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Making legit granola bars has always been on my list. Finally, I found a way to make chewy low-carb granola bars that taste just like the real deal with absolutely no hidden carbs — this means no IMOs and other blood sugar spiking sweeteners. They are nutty, chewy, gooey, and packed with flavour!
Unlike most no-bake keto bars, these sugar-free bars are shelf stable so you won't have to keep them in the fridge. Think of these granola bars as your favorite roasted nuts packed in a travel-friendly snack. Stash a few in a sealed container in your car or at your desk at work.
I've made a ton of low-carb granola bars before, both baked and no bake, and I can guarantee that these are the best you'll ever try. Plus I've got more flavours to share with you soon so stay tuned!
How To Make Chewy Keto Granola Bars
Making keto approved granola bars is easy! You will need a combination of nuts, seeds and coconut that are combine them with sugar-free syrup, almond butter and an egg.
The secret ingredient that takes these keto granola bars take to a whole new level is Allulose syrup. Just like granulated Allulose, this diabetic-friendly sweetener is one of the best options to use on a keto diet.
For extra flavour you can then add vanilla, cinnamon or cocoa powder. If you add chocolate chips, use at least 85% chocolate or use sugar-free chocolate sweetened with keto-approved sweeteners. I also like to add a pinch of salt, especially with chocolate. If you prefer your granola bars with dried fruit like raising, try adding a few Low-Carb Cranberry Raisins.
Have any allergies? Feel free to swap one ingredient with another. You can easily make these granola bars nut-free and/or coconut-free. These bars also use an egg although I did test them without it and used a little more almond butter instead. Egg-free bars will be a little more crumbly so keep that in mind when your slice them. If you want to make them egg-free, you shouldn't substitute the syrup.
What is Allulose Syrup?
The secret ingredient that takes these keto granola bars take to a whole new level is Allulose syrup. Just like granulated Allulose, this diabetic-friendly sweetener is one of the best options to use on a keto diet.
There are a few options available on Amazon. The brand I use and like is RxSugar. If you live in the US you can get RxSugar 20% off by using this link (affiliate link) or by using the code KETODIET20 at checkout.
Do you live in the UK? This place seems to stock allulose syrup too and delivers to the UK.
If you can't get Allulose, use another keto-approved granulated low-carb sweetener like Erythritol or Swerve, and add one egg or one to two egg whites. You'll need the egg to prevent the mixture from getting too crumbly.
How to Make Allulose Syrup at Home
If you can't find Allulose syrup, you can easily make your own. To do that, you'll need 1 cup (200 g/ 7.1 oz) granulated Allulose and 1 cup (240 ml) water. Place both in a medium saucepan. Bring to a boil, stirring, until the allulose has dissolved and the mixture slightly thickened, for 7 to 10 minutes. Allow to cool. Allulose syrup can be stored in a sealed jar at room temperature for several weeks.
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Hands-on Overall
Serving size 1 bar
Nutritional values (per serving, 1 bar)
Net carbs6.2 grams
Protein10.2 grams
Fat32.9 grams
Calories370 kcal
Calories from carbs 7%, protein 11%, fat 82%
Total carbs13.6 gramsFiber7.4 gramsSugars2.8 gramsSaturated fat6.2 gramsSodium86 mg(4% RDA)Magnesium113 mg(28% RDA)Potassium340 mg(17% EMR)
Ingredients (makes 8 bars)
Instructions
- Preheat the oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). If you're using almond butter from the fridge, gently heat up to soften. If you can't get Allulose syrup, check the tips in the post above to make your own, or use an alternative sweetener.
- Roughly chop the macadamias and almonds (cutting them in half will be enough).
- To a mixing bowl add the chopped nuts, coconut, chia seeds, softened almond butter, Allulose syrup, egg, vanilla powder (or 2-3 tsp sugar-free vanilla extract), salt and chocolate chips. (You can use chopped dark chocolate or sugar-free chocolate instead).
- Use a spatula to mix until thick dough forms. Transfer the granola mixture into an 8 × 8 inch (20 × 20 cm) baking dish lined with parchment paper and spread evenly using a spatula.
- Place in the oven and bake for 25 to 30 minutes, flipping the pan half way to ensure even baking. Remove from the oven and place on a cooling rack to cool down.
- Once cool, use a sharp knife to cut into 8 bars.
- Store at room temperature in a container for up to 5 days or refrigerate for up to 2 weeks. You can also freeze these for up to 4 months.
Ingredient nutritional breakdown (per serving, 1 bar)
| Net carbs | Protein | Fat | Calories |
|---|
| Macadamia nuts |
| 0.9 g | 1.3 g | 12.7 g | 120 kcal |
| Almonds, nuts (whole, unblanched) |
| 1.6 g | 3.8 g | 8.9 g | 103 kcal |
| Coconut, dried, desiccated, shredded (organic, unsweetened) |
| 0.3 g | 0.9 g | 0.6 g | 16 kcal |
| Chia seeds |
| 0.2 g | 1 g | 1.5 g | 24 kcal |
| Almond butter (unsweetened) |
| 0.7 g | 1.6 g | 4.3 g | 48 kcal |
| Allulose syrup, natural low-carb sweetener |
| 1.3 g | 0 g | 0 g | 5 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.8 g | 0.6 g | 9 kcal |
| Vanilla extract, powder (vanilla bean) |
| 0.1 g | 0 g | 0 g | 2 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 1 g | 0.8 g | 4.3 g | 43 kcal |
| Total per serving, 1 bar |
| 6.2 g | 10.2 g | 32.9 g | 370 kcal |
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