Thank you to Sukrin USA for sponsoring this post. The content and original recipe come solely from Wholesome Yum.
Happy New Year, you guys! Now that we’re all calming down from the holiday festivities, I think many of us are looking for healthier, and perhaps low carb, recipes. Some people may turn to granola bars for 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 share a super easy way to make your own low carb, sugar-free granola bars – to be exact, a homemade Kind Bar recipe.
I have been a sucker for Kind Bars for years now. Since I first tried them, I never wanted to go back to regular granola bars. Some varieties are already relatively low in sugar, but they are expensive and still not low carb. I was determined to find a way to make my own Kind bar recipe – one that would be low carb, sugar-free, gluten-free, and even paleo.
When I discovered Sukrin Fiber Syrup, my idea for homemade sugar-free granola bars finally became possible. Granola bars are usually made with rice syrup, honey, or some other kind of sweet syrup to hold them together. All of these are obviously out of the question for low carb granola bars. Fortunately, I found that Sukrin Fiber Syrup has the same sticky properties and sweetness, without the sugar. Yay!
If you’re curious, Sukrin Fiber Syrup is made up of oligosaccharides, which are basically naturally occurring prebiotic plant fiber. Because they aren’t digested, the calories and carbohydrates in them are not absorbed by the body. And, apparently there are benefits beyond being sugar-free. According to the National Institutes of Health, prebiotic fibers may reduce inflammation, prevent colon cancer, increase bioavailability of minerals, lower risk of cardiovascular disease, and promote satiety and weight loss. (Source)
I have to admit, this homemade Kind Bar recipe copycat took a few tries to get right. The main issue was getting the correct amount of syrup to hold the bars together. My first try didn’t have enough, so the bars crumbled when I cut them. The second time around, I used too much and ended up with a gooey mess that tasted good, but slowly stretched and fell apart with any attempt to pick them up. Sigh.
The final sugar-free granola bars ended up using something in the middle. I also added a little butter to the syrup mixture, to enhance both taste and consistency. This version of low carb granola bars holds together quite well, as long as you let them cool completely before cutting. Also, to reiterate my note in the instructions, you’ll want to move your chef’s knife straight down and avoid see-saw motions. This will prevent crumbling.
The good news is, even my multiple attempts at this recipe had a silver lining. This was how I discovered that my daughter is old enough to cook with me now! She’s only 21 months old, but in the past few weeks I found that she already loves mixing, stirring, and pouring things out of measuring cups for me. She assisted in the process of this recipe each time – and then she helped me eat it, too! You can’t go wrong with a recipe that a toddler is happy to eat.
This version of sugar-free granola bars is like a copycat of the Madagascar Vanilla Almond Kind Bar recipe. I omitted the peanuts, so these actually qualify as paleo granola bars, too. If you like other flavors, they should be easy enough to customize. I plan to try Dark Chocolate Nuts & Sea Salt ones next. Want to try it yourself? Just add more sea salt, some sugar-free chocolate chips, and drizzle melted chocolate on top!
Sugar-free Granola Bars – Kind Bar Recipe Copycat (Low Carb, Paleo):
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Looking for more low carb, gluten-free snacks? Try these: