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 a 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!
Why You’ll Love This 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-nutrient 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!
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.
In this case, you need only 10 minutes and 10 ingredients to prepare this healthy gluten-free granola bar recipe. See the list below.
Ingredients
- Sliced Almonds – prefer raw, unsalted, organic almonds for the best taste.
- Flaxseed Meal – flaxseed meal, also known as ground linseed, is a flour-like ground that is very high in fiber and low in carbs.
- Chia Seeds – you can pick either white chia or black chia seeds, it won’t make a difference in taste.
- Pumpkin Seeds – or any seed you like such as roasted spaghetti squash seeds to reuse your seeds.
- Unsweetened Shredded Coconut – it’s essential to pick unsweetened coconut as some manufacturers add sugar or sugar powder to their mix.
- 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. If you don’t have any, read my recipe to make your own sugar-free chocolate chips.
Instructions
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 with dry ingredients.
Storage Instructions
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.
Serving Keto Bars
Believe me, you will impress everyone with this keto bars recipe. 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 wrapping them in plastic wrap or beeswax paper to make sure they stay fresh until I eat them.
Keto Granola Bars Nutrition
Not only are these granola bars low-carb, but they are also vegan, packed with nutrients, minerals, and vitamins from flaxseeds, chia seeds, and nuts.
It is a delicious melt-in-your-mouth bar with crunchy pieces of nuts and seeds to keep you full until lunchtime.
They have only 2.8 grams of net carbs per serving and include 6.4 grams of fiber.
These keto bars are also a good source of nutrients, including protein (7.5 grams) and magnesium (24% of Daily Value).
More Keto Breakfast Recipes
If you like easy, healthy keto breakfast recipes, you’ll love these:
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
No-Bake Keto Granola Bars With Peanut Butter
Nutrition Snapshot
Want My Kitchen Equipment?
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 Crystal Sweetener 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 9×5-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.
Notes
To save your own private notes on your favorite recipes, join Sweetashoney Members!
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersNutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
Can ghee be used as a substitute for coconut oil?
It’s a no bake recipe and coconut oil is a must as it harden in the fridge and set the bar hard. Ghee won’t firm up the bars.
My son is allergic to coconut (as well as dairy, wheat, soy, etc) and is also diabetic! Could I make these without the coconut oil and use egg instead, then bake it? I’m trying to come up with more snacks/breakfast foods for him! Please help and thank you; he really wants to try these bars!
Since it’s a no-bake recipe, you can’t use eggs. Coconut oil is the only oil that solidify at room temperature to solidify no-bake recipe. Or, you can try melted cocoa butter, it taste amazing but it’s a bit expensive.
Best breakfast bars ever. My husband eats them as dessert after dinner. These have become my new miracle bar and help me with getting fiber. I toast the nuts and coconut and melt the pnut butter and coconut oil in a saucepan. When I add the sweetener it melts nicely. I add nutmeg with the cinnamon. I have been stirring in the choc chips and sprinkling a few on top instead of melting and drizzling.
Great recipe – but – these bars are really high in calories (300/bar!), so if one is on a keto eating programme to lose weight, the calorie intake from one bar will most likely blow out your calorie allowance.
A balanced breakfast is around 400 kcal soon bar fits in and it’s very fulfilling to last 4 hours until lunch. For snack, you can half the bar size
Can I skip erythritol?
Thank you
Yes, sure the recipe works with no sweetener
Great, easy to make
I omit the chocolate, double the coconut oil and close to double the peanut butter, add in 2T of brewers yeast, add in a couple tablespoons of keto maple syrup and some real salt, and put it in a 13×9 and cut into 1” squares and use this as a milk supply boosting fat bomb. My babe is allergic to cow’s milk protein, and I do better keto, and needed a dairy free fatty snack. I throw in a freezer bag and grab 2 1” squares daily, or if my hands are full with a cranky newborn and I can’t prepare a meal, I know I at least have these on hand to snack on until I can get a warm bite to eat. I usually have one before bed to curb hunger and fuel me for nighttime feeds. Delicious – Thank you!
Thank you for the lovely feedback.
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 to their shop.
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!