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These keto granola bars remind me of the ones I used to love before going low-carb! They’re nutty, chewy, and just the right amount of gooey, without any blood-sugar-spiking ingredients like IMOs.
If you’re looking for a snack to take on the go, these bars are shelf-stable and even freezer-friendly. Pack a couple for a healthy, travel-friendly snack that’s perfect for busy days or when you need a quick bite.
Why You'll Love These Keto Granola Bars
- Chewy and Nutty: The perfect mix of pecans, almonds, and coconut, combined with sticky allulose syrup give these bars a satisfying, chewy texture with crunchy nuts.
- Low-Carb and Sugar-Free: Unlike other keto bars, made without IMOs or blood-sugar-spiking sweeteners, so they stay truly keto-friendly.
- Great for On-the-Go: Shelf-stable and freezer-friendly, ideal for lunch boxes or traveling.
- No Eggs Needed: Uses almond butter, collagen and allulose syrup to bind everything together, no eggs required!
Key Ingredients & Swaps
To make these chewy keto granola bars, you’ll need a few key ingredients. Here’s a breakdown along with some easy swaps:
- Pecans: Chopped pecans go into the dough, with whole halves on top for a nice crunch. If you prefer, you can use walnuts or hazelnuts.
- Flaked Almonds: A great low-carb alternative to oats. You can also use slivered almonds, but the texture may differ slightly.
- Shredded Coconut: Adds flavor and texture—just make sure it’s unsweetened. If you want these bars coconut-free, replace it with more flaked almonds or hemp seeds.
- Collagen Powder: Helps the bars bind while boosting the protein. For a vegetarian option, use whey protein isolate or egg white protein powder instead. Equip Protein Powder made from grass-fed beef is another great option, ideally unflavored as you still need to use allulose syrup for that perfect chewy texture.
- Almond Butter: Adds flavor and keeps everything together. You can swap with other nut butters like pecan or sunflower seed butter.
- Cinnamon: A pinch of Ceylon cinnamon or vanilla powder (or both!) enhances the flavor.
- Allulose Syrup: This key ingredient keeps the bars chewy. For a maple twist, use maple-flavored Allulose syrup, and skip the maple extract.
- Maple Extract: Go for sugar-free options.
- Salt: A pinch of sea salt balances out the sweetness.
- Water: Helps achieve the perfect sticky texture—use just 2 to 4 tablespoons.
Won't these keto bars fall apart without eggs?
Don’t worry, these maple pecan keto granola bars hold together perfectly even without eggs! The trick is using extra almond butter and collagen powder, which help bind the dough. The process is similar to my Chewy Keto Chocolate Chip Granola Bars, but with a slightly different mix. Just bake everything on low for 40 to 50 minutes and let it cool completely before slicing to keep them from crumbling.
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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 the chewy texture. Other sweeteners won’t have the same binding effect, so stick with Allulose if you can.
- Measure Ingredients Accurately: For the bars to hold together properly, measure your dry and wet ingredients carefully. I always recommend using the gram and ounce values as cups are not always the most accurate measure.
- Let Them Cool Completely: Allow the bars to cool fully in the baking dish before slicing. This helps them firm up and stay together.
- 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 later. Keep them in an airtight container at room temperature for up to 5 days, or refrigerate them for up to 2 weeks to keep them fresh longer.
For extended storage, freeze the bars in a single layer before transferring them to a sealed container or freezer bag—they'll last up to 4 months. Just grab a bar whenever you need a quick 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 carbs4.4 grams
Protein11 grams
Fat27.6 grams
Calories314 kcal
Calories from carbs 6%, protein 14%, fat 80%
Total carbs9.9 gramsFiber5.5 gramsSugars2.1 gramsSaturated fat2.8 gramsSodium81 mg(4% RDA)Magnesium93 mg(23% RDA)Potassium273 mg(14% EMR)
Ingredients (makes 8 bars)
Instructions
- Preheat the oven to 130 °C/ 265 °F (fan assisted), or 150 °C/ 300 °F (conventional). If you're using almond butter from the fridge, gently heat up to soften. (For tips on Allulose and maple flavor, check the suggestions in the recipe post above.)
- To a mixing bowl add 1 cup (100 g/ 3.5 oz) of the pecans, flaked or slivered almonds, shredded coconut, collagen and salt. Stir to combine.
- Add Allulose syrup, cinnamon, salt, softened almond butter, maple extract and water. 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. Add the remaining pecan halves on top.
- Place in the oven and bake for 40 to 50 minutes, turning 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.
- You can serve these as they are or drizzle with some dark chocolate and let it set.
- 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.
Maple Pecan Granola Bars
Step by Step
Ingredients
Instructions
- Preheat the oven to 130 °C/ 265 °F (fan assisted), or 150 °C/ 300 °F (conventional). If you're using almond butter from the fridge, gently heat up to soften. (For tips on Allulose and maple flavor, check the suggestions in the recipe post above.)
- To a mixing bowl add 1 cup (100 g/ 3.5 oz) of the pecans, flaked or slivered almonds, shredded coconut, collagen and salt. Stir to combine.
- Add Allulose syrup, cinnamon, salt, softened almond butter, maple extract and water. 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. Add the remaining pecan halves on top.
- Place in the oven and bake for 40 to 50 minutes, turning 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.
- You can serve these as they are or drizzle with some dark chocolate and let it set.
- 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)
Calories314kcal
Net Carbs4.4g
Carbohydrates9.9g
Protein11g
Fat27.6g
Saturated Fat2.8g
Fiber5.5g
Sugar2.1g
Sodium81mg
Magnesium93mg
Potassium273mg
Detailed nutritional breakdown (per 1 bar)
| Total per 1 bar |
| 4.4 g | 11 g | 27.6 g | 314 kcal |
| Pecans, nuts |
| 0.8 g | 1.7 g | 13.4 g | 128 kcal |
| Almonds, nuts (flaked, sliced) |
| 1 g | 3.5 g | 7.9 g | 89 kcal |
| Coconut, dried, desiccated, shredded (organic, unsweetened) |
| 0.3 g | 0.9 g | 0.6 g | 16 kcal |
| Gelatin powder, hydrolyzed (collagen) |
| 0 g | 2.7 g | 0 g | 10 kcal |
| Cinnamon, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Almond butter (unsweetened) |
| 0.9 g | 2.2 g | 5.8 g | 64 kcal |
| Allulose syrup, natural low-carb sweetener |
| 1.3 g | 0 g | 0 g | 5 kcal |
| Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.) |
| 0 g | 0 g | 0 g | 1 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
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