No-Bake Keto Granola Bars
Chewy, nutty granola bars held together with almond butter and a sugar-free syrup. A portable, crunchy snack that keeps carbs low.
A grab-and-go snack that keeps you on track
Store-bought granola bars are basically candy in disguise, but a homemade keto version flips the script: mostly nuts, seeds, and coconut, bound with almond butter instead of sugar and oats.
No oven required. The bars firm up in the fridge as the coconut oil and butter set, so patience during chilling is what gives you a clean-cutting bar.
- Toast the nuts first for deeper flavor
- Press the mixture very firmly into the pan
- Chill fully before slicing
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Ingredients
- 1 cup raw almonds, roughly chopped (net carbs →)
- 1 cup pecans, roughly chopped (net carbs →)
- 1/2 cup unsweetened shredded coconut (net carbs →)
- 1/4 cup sunflower seeds (net carbs →)
- 2 tablespoons chia seeds (net carbs →)
- 1/2 cup almond butter (net carbs →)
- 1/4 cup coconut oil (net carbs →)
- 1/3 cup sugar-free maple-flavored syrup (net carbs →)
- 1 teaspoon vanilla extract (net carbs →)
- 1/4 teaspoon salt
- 1/4 cup sugar-free dark chocolate chips (optional) (net carbs →)
Instructions
- 1Line an 8-by-8-inch pan with parchment, leaving overhang on two sides.
- 2In a large bowl, combine the almonds, pecans, shredded coconut, sunflower seeds, and chia seeds.
- 3In a small saucepan over low heat, warm the almond butter, coconut oil, and sugar-free syrup until smooth and pourable.
- 4Remove from the heat and stir in the vanilla and salt.
- 5Pour the warm mixture over the nuts and stir until everything is evenly coated. Fold in the chocolate chips if using once the mixture has cooled slightly.
- 6Transfer to the prepared pan and press down very firmly with a spatula to compact the mixture.
- 7Refrigerate for at least 2 hours, then lift out and cut into 10 bars.
Nutrition (per serving)
Recipe FAQ
Why are my granola bars falling apart?
Two things help bars hold together: pressing the mixture down very firmly before chilling, and letting them chill fully so the coconut oil sets. Cut them cold and store them cold.
Can I swap the nuts?
Yes. Walnuts, macadamias, or hazelnuts all work well. Keep the total volume the same and stick to lower-carb nuts, avoiding cashews, which are higher in carbohydrates.
How should I store them?
Keep the bars in an airtight container in the refrigerator for up to a week, or freeze for up to three months. They soften if left at room temperature for long.
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What should I eat today?
Turn the ingredients you like or already have into a keto breakfast, lunch & dinner — net carbs counted.