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My Keto Granola Bars Make Breakfast So Much Easier
If you’ve ever checked the label on most store-bought granola bars, you know they’re basically candy bars in disguise. I wanted a better option, so I started making my own keto granola bars at home… and haven’t looked back. These sugar free granola bars have that perfect chewy-crunchy texture without oats. Here’s why you’ll love them:
- Sweet, nutty, & chewy – These started as a Kind bar copycat more than a regular granola bar, but after tweaking the binder, I ended up with something I like even more — a perfectly chewy center with crunchy bits throughout, and a sweet, toasty flavor from a variety of nuts and seeds.
- Better for you – Keto, low carb, grain-free, and gluten free, and made with real ingredients, these bars feel like a treat without the fillers. If you’ve tried my keto oatmeal, you’ll recognize the same pantry staples here.
- Quick & easy – No chopping, no baking! Just mix, press, and you’re good to go. And if you want to switch things up, I’ve got some fun variations below you can try!
I love grabbing one of these keto granola bars with a little container of keto yogurt in the morning for a low carb breakfast, or tossing it into my bag for a snack on the go. Make them with me — you won’t miss the store-bought ones at all!
Ingredients & Substitutions
Here I explain the best ingredients for my sugar free granola bars recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Nuts & Seeds – I used almonds, pecans, pumpkin seeds (or sunflower seeds), and hemp hearts. You can mix it up with any keto nuts, but I like roasted nuts for the best flavor. Just make sure everything’s chopped small so the bars hold together.
- Sugar-Free Chocolate Chips – These are my go-to chips for anything chocolate. No sugar, no weird ingredients — they taste just like the real thing.
- Besti Powdered Monk Fruit Allulose Blend – My sweetener blends right in with no grittiness and tastes just like sugar. You can swap it with another powdered keto sweetener, but many of them can make your bars gritty, even if they’re powdered.
- Shredded Coconut – I go for medium flakes and always make sure they’re unsweetened.
- Almond Butter – Use the natural, drippy kind with no added sugar. Any nut butter you like should work.
- Egg – Holds these keto granola bars together. I haven’t tested egg subs, but a flax egg should work if you need it.
- Vanilla Extract & Sea Salt
Free Printable: Low Carb & Keto Food List
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How To Make Keto Granola Bars
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep & chop. Preheat your oven and line a baking dish with parchment. Add the almonds to a food processor and pulse a few times, then add the pecans and pulse again — just until everything’s roughly chopped.
- Mix the dry ingredients. Transfer the chopped nuts to a big bowl. Stir in the pumpkin seeds, coconut, hemp hearts, sweetener, and a pinch of salt.
- Make the binder. In a separate bowl, whisk together the almond butter, egg, and vanilla. Pour it into the nut mixture and stir until everything is coated and sticky.
- Fold in chocolate. Fold in most of the chocolate chips — I save a little for the top — and mix it all together with a spatula.
- Assemble. Press the mixture firmly into your lined dish, then sprinkle the rest of the chocolate chips on top. Lay a second piece of parchment over it and press down again to really pack it in.
- Bake & slice. Bake until the edges are golden. Let the keto granola bars cool completely in the pan, then lift out and slice into bars.
My Recipe Tips
- Roasted nuts and seeds make the best keto granola bars. If yours are raw, just toss them in the oven for a few minutes before you start. And if they’re already salted, skip the salt in the recipe.
- Pulse, don’t blend. Pulsing in the food processor (instead of letting it run) chops everything more evenly without turning it into nut dust. You want a coarse chop — not whole, not floury — for the best texture and to keep the low carb granola bars from falling apart.
- Harder nuts go in before softer nuts, because they take longer to break down. For example, harder almonds go in before softer pecans. The same rule applies even if you use other nuts or seeds — keep hardness in mind.
- Dark pans can cause the edges to brown too fast. I used this glass baking dish so the bars bake more evenly without overbaking on the outside.
- The more firmly you press the mixture into the pan, the better the bars will hold together. I use a piece of parchment on top to really press it down without sticking.
- Cool completely before slicing. I know it’s tempting, but your keto granola bars will fall apart if they’re still warm. You can speed things up by popping the pan in the fridge for a bit. Totally worth the wait!
- Cut straight down, don’t seesaw your knife. I find a big chef’s knife straight down works best for clean cuts.
Keto Granola Bars
By
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
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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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 make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 bar, about 4″x1.5″
- Tips: Check out my recipe tips above to help you nail the texture, keep your bars perfectly sturdy, and make sure every bite turns out delicious and satisfying!
- Variations: Variations: Don’t miss my recipe variations below to help you mix up the flavors and keep your bars from getting boring.
- Store: Keep in the pantry for a week or two, or in the fridge for a few weeks—just layer with parchment so they don’t stick.
- Freeze: Freeze in a single layer first, then transfer to a bag for up to 3 months.
- Note on nutrition info: For a larger serving size, you can cut into 8 bars instead of 12, and multiply all nutrition info by 1.5 times.
📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Granola Bars
Recipe Variations
Want to switch up your sugar free granola bars? Here are a few other flavors I’ve made:
- White chocolate cranberry – I swap in sugar-free white chocolate chips and toss in dried cranberries. A little orange zest makes it extra special!
- Peanut butter chocolate chip – Use peanut butter instead of almond butter.
- Mint chocolate – Add a splash of peppermint extract to the wet ingredients. Cool, minty, and chocolaty!
- White chocolate macadamia – Swap almonds for macadamias and use sugar-free white chocolate chips. These keto granola bars give me total bakery cookie vibes!
- Honey nut – I drizzle in a bit of my sugar-free honey with the almond butter. It adds a warm sweetness that works with any nut combo.
More Grab & Go Breakfast Recipes
If you like light and easy breakfast foods you can grab and go, you’ll love these make-ahead dishes too:
251 Comments
Kristyn
0My kids gobbled these up! They want granola bars for breakfast, snacks, you name it! They love helping me in the kitchen & these were fun & easy to make with them!
Natalie
0Wow!! I don’t think I want to make another kind again! Crunchy, tasty, & easy!! So much better making them at home!
Jewelofiowa
0Was wondering how would I increase the protein? I am hypoglycemic and would like to have these as a breakfast bar with my tea. Could I add protein powder to the syrup mixture?
Wholesome Yum M
0Hi Jewelofiowa, A protein powder would prevent these bars from sticking together properly. This recipe for Keto Protein Bars already includes collagen powder, but you could use protein powder in place of it if you need. Enjoy!
Simma Friedman
0I have been trying various keto granola bar recipes looking for my favorite, can’t wait to try yours, I’ve bake several delicious snacks of yours already. I don’t have vanilla beans. What would the substitution be? More extract?
Wholesome Yum M
0Hi Simma, Feel free to omit the vanilla bean if you don’t have any on hand.
Chris Hartman
0I’m going to try this with Yacon syrup. It is both glycemic friendly, diabetic friendly and I believe it is keto friendly as well. It also is heatable. I grew Yacon for several years and with some experimentation with them and they are delicious. I however did not get to do anything with syrup so I’ve ordered some to try this. I am sure it will be fantastic:)
Doityourself
0Hi I’ve been looking at sugar free and carb free granola bar recipes and have not been disappointed with the choices, but I want to personalize my bars to fit my tastes. Can you provide me with the necessary base ingredients of 10-minute bake no-bake bars so I can work up from there by any chance?
Wholesome Yum M
0Hi Doityourself, Feel free to use this recipe as a base and sub in some of your favorite flavors. You can swap out nuts for ones you like or add sugar-free chocolate chips, just be sure you are keeping roughly the same ratio of dry ingredients as outlined in the recipe.
Yvonne
0This recipe looks fantastic but I cannot find fiber syrup. Amazon says unavailable and not sure if it will ever be restocked. What can I use instead. Anxious to try these for my granddaughters and me.
Thanks for your help
Wholesome Yum M
0Hi Yvonne, The gold version of the syrup will work well, or you can use my Keto Maple Syrup, which gives a yummy maple flavor to these bars!
Natalie
0I’m so excited to try this recipe. It’s just what I’ve been looking for. I don’t like things too sweet, and I’m wondering if it would affect the structure if I left the powdered sweetener out (and still used the syrup)? Thanks for any help!
Wholesome Yum M
0Hi Natalie, The syrup mixture will be a bit thin without the powdered sweetener. For the best results, I would leave it in the recipe. Your bars may be too sticky without it.
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.
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!
Dorine
0Love these bars! I make them every week to snack on every day.
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!