If you know and love my low carb granola recipe, buckle up for their portable counterpart, keto granola bars!
With 7g of protein and 3g of net carbs per serving, this low carb breakfast is the way to start your morning off with a bang. I also love having some on hand throughout the day as low carb snacks — the nuts and chocolate are just the pick me ups I need when I hit that 3 o’clock slump!
These low carb bars are truly one of the most versatile and delicious low carb recipes out there! Let’s get cooking!
Looking for more keto snacks? Check out my keto granola, keto lemon bars, or my keto banana bread.
What I Love About This Low Carb Granola Bars Recipe
Finding delicious, filling low carb breakfasts that are also easy to make feels like an impossible task — so this keto granola bars recipe is even more coveted!
- Comes together in less than an hour, with only 15 minutes of actual work!
- Stores beautifully! In the fridge or freezer.
- Great for breakfast or snack time
- Easy to customize — Add or remove your favorite nuts, seeds, and goodies!
Keto Granola Bars Recipe Notes
Once you start making this keto granola bars recipe, it’ll become a weekly thing. It’s just so easy to whip together good-for-you granola bars!
Nuts – Keto nuts are the backbone of this keto granola bars recipe! I use walnuts, almonds, and pecans, and chopping them in chunks is what helps them feel like oats. You can mix and match your fave nuts/seeds into this recipe.
Not a flaxseed fan? Never fear! Chia seeds (what I use to make keto oatmeal!) make a great alternative and pack similar nutrients!
Coconut – I use shredded coconut in my keto granola bars recipe because I love the texture, but you can also use flaked coconut (processed bigger) depending on your preferences!
Sweetener – Lakanto and Swerve are my keto sweeteners of choice — if using plain erythritol, keep in mind it’s 70% as sweet, so you may want to increase the amount you use.
Chocolate Chips – My favorite keto chocolate chips are Lily’s! You can also make your own sugar free chocolate chips (surprisingly easy!) by following my recipe.
Tools To Make
If you’ve made my low carb granola recipe before, I guarantee you have all the tools you need to whip together this keto granola bars recipe:
- Rimmed baking sheet
- Parchment paper
- Microwave bowl
- 9×13 baking dish
One of my favorite reasons to make these bars is how easily they store for snacks and breakfast during busy workweeks. Since our bars don’t have the same preservatives as storebought, you’ll want to stash them in the fridge.
Can You Freeze Them?
Yes! Since this low carb granola bars recipe is just, essentially, nuts and eggs, it freezes very well. I always make sure to wrap each individual bar in parchment or cling wrap though — that way they don’t freeze into one big mass!
These bars are delicious on their own for a snack, breakfast, or even dessert! But when I have extra time or ingredients laying around, here are a few ways I enjoy eating them:
- Crumble the bars over keto yogurt
- Same concept as above, but in a bowl of keto milk and freshly sliced berries
- With a spread of keto peanut butter and chia jam on top
- Cut these bars into smaller portions for low carb energy balls that mix well into trail mix
Now, the fun part: making your own versions of low carb breakfast bars!
- Add fruit. Freezer dried keto fruits are lower in carbs than dehydrated fruit, so I suggest starting there!
- Add more protein by mixing in a few scoops of keto protein powder. You can also use peanut flour (which is EXTREMELY high in protein).
More Keto Chocolate Recipes
Want to stock up on low carb chocolates? Here are some of my favorite treats!
- Keto White Chocolate
- Chocolate Peanut Butter Fat Bombs
- Keto Fudge
- Keto Chocolate Chip Cookies
- Keto Chia Pudding
Keto Granola BarsPrint Recipe Pin Recipe
- 2 Cups Walnuts
- 1 Cup Almonds
- 1 Cup Pecans
- 1 Cup Coconut shredded, unsweetened
- 1/2 Cup Unsalted Butter
- 1 Cup Ground Flaxseed
- 1/2 Cup Swerve or Lakanto (see sweetener notes below)
- 2 Eggs
- 2 Egg Whites
- 2 Teaspoons Kosher Salt
- 1 Cup Sugar Free Chocolate Chips**
- Preheat oven to 375F and prepare a 9x13 casserole dish with parchment paper.
- Toss pecans (1 cup), almonds (1 cup), walnuts (2 cups) and coconut (1 cup) in a food processor, and pulse 3-5 times using 1-second intervals. (You want your nuts to be able the size of a piece of oatmeal, too small and you'll miss out on the texture!)
- Spread nuts/coconut in an even layer on a rimmed baking sheet and toast until golden brown (about 7-9 minutes).
- Meanwhile, melt the butter (1/2 cup) in the microwave in a large bowl and allow it to cool slightly.
- Stir in the erythritol (1/2 cup), ground flaxseed (1 cup), and salt (2 teaspoon).
- Stir in the eggs (2) and egg whites (2).
- Once toasted (and cooled!), toss in the nuts and sugar free chocolate chips (1 cup).
- Line a 9x13 baking dish with parchment paper.
- Press the granola bar into the baking dish. Smooth out the top with a rubber spatula.
- Bake in preheated oven for 33-36 minutes, rotating the casserole dish halfway in between. You'll know they're done once the center is set, and the edges begin to brown.
- Cool bars completely in the pan.
- Once cooled, remove the parchment, slice, and enjoy!
Fans Also Made These Low Carb Recipes:
- You can swap the nuts to your taste! Just be sure to use 5 cups of nuts to make these bars.
- Nutritional info was calculated using Lily's Milk Chocolate Chips.
- Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Nutritional information is based on 1 bar if you divide these into 18 bars. Each bar contains 1.9g erythritol (sugar alcohol), which means each bar contains 3.1g net carbs:
These are so good! will definitely make it again! Thank you so much Lindsey!
Yahoo! I’m so glad you enjoyed it Ely!?
Hi, am currently enjoying the fruits of your labours, and, and in the oven is a new batch of chocolatey granola bars. I’m a little puzzled by the instruction to ‘rotate’ while in the oven, though; do you mean horizontally or vertically!? Also, I’ve used 3 eggs rather than 4 (2 for the whites), which seems a bit more logical.
Proof in the eating…
Hey Paul! Yay, hope you enjoy the granola bars as much as we do! Sorry, I see how those instructions were confusing — just rotate the casserole dish (don’t flip the bars in the pan). Thanks!
They sound wonderful, but my daughter is allergic to all tree nuts. Do you think that I could just use all peanuts in the recipe instead, and it would turn out ok?
Hi Jennifer! I think it’d be great! You can probably use coconut too? Sorry, not familiar with her allergy, just thought it would add a touch more variety. Hope you enjoy!
My clients are always asking for “quick snacks” so I was happy to find this! I tried them myself and I loved them! I loved the texture and the sweet/salty combo that delivers a true granola taste. Great job on this and I am excited to try more recipes. Thank you Lindsey! 🙂
Absolutely! SO glad you loved it, Griff. Enjoy! 😄
These are delicious! I tweaked it a bit and added some hemp hearts and chia seeds. I’ll definitely make these again!!
Wow that sounds so good! SO glad you loved it, Jenn!