bars that keep in the refrigerator for up to five days.

Prep Time15

Cook Time25

Total Time1 10

Course: Snack

Cuisine: American

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

Servings: bars

Calories: 213kcal

Author: Sara Nelson

Equipment

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 8x8 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.

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.

Nutrition