Deliciously grain-free, low carb “granola” bars, chock full of dried cranberries and sugar-free chocolate chips. This is snack-time heaven! This post contains affiliate links.
My love has a brand new name and it is…low carb cranberry chocolate chip granola bars. To say that I am obsessed with these delicious treats doesn’t even begin to cover it. I think about them all the time; I simply can’t get them out of my mind. I think about all of their good qualities and I smile to myself. I whisper their name and feel a glow in my heart just hearing it out loud. I call them on the phone constantly, just to hear their voice. And then I hang up because I don’t want them to know it was me. I follow them around at school and sometimes I follow them home and hide in the bushes, watching them through the window. If I can get close enough to them, I breathe them in, trying to memorize their smell. I am getting a little concerned that they might issue a restraining order against me but I can’t help myself. I llllllllLlooooooooovvvvvveee them. And I know if they just gave me a chance, they’d love me back.
Okay, that might be taking it a bit far but these homemade grain-free granola bars are worthy of a little obsession. Even I was surprised at how good they are. Back in the day, when I thought real granola bars were good for me, they were one of my go-to snacks. My husband and I would pack them on camping trips and hikes and we always kept some in the car for sudden hunger. We favoured the Nature Valley brand and particularly liked the chewy ones. A smear of peanut butter on top and I was in snack-time heaven.
Creating a low carb version of this old favourite has long been a goal of mine, but it has presented any number of challenges. Making granola bars without granola is tricky, of course, but I’ve discovered that flaked coconut and sliced almonds can imitate oats quite well. To make them without sugar or honey is even harder, since that’s what holds most chewy granola bars together. I’ve made “granola bars” in the past that had egg white as a binder and while they were tasty, they ended up too soft and more cake-y than I wanted. This time, I attempted a “syrup” out of butter and sweetener. I also used a little Yacon syrup to give it a little more stickiness (Fiber syrup works well too). Then I pressed the mixture REALLY firmly into the pan before baking.
I can’t lie and tell you that these hold together perfectly. They are on the fragile side and they do crumble easily. But oh my word, they are good and they have both the right texture and the perfect flavour for chewy granola bars. It was difficult to stop eating them and my husband and kids felt the same way. They are worth it, crumbliness and all. I’ve made them three times now!
A few little tips for making these:
1. Chop the dried cranberries up a little more because cutting through them can cause the bars to fall apart a little more. Unsweetened dried cranberries are hard to find but you can make your own Homemade version or you can purchase some on Amazon. This time, I used the ones from Shoreline Fruit, it comes in a pound bag and it’s going to last me forever!
2. Cut them into squares rather than longer bars. I loved the look of the long bars pictured here but they were more fragile that way.
3. They will be very soft still coming out of the oven. Let them cool completely before lifting out of the pan. Then be sure to use a very sharp, non-serrated kitchen knife (or a bench knife if you have it). Cut straight down, don’t saw back and forth.
4. Eat them with a smear of peanut butter and you will be in snack-time heaven!
5. Keep any crumbles or bars that fall apart and turn them into the most delicious granola. Fabulous with a bit of heavy cream for breakfast!
- 1 cup flaked coconut
- 1 cup sliced almonds
- 1/2 cup pecan halves
- 1/2 cup sunflower seeds
- 1/3 cup dried unsweetened cranberries chopped
- 1/3 cup sugar-free chocolate chips (try my homemade sugar-free chocolate chips!)
- 1/2 tsp salt
- 1/2 cup butter
- 2 tsp Yacon syrup or 1 tbsp Sukrin gold fiber syrup
- 1/2 cup powdered Swerve Sweetener
- 1/2 tsp vanilla extract
- Preheat the oven to 300F and line a 9x9 or 8x8 inch 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 sunflower seeds. Process on high until the mixture resembles coarse crumbs in texture.
- Transfer to a bowl and stir in the cranberries, chocolate chips, and salt.
- In a medium saucepan over low heat, melt the butter with the Yacon or the fiber syrup. Once melted, whisk in the powdered sweetener until smooth. Stir in the vanilla extract.
- Stir the butter mixture into the nut/coconut mixture until thoroughly combined. Press evenly into the bottom of prepared baking pan. Use a flat-bottomed glass or measuring cup to really press it down and compact it as much as possible.
- Bake 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).
Serves 16. Each serving has 3.41g NET CARBS.
Food energy: 179kcal
Total fat: 16.32g
Calories from fat: 146
Cholesterol: 15mg
Carbohydrate: 6.24g
Total dietary fiber: 2.87g
Protein: 2.88g
Sharon says
January 15, 2017 at 9:58 amI don’t care for Coconut. Any suggestions for a substitution… slivered almonds maybe?
Carolyn says
January 15, 2017 at 12:15 pmAny nut should be fine.
sande says
January 21, 2017 at 1:39 pmI replace the coconut with chia seeds for fiber
Sharon says
January 21, 2017 at 9:55 pmGreat idea! Thank you!
Astrid D says
January 15, 2017 at 4:21 pmThis recipe sounds amazing and I must try it immediately! But couldn’t find Yakon syrup in the store and I’m too impatient to wait for an online order. Is there any reasonable substitute or do I need to wait for my online order to arrive?
Carolyn says
January 15, 2017 at 8:07 pmYou could probably substitute molasses and it wouldn’t really add any more carbs.
Astrid D says
January 16, 2017 at 4:03 pmI made it with molasses and it was soooo yummy. I wasn’t sure at first if I did something wrong as it’s quite jiggly when first out of the oven (I even added two minutes), but it firmed up nicely as it cooled. I made your oven dried sugar-free cranberries especially for this, so I didn’t finish making the bars until almost midnight. Boy howdy, it was worth it. The sweet and tart are dancing in my mouth!
Carolyn says
January 16, 2017 at 4:42 pmSo wonderful to hear!
Kate says
January 16, 2017 at 8:48 amHey Carolyn~
What is the reason for using the powdered sweetener ? Since it’s melted, does the texture of the original product matter, or once it hardens, does this make the difference ?
Thanks !
Barbara B says
January 26, 2017 at 8:20 pmIf not powdered, it will probably be somewhat gritty.
Barbara B says
January 16, 2017 at 7:23 pmCarolyn !! I made this last night and it has some serious freaking Umami !! The tartness of the cranberry with the chocolate is heavenly deliciousness !! I cooled mine in the fridge overnight, then let it sit out for a bit before cutting and tasting. I am also going to try freezing them. Mainly so I don’t keep sneaking in the kitchen to eat them !! I will also be trying the butter/yacon/sweetener in my granola next time I make it. You have hit it outta the park with this recipe !!
Barbara B says
February 11, 2017 at 3:59 pmFor my second batch, I reduced the sunflower seeds slightly, added chopped pecan instead of cranberries, some cinnamon/sugar mix and they came out just as yummy !!
Carolyn says
February 12, 2017 at 8:46 amSounds delicious!
Melinda says
January 18, 2017 at 11:49 amThese things are TROUBLE!!! I made them last night, and I’ve already eaten several. The crumb and flavor of the nut/coconut mixture is a perfect replica of granola, I love it! I wonder if this could be used with some other gooier ingredients (ground flax or such) to make a faux-oatmeal? I cooked them in a silicone mold with 24 squares, and they came out great, they hold together very well. My only problem is that my chocolate chips mostly melted when I added the warm butter/sweetener into the mix–which is not such a bad problem to have–but I will probably try to let it cool a bit or maybe add the chips after the sweetener is mixed in so I can have the nice choco chip bites. Kudos and thanks for another great recipe!
Terri says
February 4, 2017 at 11:42 pmI made these and they are yummy but fell apart. So I made your no cook peanut butter bar recipe and put this in. Great portable, and filling bar. Just crumbled half the recipe into the dough and spread in the pan. Thanks for all the great treats, have used so many of your recipes! I must eat something of yours each day. Thank you for all your work.
Carolyn says
February 5, 2017 at 8:29 amYou want to hear something funny? I have a mash-up of my granola bar and peanut butter bar coming soon!
Linda says
February 23, 2017 at 12:30 pmWhat a brilliant idea! I make the pb bars all of the time, in the shape of pb cups; important staple in my house to keep diabetic hubby away from Reese’s. Adding a pb granola and making in bar form would seem much like a candy bar. I must try it!
allison Gismondi says
February 5, 2017 at 12:49 amOh I made these today! Yum Yum Yum!! Family loved them and these will become a staple in our house for sure!
Christina Bauer says
February 20, 2017 at 4:58 pmSo, I made this with some modifications…which made it turn into granola rather than a bar. STILL: very delicious!! I’ll be eating this over yogurt for breakfast this week 🙂
Terry Clamp says
March 9, 2017 at 6:14 pmCarolyn,
I was wondering if an IMO like VitaFiber would work as a sub for the Yacon syrup. I don’t know if it even works for a ketogenic diet.
Thanks,
Terry
Carolyn says
March 9, 2017 at 6:58 pmIt would certainly work. I am not sure what it does for blood sugars, the jury is still out for me on that.
Tom says
April 9, 2017 at 10:33 pmI made these to bring to work this week instead of processed protein bars. Of course, I had to sample them. They are great! The buttery sweetness and the nuttiness reminds me of toffee, which is a good thing.
Leigh says
April 14, 2017 at 10:52 amThese are terrific! I was able to find the cranberries at Whole Foods. I can find granulated Swerve at Fresh Market, but I have to order powdered Swerve from Amazon. I really thought that when I started this low carb lifestyle that I would have to give up delicious sweet treats, and I knew that would make this lifestyle impossible to sustain. But your recipes are so delicious that I don’t miss a thing! I’ve said it before in a previous reply for a different recipe, but I am learning so much from you. Thanks for the recipes and all of the information you provide in your posts.
Carolyn says
April 14, 2017 at 5:44 pmThanks!
Marijane says
February 13, 2018 at 9:30 pmHave you seen any of the ways to powder your own sweetener? Put it in a coffee grinder and pulse until it is powdery and fluffy. Easy and readily accessible!
Denise says
June 4, 2017 at 3:39 pmI made these today exactly as directed
They tastes wonderful however, they fell apart. Is there anything I could of done to prevent this from happening next time I make them?
Thank you
Carolyn says
June 4, 2017 at 5:11 pmDid you use all the same sweeteners, etc? If so, then I would recommend grinding the nuts and coconut a little more and REALLY pressing it into the pan. If you use a different ingredient of some sort, that may have been the issue.
Anna says
September 8, 2017 at 7:50 amYou can use a little bit of locust bean gum or guar gum (I hope, the words are correct, I’m from Germany). I use it for any kind of granola bars and also for crispbread and such things. It works perfectly well.
Millie says
September 15, 2017 at 11:00 pmMy batch fell apart very easily but was so good. My girlfriend made this and added Raw Shelled Hemp Seeds and hers came out great didn’t fall apart at all. Will definitely make this again. Thank you!
Cheryl says
January 28, 2018 at 5:48 pmI cannot find the actually recipe on the page. 🙁
I gotta make these!
Carolyn says
January 28, 2018 at 6:39 pmIt’s not you. My site is having issues and we are trying to get it fixed ASAP
LORI DUNAGAN says
March 1, 2018 at 1:24 pmMade these today and i am in love!! I used dehydrated strawberries instead of the cranberries. Carolyn, you are a genius 😀
Liz says
June 26, 2018 at 1:14 pmThese granola bars are perfect to keep in my purse—so tasty!!!
Jennifer Farley says
June 26, 2018 at 3:40 pmYum! These are great for packing in my purse for when I am out and need something to munch!
Lindsay Cotter says
June 27, 2018 at 7:16 pmCurrently craving this deliciousness!! “Snack-time heaven” is exactly how I would describe these low carb granola bars too!
Katie | Healthy Seasonal Recipes says
June 27, 2018 at 10:10 pmI love a homemade granola bar- this recipe is delicious!
Erin @ Dinners, Dishes, and Desserts says
June 28, 2018 at 9:01 amHomemade snacks are the best, and I love having granola bars on hand for quick snacks!
Kim Smyth says
December 4, 2018 at 5:58 pmI made these today and used your recipe for the unsweetened dried cranberries but I subbed the Yakon syrup with agave nectar and they turned out crumbly but so delicious!! I also added a small amount of chia seeds and hemp hearts. I wonder if I would have cooled them in the fridge before cutting them, if they would have held together better. I’ll eat them anyway, no worries!
Carolyn says
December 4, 2018 at 7:15 pmThey will be good like cereal with a little cream!