Crunchy Keto Granola Bars (2g Net Carbs)

These keto granola bars are a delicious and healthy snack, perfect for those following a low-carb or ketogenic diet. Packed with nutritious nuts, seeds, and healthy fats, they are a great way to satisfy your cravings while staying on track with your dietary goals.

Why Keto Granola Bars Are So Good

• No Added Sugar: Sweetened with erythritol, a natural sweetener, these granola bars are a guilt-free treat and will not spike insulin or take you out of ketosis.
• Low Carb: With only 2g net carbs per serving, these granola bars are perfect for those on a low-carb or keto diet.
• Nutritious: These granola bars contain healthy fats, protein, and fiber, keeping you full and satisfied.
• Customizable: Experiment with different nuts, seeds, and spices to create your own unique flavor combinations.
• Handy: Take these to work, on a hike, on a road trip, or keep them on hand at home for when

Ingredients

• 1/2 cup macadamia nuts
• 1/2 cup pecan nuts
• 1/4 cup slivered almonds
• 1/4 cup sunflower seeds
• 1/4 cup flaxseeds
• 1/4 cup pepitas (pumpkin seeds)
• 1/4 cup unsweetened shredded coconut
• 2 tbsp chia seeds
• 1/4 cup warm water
• 3 tbsp powdered erythritol (3 tbsp of monk fruit sweetener also works)
• 1 egg
• 1 tsp vanilla extract
• 2 tsp cinnamon

How To Make Keto Granola Bars

1. Preheat the oven to 170°C (340°F).
2. Combine chia seeds and warm water in a bowl. Let sit for 5 minutes until thickened.
3. Pulse macadamia nuts and pecan nuts in a food processor until coarsely chopped.
4. Combine the chopped nuts with almonds, sunflower seeds, pepitas, flaxseeds, and coconut in a large bowl.
5. Add the egg, vanilla extract, cinnamon, and erythritol to the chia seed mixture.
6. Combine wet and dry ingredients and spread evenly onto a lined baking tray.
7. Bake for 20 minutes. Remove from oven and cut into 16 bars.
8. Spread the bars on a larger baking tray and bake for 15 minutes to crisp up.
9. Let cool completely before storing in an airtight container.

Flavor Variations

• Macadamia Coconut: Use macadamia nuts and coconut flakes for a tropical twist.
• Almond Butter Vanilla Bean: For a richer flavor, add a tablespoon of almond butter and a few drops of vanilla bean extract.
• Toasted Coconut Clusters: Increase the amount of coconut flakes and toast them lightly before adding to the mixture for extra crunch.
• Frosted Blueberry: Drizzle melted sugar-free white chocolate and sprinkle with freeze-dried blueberries for a sweet and tangy treat.

How To Store Keto Granola Bars

Keto granola bars can be stored in an airtight container on the kitchen bench for up to one week or two weeks in the refrigerator.

They can also be frozen in airtight freezer bags for up to three months.

Frequently Asked Questions

Keto Granola Bars

Our Super Easy “Secret” recipe for Low Carb Cinnamon Keto Granola Bars. They’re grain-free, gluten-free, dairy-free, and of course, sugar-free. They contain so many healthy fats, vitamins and minerals to list.

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5 from 36 votes

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Course: Breakfast, Snacks

Cuisine: American, Australian, British, German

Diet: Gluten Free

Cook Time: 35 minutes mins

Total Time: 35 minutes mins

Servings: 16 bars

Calories: 187kcal

Author: Gerri

Unit Conversion

US CustomaryMetric

1x2x3x

Ingredients

• ▢ 1/2 cup macadamia nuts
• ▢ 1/2 cup pecan nuts
• ▢ 1/4 cup almonds slivered
• ▢ 1/4 cup sunflower seeds
• ▢ 1/4 cup flaxseeds
• ▢ 1/4 cup Pepitas
• ▢ 1/4 cup unsweetened shredded coconut
• ▢ 2 tbsp chia seeds
• ▢ 1/4 cup warm water
• ▢ 3 tbsp powdered erythritol
• ▢ 1 egg
• ▢ 1 tsp vanilla extract
• ▢ 2 tsp cinnamon

US Customary – Metric

Instructions

• Preheat oven to 170C/340F.
• Place the chia seeds into a bowl and add the warm water. Allow to soak for 5 minutes, until thick.
  2 tbsp chia seeds, 1/4 cup warm water
• Blend the pecan nuts and macadamia nuts in your food processor until the nuts are in smaller chunks, without turning it into flour.
  1/2 cup macadamia nuts, 1/2 cup pecan nuts
• Mix the blended nuts with the almonds, sunflower seeds, pepitas, flaxseeds, and coconut.
  1/4 cup almonds, 1/4 cup sunflower seeds, 1/4 cup flaxseeds, 1/4 cup Pepitas, 1/4 cup unsweetened shredded coconut
• Add the egg, vanilla, cinnamon, and erythritol to the thickened chia seeds.
  3 tbsp powdered erythritol, 1 egg, 1 tsp vanilla extract, 2 tsp cinnamon
• Mix the dry and wet ingredients and spread onto a lined baking tray.
• Bake in the oven for 20 minutes then remove and cut into 16 bars.
• Spread the bars over a larger baking tray and return to the oven for 15 minutes to crisp up.
• Remove from the oven and allow to cool. After they have completely cooled, store in an airtight container.

Notes

 

STORING: Store keto granola bars in an airtight container on the kitchen bench for up to one week or refrigerate for up to two weeks.

Nutrition

Serving: 1bar | Calories: 187kcal | Carbohydrates: 7g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 16mg | Potassium: 61mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 0.3mg | Calcium: 40mg | Iron: 1.3mg

Made this recipe?Tag me at @myketokitchen

Check out our other great shelf-stable (you don’t have to refrigerate) keto recipes:

• Low Carb Flaxseed Crackers,
• Keto Pork Rinds,
• Keto Peanut Butter Cookies,
• Low Carb Chocolate Chip Cookies,
• Low Carb Snickerdoodle Cookies
• Low Carb Macadamia Cookies.

Adjust the serving amounts in our easy-to-use recipe card above to make a larger batch of Low Carb Granola Bars.

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