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The (almost) Perfect Keto Granola Bars
Let’s just start with the “almost” part of these my Granola Bars. These bars MUST to be kept cold or even frozen before serving or they will crumble. These are not a “throw in your purse” kind of bar.
In my book they really are perfect, but that’s because I don’t mind keeping them chilled. We have become such a fast food nation that tossing snacks in your purse has become a given.
If you have these Easy Keto Granola Bars in your freezer you can have one for breakfast. If you want to bring them to work, just keep them in the fridge for an afternoon meal.
Store Bought Bars=FAIL
Since starting this low carb journey I’ve been asked and looked for a keto friendly bar that actually tastes good. Prepackaged factory made bars are always a fail in my opinion. For instance, the list of ingredients is usually a mile long. Store bought are also expensive as all get out AND they taste horrible.
One of the things manufacturers do to lower the carb count is to add inulin. Inulin is just a vegetable fiber and I don’t necessarily have a problem with it. However, when the factory adds so much fiber to offset the carbs it ends up being a gas-fest in my belly.
Low Carb Honey, say what?
If you’ve been in the keto or low carb world for a minute you may have heard of low carb sweeteners like Monkfruit, stevia or erythritol. Most of this can make your head spin and it can be hard to keep up.
I wrote a piece to share what I have learned over the past 3 years of low carb baking. This Keto Baking Tips and Tricks article just scratched the surface of all there is to know. To begin, baking already is a science experiment of flavors, textures and ingredients. Add in all the keto elements and your head will spin.
I also wrote an article about Allulose, the Rare Sugar. Allulose is an interesting low carb sweetener and doesn’t work exactly like sugar alcohols. Here’s the deal…it stays soft after you bake and cool your dessert.
For this recipe of my Keto Granola Bars I use a Low Carb Honey made with the same Allulose. It’s a low carb honey and can be found online HERE. You can use sugar free maple syrup or any other low carb sweetener that is similar in consistency.
Roasting the Nuts
This Keto Granola Bars recipe is a simple no bake, dump in a bowl and chill recipe. It’s not totally necessary to roast the nuts and coconut, however the roasting adds a depth of flavor. Roasting the nuts also adds a nice crunch to the bars.
Lily’s Chocolate Chips
A keto Granola Bars recipe would not necessarily be the same without a little chocolate added. We have the option to buy Stevia sweetened chocolate chips online and at some grocery stores, however you can make low carb chocolate chips on your own.
I never have the time or the interest in making low carb chocolate chips on my own, but if you are so inclined here’s a great recipe from All Day I Dream About Food.
An alternative to Keto Granola Bars
I made this Chocolate Toffee Crunch several months ago. It’s fabulous and very similar…but more of a dessert.
Any nuts will do…
Typically in low carb and keto life I like to stick with lower carb nuts. Diet Doctor has a great visual on the carb count of nuts. For instance, cashews tend to have the most carbs at 22g carbs per serving, whereas pecans and macadamia nuts are the lowest at 4g and 5g carbs.
Chose your nuts wisely when making your Keto Granola Bars. The carb count matters and it all adds up.
18 bars will last
This recipe for Keto Granola Bars is for 18 bars. Kept in your freezer, these bars will last a while. Kids love them, too. They’re a great low carb energy bar when the kids get home from school.
- ¼ cup butter
- ½ cup peanut butter
- ⅓ cup honey, low carb ONLY low carb honey ONLY
- 1 cup pecans roasted and rough chop
- ½ cup almonds sliced and toasted
- ½ cup coconut shredded and toasted
- ½ cup Lily’s chocolate chips
- ½ tsp salt flaked or coarse
- Line an 8×8 pan with parchment paper.
- In a large clean bowl melt the butter in the microwave or in a small saucepan. Add in the creamy peanut butter and low carb honey. Stir to fully combine. Set aside to cool to room temperature.
- *I prefer to do this in the microwave, as opposed to the stovetop because I don’t want this too hot. The cool down is necessary so you don’t melt the chocolate chips.
- Once the peanut butter mixture has COMPLETELY COOLED add in the roasted nuts and coconut. Stir to fully coat the nuts and coconut. Then add in the chocolate chips to fully incorporate.
- Spoon mixture into your 8×8 lined pan and press in with damp fingers or the back of a metal surface. Sprinkle with flaked salt.
- Place in the freezer for one hour or more. Once your Keto Granola Bars are set, pull the entire parchment paper out of the pan.
- Slice into 15-18 bars. Store in the fridge or freezer in airtight container for up to 3 weeks.
MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.