Keto No-bake Granola Bars
These no-bake granola bars are the healthiest granola bars recipe you want to try for breakfast. Just as regular granola bars without baking time, no sugar, no gluten or dairy, and ready in 30 minutes.
The best low-carb granola bars for an on-the-go keto breakfast.
Are no-bake granola bars keto-friendly?
Most no-bake granola bars would not be keto-friendly, but my version definitely is since it uses flaxseed meal and keto-friendly almonds and seeds.
My keto granola bars come at a staggeringly low 2.8 grams of net carbs per slice!
Keto granola bars – healthy no-bake bars recipe
You can enjoy sweet food on a low-carb diet. It is all about using the right ingredients. Generally, the best low-carb breakfast recipes include ingredients like nuts, seeds, and sugar-free natural sweeteners.
All of these are healthy, wholesome ingredients with high nutrients properties.
Therefore, these keto granola bars are healthy granola bars for everyone. Whether you follow a low-carb keto diet or not, one of these no-bake bars gives your body healthy unsaturated fat, plant-based protein, and fiber.
Because these low-carb granola bars have no eggs or dairy, they are perfect vegan granola bars too!
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How to make keto granola bars?
This is probably the easiest keto granola bar recipe you will make. No-bake recipes don’t require that much skill, only a good organization. First, you need to gather all your ingredients on the benchtop.
As a general rule, measuring all your ingredients in small pots before starting ensures a no-fail recipe.
Next, prepare a large bowl for the dry ingredients and one bowl for the liquids. Finally, always combine liquid ingredients into dry ingredients. In this case, you need only 10 minutes and 10 ingredients to prepare this healthy gluten-free granola bar recipe. See the list below.
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By Carine from Sweetashoney
- Sliced almonds
- Flaxseed meal
- Chia seeds
- Pumpkin seeds
- Unsweetened shredded coconut
- Cinnamon
- Sugar-free crystal sweetener – Read about my favorite keto-friendly sweeteners to find out how to choose your sugar-free crystal sweeteners.
- Natural Peanut butter. Yes, peanut butter is keto-friendly! Use it or any nut butter you love, like almond butter or cashew butter. Make sure it is fresh from the jar, smooth, and with no sugar added.
- Coconut oil – I love to use unrefined coconut oil because I enjoy coconut flavor. If you don’t, use refined coconut oil instead, it has no coconut flavor.
- Sugar-free dark chocolate chips or stevia-sweetened dark chocolate or 90% cocoa chocolate if you are ok with some bitter cocoa flavor.
How to store no-bake keto muesli bars?
These no-bake granola bars are softer than traditional granola bars. That is why I recommend freezing the bars for 20 minutes to set them quickly. Next, you can cut the block into bars and store the bars in the fridge or in the freezer. No-bake goods freeze really well and can defrost only a few hours before eating.
Homemade granola bars to impress
Believe me; you will impress everyone with these keto granola bars. They might be healthy, but they look like the real thing. Plus, the taste is absolutely amazing.
If you love healthy chewy granola bars, you’re served! They are easy to carry in your bag and eat on the go.
It is a no-bake recipe, so they tend to soften if they stay too long out of the fridge – especially in hot summer. I recommend you wrap them in plastic wrap or beeswax paper to make sure they stay fresh until I eat them.
Vegan breakfast bars with essential vitamins
Not only are these granola bars low-carb, but they are also vegan, packed with nutrients, minerals, and vitamins from flaxseeds, chia seed, and nuts. It is a delicious melt-in-your-mouth bar with crunchy pieces of nuts and seeds to keep you full until lunchtime.
More Keto breakfast recipes
XOXO Carine
Recipe Card
No-bake keto granola bars with peanut butter
Ingredients
Wet ingredients
- ½ cup Natural Peanut butter or almond butter if paleo
- ¼ cup Coconut Oil
- 2 teaspoons Vanilla Extract
Dry ingredients
- ⅓ cup Erythritol like erythritol
- ½ cup Sliced almonds + 1 extra tablespoon to decorate on top
- ⅓ cup Flaxseed meal
- 1 tablespoon Chia seeds
- ⅓ cup Pumpkin seeds
- ¼ cup Unsweetened desiccated Coconut
- ½ teaspoon Ground cinnamon
Chocolate drizzle
- 3 tablespoons Sugar-free Chocolate Chips
- 1 teaspoon Coconut Oil
Instructions
- Line a 9x5-inch loaf pan with parchment paper. Set aside.
- In a medium mixing bowl or a saucepan, place all the wet ingredients: peanut butter, coconut oil, and vanilla.
- Microwave by 30-second bursts, stir and repeat until the coconut oil is fully melted and combines with the nut butter. It should not take more than 1 minute 30 seconds. Otherwise, melt the ingredients in a saucepan under medium heat, often stirring to prevent the mixture from sticking to the pan.
- Stir in the sugar-free crystal sweetener, stir and microwave an extra 30 seconds to incorporate well. Erythritol doesn't dissolve very well, but it will give some delicious sweet crunch into your bars or see paleo note.
- In a large mixing bowl, add the rest of the dry ingredients: sliced almonds, flaxseed meal, chia seeds, pumpkin seeds, shredded coconut, and cinnamon. Stir to combine.
- Pour the nut butter mixture onto the dry ingredients. Stir with a spatula to combine. You want to cover all the dry ingredients with the nut butter mixture.
- Transfer the mixture into the prepared loaf pan. Press the mixture evenly with your hand to leave no air. Flatten the surface with a spatula.
- Freeze for 20 minutes until the breakfast bars are hard and set.
- Remove from the freezer, lift the parchment paper to pull out the bar from the loaf pan. Place on a plate. Sprinkle extra sliced almonds on top.
- In a small bowl, microwave the sugar-free dark chocolate and coconut oil until fully melted.
- Drizzle the melted chocolate on top of the bar, return into the freezer for 1-3 minutes until the chocolate is set.
- Cut into 8 breakfast bars.
- Wrap each bar individually into plastic wrap or bee wax. Store in the fridge for up to 8 days.
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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Hi. This recipe looks amazing. Can you tell me how many bars the recipe makes to get the 2.8 net carbs per bar? I realize I can cut them any size I want, just trying to get an idea of the size for the stated carbs.
The serving size appears before the ingredients, I made 8 bars with this recipe for 2.8 g net carbs each
Aside from the sweetness, would anything change if I skipped the erythritol?
No, feel free to skip it
Every recipe I try from your blog is better than the previous one! Was missing granola bars, and this one was so good! Thank you so much for creating so many winning sugar-free recipes.💕💕💕
I’ve made this three times exactly like the recipe but mine is more wet. It hardens fine but my consistency is more loose than yours. Any suggestions?
It is wet before you bring it into the freezer, if it hardens well I wouldn’t bother about the consistency before, you may just use a coarser flaxmeal
Carine, I absolutely love your recipes. I especially enjoy the flatbread and tortilla recipes. I live in a high altitude region and so I am having difficulty with the bread recipes. How I wish I could get this problem solved. Thank you so very much for all the wonderful work you do. Love you Pat Doane
Simply sign up to my free Sweetashoney member area, there you will have access to baking cheat sheets printable there’s one about baking at high altitude
Have made these 3 or 4 times now and they are so so good. I’ve added different nuts or keto cereal at times and still amazing! My non keto workmate is always asking for me to make them for her! I’ve never had flax meal on hand so have just added more chia seeds.
I used coconut oil, not the hardened kind you need to melt. It didn’t set up. Ideas to use this gooey mixture in? I’m certain it’s still salvageable!
This is a no bake recipe, the only way the batter can hold together is to use pure coconut oil, which is always solid under 23C. You can probably freeze the mixture in silicon mold and eat frozen as a treat
This looks amazing! I don’t have flaxseed on hand and was wondering if you thought ground almond meal could be substituted for the ground flax. If anyone has tried it or thinks it would work I’d love to hear thoughts! Thanks so much 🙂
Excellent, excellent,EXCELLENT! I also added a few toasted pieces of Pecans! Thanx for this great recipe!!!!!!
Not almond meal but ground chia seed will work well
Wonderful, thank you! These are delicious. I’m thinking of experimenting with different nuts, do you think the sliced almonds and pumpkin seeds could be replaced with different chopped nuts, or would that mess up the texture? I’m thinking maybe chopped pecans, walnuts, etc. I’d love your thoughts! Thanks for all the wonderful recipes 🙂
I wouldn’t replace the sliced almonds they are the one that give the main texture but other seeds can be swapped by others, or even nuts. Enjoy!
I replaced the almonds for pecans, only because I didn’t have sliced almonds and chopping whole ones sounded painful 😜, it was absolutely delicious! I chopped the pecan on the length. Worked amazingly well for me.
Will try with sliced almonds next time.
Thank you for the good recipe. 🙂 Added to our family favourite.
I knew this was going to be good! Try it you won’t regret it!
In my last comment I asked about the sugar-free chocolate not being vegan but I realized when I followed your link it defaulted to the milk chocolate ones that contained milk. But I see the dark chocolate ones do not! Thank you!
It’s because it’s linking to Choc Zero Sugar-free milk chocolate chips by their sugar-free dark chocolate chips are keto vegan! You can find them on their website too and use my affiliate code for discount. My code is ‘sweetashoney’ and you will get 10% off any order, just follow the link here.
Oh my god these came out so good. My fiancé and I usually get the low carb bars from Aldi grocery store but I am trying to eat more real food and less processed stuff. Found this recipe and decided to give it a try. These bars are so delicious and satisfying! I’ve already recommended the recipe to several of my friends lol
This recipe is a keeper! I ground the Chia Seeds in my Magic Bullet. I didn’t have any pumpkin seeds so swapped with chopped pecans. Delicious!
I made these this afternoon. Substituted sunflower seeds for the pumpkin seeds. It is really good and very easy to make!
I have been meaning to make these bars for quite a while and I am so glad I finally did. The recipe had been on my Recipes To Try board but its now on my Keto Favorite board. Thank you for sharing.
Glad you love the recipe. Thanks so much for trying them and leaving such a great feedback, XOXO Carine
Thank you so much for sharing this recipe! Just discovered your blog. I wonder if you can recommend a substitute for the dried coconut? Not a fan of the flavor or texture. I am also excited that you use Swerve.
Sure ! Simply use same amount of any seeds or sliced almonds, Enjoy, XOXO Carine
These bars are so delicious and easy! Thank you very much for an amazing recipe! I’ve been keto for over 2 years and have tried many recipes. This one is my new go to! I didn’t have Almonds so I used Walnuts instead. So great!!
Hi thank you so much for sharing this recipe. Can you please tell me how to calculate the serving in grams? I am trying to calculate and see how much I can eat if i calculate my net carbs.
Simply click on the ‘metric’ link before the recipe ingredient, it convert the entire recipe in grams for you. But you don’t have to calculate the net carbs, its already provided after the recipe card, it the nutrition panel, with serving size. Enjoy the bars, XOOX Carine
Can you use coconut milk in place of coconut oil? Very excited about trying this awesome recipe!
Unfortunately, no you can’t, both have different properties. Coconut oil get solid under 23C, it’s the ingredients that hold the bar together without baking. It will be a runny mess with milk of any kind. Another option, is same amount of melted cocoa butter but it’s expensive, Enjoy, XOXO Carine
I am loving this recipe and going to make it this weekend. Can I use coconut milk in place of the coconut oil? So excited about making this! Thanks for an awesome recipe.
No, you can’t coconut oil is what hold all the ingredients together. It forms up below 23C, not coconut milk, it will be runny messy batter if you don’t use coconut oil and it will never form bar. Enjoy the recipes on the blog, XOXO Carine
OMG these are amazing. I will never buy granola bars again. Thank you so much for sharing this recipe!