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Chewy Keto Chocolate Chip Granola Bars

4.6 stars, average of 149 ratings

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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

Allergy information for Chewy Keto Chocolate Chip Granola Bars

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Fish free
✔  Shellfish free
✔  Beef free

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)


  1. 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. Chewy Keto Chocolate Chip Granola Bars
  2. Roughly chop the macadamias and almonds (cutting them in half will be enough).
  3. 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). Chewy Keto Chocolate Chip Granola Bars
  4. 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. Chewy Keto Chocolate Chip Granola Bars
  5. 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. Chewy Keto Chocolate Chip Granola Bars
  6. Once cool, use a sharp knife to cut into 8 bars. Chewy Keto Chocolate Chip Granola Bars
  7. 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. Chewy Keto Chocolate Chip Granola Bars

Ingredient nutritional breakdown (per serving, 1 bar)

Net carbsProteinFatCalories
Macadamia nuts
0.9 g1.3 g12.7 g120 kcal
Almonds, nuts (whole, unblanched)
1.6 g3.8 g8.9 g103 kcal
Coconut, dried, desiccated, shredded (organic, unsweetened)
0.3 g0.9 g0.6 g16 kcal
Chia seeds
0.2 g1 g1.5 g24 kcal
Almond butter (unsweetened)
0.7 g1.6 g4.3 g48 kcal
Allulose syrup, natural low-carb sweetener
1.3 g0 g0 g5 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0 g0.8 g0.6 g9 kcal
Vanilla extract, powder (vanilla bean)
0.1 g0 g0 g2 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Extra dark chocolate, 90% cocoa (cacao)
1 g0.8 g4.3 g43 kcal
Total per serving, 1 bar
6.2 g10.2 g32.9 g370 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (18)

I am confused about the information about net carbs for the Allulose Syrup. My bottle says zero net carbs, the website information on it says zero net carbs, however above it is listed as having 1.3 net carbs per serving. Can you please clarify this for me?
Thank you.

Hi Melanie, Allulose is labeled as "zero" net carbs but I've always used a safer approach and counted all calories in non-nutritive sweeteners as carbs (e.g. 4 calories would be 1 g net carbs). Unlike other macros on nutrition labels, net carbs are not regulated so this is a bit of a grey area. That's why I use this approach.

What additional ingredients would you recommend to make the bars chewy without allulose (not approved in Canada)?
For example - gelatin?

You could use maybe a tablespoon of gelatin but I'm not sure how close it would be as I haven't tried it.
This is what I listed to the tips: 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.

Absolutely delicious!! The best keto bar I've had so far. I did not expect to have a proper chewy bar since I went keto. Thank you!

Hi. Allulose is not available in South Africa. How do I substitute with erythritol? Do I make it into a syrup, or just add in as is? Can you guide me as to the quantity I would need please? Tia

That's a tough one.... allulose is truly the only option I recommend here. I can't get it in the UK either but I buy it from the US and have it shipped in bulk from the "lucky vitamin" website. It's still worth it! There are other sticky syrups you could use - Choc Zero is one of them although it wouldn't be my first choice.

Disappointed. Please test more.
Needs more sweetener, just tastes like unsalted nuts, blah.
Also it took quite a bit longer than 25 min at 320 degrees to bake.
Pan 8 x 8 is the wrong size, IMO. Should be 9 x 12.
And NOT chewy but rather soft.

Dear Susan, I'm not sure why you think I did not test it, I made it several times, same recipe or with different nuts. Did you use Allulose or alternatives? It's crucial for the texture.
About baking time... It worked for me and many others but there might be slight adjustments to the baking time required depending on your oven. The aim is not to brown it too much but just bake it so it sets and caramelises a little so It can hold its shape.
Pan size... I used 8 x 8 and it was perfect (as per photos).
About sweetness... I can't make it as sweet as you personally like it. Only you can do that by adding more sweetener.

This looks a great recipe I’d like to try. I love the pecan ones.
I don’t like shredded coconut… is there a substitute you recommend or just leave it out?
Thank you

Hi Kathryn, I think that hemp seeds would be a great alternative texture-wise. Or you could add some slivered almonds instead. Even finely chopped nuts would be great!

I like macadamia nuts, but the organic ones are so expensive. Is there another kind of nut that would work instead of the macadamia nuts? Many thanks.

Hi Alison, you can replace them with blanched almonds, hazelnuts, walnuts or pecans.

Since allulose is not sold in Italy, do you think it can be substituted with something else?
Thank you!

You could use Erythritol or Xylitol, and maybe add some gelatin powder to get similar effects. Or maybe a pinch of xanthan gum. It won't create the same sticky/gooey texture but they will still be delicious. Or you could add 1/2 to 1 more egg as the mixture will be crumblier without the allulose.

Ok, thank you so much! I will definitely try them as I am looking for snacks that my daughter can eat during breaks at school. (we do not have restrictions on nuts).