Granola bars were one of the hardest things for me to give up when I went low carb. Every “keto bar” on the shelf was either way too soft, tasted like protein powder, or cost $3 a pop. These? Crispy edges, chewy center, loaded with toasted almonds and coconut—and under 4g net carbs.
💡 Why These Actually Hold Together (and Taste Good)
Most homemade “keto bars” fall apart because they skip the binders or try to avoid eggs. These use:
- A real egg binder
- A bit of monk fruit + almond butter for the classic chewy feel
- Toasted almonds and coconut for crunch and depth
They taste like Almond Joy met trail mix—with no sugar, no dairy (if you want), and no weird fillers.
🧾 What Packs Flavor Without the Carbs
- 1 cup raw almonds (chopped) – Crunch + fat. Toast them to bring out the flavor.
- 1 cup slivered almonds – Different texture, better bite. Also toast.
- 1 cup unsweetened coconut flakes (65g) – Make sure they’re big flake, not shredded. Tightly packed!
- 1 egg – Binder. Keeps everything together when it bakes.
- 4 tbsp monk fruit sweetener – Adds sweetness, zero net carbs.
- 2 tbsp almond butter – Helps everything stick without needing honey or syrup.
- 1 tbsp coconut oil – Adds richness, helps it set.
- ¾ tsp sea salt – Balances the sweet and brings out the nuttiness.
- ¼ cup stevia-sweetened chocolate chips – Lily’s or ChocZero recommended. Optional but incredible.
🔁 Low-Carb Substitutions That Hold Up
| Swap | What Changes | My Take |
|---|---|---|
| Cashew butter for almond | Smoother, slightly sweeter | Totally fine—just watch carbs |
| Add sunflower seeds | Extra crunch | Swap in for half the almonds |
| Skip chocolate chips | Less indulgent | Still great—add cinnamon instead |
| Use flax egg (1 tbsp flax + 2.5 tbsp water) | Vegan version | Works, but texture will be a bit softer |
⚠️ How I Ruined It (And Fixed It)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Bars crumbled apart | Didn’t press down hard enough | Really pack the mix into the pan |
| Greasy texture | Used too much coconut oil | Stick to 1 tbsp max |
| Over-browned tops | Didn’t reduce oven temp after toasting | Drop oven to 350°F after toasting nuts |
👩🍳 Step-by-Step: How to Make Them
- Preheat oven to 375°F. Toast chopped almonds (7–12 mins), slivered almonds (3–5 mins), and coconut (2–4 mins) on separate pans until golden. Let cool.
- Reduce oven to 350°F. Line an 8×8-inch pan with parchment paper.
- In a bowl, whisk egg and monk fruit.
- In another bowl, microwave almond butter and coconut oil until smooth. Whisk into egg mix.
- Add all toasted nuts, coconut, and salt. Stir well. Fold in chocolate chips.
- Press VERY firmly into pan. Flatten completely.
- Bake 15 mins, just until top is set. Cool completely in pan. Slice and serve or freeze.
🧠 Tricks That Made This Work Better
- Toasting the almonds and coconut separately prevents burnt edges and boosts flavor.
- Lining with parchment makes it way easier to lift out and cut clean bars.
- Press the mixture with the back of a measuring cup or glass to really pack it in—critical!
🧊 Storage + Freezing Tips
- Fridge: Keep in an airtight container up to 10 days.
- Freezer: Store individually wrapped bars for up to 3 months.
- To eat from frozen: Let thaw at room temp or microwave 10 seconds—still chewy, not crumbly.
❓ Can I Eat These on Keto? (Yes, Here’s Why)
What’s the net carb count?
Just 4g net carbs per bar. Mostly from nuts and a few chocolate chips.
Can I make this nut-free?
Sort of—swap almonds for sunflower + pumpkin seeds, and skip the almond butter for sunflower butter.
Do they travel well?
Yes! They hold together better than most store-bought “keto bars.”
📊 Full Nutrition Facts – Per 1 Bar (Out of 12)
| Nutrient | Amount |
|---|---|
| Calories | 217 kcal |
| Total Fat | 19 g |
| – Saturated Fat | 7 g |
| – Polyunsaturated Fat | 3 g |
| – Monounsaturated Fat | 8 g |
| Cholesterol | 14 mg |
| Sodium | 154 mg |
| Potassium | 217 mg |
| Total Carbs | 13 g |
| – Fiber | 4 g |
| – Net Carbs | 4 g |
| Protein | 6 g |
| Vitamin A | 20 IU |
| Vitamin C | 0.1 mg |
| Calcium | 70 mg |
| Iron | 1 mg |
Check out More Recipes:
Keto Granola Bars – Sugar-Free, Nutty, and Almond Joy-ish
Description
Crunchy, chewy granola bars with toasted almonds, coconut, and chocolate—100% sugar-free and keto-friendly with just 4g net carbs.
Ingredients
Instructions
- Toast nuts and coconut at 375°F: coconut (2–4 mins), slivered almonds (3–5), chopped almonds (7–12). Cool. Lower oven to 350°F.
- Whisk egg + sweetener. Add melted almond butter + oil.
- Add nuts, coconut, salt. Stir well. Fold in chocolate chips.
- Press firmly into parchment-lined 8×8 pan.
- Bake 15 mins. Cool fully before slicing.
Notes
- Press the mixture firmly or they won’t hold. Use the bottom of a glass.
- Toast each ingredient separately—they cook at different speeds.
- Skip chocolate chips for a cleaner, more trail-mix-style bar.
- Freeze well—wrap individually for grab-and-go keto snacks.
