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.
- 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.
XOXO Carine
Recipe Card
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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.
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 sugar alcohols 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 sugar alcohols 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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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!
Can ya use whole almonds for this keto recipe?
You can but I would chop the almonds finely before measuring and adding into the recipe or it won’t spread well as a bar. Enjoy. XOXO Carine
Hi, would it be ok for me to replace half the almonds with chopped Brazil nuts. Thanks
It would probably work but spread less well since the chopped nuts will be more ‘bumpy’ some flat sliced almonds. Enjoy the bars, XOXO Carine
If I doubled the e recipe, what size pan would I use? Would a 9*13 be sufficient? Thanks!
If your pan has a height that fit two time the recipe volume then yes it is ok but it will create think bars! Otherwise use a wider pan like a 9 inches x 9 inches. Enjoy, XOXO Carine
Just wondering she the serving size is one bar. Do you have anything more specific so it is easier to track in apps? How much weight is one bar ?
The serving is for one bar, the recipe make 8 bars of same size from a pan 8 inches x 5 inches. If you use the same pan size and spread the ingredients evenly into it and then cut into 8 even portion each bar will have the same amount of net carb, nutrition panel seen in the recipe. Enjoy, XOXO Carine
Thank you for such a great recipe… just wanted to ask you if I can replace the flaxseed meal with Psyllium husk or almond flour? thanks
ou can replace it by ground chia seed to keep the same taste and texture. Enjoy the recipes on the blog, XOXO Carine
Hi love the bar, it worked well like your picture but when I did put it in my bag to take to work it melted. Not sure to why this keeps happening. any ideas. thanks
I am glad you love the breakfast bar recipe. Coconut oil melt under 23C so yes, if its hot where you live, it can melt and soften easily. My tips in summer, freeze the bar before you go, and carry this in your bag frozen. It will defrost fast about 2 hours so when you want to eat, the texture will be perfect, XOXO Carine
Scrumptious! A huge hit. Thank you.
This recipe is my go to for a sweet filling dessert or snack. So amazingly good! I accidently melted my chocolate chips so i just mixed it in. Taste like reese cups ????
These are excellent, I don’t add the sweetener, they are tasty enough!
Love this recipe, so glad I came across it. I follow low carb but get sick of eggs for breakfast. This is such a great alternative , good grab and go option.
Hi, could you use powdered erithyritol instead of crystal?
You will need way more to achieve the same level of sweetness by it will work. Use my keto sweetener converter here, to convert the amount of crystal to powder. Enjoy! XOXO Carine
These are fabulous! Who needs regular candy when you can have these? No missing out for sure! I substituted chopped walnuts for the pumpkin seeds once and it was delicious also. I cut my bars in fours then munch on them throughout the day, that way it’s just enough to satisfy my sweet tooth! A million thank you’s for creating such greatness! HUGS!
I made these last night and they are AMAZING! I’m eating half of one this morning because I know I’ll want more before I go to bed. They remind me of chick-o-sticks my favorite Halloween candy) with chocolate on top! I love these have a nice satisfying crunch. Thank you for this recipe.
hi! my daughter and i just started keto so i am very, very new at making my own ‘anything’. lol i never comment on these sites, but definately had to here. these nut bars are absolutely delicious!! thank you for sharing your recipe with and for the rest of to enjoy. these are awesome!!
Welcome on my keto recipe blog ! I am so glad you enjoyed my granola bar. Don’t forget to join my facebook group, it is free and we support each other on our keto journey, it might be helpful for you and your daugther. Take care, XOXO Carine.
I didn’t have chia seeds and I looked up what to replace the coconut oil with because I don’t care much for it. I don’t know if that was the reason my bars came out soft? Did I make too many changes? I mean I tasted the bars still and … O M G! Just what I needed to quiet the cravings! 😀 But I’m just disappointed about them being too soft. I now store the rest in the freezer. Help? xxx
Indeed this is way too many changes. A no bake recipe must use coconut oil or the result wil be extremely soft. Coconut oil solidify at room temperature and it is what give texture to no bake recipe. Also, chia seeds are 60% fibe and they soak up the liquid in the recipe to again, provide texture. So you can’t really make this recipe with a good granola bar texture without both ingredients.
These are so delicious and I’ve been making them for breakfast for months now and I just cant get enough. So so yummy!!!
Thank you SO much! Enjoy the recipes around here XOXO Carine
Hi. Can you substitute the sweetener with either honey or maple syrup or coconut sugar?
Coconut sugar will work I didn’t try liquid sweetener and I won’t recommend this because the bars will be softer. Enjoy, XOXO Carine
These bars are amazing and delicious and yummy. I can’t say enough good things about them. I am on the keto diet and needed a breakfast bar that was grain free and tasty and I found them. Thank you for this wonderfully delicious recipe!! Two thumbs up.
Thank you so much! Enjoy all the keto recipes on my blog, XOXO Carine
What can I sub for ground flax? It is supposed to lower testosterone, so I dont want to give these to hubby…
You can use ground chia seed or oat flour if you are not on keto low carb diet. Enjoy, XOXO Carine.
These are delicious!! Instructions were a little confusing because it has sugar listed under the dry ingredients but then it says to add the sugar to liquids when melting. I didn’t see that until after I had all the dry ingredients mixed. They were kind of gritty so that might have been why. Next time I will do it the right way and see if that makes a difference. Cut them into heart shapes for my granddaughter, doing low carb and is away at college, for Valentine’s Day! XOXO
These are AMAZING! I use Trader Joe’s Mixed Nut Butter to replace half of the peanut butter! YUM!
Exciting! It must be so good too. Thanks for sharing with us. Enjoy the keto recipes around here, XOXO Carine
Outstandingly delicious! Will now be a staple in my home.
Yeah! Thank you for trying my recipes and brining those to your breakfast table. It makes me SO happy! XOXO Carine.
These are absolutely the best granola bars and so easy to make. My new to keto daughter loves them. I made them with almond butter and they were delious. Will be making them again soon.
Thank you SO much ! I am so glad your daugther love them too, almond butter is such a great choice for those. Enoy the keto recipes on the blog, XOXO Carine
Amazing. Like a keto crispy crunch. I make these biweekly for my hubby!
I love when hubby is on board with keto food! So glad you both love the bars and I can’t wait to see which recipe you are going to try next, XOXO Carine
Brilliant recipe loved these and so did my Hubby. Thank you for sharing this.
Are very good. I used Swerve sweetener – used a scant 1/3 C. And it is a bit crunchy, but fine. I am going to make in my brownie pan next time. A little too thick in my loaf pan.
Thanks for trying my recipe ! You can use powdered swerve to avoid the crunch of crystal one. Enoy! XOXO Carine.
This is AMAZING!
Delicious! And so EASY to make.
Doesn’t taste healthy but I’m glad it is!
Thank YOU! I am so glad you love the bars. XOXO Carine
I can’t ready coconut as I’m allergic. What can I substitute for it?
I am sorry to hear that. Unfortunately this no bake recipe hold together because coconut oil solidify at room temperature. I don’t see any substitute that could work. I hope you find recipes without coconut on my blog to enjoy. XOXO Carine.
This is by far the best recipe of yours I have tried. It’s sooo good! I made a second half batch immediately after tasting the first batch so I could just eat it with a spoon!
It makes me so happy to read this! Thank you so much. I can’t wait to read more recipe feed backs from you. Talk to you soon, XOXO Carine.
These are so good. I used sun butter and added hemp hearts. Even my friend at work that is not into keto thought they were great. Thank you for the great recipe.
What a great ideas! thanks for sharing with me and for trying my recipes with your co workers ! Can’t wait to read your next review, XOXO Carine.
Made your no bake granola bars and OMG they are AMAZING!!!!! Totally moorish! Only problem is EVERYONE loves them and wants more lol
That is a great news! More work for you in the kitchen but you can make a big batch, they freeze very well too. Enjoy the blog recipes. XOXO Carine.
I love how this tastebest thing Keto yet. Unfortunately mine came out like thick soup…any ideas.
I am glad you like them! I am not sure what you mean by thick soup ? Do you mean you can’t shape bars? The recipe must be freeze 20 minute for the coconut oil to solidify and hold the batter into bars. The only think that can make the bars too liquid is either you did not use coconut oil or you did not freeze the bars for the time required. Let me know! Happy to help. XOXO Carine.
I used liquid coconut oil and mine are soupy. I froze them longer than stated. By the time I cut them all they were turning into soup. Bummer
You will need a solid coconut oil, melted. The liquid coconut oil does not solidify.
Well, to my knowledge pure coconut oil is always solid below 23C. The reason why you can buy some liquid coconut oil is because they had another oil into the mix. My recipes always use 100% pure coconut oil, that you have to measure mealted. Simly bring solid coconut oil in the microwave measure and use in the recipe. The coconut oil will automatically solidify below 23C when you pop the bars into the freezer, making the bars hol together. XOXO Carine.
This is very strange, coconut oil solidify under 20 C so it is barely possible that it won’t freeze and solidify after 20 minutes in the freezer. Their might be something wrong with your oil if it doesn’t solidify or did you add liquid sweetener instead of the sugar free crystal sweetener?
Hello from Washington state. Any ideas on what to replace the pumpkin seeds with? Thank you!
Hello! You can add any others seeeds line sunflower seeds, sesame seeds or simply more sliced almond instead. Enjoy the bars! XOXO Carine.
Is there pumpkin in the recipe?
No, there is none. Enjoy the recipe. XOXO Carine.
Awesome recipe! I just wonder if I can use macademia nuts instead of almond? 🙂
Oh my goodness! These are absolutely scrumptious!!!! I just made these, and I tried one of the bars…and oh heaven! oh bliss! What a life saver for a little treat with such low net carbs! Thank you for this wonderful recipe!
You are welcome ! I am so glad you love the recipe. Enjoy the low carb treats on the blog. XOXO Carine.
Hi. I love these bars, but I have a question. I bought Whole Earth stevia and monk fruit zero calorie sweetener. Carb ManGer says it has zero carbs in 1/3 cup, which is required in the recipe. My concern is that on the jar, it says HALF a TEASPOON has 2 grams of carbs. Am I using the correct product? Thanks.
I am not familiar with this product brand but usually a stevia Monk fruit blend has no carbs. You should contact the manufacturer if you are not sure about their nutrition panel. Enjoy the recipe, XOXO Carine.
Hi Carine, I am on East Coast USA near DC. I’ve made these three times now they are so filling and good. First batch I cut into 8 I had one then left for work when I got home my husband had eaten three!
Anyway mine seem to fall apart and melt easy. I tried using a little less coconut oil and more flaxseed meal but it made them even more crumbly. I’m wondering if it’s the almond butter, I could only find the organic and of course when you open it the oil is sitting on the top and you have to mix it in. Do you have any suggestions?
Thanks
Sue
Hello from NZ Sue! Do you mean they fall apart when you cut them? If so, it can happen because they get very hard after they come out of the freezer. Warm the knife blade under a your cooktop flame. The knife will smoothly come through the bars not breaking it at all. Also, store them in the fridge to keep them harder. It is cold here in New Zealand so I don’t have this problem as much 🙂 Last tip, try to use peanut butter or cashew butter or sunflower seed butter. I agree that almond butter always have oil sitting on top and make it more difficult to measure. Enjoy the low carb recipes on the blog Sue, XOXO Carine.
Can I use “alive coconut oil”
Any coconut oil brand will work, yes, refined or unrefined. Enjoy the bars, XOXO Carine.
Do you think these will hold up ok for a school lunch snack? Worried they might be melted before the kids can get to them.
In summer they melt fast but in winter it is fine ! Enjoy the low carb recipes on the blog. XOXO Carine.
Hello from Vancouver, Canada. These have a delicious flavor. I have made them with pecans and with almonds and both are great. I use Lakanto monkfruit sweetener and Lily’s chocolate chips. Thank you for your recipes.
That sounds amazing ! I love pecan too. Thanks from trying my recipes from Canada, XOXO Carine
Any chance you can covert to grams for us in the UK. I tried and made them but they were awful and I’m convinced they should be lovely!! Thanks
I am sorry to hear that ! I will try to convert more and more recipes in grams but I like to share the unit I test in my own kitchen for precision. You can find cups for cheap on amazon it is really helpful ! Enjoy the blog recipes. XOXO Carine.
Surely you could measure your cup measures in grams? This recipe would appeal to a far wider audience if you measure by weight. It would be interesting to see if they came out the same weight every time you measured them. I have cups and measuring by volume, no matter how carefully I do it, can vary. I have to say that I am put off recipes that use cups/volume but I may try this but convert myself. If so, would you be happy for me to add metric measurements?
Sure and all my recipes are provided in grams if its your unit of preference. Simply click the metric link above the ingredients and it will convert the whole recipe into grams. Enjoy the recipe on the blog, XOXO Carine
These are SO SO SOOOOO DELISH! Thank you for sharing!!!
Thank YOU for this amazing feedback. I am so happy that you love the granola bars as much as I do. Enjoy all the recipes on the blog. XOXO Carine.
These are the best! A little soft at room temperature, but I serve them frozen.
I love the idea of eating those frozen! So cool ! XOXO Carine.
What would be the best way to add more protein to these do that I could use them as a meal substitute? I need between 10 -30 grams. Thank you.
You can usually replace almond meal by oat flour with a 1:1 ratio but it won’t be low carb anymore. You can add hemp powder for the extra powder but it will dry out the recipe. Enjoy ! XOXO Carine.
Hi, thanks for sharing the recipe, I was wondering if O could avoid using any sweetener.
Thanks
Yes sure you can ! I should not impact the whole recipe texture. It will simply be no sweet at all. Enjoy the lovely granola bars and all the low carb sugar free recipes on the blog. XOXO Carine.
Wondering whether you can substitute honey instead of the sugar substitute? This recipe sounds so good….can’t wait to try it!
Of course any liquid sweetener will work very well in this recipe. Enjoy the bars. XOXO Carine.
Hi, what is the fat content of this recipe please.
Scroll down after the recipe box for the full nutrition panel. Thanks enjoy the recipe. XOXO Carine.
Hi Carine!
Im from South Africa 🙂 I’m loving the flavour of the bars!!! I used xylotil as my sweetener but when I cut my bars they crumbled, any idea as how I could improve?
Anna
Hi Anna, I would leave them only 20 minutes in the freezer, they need to be cold to solidify enough to harden but if you over freeze it will be hard to cut as it will form a rock of nuts and nut butter. Another tip, warm the knife blade on the stove flame, the knife will go through the bar easily, melting the nut butter and coconut oil as you push the blade through without adding too much pressure on the whole bunch. It should avoid the bar to crumble hopefully. Thanks for trying my recipes, Have a lovely day, XOXO, Carine.
Hi I’m from Napier NZ!!! Just wondering what brand of sweetener do you use? Also what do you use as a replacement for powdered sweetener?????
This looks amazing and will be making them this week!
Thanks Heather
Hello! Welcome on the blog Heather. In NZ I love to use Natvia as a sugar free crystal sweetener, they also do sugar free powdered sweetener. Enjoy the recipe. XOXO Carine
Hi, I loved your bars. They were delicious. I started to cut down my carbs to lose weight for my son’s wedding. I lost 6 pounds. I was just wondering if 300 calories was too much for breakfast? Or the calories don’t matter. Or is this something you can eat after you have lost the weight you want to lose. Help!
On low carb I don’t watch my calories but my macro, making sure that my fat, protein and carbs re within the boundaries. This said 300 calories for a breakfast is totally acceptable, it is what most regular breakfast calls for except here you have lots of fibre to keep you full for longer ! Well down on the weight lose and happy wedding to your son ! XOXO Carine.
Second time making these, they are so good and easy to make! Love them!
I am so glad you love the bars too! Thanks so much for making my recipe and sharing your nice feedback here. Really appreciated. Enjoy the blog recipes. XOXO Carine.
I made it today and it is so good. I skipped the last step and just added one tablespoon of cocoa to the mix. It is amazing. Thanks for the recipe
When I was cutting them they broke in pieces but still I am happy with the recipe.
The chocolate drizzle on top really help the bar to hold together or maybe wait 10 minutes after they have been freeze to cut them. They will be softer and easier to cut. Enjoy the recipes on the blog and thanks for trying them. XOXO Carine.
This is very helpful. Freezing them for 1-3 minutes and then cutting into individual bars seems to lead to the chocolate topping separating/falling off from the bars when cutting. I will let them sit out longer before cutting in the future.
Oh great!I am glad it helps. XOXO Carine.
These are yummy. I modified ’em slightly by adding cocoa powder to the nut butter and an extra squirt of chocolate flavored Stevia. So good. I’m an American currently living in Italy, and they melt for me, too, so I’ll keep ’em in the freezer until I’m ready to eat one. Of course, no central heat or air here, so the house is usually pretty warm except for rooms I turn on an air conditioner in.
Thanks again! Quick and easy!
Thanks for this lovely comment! I am so glad you love the bars. Enjoy the blog recipes from Italy, XOXO Carine.
Hi Carine, I am also an expat (from UK) living in NZ 🙂 I have recently found your website and loving the look of your recipes, all sound so delicious! I am new to the low carb/ sugarfree lifestyle and trying to get supplies together for my pantry. What sweetener and sugarfree chocolate do you prefer to use and where do you purchase them in NZ? I am struggling to find a sugarfree chocolate to use, or find the swerve that you mention. I would be so grateful for any advice as I can’t wait to start making your delicious looking recipes! Many thanks, Becca
Hello! I am so happy to have more NZ based people on my blog! We can’t find swerve in NZ. However, we have great sugar free crystal sweetener that you can shop in the baking aisle of Countdown or Pak n save (I shop all my ingredients from them!). I recommend Natvia as a sugar free crystal sweetener (australian brand). They also make sugar free icing sugar, cocoa powder and Nutvia – a sugar free chocolate spread 99% sugar free with no palm oil. It is natural, low carb and low calories. For chocolate, you have got different options. If you are new to sugar free, using 85% cocoa chocolate is a good start, I love Lindt. If I want 100% sugar free I buy the chocolate bits from Healtheries – often sold in the organic aisle of supermarket. It exist in milk or dark chocolate flavors. Finally, sugar free chocolate bars I snack on are from Well Naturally ( my favorite as it sweetened with stevia, no maltitol – the previous brand use maltitol and it upset my stomach if eat too much). If you follow me on instagram, I often show what I eat in my live story. I hope this help you start your low carb diet easily ! Have a lovely time on the blog. XOXO Carine.
Thank you so much for your super detailed and helpful reply – I am so grateful for the tips! I can’t wait to get started with your recipes. I have just started following you on Instagram – your page makes my mouth water 🙂
My pleasure!
Can I freeze these bars
Yes of course. If you intend to store them for a while – few weeks, I recommend to store the in Ziploc bag. Defrost an hour before eating. Enjoy the recipe and all the healthy treats on the blog. XOXO Carine.
Do you have the exact nutritional value for these?
Yes sure, scroll down after the recipe box to see the full nutrition panel and breakdown. Enjoy the recipe and all the healthy recipes on the blog. XOXO Carine.
OMG. This recipe is a keeper. So tasty, love it. thank you
Thank you so much for this lovely comment. I am really happy that you love them. Enjoy the blog recipes. XOXO Carine.
omg just made these they are the best thank you so much. taste like peanut slab which I miss alot
going to double recipe next time
from levin new zealand
Yeah! I am so happy to have some New Zealand readers on this little blog! And this is the comment I love to read in the morning. It makes me so happy to know how much you love those bars too. Enjoy all the low carb recipes on the blog. XOXO Carine.
All of your food is so pretty. You are an artist with food.
Stacey
Thanks Stacey! Beautiful and I hope delicious too! Enjoy the blog recipes. XOXO Carine.
Made them and fell in love !! They are amazing !! Brought some to work to share.. My coworkers love them too.. thank you for the recipe!!
That is wht I love to read in the morning! Happy comment makes my day better. Thanks so much for trying those granola bar recipe and sharing with your colleague too! Think about taking me on instagram with your lovely creation that everyone can see it too! I love to see what you made. Have a lovely time on the blog and thanks again for being here! XOXO Carine.
I made your granola bars recently and they are delicious.Thanks you for sharing the recipe. I look forward to making some of your other recipes.Thanks again Chris
I am so happy to read your beautiful comment about those bar! Enjoy the recipes on the blog Chris. Talk to you soon. XOXO Carine.
Hi Carine! I’ve made these twice now and followed exactly except for the chocolate drizzle. First time, perfect and I cut into ‘bites’ as I don’t always need that much so it gave me 28 pieces. I loved it. Made it again today and added a 1/4c cacao nibs for a bit of a chocolate kick, cut into bites and they are wonderful. Thank you from Canada! 🙂
Hi Canada friend! I wish I will visit your country someday!!! Thanks for your lovely comment too, I will try to add the cocoa nibs next time as it sounds wonderful. Enjoy the blog and thanks again for trying those granola bars and sharing this lovely comment. Love it ! XOXO Carine, French expat in New Zealand
Hello Carine, these are great. We are on a low carb keto diet to hopefully improve memory loss. These bar help survive without the usual treats. We are in the far north of the north island of NZ. Thanks 🙂
Daphne
Kia Ora Daphne! So nice to have more Kiwi on this little blog. I am so happy you find me and you enjoyed this recipe. You will find lts of lowcarb keto friendly recipe on my place, specially sweet as I am a sweet tooth. Enjoy them! Bye from Auckland, XOXO Carine.
Hello,
These look amazing but I can’t have coconut oil, do you think it can be replaced with something else?
Hello my friend! Coconut oil is very important in this recipe because coconut oil harden <23C. So it is what make the bars hold together, harden in the freezer. If you use butter or any other oil it will be uper soft and never hold as a bar. I am SO sorry ! I wish you could find coconut oil at some stage cause this recipe is so easy and good! Thanks for reading the blog, XOXO Carine.
Maybe you could put in xanthum gum to hold it together, but I don’t know how much guessing 1/2 to 1 tsp. It would require experimentation along with some olive oil . Purpose of xanthum gum is to keep baked goods from crumbling. Don’t blame me if this doesn’t work. Lol
Thanks for the lovely idea. It is a no bake recipe so I won’t recommend adding xanthum gum, it is better to keep this for baked goods. Enjoy the recipes on the blog, XOXO Carine.
I made them with melted cocoa butter instead of coconut oil and they hardened up and stuck together very well! So yummy! I’ve made these 4 times now.
Hi could you tell me the ratio of coco butter you used? Thanks
Hello! I am not using coco butter in this recipe but coconut oil as mentioned in the recipe card. I am not sure I understand what you are looking for but I am happy to help you so let me know ! XOXO Carine
Yum!I love cocoa butter as well it must taste like white chocolate! I will give it a go next time I make my bars. Thanks so much for sharing your idea, I love trying new things. Enjoy the blog recipes. XOXO Carine.
I made these today in the summer in America, and they did not melt! This is good. They are delicios. Thanks for sharing your redipe with the world! I am enjoying reading your blog.
Yeah! I am so happy to hear that ! Thanks so much for trying my recipes. Enjoy the blog. I am so glad you find me, XOOX Carine.
These are delicious and so easy…but they melt so fast in my hot, little hands! 😉 Thanks for the recipe!
It must be really hot where you live if they melt 🙂 But I agree, they are getting softer when out of the fridge for a bit but it is winter here in New Zealand so it is ok, will test them in summer soon ! Thanks for reading the blog and for your lovely comment. Enjoy the recipes around here! XOXO Carine.
I just made these and they are delicious! It was so easy too! I can’t eat chocolate, so I skipped the drizzle. My 3 year old loved them too. Thanks for the great recipe!
I am so happy to read your beautiful comment! My kids are big fans of those bars too. Enjoy the bars and all the recipe on the blog. XOXO Carine.
I can’t believe it was so easy to make ! I freeze the bar as you said to set it fast. I am eating one now it so good, crunchy and delicious. I used monk fruit sugar, I can feel the crunch but love it
I love Monk fruit sugar too! Ithanks for lovely feedback. XOXO Carine.
Could you use powdered Monkfruit instead of the granular?
Of course! That i actually a great idea to avoid the ‘crunch’ from the crystal version. Enjoy the bars and low carb recipes on the blog, XOXO Carine.
Merci beaucoup! I am in France, I bought cups to make your lovely recipes that I am sad are not shared in grams. But those bars are absolutely delicious! I won’t buy any from the supermarket from now on. Thanks Carine. A bientot.
Oh thank you ! you made my day 🙂 So glad you enjoy the bars and happy to have more French people reading me too. Bises de Nouvelle Zealande. Carine.