These easy keto granola bars are perfect for a snack or breakfast anytime! With the healthiest ingredients, good fats from nuts and seeds, these sugar-free snack bars have 8 grams of protein and only 5 grams of net carbs.

homemade low carb granola bars
Delicious flavors that are chewy, crunchy, sweet and even a little salty are packed into a perfectly portioned clean low carb energy bar!
Make homemade low-carb sugar-free chocolate chip granola bars that taste just like the real thing.
But if you can’t buy it where you live, make my simple syrup to replace it.
Using just a small amount of this Keto Sweetener helps you use up all the nuts and seeds with these sugar-free bars, bringing a touch of sweetness to these low-carb granola bars.

Carbohydrates in traditional granola bars
Using the App Cronometer, Nature Valley Crunchy Granola Bar with Honey has 29.3 grams of carbohydrates and 2 grams of dietary fiber.
That amount of carbohydrates is more than what most people following a ketogenic diet eat in a day. It then includes some ingredients but is still too high in carbohydrates with 27.3 grams of net carbs.
Also, since it’s made with honey, this amount of carbohydrates and 11 grams of sugar, this product will spike your blood sugar levels and probably cause some cravings.
Even for those on a committed keto or low-carb diet, the best way to reduce cravings or stay in a healthy ketosis range is to eat healthy foods with delicious nuts that provide healthy fats. Curb your sweet tooth with a candy bar because it’s saturated.
The crunchy granola bar has a total of 7 grams of carbohydrates and 2 grams of dietary fiber, so it has only 5 grams of net carbs. All the rest of the nutritional information is in the recipe card below, with full printable recipe instructions.

sugar free sweetener
Finding a low-carbohydrate sweetener that is liquid and helps bind ingredients was not an easy task.
There are many out there, but the keto sweeteners I like to use are not artificial and don’t spike blood sugar levels. Keto Sweeteners like Swerve and Monk Fruit and Stevia are great, but they are either granular or confectionery style, so they are not the best ones to use.
No sugar alcohols like maltitol or sorbitol are used. Because if you consume too much, your GI pain will get worse.
I don’t use xylitol because it’s deadly to dogs and I have two. These are considered artificial sweeteners, like Splenda, aspartame, and saccharin.
Liquid allulose comes in granular form and liquid, but the liquid version works best in this recipe. If you can’t find it where you live or online, try my recipe for keto simple syrup to replace the allulose I used in this recipe.
Another low-carb sweetener that doesn’t leave an aftertaste is better than sugar from sweet leaf. It is a combination of erythritol and stevia and has just enough sweetness that sugar provides.
Swerve Confectioners Sweetener is also low carb, but not very sweet. You may need to use a little more of this in your recipe to make this as sweet as you like.
Many people no longer want to use erythritol after recent studies were published regarding the possibility of blood clots for people with certain health conditions.
I also used Sukrin Gold Syrup. This can also be used like a grain-free, low-carb granola bar in our past Granola Bar recipes.

Sugar-free nut butter options
I didn’t use peanut butter with added natural sugar in these low-carb gluten-free granola bars, but you can definitely swap it out with almond butter, macadamia butter, or sunflower seed butter if you prefer. Masu.
How to store granola bars
These can be left on the counter and will last perfectly for up to 5 days. I like to refrigerate it.
You can also freeze these for up to 3 months. Wrap them individually in Ziploc freezer bags for easy grabbing from the freezer.

sugar free keto granola bars

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low carb keto granola bars
Preparation time10 minutes minutes
cooking timetwenty five minutes minutes
Serving: 10 bar
calorie: 242kcal
author: Brenda Bennett/Sugar Free Mama
))>cook modePrevents the screen from falling asleep
Instructions
Preheat oven to 400F/200C/180FAN.
Place the nuts and seeds on a baking tray and roast for 10 minutes until slightly golden. Remove from the oven and let cool completely.
Meanwhile, melt peanut butter and coconut oil in a saucepan and stir with a balloon whisk until completely melted. Cool completely. Mix allilose and vanilla. Dip a spoon into the mix, being careful not to burn your mouth, and adjust the sweetness to your taste.
Add the cooled nuts to a food processor and pulse so some are electrified and some are chunky. I actually chopped some with a knife so I got a finer, chunkier mix. If you prefer, you can do everything by hand using a sharp knife and a chopping board.
Add cooled peanut butter mix, nuts, seeds, egg whites, almond flour, salt, and dark chocolate chips to a mixing bowl and mix until thoroughly combined.
Line a 16 x 24 x 2cm or 8 x 8 baking tray with parchment paper and press the mix into the tin until level.
Storage: Storage: Airtight container for up to 5 days. No refrigeration required. Can be frozen for up to 3 months.
memo
This recipe was first published in February 2021.
nutrition
Serving: 1bar | calorie: 242kcal | carbohydrates: 7g | protein: 8g | fat: twenty twog | Saturated fat: 6g | Trans fat: 1g | cholesterol: 1mg | sodium: 46mg | potassium: 112mg | fiber: 2g | sugar: 1g | Vitamin A: 3iu | Vitamin C: 1mg | calcium: 32mg | iron: 1mg