Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Keto Granola Bar Recipe
- Low Carb Granola Bars Ingredients
- How To Make Keto Granola Bars
- Tips For The Best Sugar Free Granola Bars
- Keto Friendly Granola Bar Recipe Variations
- Frequently Asked Questions
- Storage Instructions
- More Sugar Free Sweet Breakfast Recipes
- Tools To Make Keto Granola Bars
- Low Carb Keto Granola Bars Recipe Recipe card
- Recipe Reviews
This post is sponsored by ChocZero. All opinions are my own and I only share products I personally love. Thanks for supporting the brands that make this site possible!
Some people may turn to granola bars for “healthier” breakfast or snacks. The truth is, many store bought granola bars are really just candy bars parading around as something they’re not. Today I want to show you how to make low carb keto granola bars at home. Using nuts, seeds, and a few keto pantry basics, you can make sweet, grain-free, sugar free granola bars in just 30 minutes! If you aren’t low carb, try my healthy granola bars instead.
But how do you make keto granola bars, when the primary ingredient in granola bars is oats?! It sounds like a challenge, but is quite simple. We do the same as we do for keto granola cereal or keto oatmeal– use nuts and seeds instead! (If you’re looking for a more traditional crunchy cereal, try my keto cereal recipe instead.)
I originally made these low carb keto breakfast bars as a Kind bar copycat recipe, but the binder I used is no longer available, and I actually prefer this new chewy, crunchy version anyway. It’s perfect with a side of keto yogurt.
And, you can’t skimp on one delicious essential for this recipe: chocolate chips! ChocZero Sugar-Free Dark Chocolate Chips make the best chocolate swap for these healthy granola bars because they have no sugar alcohols, gluten, soy, or GMOs — and they taste just like regular dark chocolate. This is my go-to sugar free chocolate for everything.
Get ChocZero Chocolate Chips Here
(Use code WHOLESOMEYUM for 10% off, just for Wholesome Yum readers!)
Why You’ll Love This Keto Granola Bar Recipe
- Sweet and nutty
- Slightly chewy, with lots of satisfying crunch
- Easy prep with no chopping by hand
- Takes just 30 minutes
- Made with real ingredients
Low Carb Granola Bars Ingredients
This section explains how to choose the best ingredients for keto friendly granola bars, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- ChocZero Sugar-Free Dark Chocolate Chips – These little chips make keto homemade granola bars taste like they came from the store… all with no sugar!
- Nuts – I used a blend of almonds and pecans, but you can use any kind of keto nuts. Roasted nuts have the best flavor.
- Seeds – I used pumpkin seeds and hemp seeds. You can also use sunflower seeds instead of pumpkin, but I recommend leaving the hemp seeds in because they help with texture and binding. Make sure they are shelled.
- Shredded Coconut – Opt for medium-sized flakes and make sure it’s unsweetened.
- Powdered Monk Fruit Allulose Blend – Tastes just like sugar and mixes seamlessly with the “base” that binds all the nuts and seeds together, so bars won’t taste gritty.
- Sea Salt – Balances the sweet flavor.
- Almond Butter – Use the natural, runny kind with no added sugar. Any natural nut butter you prefer will work.
- Egg – Egg helps to hold the bar mixture together, so don’t skip it. I haven’t tested it myself, but a flax egg or another egg substitute should also work here.
- Vanilla Extract – For more flavor!
How To Make Keto Granola Bars
This section shows how to make the best keto granola bar recipe with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep oven. Preheat to 350 degrees F and line a baking dish with parchment paper.
- Chop nuts. Add almonds to a food processor, pulsing only a few times, then add pecans and pulse again until nuts are about 1/4 inch in size.
- Add dry ingredients. Transfer nuts to a bowl and add pumpkin seeds, shredded coconut, hemp seeds, Besti, and salt.
- Mix wet ingredients. In a separate bowl, combine almond butter, egg, and vanilla.
- Combine. Add nut butter mixture to dry ingredients. Fold in most of the chocolate chips, reserving a few tablespoons for later.
- Press. Push the mixture firmly into the prepared baking dish and press remaining chocolate chips into the top.
- Bake. Keep in the oven until edges turn golden brown.
- Cool and cut. Cool the sugar free granola bar recipe completely in the pan before removing. Lift the parchment paper out and slice into bars.
Tips For The Best Sugar Free Granola Bars
To help you make granola bars for keto that also taste great, here are a few simple tips…
- Use roasted nuts and seeds. Dry roasted almonds, pecans, and pumpkin seeds give maximum flavor. If yours are raw, you can roast them yourself in the oven for 6-10 minutes at 400 degrees F prior to starting the recipe. If the ones you have are both roasted and salted, omit the salt in the recipe.
- Pulse intermittently in the food processor, for coarse nuts. Pulsing on and off, instead of leaving the processor running, does a better job of chopping the nuts without making them too fine. Leaving them whole will make the bars fall apart, while chopping them too finely will make the texture too smooth.
- Pulse hard nuts first. We add the almonds before the pecans because they take more time to chop. If you’re swapping in other nuts, hard nuts (like hazelnuts) would go first and softer nuts (like walnuts or macadamias) get added after.
- Pack the mixture tightly into the pan. The tighter you pack the pan at the end, the better your low carb granola bars will stay together.
- Cool completely. Be patient! If you try to remove or cut the bars before they fully cool, they will fall apart.
- Cut straight down. Do not use a see-saw motion when cutting the bars, because they will definitely crumble that way. Instead, use a large chef’s knife with a straight down movement.
Keto Friendly Granola Bar Recipe Variations
The easy keto granola bars shown here are the perfect base recipe… but there are so many ways to change up the flavors and textures!
- White chocolate cranberry – Substitute sugar free white chocolate chips and add sugar free dried cranberries to the mix. Add orange zest too, if you’d like!
- Peanut butter chocolate chip – Use peanut butter instead of almond butter. For extra PB flavor, include sugar free peanut butter chips.
- Mint chocolate – Add a teaspoon of peppermint extract to wet ingredients.
- White chocolate macadamia nut – Swap almonds with macadamia nuts and substitute keto white chocolate chips.
Frequently Asked Questions
Can you have granola bars on keto?
Almost all store-bought granola bars are not keto, as they contain added sugar, high-carb ingredients like oats, and even candy. However, if you make your granola bars at home, you can easily control what goes in to make them keto friendly!
What granola bars are keto friendly?
The best granola bars for keto should contain primarily nuts and seeds (no oats!), and safe sweeteners instead of corn syrup or white sugar. It can be hard to find bars like this in stores, but it’s so easy to make them at home instead!
Can I use different nuts or seeds?
You can use your favorite low carb nuts or seeds, but keep in mind it may change the carb count in your keto granola bar recipe. If you substitute nuts, make sure they get chopped to a similar size (roughly 1/4 inch).
Can I use a different sweetener?
I use this sweetener because it blends easily and tastes just like sugar, but you can swap it with a different powdered keto sweetener.
Storage Instructions
Sugar-free granola bars store very well. You can keep them in the pantry for about a week or two, or in the fridge for a few weeks. Make sure to line parchment or wax paper between them, so that they don’t stick together.
Can you freeze granola bars?
Yes! Healthy low carb granola bars freeze well. Place them in a single layer onto a parchment lined baking sheet until they are rock solid. After that, you can transfer them to a freezer bag and store for up to 3 months.
More Sugar Free Sweet Breakfast Recipes
If you like light and easy breakfast foods you can grab and go, you’ll love these make-ahead dishes too:
If you prefer low carb breakfast bars with a smoother texture, try my keto protein bars instead.
Tools To Make Keto Granola Bars
- Food Processor – Cuts prep time to just minutes. No more hand chopping nuts!
- Ceramic Baking Dish – The shape makes the finished bars easier to slice.
- ChocZero Sugar-Free Dark Chocolate Chips – So sweet and satisfying, with just 1 net carb per generous serving!
Low Carb Keto Granola Bars Recipe
Learn how to make keto granola bars that are sweet, chewy, and crunchy at the same time! This easy low carb granola bars recipe takes just 30 minutes.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line an 8×8 inch (20×20 cm) baking dish with parchment paper.
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Place almonds into a food processor. Pulse intermittently just a few times, then add pecans. Pulse intermittently a few more times, until nuts are chopped into 1/4 inch pieces. Do not overmix.
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Transfer the nuts into a large bowl. Stir in pumpkin seeds, coconut, hemp seeds, Besti, and salt.
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In a small bowl, whisk together the almond butter, egg, and vanilla. Stir the mixture into the large bowl with the nuts.
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Use a spatula to fold in most of the chocolate chips and press them into the mixture. (Reserve about 2 tablespoons for the tops of the bars later.)
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Press the mixture firmly into the lined baking dish. Press remaining chocolate chips into the top. Place a piece of parchment paper flush on the top and press again firmly to compact very tightly.
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Bake for 15-18 minutes, until the edges turn darker golden brown.
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Cool completely in the pan. Once cooled, lift the parchment paper out of the pan and slice into bars.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 bar, about 4″x1.5″
For a larger serving size, you can cut into 8 bars instead of 12, and multiply all nutrition info by 1.5X.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
202 Comments
Christine Bouchard
0First, thank you so much for all of your recipes.. my family thanks you as well! Can I use the wholesome yum sugar free Maple syrup in this recipe?
Wholesome Yum M
0Hi Christine, Yes! I’ll be updating this recipe soon using my Keto Maple Syrup!
Cherri Arrowood
0Hi! I love your recipes and this is one of my favorites. Unfortunately, I ran out of the clear fiber syrup and I cannot find it anywhere to purchase. Can you use the golden version?
Wholesome Yum M
0Hi Cherri, Yes, the golden version will have a slightly different flavor, but it will work fine in the recipe.
Lisa
0Those look delicious!
Austin
0Sukrin Fiber Syrup (Clear) has been discontinued by the manufacture, what should I use to substitute.
Maya | Wholesome Yum
0Hi Austin, You can use my Wholesome Yum Keto Maple Syrup! I’ll be updating this recipe soon.
Dorine
0Love these bars! I make them every week to snack on every day.
Joyce
0Does your maple syrup recipe work in place of the Fiber syrup?
Wholesome Yum M
0Hi Joyce, Yes! Keto Maple Syrup will work perfectly in the recipe!
Doreen
0DELISH!
Mari
0You don’t give an oven temperature!~
Wholesome Yum M
0Hi Mari, These granola bars do not need to bake in the oven. The syrup is combined with the ingredients and then the bars get pressed into an 8×8″ pan. Once they cool, they are ready to cut. I hope this helps.
Kristen
0You never said how long to bake them in the oven for..?
Wholesome Yum M
0Hi Kristen, These granola bars do not need to bake in the oven. The syrup is combined with the ingredients and then the bars get pressed into an 8×8″ pan. Once they cool, they are ready to cut. I hope this helps.
Ann
0Hi Maya, I LOVE your recipes! I don’t have Sukrin syrup on hand (though willing to order), I was wondering if melting Sukrin brown sugar alternative would work?
Thanks for all your research!
Ann
Wholesome Yum M
0Hi Ann, I’m sorry the granulated brown sugar won’t work for this recipe. The syrup acts as a binder and holds the ingredients together.
Bryna Bear
0Made these yesterday and love them! Even better than kind bars. Left out the coconut (just lately been overwhelmed by everything tasting like coconut and I love coconut lol) and did not have the fiber syrup on hand so I looked up a recipe for keto syrup and made a “corn” syrup using allulose that’s worked very well with these bars. The toasted pumpkin seeds are wonderful. Will be making these again and again. Will play around with the nut and seed ingredients and maybe with spices too. Thank you. Your recipes all come out great.
Dk
0Hi maya I don’t have vanilla bean. Can this be left out of replaced with something else? Can I also substitute peanut butter for the almond butter
Wholesome Yum M
0Hi DK, You can omit the vanilla bean. Peanut butter may be a little looser in the recipe, but I think it should work.
Kim
0I have made your Kind Bar Copycat recipe. My husband and I love them! I just used the last bit of the sukrin clear syrup and went online to order more. It appears they aren’t making it any longer. I have only been able to find the maple Gold. Do you recommend a different brand? Will any fiber syrup work? Thank you!
Wholesome Yum M
0Hi Kim, The gold fiber syrup will work the same as the clear does. It will still retain the same neutral/sweet flavors. If you can’t find the gold, I think the maple would work well too, it will just give a maple flavor to your granola bars.
Austin
0the manufacture has discontinued the sukrin clear syrup, would you update the recipe with options of syrup that work with the recipe?
Wholesome Yum M
0Hi Austin, Thanks for letting me know. The gold version will work in this recipe too.
Karen
0I replaced coconut with sesame seeds and had to use the golden syrup as I could not get clear. I had my husband and friends try it. They are fantastic!
Pilar
0I made them with the same amount of keto friendly Lakanto maple syrup and they are delicious. Had to adjust carbs to 4 per bar but I love the flavor. Thanks so much!!
Jackie
0Hi, I see that Sukrin contains stevia and I can’t stand the taste of stevia. Is there any taste of stevia in these bars? Thanks.
Wholesome Yum M
0Hi Jackie, Because this recipe uses erythritol in addition to the stevia, it counteracts a lot of the bitterness that comes from stevia. I don’t get any bitter aftertaste from these bars (and I don’t usually like stevia, either).
Dee Gee
0OMG! These taste SO INCREDIBLY GREAT!
My hubby doesn’t like shredded coconut so I had to sub with freeze dried blueberries and raspberries. I also couldn’t help myself and added cacao nibs.
This is like crack granola bars
Peggy
0Have you heard of Walden farms sugar free syrup for the Sukrin.
0 sugar, 0 carbs,0 everything
Wholesome Yum M
0Hi Peggy, I have not tried using this syrup for granola bars. I’m not sure it would hold the granola together. Please share your results if you decide to experiment with it in this recipe.
Maryanne
0Hi Maya, What does the * after the almonds and pumpkin seeds refer back to? I don’t see anything. (Is it just that you can substitute these?) Looking forward to making these!
Wholesome Yum M
0Hi Maryanne, These are the nuts/seeds that taste best roasted. See the body of the post for instructions on how to roast them.
Maryanne
0Thanks for the speedy reply! Can’t wait! Thank you for all you do!
Mena
0I don’t have powdered Powdered erythritol. Will granulated work?
Wholesome Yum M
0Hi Mena, No, I don’t recommend this. Granular erythritol will not dissolve in the fiber syrup. I would suggest running your erythritol through a spice grinder, coffee grinder, or high powdered blender before using. This DIY solution does not get the sweetener as fine of a powder as the store-bought versions do (like Besti Powdered Erythritol), but it can work in a pinch. Enjoy!
Deborah
0Can you leave the coconut out?
Wholesome Yum M
0Hi Deborah, Yes, but you’ll need to replace the bulk from the coconut with something else. The easiest would be to add an addition 1/3 cup of pepitas or almonds.
Pasquale
0These granola bars are fantastic and easy to make.
Substituted the fiber with honey and my wife and I love them.
Will make more and freeze them to share.
lolo
0is there a homemade replacement for the Sukrin
Wholesome Yum M
0Hi Lolo, I don’t believe there is a way to make a replacement for Sukrin.
Marcia McGinnity
0I made these and they taste great! I need to work on my shaping but that’s nothing! My husband loves the Caramel Almond and Sea Salt. Thoughts on that?
Wholesome Yum M
0Hi Marcia, I have a caramel recipe here that you could use to drizzle on top. I’m sure this would be delicious finished with flakey sea salt.
Jean Rohrbach
0Easy to make and DELICIOUS!!! We will definitely try some different keto ingredients for added variety.
I’m going to experiment with Step 3 by heating ingredients in a glass bowl over boiling water.
Bonnie
0Can these be made without the fiber syrup?
Maya | Wholesome Yum
0Hi Bonnie, No, not without modifying and re-testing the recipe. The fiber syrup is a pretty significant ingredient that holds them together.
Gabriella
0These are amazing!!! Had to buy the syrup and it was kind of pricey but totally worth it. Thank you so much for the great recipe! I recently started Keto and your site has been so helpful! <3
Connie
0Hi, Maya!
You have a lot of great recipes and these sound incredible! I came across this recipe because I was trying to find a recipe for the crunchy roasted nut bars. Nature Valley makes one and, the macros are not awful, but they’re not keto. I’m wondering if you can help me out with this?
Thanks,
Connie
Wholesome Yum A
0Hi Connie, I don’t have a recipe like that yet but I will keep it in mind! Thanks. 🙂
Wholesome Yum A
0Came across this recipe for my nephew who was recently diagnosed with a gluten allergy, almond and coconut allergy. THinking I can substitute many of these items for other things like peanuts and walnuts but wanted to find out if I could try honey for the syrup as we are not in a need for sugar free?
Wholesome Yum A
0I think that could work, Amanda. Let me know if you try it!
Chelsea
01 if you use the sukrin Goldkd and let it bubble it adds a Carmel flavour. That with some peanut butter
2 I tried cashew buttered and roasted coconut flakes.
3 there’s a be natural bar I want to try and make any suggestions. It has a layer of nuts which I can do then there’s a layer of set but butter. I was thinking heat up butter with some coconut oil but just not to much as don’t want that yuck mouth feel you can get. Or can you think of another way?
Wholesome Yum A
0Hi Chelsea, maybe mix melted coconut oil with some peanut butter powder? I haven’t tried making a layer like that, so I can’t say for certain.
Ann
0Hi! Mine fell apart and didn’t bind. Any tips for the next batch apart from chopping the almonds?
Wholesome Yum M
0Hi Ann, I’m sorry your bars didn’t stick together well. Yes, I recommend chopping the nuts and adding an additional Tablespoon each of the fiber syrup and almond butter. This should help the mixture hold together better.
Jen
0Can still make this granola bar without sukrin syrup?
Wholesome Yum
0Hi Jen, the syrup is crucial to the binding in this recipe. If you left it out your bars would fall apart.
Laura Gossett
0So good like it is. I wonder if you could add craisins without bumping up the carb count too much.
Stella Dunlop
0I have made similar bars using queens sugar free maple syrup.
The key is to keep them cold, i actually, once cut, freeze them individually then take them out as i need, they defrost very quickly.
They held together nicely.
Angela Fernandes
0Hello there, can I use agave instead of Sukrin syrup? Thank you.
Wholesome Yum
0Hi Angela, you can do that but the recipe won’t be keto-friendly or sugar-free.
Shawn
0I just finished making these wonderful delicious bars for the first time. They turned out fantastic!!!
Tracy Jackson
0I made these using the Lakanto Maple flavored, sugar-free Syrup. I didn’t want to buy the Sukrin fiber syrup as I’ve read many reviews saying it can spike the blood sugar, and being a Type 3 diabetic, I didn’t want to chance it. I also didn’t have vanilla beans on hand, so I added some Lilly’s dark chocolate chips instead. I didn’t have any hemp seeds, so I used toasted sesame seeds. I used my Vitamix To make almond butter and coarsely chop the remaining roasted almonds, Sunflower and pumpkin seeds. I added slightly more almond butter than it called for and about 2 TBLSP of coconut oil (to help bind them). I store them in a container in the fridge with parchment paper separating the layers. They don’t hold together EXACTLY as a store bought nut bar, but I wouldn’t expect it to. It comes close enough anyway. Thanks for a GREAT recipe!
Danielle
0These bars were AMAZING, even better than the original. Mine did not firm up and stay together, any thoughts on what I can do differently? Maybe I didn’t heat the syrup mixture long enough? Regardless, they were wonderful and I’ll be making them again!
Maya | Wholesome Yum
0Hi Danielle, I updated the recipe a bit to help with this!
Mimi
0Can I use the Sukrin Gold Syrup which I already have in place of the Sukrin Clear?
Maya | Wholesome Yum
0Hi Mimi, Yes, you can!
Mimi
0The flavor with Sukrin Gold rocks! However, they are slowly falling apart but they aren’t too gooey. I have them in the fridge now to harden them. What did I do wrong?
Maya | Wholesome Yum
0Hi Mimi, I updated the recipe to improve their sturdiness. Check the recipe card above!
Laura J Gay
0I read comments on the Sukrin syrup that it spikes blood sugar and is NOT for those who are low carb or Keto.
Maya | Wholesome Yum
0Hi Laura, I have tested this on myself and found this not to be the case. Everyone is different so you can test to know for sure.
Rene Vargas
0Did you find a replacement?
DAwN
0What is serving size. How many grams
Maya | Wholesome Yum
0Hi Dawn! One bar would equal one serving. I hope you like them and thanks for stopping by!
Coco
0Can I use more vanilla extract if I don’t have vanilla beans?
Maya | Wholesome Yum
0Hi Coco, that should work just fine. I would recommend using 2 tsp. vanilla extract instead of the vanilla beans.
Ann
0What can I use instead of the Sukrin Fiber Syrup? Sukrin contains malt which is an instant migraine for my husband.
Maya | Wholesome Yum
0Hi Ann, The clear Sukrin Fiber Syrup contains no malt. Only the Gold version has that.
diana
0Sorry, I see it now, under Sukrin Melis. Popping into the kitchen to make these right now!
Maya | Wholesome Yum
0Hope you love them!
Nanabella
0These are easy and delicious… thank you for a great recipe…❤️
Maya | Wholesome Yum
0Thank you! I’m glad you like them!
Judi Baskett
0Not good for low carb or keto diets. Spikes blood sugars drastically because of the Sukrin Fiber syrup. That is not a low carb ingredient.
Maya | Wholesome Yum
0Hi Judi, Sukrin Fiber syrup has 3g net carbs per 2 tbsp serving, so can work for some people as part of a low carb or keto diet. There is 1/4 cup of the syrup in the entire recipe (12 bars), so less than a teaspoon of the syrup per bar. Some people do find that some of the fiber in fiber syrup can spike blood sugar somewhat (though not as much as sugar), whereas for others it works fine. You know your body best.
Rebecca
0I made these this weekend for an up coming business trip and I am in love. I added a few SF chocolate chips after the mixture had cooled and substituted chia seeds for the hemp hearts. I also added a tablespoon of coconut butter because I was afraid they might fall apart. They are perfect, they hold together great and taste wonderful. Thank you – this may save me on my trip.
Maya | Wholesome Yum
0Thank you, Rebecca! Those sound like delicious additions I’ll have to try next time.
McDonna
0Any thoughts on what can be substituted for the Sukrin syrup? I want to get some at some point but this is not in the immediate future. Would still love to make these bars – especially if they’re so close to my formerly-beloved Kind Bars! Thanks!
Maya | Wholesome Yum
0Hi McDonna, Unfortunately I don’t know of another sugar-free substitute. The Sukrin syrup is very unique in its properties and in this recipe is crucial as a binder. Traditional granola bars use rice syrup, so that would probably work, but would not be sugar-free and I’m not sure if the amount needed would be exactly the same.
Monika
0Can you replace Sukrin with yacon syrup? I don’t have Sukrin.
Maya | Wholesome Yum
0Hi Monika, I haven’t tried yacon syrup before. I looked it up and it does contain up to 50% fructooligosaccharides, which are similar to the main ingredient in the Sukrin syrup, so it might work. Let me know how it goes if you try it!
Monika
0What about the Lakankto maple syrup (that’s not actually maple syrup but erythritol and monk fruit)?
Maya | Wholesome Yum
0Hi Monika, That might work, but haven’t tried it. Let me know how it goes if you do!
Sharon
0Monika: Have you tried the Lakankto Maple syrup in this recipe yet? If so how did it turn out?
Shannon
0Hi! I don’t see cooking temp for the oven, or how long to bake them for.
Wholesome Yum M
0Hi Shannon, There is no need to bake this recipe. The syrup/almond butter mixture will hold the bars together once the ingredients are combined, pressed into the pan, and cooled.
Azu
0I love bars, and these looks so yummy and easy to make. Definitely I will try them out.
Sarah
0These look absolutely amazing! I would love to make homemade granola bars for my kids!
Kim | Low Carb Maven
0What a great looking recipe and pretty bars. I love using the Sukrin Fiber Syrups in bar applications. How fun that your daughter helped. My kids are older and not interested anymore! lol.
STACEY CRAWFORD
0These bars look great! Will check into Sukrin syrup. Never used that before.
Georgina
0I love cooking with my son too! These bars look delish!
Katrin Nuernberger
0These bars look like they belong in my lunchbox! It’s always such a great feeling to experiment with ingredients and manage to get it just right in the end. Well done for persevering!