Keto granola bars (no bake, ready in 30 minutes)

Keto granola bars (no bake, ready in 30 minutes)

These keto granola bars are a healthy breakfast or post-workout bar recipe. Just like regular granola bars, they’re ready in 30 minutes with no baking time, no sugar, gluten, or dairy. Low-carb granola bars perfect for on-the-go keto breakfast.

Most no-bake granola bars are not keto-friendly, but my version is made with flaxseed meal and keto-friendly almonds and seeds. My keto granola bars have an amazingly low 2.8 grams of net carbs per slice.

Why you’ll love this recipe

You can enjoy sweet foods while on a low-carb diet. It’s all about using the right materials. Generally, the best low-carb breakfast recipes include ingredients like nuts, seeds, and sugar-free natural sweeteners. These are all nutritious and healthy ingredients.

Therefore, these keto granola bars are healthy granola bars for everyone. Whether you’re following a low-carb keto diet or not, one of these no-bake bars will provide your body with healthy unsaturated fats, plant-based protein, and fiber. These low-carb granola bars contain no eggs or dairy, so they’re also completely vegan granola bars.

Ingredients and Substitutes

This paragraph will give you all the tips to choose the right material. For the complete recipe with measurements, please scroll to the recipe card at the bottom of the post. Go to full recipe.

This healthy gluten-free granola bar recipe takes just 10 minutes and 10 ingredients to prepare. See list below.

Keto granola bar ingredientsKeto granola bar ingredients

Sliced ​​Almonds – For the best taste, we recommend raw, unsalted, organic almonds. Flaxseed Meal – Flaxseed meal, also known as flaxseed flour, is a flour-like flour that is very high in fiber and low in carbohydrates. Chia seeds – You can choose between white chia seeds or black chia seeds and there is no difference in taste. Pumpkin seeds – or any seeds of your choice, such as roasted spaghetti squash seeds to reuse the seeds. Unsweetened shredded coconut – Some manufacturers add sugar or sugar powder to the mix, so it’s important to choose unsweetened coconut. Cinnamon – for flavor. Crystal Sweeteners – Read about my favorite keto-friendly sweeteners to learn how to choose sugar-free crystal sweeteners. Natural peanut butter. Yes, peanut butter is keto-friendly! Use that or your favorite nut butter like almond butter or cashew butter. Make sure it’s fresh from the jar, smooth, and has no added sugar. Coconut Oil – I love using unrefined coconut oil because I love the flavor of coconut. If not, use refined coconut oil instead. No coconut flavor. Unsweetened dark chocolate chips, or dark chocolate sweetened with stevia, or 90% cacao chocolate if you’re okay with bitter cocoa flavor. If you don’t have any, read my recipe to make your own sugar-free chocolate chips.

How to make keto granola bars

This is a very easy recipe to make. I’ll show you how in the photo.

Dry keto granola bar ingredients in a bowlDry keto granola bar ingredients in a bowl

Prepare a large bowl for dry keto granola bar ingredients.

Combine keto granola bar ingredients in a bowl and wet.Combine keto granola bar ingredients in a bowl and wet.

Pour all wet ingredients into a separate bowl and stir until a sticky texture forms.

Place keto granola bar mixture in a bowl.Place keto granola bar mixture in a bowl.

Combine the wet and dry ingredients and stir to form a sticky dough.

I put the keto granola bar dough into a bread mold and pressed it.I put the keto granola bar dough into a bread mold and pressed it.

Pour the batter into a loaf pan lined with parchment paper.

Add almonds to keto granola bars in a loaf pan.Add almonds to keto granola bars in a loaf pan.

Place sliced ​​almonds on top and leave in the freezer for about 20 minutes.

Add melted chocolate to keto granola bars.Add melted chocolate to keto granola bars.

Remove the bars from the freezer and pour the melted chocolate over the top.

Precautions for storage

These no-bake granola bars are softer than traditional granola bars. Therefore, we recommend freezing the bars for 20 minutes to harden them immediately. Then cut the block into bars and store in the refrigerator or freezer. No-bake items freeze very well and can only be thawed for a few hours before eating.

offer suggestions

Trust me, this keto bar recipe will impress everyone. It may be healthy, but it looks like the real deal. Plus, the taste is really great. If you like healthy, chewy granola bars, you’ll love these. Easy to carry in your bag and eat on the go.

Since this is a no-bake recipe, it tends to soften if left out of the refrigerator for too long, especially in hot summers. We recommend wrapping it in plastic wrap or beeswax paper to keep it fresh until you eat it.

nutrition highlights

Not only are these granola bars low in carbohydrates, they’re also vegan, rich in nutrients, minerals, and vitamins from flaxseed, chia seeds, and nuts. Filled with crunchy nuts and seeds, these delicious melt-in-your-mouth bars will keep you full until lunchtime.

It has only 2.8 grams of net carbs and 6.4 grams of fiber per serving. These keto bars are also a great source of nutrients like protein (7.5 grams) and magnesium (24% of your daily intake).

See more ketogenic breakfast recipes

If you like easy and healthy keto breakfast recipes, you’ll love these recipes.

grain free sugar free granolagrain free sugar free granola
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peanut butter granola ballspeanut butter granola balls
keto breakfast cookiesketo breakfast cookies

cooking modePrevent the screen from going dark

Line a 9 x 5 inch loaf pan with parchment paper. Let’s set it aside.

In a medium mixing bowl or saucepan, combine all wet ingredients, including peanut butter, coconut oil, and vanilla.

Microwave for 30 seconds and stir until the coconut oil is completely melted and mixed with the nut butter. It should not take more than 1 minute and 30 seconds. Otherwise, melt the ingredients in a pot over medium heat, stirring frequently to prevent them from sticking to the pot.

Stir in the sugar-free crystal sweetener and microwave for an additional 30 seconds to mix well. Erythritol doesn’t dissolve very well, but it can give your bars a delicious sweet crunch or confirm the paleo notes.

In a large mixing bowl, add remaining dry ingredients (sliced ​​almonds, flaxseed meal, chia seeds, pumpkin seeds, shredded coconut, and cinnamon). Stir to combine.

Pour nut butter mixture over dry ingredients. Mix with a spatula. You want to cover all the dry ingredients with the nut butter mixture.

Transfer mixture to prepared loaf pan. Press the mixture evenly with your hands to avoid leaving any air. Smooth the surface with a spatula.

Freeze breakfast bars for 20 minutes until firm and solid.

Remove from the freezer, lift the parchment paper and pull the bars out of the loaf pan. Place on a plate. Scatter extra sliced ​​almonds on top.

In a small bowl, heat unsweetened dark chocolate and coconut oil in the microwave until completely melted.

Pour the melted chocolate over the bars and return to the freezer for 1 to 3 minutes until the chocolate hardens.

Cut breakfast bar into 8 pieces.

Wrap each bar individually in plastic wrap or beeswax. Store in the refrigerator for up to 8 days.

Sugar-Free Sweetener: This recipe is 100% sugar-free and uses a sugar-free crystalline sweetener. I recommend erythritol or Luohan fructose. Both have zero carbs, zero sugar, and are natural. Unsweetened crystalline sweeteners don’t dissolve well in baked goods, but that’s okay. Adds a delicious crunch and sweetness to your bars.
Nut butter: We recommend smooth almond butter or smooth peanut butter with no added sugar. A nut-free option is sunflower seed butter.
Paleo sweetener: The unrefined sugar I recommend is coconut sugar.
nutrition1 bar

Provided by: 1 barcalorie: 301 kcal (15%)carbohydrates: 9.2 g (3%)fiber: 6.4 g (27%)Net carbs: 2.8 gprotein: 7.5 g (15%)fat: 26.8 g (41%)Saturated fat: 11.1 g (69%)Polyunsaturated fats: 5.8 gMonounsaturated fats: 7.7 gTrans fat: 0.1 gsodium: 72.8 mg (3%)potassium: 238.7 mg (7%)sugar: 2.5 g (3%)Vitamin A: 1.7 IUVitamin C: 0.2 mgcalcium: 55.9 mg (6%)iron: 1.6 mg (9%)magnesium: 95 mg (twenty four%)zinc: 1.2 mg (8%)

Karine ClaudepierreKarine Claudepierre

About the author

Karine Claudepierre

Hello, I’m Carine. Food blogger, author, recipe developer, published cookbook author, and founder of Sweet As Honey.

I earned my Certificate in Nutrition and Wellness from Well College Global (formerly Cadence Health) in 2014. I have a passion for sharing all the easy and delicious recipes that are delicious and healthy. My expertise in this field is based on my background in chemistry and years of practicing a keto low-carb diet. But my husband is vegan, so I’m also very familiar with vegetarian and vegan cooking.

I now eat a more balanced diet, alternating between keto and Mediterranean diets.

Cooking and baking are my true passions. In fact, I only publish a small portion of my recipes on Sweet As Honey. Most of it was eaten by my husband and two kids before I could take a photo.

All of my recipes are tested at least three times to ensure they work, and I pride myself on keeping my recipes as accurate as possible.

See all my recipes in the recipe index.

Find your favorite recipes at Sweet As Honey!

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