These easy keto granola bars are sweet, salty, and delicious. Chockfull of healthy nuts and seeds, they’re one of my favorite keto snacks!
If you’re a snacker like me, you’re going to love these keto granola bars. They’re easy to make and they look and taste just like the real deal. A little bit sweet, a little bit salty, and a whole lot delicious.
These homemade grain-free granola bars are worthy of a little obsession. I knew they would be good but I was amazed at how much they resemble real granola bars.
And all without any grains or sugars!
Grain free granola bars
Back in the day, I used to think that granola bars were good for me, and they were one of my go-to snacks. My husband and I would pack them for hiking and camping, and we always kept some in the car for hunger emergencies.
Creating keto friendly granola bars has long been a goal of mine, but of course it presents any number of challenges. How do you make granola bars without granola?
If you follow me, you know that I have been making keto granola for a very long time with a combination of coarsely ground coconut and nuts. Turns out that this trick works well for granola bars too. You just have to grind them a little more finely so that the bars don’t crumble.
But making them without sugar or honey is trickier, since that’s what holds conventional granola bars together. I’ve made bars in the past that used egg whites as a binder and while they were tasty, they were too soft. They weren’t the crunchy keto granola bars of my dreams.
This time, I created a syrup out of butter and keto sweeteners, added some collagen, and pressed them really firmly into the bottom of the pan. Success!
How to make keto granola bars
These are quite simple to make and you won’t believe they are sugar free and grain free. Here are my best tips for getting them right:
- Choose your nuts and seeds. It hardly matters what combination of nuts and seeds you use, as long as you grind them up enough. I like the texture of flaked coconut but you can use sliced almonds instead.
- Use a food processor. You really need to chop the nuts and seeds finely and doing it by hand simply won’t cut it. They should resemble coarse crumbs, but a few larger pieces are okay.
- Add some collagen. Collagen swells and gets a bit sticky when mixed with liquid so it helps bind the bars together and make them less fragile.
- Create a keto syrup. The syrup is crucial to holding the bars together. It also REALLY matters which sweeteners you use. I made several versions and when I used any BochaSweet or allulose, they were so soft, they crumbled when I tried to pick them up. ONLY erythritol based sweeteners such as Swerve or Lakanto will work.
- Press them down firmly. Really, really firmly! This is key to making cohesive keto granola bars that stay together.
- Let them cool properly. The bars are very soft right out of the oven so let them cool completely before lifting out of the pan.
- Cut straight down. Use a large, sharp knife to cut them into squares or bars, and cut straight down rather than sawing back and forth.
- Save those crumbles! Use any crumbles bits or bars that fall apart as granola. They are delicious in yogurt or over ice cream, or simply used as breakfast cereal.
Frequently Asked Questions
Please read the section on how to make keto granola bars, as I am very specific about what works and what doesn’t. If you choose to make these with anything other than an erythritol based sweetener, they will be very soft and crumbly.
Try using sliced almonds instead. They have the same texture as flaked coconut when ground up.
Sure! I think ghee or coconut oil will work well in place of the butter.
Nothing. Collagen has unique properties that really help hold these keto granola bars together. You can skip it but they will be more fragile.
Storage information
Because they don’t contain anything that will spoil, keto granola bars are fine on the counter for up to two weeks. I recommend keeping them in an airtight container.
I have never tried to freeze them but I am sure they would be fine there as well and would keep for several months.
More delicious keto snack ideas
- Keto Cheese Crackers
- Everything Bagel Cucumber Bites
- Easy Keto Granola Clusters
- Keto Apple Cider Donut Bites
- Keto Pretzel Bites
- Crispy Broccoli Cheese Rounds
Keto Granola Bars Recipe
Ingredients
- 1 cup flaked coconut
- 1 cup raw almonds
- 1/2 cup raw pecan halves
- 1/2 cup shelled pumpkin seeds, or sunflower seeds
- 2 tbsp grassfed collagen
- 1/2 tsp salt
- 1/2 cup butter
- 1/3 cup powdered Swerve Sweetener
- 2 tbsp Swerve Brown
- 1/2 tsp vanilla extract
- 1/3 cup dark chocolate chips, sugar-free, (optional)
Instructions
- Preheat the oven to 300F and line an 8×8 inch metal pan with parchment paper (with a little of the parchment overhanging the sides for easy removal).
- In a food processor, combine the coconut, almonds, pecans, and pumpkin seeds. Process on high until the mixture resembles coarse crumbs in texture.
- Add the collagen and salt, and pulse a few times to combine, then transfer the mixture to a large mixing bowl.
- In a medium saucepan over low heat, melt the butter with the sweeteners, whisking until they dissolve. Stir in the vanilla extract.
- Stir the butter mixture into the nut mixture until thoroughly combined, then stir in the chocolate chips, if using. Transfer to the prepared baking pan.
- Press evenly into the bottom of the prepared baking pan. Use a flat-bottomed glass or measuring cup to really press it down and compact it as much as possible.
- Bake 20 to 25 minutes, or until the edges are turning golden brown. Let cool completely in the pan and then lift them out by the parchment. Use a very sharp knife and cut them into bars (cutting straight down works much better than sawing away at them).
Video
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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These are so good and easy to make 5 stars!
Greetings from South Africa. I have baked this a few times with variations in the nut composition. Love it – and eating the crumbs with a teaspoon!
Thank you!
This recipe was introduced to me on a visit to a friend in Phoenix and at the time I was warned that it was some what addictive if left on the counter or even hidden in the freezer. I was warned. So when I got back home to Nashville I started to tinker with the recipe. The first thing I did was Double the recipe and used a Cookie sheet. The first time I made it at home, it didn’t last 4 days and that when I decided to double the ingredients so it would last at least a week, maybe 10 days if I was lucky and could hide them from myself. I’ve also started adding 1/3 of a cup of cranberries to a couple of cup of the grumbels and then give them a couple of pulses to grind them into the mixture. Once incorporated I add to the mixing bowl for a stir to distribute the cranberries into the rest of the seed mixture. The smaller pieces of cranberry are now more evenly distributed through out and don’t fall off when you grab a chunk.
These bars are as you said my “Go Too Snack” which is why I have to hide then in the freezer in the garage. But I still can’t resist them even when I have to trek from the living room to the Garage to get a bite. Thank You for this, it’s so wonderfully delicious. July 25,2025
Just made these today. I didn’t have pumpkin or sunflower seeds, so I added half cup of mixed nuts. Once refrigerated, the bars seem to stay together well and they are very tasty and filling. Thanks much! Much cheaper and better for you than store bought keto bars!
Can a healthier sweetener be used instead of erythritol such as stevia?
It won’t create a proper syrup so they may not hold together as well. You are certainly welcome to try!
I was skeptical but they are delicious. I got 14 out of my batch. I didn’t have any collagen on hand. I used some protein powder although I didn’t need to add any more protein. 😉 Since I was making a buttery syrup to bring everything together, I added a dash of Maple Extract. Super delicious!
Could you sub whey protein powder instead of collagen powder?
They will be more fragile…
Sooooo good! This recipe is perfect and keeps my cookie cravings at bay.
Great to hear!
Love this recipe. I have cut down the measurement on both sweeteners. Only because I have found over the years that I prefer things less sweet. I make these at least once a month for my husband and I.