Low Carb Keto Granola Bars

3.23 from 40 votes

Low Carb Keto Granola Bars

Seriously tasty and super easy to make, these Peanut Butter Chocolate Chip Granola Bars are great for a healthy keto breakfast, to take on a road trip or to work.

If you’ve been hitting the zoom fitness classes or just fancy a healthy keto treat, these granola bars are perfect for you.

By roasting the nuts and seeds first, it gives these low-carb granola bars the BEST taste ever!

Prep Time 10

Cook Time 25

Servings bars

Calories 242kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

1/2 cup blanched almonds (72g) or sunflower seeds or another nut of choice
1/4 cup macadamia nuts (34g)
1/4 cup walnuts (30g)
1/4 cup sunflower seeds (35g)
1/4 cup pumpkin seeds (32g)
1/3 cup unsalted sugar free peanut butter or nut butter of choice
2 tablespoons coconut oil or butter (room temperature)
1/3 cup liquid allulose or make my Simple Syrup recipe
1 teaspoon vanilla extract
2 large egg whites
1/3 cup almond flour (33g) or sunflower seed meal
1 pinch sea salt flaked
1/3 cup sugar free chocolate chips (60g)

Instructions

Preheat the oven to 400F / 200C / 180fan.
Place the nuts and seeds on a baking tray and roast for 10 minutes until slightly golden. Remove from the oven and allow to fully cool.
Meanwhile, melt the peanut butter and coconut oil in pan, stirring with a balloon whisk until fully melted. Allow to fully cool. Mix through the allulose and vanilla. Dip a spoon into the mix, careful not to burn your mouth and adjust the sweetness to your taste, remembering we have the chocolate chips still to add!
Add the cooled nuts to a food processor and pulse so some are blitzed and some are chunky. I actually chopped some with a knife too so I got a nice mix of finer and chunky. You can do it all by hand using a sharp knife and chopping board if you prefer.
Place the cooled peanut butter mix, nuts, seeds, egg whites, almond flour, salt and dark chocolate chips in a mixing bowl and stir to fully combine.
Line a 16 x 24 x 2cm or 8 by 8 baking tray with parchment paper and press the mix into the tin until level.
Reduce the oven temperature to 355F /180C / 160 fan and bake granola bars for about 20-25 minutes until golden.
Don’t worry if you see any surface fat, it will soak in as it cools. Remove from the oven and allow to fully cool. You could also place in the fridge to set them quicker. Once set, slice into 10 bars.
Storage: Storage: Airtight container for up to 5 days. They do not need refrigeration. You can Freeze for up to 3 months.

Notes

5 g net carbs for one bar. Entire recipe makes 10 bars.

This recipe was first published in Feb 2021.

Nutrition