Follow us 148.4k
I've always wanted to create a low-carb granola bar that’s just as chewy and delicious as the classic ones, but without any hidden carbs or blood sugar spikes. After some experimenting, I finally nailed it with these keto chocolate chip granola bars!
They’re nutty, gooey, and packed with flavor, plus they stay fresh at room temperature. Unlike most no-bake keto bars, you don’t need to keep these in the fridge, making them a perfect travel-friendly snack to keep on hand in your car or 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 flavors to share with you soon, so stay tuned!
Why This Recipe is So Good
- Chewy, Nutty, and Gooey: The perfect texture that feels just like classic granola bars, thanks to a combination of nuts, seeds, and Allulose syrup.
- Low-Carb and No Hidden Sugars: No IMOs or other sweeteners that can spike blood sugar, making these bars a truly keto-friendly snack.
- Shelf-Stable and Travel-Friendly: These bars don’t need refrigeration, so they’re easy to store at your desk, in your car, or pack for trips.
- Easy to Customize: You can swap in different nuts, add dried low-carb cranberries, or use sugar-free chocolate chips to suit your taste.
Key Ingredients & Swaps
To make these chewy keto chocolate chip granola bars, you'll need a few key ingredients. Here’s a breakdown with swaps to suit your preferences:
- Macadamia Nuts: Chopped macadamias add a buttery crunch. You can swap these with pecans or walnuts if you prefer. See why you should include macadamias in your diet!
- Almonds: These give the bars structure and a nice crunch. Feel free to use hazelnuts or cashews instead.
- Shredded Coconut: Make sure it’s unsweetened to keep the carbs low. If you prefer, you can replace it with more nuts or seeds.
- Chia Seeds: These tiny seeds add fiber and help bind the bars. If you’re not a fan, you can use hemp seeds instead.
- Almond Butter: Adds flavor and helps hold everything together. Swap it with any other nut or seed butter like sunflower seed butter for a nut-free version.
- Allulose Syrup: This keeps the bars chewy and holds them together. If you can’t find it, check the Allulose section below for homemade options or substitutes.
- Egg: Used to help bind the bars. For egg-free bars, you can add more almond butter, but keep in mind they might be a little crumbly. I did that in these Chewy Keto Maple Pecan Granola Bars!
- Vanilla Bean Powder or Extract: Adds a lovely flavor. You can also use cinnamon or cocoa powder if you prefer.
- Dark Chocolate Chips: Use at least 85% dark chocolate or a sugar-free version. You can also use chopped dark chocolate for bigger chunks or replace it with dried low-carb cranberries.
Follow us 148.4k
All About Allulose Syrup: Why Is It Such a Big Deal?
The secret to making these keto granola bars chewy and perfectly sweet is Allulose syrup. Just like granulated Allulose, this diabetic-friendly sweetener is ideal for keto recipes because it doesn’t spike blood sugar. You can read more about Allulose here.
Where to Buy Allulose
There are a few brands available, but I personally like RxSugar. If you’re in the US, you can get RxSugar 20% off by using this link (affiliate link) or apply the code KETODIET20 at checkout. If you’re in the UK, this place stocks it and ships worldwide. The good news is that Allulose has recently been approved in Australia, so let's hope other countries follow.
Can’t Find Allulose?
If it’s not available in your area, use a keto-approved granulated low-carb sweetener Just be sure to add one egg or one to two egg whites to help the bars bind.
How to Make Allulose Syrup at Home
If you can get your hands on granulated Allulose, making your own syrup is easy. Combine 1 cup (200 g/7.1 oz) of granulated Allulose with 1 cup (240 ml) of water in a medium saucepan. Bring it to a boil while stirring, until the Allulose has dissolved and the syrup thickens slightly, about 7 to 10 minutes. Let it cool, and store it in a sealed jar at room temperature for several weeks.
Tips for Making the Perfect Keto Granola Bars
To get the best results, keep these tips in mind:
- Use the Right Sweetener: Allulose syrup is key for achieving the perfect chewy texture. Other sweeteners may not provide the same binding effect.
- Measure Ingredients Accurately: Precise measurements are essential for consistency and to ensure the bars hold together.
- Chop Nuts Evenly: Roughly chop the nuts into similar-sized pieces to help the bars bake evenly.
- Cool Completely Before Slicing: Allow the bars to cool fully in the baking dish before cutting to avoid crumbling.
- Customize with Caution: Feel free to swap the nuts or spices, but avoid changing too many binding ingredients like almond butter or collagen, as this could affect the texture.
Storage Tips
These keto granola bars are easy to store and enjoy whenever you need a quick snack. Keep them in an airtight container at room temperature for up to 5 days, or refrigerate them for up to 2 weeks.
For longer storage, freeze the bars in a single layer before transferring them to a sealed container or freezer bag—they’ll stay fresh for up to 4 months. Just grab one straight from the fridge or freezer whenever you need a snack!
Similar Recipes You'll Love
Love low-carb protein bars? Check out some of these recipes:
Hands-on Overall
Serving size 1 bar
Nutritional values (per 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.
Chewy Chocolate Chip Granola Bars
Step by Step
Ingredients
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.
Nutrition (per serving, 1 bar)
Calories370kcal
Net Carbs6.2g
Carbohydrates13.6g
Protein10.2g
Fat32.9g
Saturated Fat6.2g
Fiber7.4g
Sugar2.8g
Sodium86mg
Magnesium113mg
Potassium340mg
Detailed nutritional breakdown (per 1 bar)
| Total per 1 bar |
| 6.2 g | 10.2 g | 32.9 g | 370 kcal |
| 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 powder, dried (from vanilla beans, vanilla pods) |
| 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 |
Do you like this recipe? Share it with your friends!
