These chewy low carb granola bars take healthy snacking to new heights. So easy to make, and they’re packed with protein and healthy fats. No oats or added sugars!
People on low carb diets are really good at faking it. No, I don’t mean that, get your mind out of the gutter! I just mean we are really good at pretending one ingredient is a different ingredient altogether.
Cauliflower becomes rice, zucchini becomes pasta, and we make pizza crust out of mozzarella. And I use flaked coconut and sliced almonds as oats in recipes like Keto Oatmeal and Keto Oatmeal Cookies.
It’s all part of enjoying the keto diet, making our old favorites with real, whole ingredients. Often we are able to fool not only ourselves but our friends and family too.
These Low Carb Granola Bars are chewy and sweet, just like the ones you used to love. They will fool your tastebuds, for certain.
Also be sure to check out my crispy Keto Granola Bars for another delicious snack.
You will love these no bake bars
Remember the no bake peanut butter granola bars that were popular when you were a kid? You simply mixed peanut butter, honey, and oats and pressed them into a pan. Well, these low carb granola bars are essentially the same.
Except instead of oats, we’re using a mix of healthy nuts and seeds. And instead of honey, we’re using some keto honey and sweetener. We’re also increasing the nutrition with some protein powder and turning them into a great energy snack.
But the same basic principles apply. These bars require no baking, you simply mix everything together and press it into a parchment lined pan. Then chill until firm.
And compared to the original, these are far healthier. They have almost 10 grams of protein and only 4.4 grams of carbs per bar.
I’ve been eating these almost every morning before my workout. I particularly love them with a smear of my Keto Nutella on top!
Ingredients you need
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
- Flaked coconut: When ground up, flaked coconut has a texture that resembles oat flakes. Shredded coconut tends to be too fine.
- Sliced almonds: I also like using sliced almonds to give things an oat-like texture. Make sure to get the thinly sliced nuts, rather than the slivered almonds.
- Pecans or walnuts: Some additional heart-healthy nuts help provide bulk.
- Pumpkin seeds: Pumpkin seeds add bulk and texture. You can also use sunflower seeds.
- Protein powder: I used unflavored whey protein isolate for these bars. Egg white protein and pea protein should also work. See more in the Expert Tips section.
- Peanut butter: I love the creamy no stir peanut butter from Santa Cruz. You can also use almond butter.
- Sweetener: Use a powdered sweetener to avoid grittiness. I used Swerve Confectioners.
- Keto honey: A little “faux honey” gives them authentic flavor. You can use the ChocZero honey or allulose honey. If you don’t have this, I provide alternatives in the Expert Tips section.
- Pantry staples: Vanilla and salt
Step by Step Directions
1. In a food processor, combine the flaked coconut, sliced almonds, pecans, and pumpkin seeds. Pulse until they resemble oat flakes with a few larger pieces.
2. Transfer to a bowl and add the protein powder, sweetener, and salt. Stir until well combined.
3. Add the peanut butter, honey, and vanilla. Stir until the mixture begins to hold together. Add water 1 tablespoon at a time, as necessary, to help the dough cling together.
4. Press the mixture firmly and evenly into a 9×9 inch metal baking pan lined with parchment or waxed paper. Chill 2 to 3 hours until firm, and then cut into bars or squares with a sharp knife.
Expert tips
Don’t worry if you don’t have access to keto honey. You can simply add another 2 tablespoons of powdered sweetener and additional water to help the mixture hold together. Do note that if you use allulose as the powdered sweetener, these may be a little softer when left out of the fridge.
How much liquid you need to add depends on a few factors, including your peanut butter. Thin, drippy peanut butter will require less water than thicker varieties. The protein powder you use also makes a difference.
Protein options: You can make this with just about any kind of protein powder. But collagen protein may make the mixture gummier and a little softer. Be sure to hold back on any additional liquid until you know what the mixture is like.
Frequently asked questions
I do not recommend conventional granola bars on a keto or low carb diets, as they have far too many carbs. But making your own low carb versions with nuts and seeds rather than oats is an excellent snack option.
This is a raging debate in the keto world. Some people will tell you that peanuts and peanut products “aren’t keto”. I disagree, because many people find that they can eat peanut butter and remain in ketosis. Recipes like these no bake granola bars are great for easy keto snacks to help keep you on track.
Store these bars in a covered container in the fridge for up to two weeks. They can be left out of the fridge for several hours without getting too soft but should be stored in the fridge otherwise.
More delicious peanut butter recipes
Keto Peanut Butter Fudge
Super creamy and rich, this Keto Peanut Butter Fudge recipe is the ultimate low carb and sugar-free treat for peanut butter lovers. It’s so easy to make, with only a few basic ingredients. Only 3g carbs per serving!
Keto Peanut Butter Cookies
Cream cheese adds an incredible tenderness to these Keto Peanut Butter Cookies. They’re chewy and sweet, and packed full of amazing peanut butter flavor!
Peanut Butter Protein Balls
These delicious Peanut Butter Protein Balls give you a quick energy boost any time you need it. With 12g of protein and only 3.8g carbs per serving, this keto friendly snack helps you stay focused on your day.
Keto No Bake Granola Bars
Ingredients
- 1 cup (92 g) sliced almonds
- 3/4 cup (63.75 g) flaked coconut
- 1/2 cup (58.5 g) walnuts or pecans
- 1/2 cup (32 g) pumpkin seeds
- 1/2 cup (54 g) unflavored whey protein powder
- 1/3 cup (63.6 g) Swerve Confectioners
- 1/2 tsp (0.5 tsp) salt, (less if peanut butter is salted)
- 1 cup (236.59 ml) creamy natural peanut butter
- 3 tbsp (3.0 tbsp) keto honey, See expert tips for alternatives
- 1/2 tsp (0.5 tsp) vanilla extract
Instructions
- Line a 9×9 inch metal baking pan with parchment or waxed paper. (Metal has even corners and straighter sides than glass or ceramic, which makes your bars more even).
- In a food processor, combine the flaked coconut, sliced almonds, pecans, and pumpkin seeds. Pulse until they resemble oat flakes with a few larger pieces.
- Transfer to a bowl and add the protein powder, sweetener, and salt. Stir until well combined.
- Add the peanut butter, honey, and vanilla. Stir until the mixture begins to hold together. Add water 1 tablespoon at a time, as necessary, to help the dough cling together. It should feel like thick cookie dough.
- Press the mixture firmly and evenly into a 9×9 metal baking pan lined with parchment or waxed paper. Chill 2 to 3 hours until firm, and then cut into bars or squares with a sharp knife.
Notes
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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Made these today. I tasted them in progress and frankly, it’s a miracle they made it to the refrigerator! Yum😋 I used half vanilla and half plain protein powder and added a tsp of cinnamon. Also subbed some of the pumpkin seeds with pistachios. It’s been an hour. Wanna place bets as to whether they’ll make it into my mouth before the 2-3 hour mark😂
I love this recipe! It’s delicious and easy to make and has the trifecta: protein, healthy fat, and fiber. Thank you for another winning recipe!
This recipe comes up when I search for dairy free, but it has whey protein powder which is dairy. Is there a dairy free substitute that would work? Egg white protein powder maybe?
What can I use instead of flaked coconuts please?
More sliced almonds.
Absolutely one of the best Keto Granola Bar recipes!! And I have tried a lot of them. So easy to make. The taste is incredible and the bar so satisifying after a workout or just as a good healthy snack. Thanks so much for your awesome website and recipes!!
These turned out great! I subbed keto maple syrup for the honey. otherwise followed instructions.
Winner! Absolutely delicious and did not spike my blood glucose. Used Almond Butter (because that’s what I had) and pecans. Ended up adding 4 – 5 tablespoons of water to make the mixture wet enough to spread. Will make again and again.
Carolyn, how do I get your affiliate links for products you use from Amazon?
They should be linked right in the recipe. Thank you for asking!
I’ve not made this recipe but it looks amazing. I’m not a fan of coconut but I love toasted coconut. If I toast the coconut, can I use that in your recipes?
You are amazing!
We love these bars, so easy to make and delicious. Fantastic, nutritious snack! Thanks for the awesome recipe.
I made these last week and they surprisingly taste much better than I even expected!
A small serving goes a long way, since they are very dense.
I used 100% pure peanut butter, ChocZero honey and Besti monk fruit/allulose blend sweetener.
I didn’t have any pumpkin or sunflower seeds so I substituted in 1/4 cup each of hemp seeds and roasted sesame seeds, which both have much less net carbs. I also didn’t have unflavoured whey protein so I used vanilla whey protein isolate (sweetened with stevia). I reduced the powdered sweetener (erythritol plus monk fruit) to 2 tsp, tasting as I mixed in ~1/2 tsp at a time. Oh and I added in 1 tsp of cacao nibs as well. Didn’t have any keto honey either so I just added a bit more water as mentioned in the tips. It was quite tasty although a little crumbly while eating. The hardest part was mixing in the peanut butter and extra sweetener at the end. It was a bit of an arm workout! I’m giving this a 4.5/5 stars and will make it again. Thank you!
could you add the sf maple syrup instead of the keto honey?
I am sure you can try!
What could I use to replace almond slices ( allergies)? And how many bars do I cut according to calories sheet?
You can try using more pumpkin seeds and/or flaked coconut. I am not sure what you are asking about the bars… it states it makes 16 bars at the top of the recipe.
Hi, I love your recipes. I see I’m not the only one who can’t find the “Expert Tips” section to look at alternatives; would it be possible for you to make the words “expert tips” in the ingredient list into a clickable link so we can go straight to it, or possibly put a “jump to” button for it? I don’t know what is possible, just making a suggestion that may help some of us find the information. Thank you.
I am not sure why you can’t see it. I will look into making it clickable but it’s below the step by step and above the frequently asked questions. For the honey it says: Don’t worry if you don’t have access to keto honey. You can simply add another 2 tablespoons of powdered sweetener and additional water to help the mixture hold together. Do note that if you use allulose as the powdered sweetener, these may be a little softer when left out of the fridge.
Thank you, and please ignore my redundant question on the honey.