Love keto snacks? Try my keto crackers, keto tortilla chips, and keto fat bombs next. Keto granola bars? Nope, this is not an oxymoron! Now, these don’t actually have granola in them because, well, they aren’t keto-friendly (unless you use my keto granola!), but they are a fabulous alternative. Oh, and no oats.
Why I love this recipe
Quick and easy. They are quick to make and need just four ingredients to make. Versatile. They are perfect to enjoy between meals to keep the snack monster at bay, and great for lunch boxes. Zero sugar. And also grain-free and gluten-free, but you’d never tell. Perfect texture and flavor. The texture is thick, chewy, and stable at room temperature. They are pleasantly sweet and easily customizable with your favorite nuts and seeds.
Ingrediends needed
Almonds. Raw sliced 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. I typically buy mine at Costco or Sam’s Club, but you can find it online, too. No cereal? Try crushing up my homemade keto cereal or using chopped nuts. Maple Syrup. Keto maple syrup, to provide sweetness, but also holds the bars together. You can also use my keto honey or keto simple syrup. If you choose to use a store bought brand, make sure it has allulose as the sweetener, not erythritol or monk fruit sweetener.
How to make keto granola bars
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Start by covering an 8 x 8-inch baking pan with parchment paper, and greasing generously. Step 2- Make the base. Next, stir your almonds, cashews, and cereal together in a large bowl. Add your keto maple syrup and whisk very well until completely combined. Transfer the mixture to the lined pan and press it into the pan using a rubber spatula. Step 3- Bake. 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 using a sharp knife.
Arman’s recipe tips
Do not overbake the granola bars, as they will firm up as they cool down. If your mixture is too thin, add a little extra sugar-free maple syrup to compensate. For a finer consistency, lightly blend or roughly chop the nuts before assembling.
Storage instructions
To store: Granola bars are fragile and sticky, so should always be stored in the fridge. Keep them covered, and they will keep well for up to 4 weeks. While these low carb granola 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.
To freeze: Individually wrap bars in parchment paper, place them in a ziplock bag, and store them in the freezer for up to 6 months.
Frequently asked questions
Recipe originally published October 2020 but updated to include new information for your benefit.
