Keto granola bars are a low carb twist on the classic energy bars! Made with just 4 ingredients, these delicious and satisfying granola bars take minutes to make- 2 grams net carbs per serve.
Low Carb Granola Bars
When it comes to a snack to keep me going between meals, granola bars will always be my go-to choice. As much as I love fat bombs and protein bars, granola bars will always have a nostalgic place in my heart.
Ever since going keto, I’ve had to find other ways to satisfy my snack bar cravings, and these low carb granola bars tick all the boxes.
Many granola bars call for oats, cereal, and dried fruits to achieve the chewy and crunchy textures, but I refuse to do that. Firstly, none of those ingredients is keto, and secondly, they aren’t satisfying at all. Seriously, if I wanted any of that, I’d make some healthy granola.
Are granola bars keto friendly?
If you take a look at traditional ingredients in a granola bar, you’ll notice that they are primarily made of oats, sugar, and flour- none of which are keto.
While some store bought granola bars like KIND Bars and Nature Valley Granola bars are now creating higher protein bars, the ingredients are still not being made with keto ingredients.
These keto granola bars are sweet, chewy, and incredibly satisfying. They are the best low carb alternative to traditional granola bars and energy balls.
They are perfect to enjoy between meals to keep the snack monster at bay, and great for lunch boxes. Personally, I’ve been enjoying one before my workout and LOVING the energy boost it gives me, without weighing me down!
How do you make keto friendly granola bars?
- Almonds– Raw almonds, with or without added salt. If you enjoy the sweet and salty combination, use the latter.
- Cashews– Raw cashews that have been roughly chopped. Use a mix of finely and roughly chopped cashews, as the finer bits help hold the bars together.
- Keto crispy cereal– A fantastic low carb substitute for crispy rice cereal.
- Maple Syrup– Keto maple syrup, to provide sweetness, but also holds the bars together.
Start by covering an 8 x 8-inch pan with parchment paper, and greasing generously. Next, combine your almonds, cashews, and cereal together. Add your keto maple syrup and mix very well, until completely combined. Transfer the mixture into the lined pan and using a rubber spatula, press into the pan.
Bake the bars at 160C/320F for 25 minutes. Remove from the oven and allow the bars to cool completely, before carefully slicing into bars.
Trouble Shooting Tips
Can I use other nuts and/or seeds?
Yes, if you’d like to use other nuts or seeds, you are welcome to do so. I recommend doing a combination of two nuts, and one of them being chopped into finer pieces, so it can give the granola bars stability and avoid them falling apart.
Why are my bars soft?
Your bars may be soft and a little limp, if you didn’t bake them long enough.
Oven makes and models differ. If at the 25 minute mark your granola bars are still soft when touched, cook for a further 5-10 minutes.
Why are my bars hard and brittle?
If you wait too long to slice the granola bars, they will firm up too much and be difficult to slice.
To make the granola bars easier to slice, heat the knife first, by pouring boiling water over it and lightly patting it dry.
Can I keep them unbaked?
As the keto maple syrup isn’t as thick as non-keto sweeteners (like brown rice syrup or honey), they need to be baked to ensure they hold together.
While these keto bars taste delicious as they are, feel free to change up the flavors for some variety! Depending on what ingredients you use, the net carbs may increase to 3 grams per bar.
- Peanut Butter Dark Chocolate– Replace the cashews with chopped peanuts and drizzle melted dark chocolate over the top.
- Blueberry Pecan– Add 2 tablespoons of dried blueberries to the mixture. Replace the cashews with roughly chopped pecans.
- Cranberry Almond– Add 2 tablespoons of dried unsweetened cranberries to the mixture and 1/4 teaspoon vanilla extract.
- Dark Chocolate Almond and Coconut– Sprinkle 1-2 tablespoons of coconut flakes on top of the granola bars before baking them. Drizzle melted dark chocolate over the top.
- Vanilla Almond and Sea Salt– Replace half the almonds with smoked almonds, add 1/4 teaspoon vanilla extract, and sprinkle the tops of the bars with sea salt.
How to store keto energy bars
- To store: Granola bars are fragile and sticky, so should always be stored in the refrigerator. Keep them covered, and they will keep well for up to 4 weeks.
- To freeze: Individually wrap bars in parchment paper and place them in a ziplock bag and store in the freezer for up to 6 months.
More delicious keto snacks to try
Keto Granola Bars
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and grease it generously. Set aside.
- In a large mixing bowl, combine your nuts with your crispy cereal. Pour the sugar free syrup over it and mix very well, until completely combined and all your nuts/cereal is coated in the syrup.
- Transfer the granola bar mixture into the lined pan and using a rubber spatula, press down to ensure a uniform layer. Bake for 25 minutes.
- Remove from the oven and allow to cool completely, before slicing into bars.