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
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- 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 sliced almonds
- ¾ cup flaked coconut
- ½ cup walnuts or pecans
- ½ cup pumpkin seeds
- ½ cup unflavored whey protein powder
- ⅓ cup Swerve Confectioners
- ½ teaspoon salt (less if peanut butter is salted)
- 1 cup creamy natural peanut butter
- 3 tablespoon keto honey See expert tips for alternatives
- ½ teaspoon 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.
Lisa says
What is the best way to store these? Can they be made ahead and frozen?
Thanks!
Carolyn says
Store on the counter, but they should freeze fine too.
Amanda says
Where’s the recipe please? I can’t find it
Carolyn says
Click through the link at the bottom and it takes you straight to the recipe.
Marie Anderson says
Where are the measurements for the ingredients? These would be great to pack when we go hiking.
arm2008 says
I have been using this recipe as a starting point and have found it versatile. Instead of making it in a tray and cutting, I press it into silicone cupcake molds. I like to put a layer in the bottom, toss on a few low carb chocolate chips, put them in the microwave to melt them, and then top off with another layer. Recently I added some different flavoring to the crunchy part – some raspberry bars with the chocolate layer, and banana – with and without chocolate layer. I mix up what nut butter I use, and the nut mixture, too. I’ve got some whey protein crunchies I was thinking about adding in place of some of the nuts. I’ve been making them without the collagen, but I’ve ordered some to try them that way. Thanks for the recipe!
Leigh says
This recipe is another winner! My husband eats a lot of protein bars which are full of sugar. I made these hoping he would eat these instead, and he loves them. Thanks for sharing this recipe!
Kristen Mulady says
Any Idea what I can Substitute for the coconut? My husband is allergic. Thanks 🙂
Carolyn says
Use more of the sliced almonds.
Jenny D. says
Would shredded coconut work ILO flaked?
Julianne @ Beyond Frosting says
These are right up my alley
Lisa @ Wine & Glue says
These look amazing! My kiddos would love them!
linnylamb says
I’ve never made granola, but I’m looking forward to trying these! The no bake idea sounds fast and easy.
Just wondering, do you think they could be baked to further enhance the flavor or could some of the ingredients (like the nuts) be toasted before assembly? I know your recipes are great as is, I’m just asking since I know I really like toasted nuts and seeds.
Carolyn says
I don’t think baking would do much to help these at all but you could toast them before.
linnylamb says
Got it! Thanks so much for your recipes and inspiration.
Jolene says
I can’t find the actual recipe? What am I missing 🙂
Carolyn says
Link is right at the bottom!
Jolene says
Yes, just realized I needed to go to the blog…. thanks! Going to try these on the weekend!
Jackie says
Sounds amazing Carolyn and I want to try this but only have beef hide gelatin Great Lakes unflavored gelatin collagen joint care . That’s what the canister says! Will this work?
Andrea says
They look so good! The first time I tried collagen I broke out in hives for 10 days! Which is bizarre because I was unaware of any allergies! I so want to try these- I am even wondering if a tiny amount of collagen might be ok- maybe I could try 1/8 cup collagen & 1/8 cup vanilla bone broth protein powder? Think that would hold together? Or maybe half protein powder half chia seeds?? So sad collagen gave me hives! A little nervous to try it again- but theses darn bars look so good I may risk it!!!
Carolyn says
I would go with the chia sees (ground, maybe 2 tbsp and then add 1 or 2 tbsp of water to the mixture to make them gel). I don’t want you to even bother trying the collagen if it makes you react that way!
Darlene says
Hi Carolyn. Thanks for all the fabulous recipes! I know you have clarified the difference in gelatin and collagen. My question is whether gelatin will work in this recipe or if it needs to be the collagen. Thanks!!
Carolyn says
I am worried that the gelatin might make the end result gummy. It’s hard to say since I didn’t try it myself.
Darlene says
Thanks for responding. If I try it with gelatin I will let you know how it turns out. I may try using a smaller amount.
Carolyn says
Thanks!
crazywoman/Billie says
Carolyn, there are 2 types of the Great Lakes Gelatin, green label & red or orange (if I recall correctly). Which one sets up like other gelatins to make “Jello”. Is it this green one or the other please?
Just saw a similar comment, but a little different above after I started posting. So the green label one does not gel? Could we use the other one in this recipe. Due to the cost of the products (I realize they should last a long time, but a bit much at one time, especially for both), I’d like to only have to buy 1 of them, and want a product that gels.
Thanks in advance,
Billie
Carolyn says
One is gelatin, the other is collagen. The collagen is what you want…green can.
crazywoman/Billie says
Thanks. Weird,,,,,, I don’t know how many times I’ve looked at them on Amazon, and each time they looked the same, except for the color of the can. Today when I checked them out I saw one said collagen, and the other gelatin. I swear every other time I looked they both said hydrolyzed collagen. Think I’m going crazy (like mu “name” implies). Sigh!
Thanks again! And thanks for sharing you great recipes with us!!
crazywoman/Billie says
correction Collagen Hydrolysate
Carolyn says
No worries!
crazywoman/Billie says
Gonna bother you one more time. In looking for this recipe (post) again, as somehow I failed to same it, I found one of your peanut butter bars that had chia seeds in it. If I added chia seeds to this recipe, do you think I would need to make other changes to compensate for the added chia (in this case whole probably rather than the ground like in the other recipe). I think chia seeds would be a good addition to this recipe.
Thanks again!
Carolyn says
No I think you’d be okay. If you find the mixture REALLY stiff, add a few tbsp of water.
Angela says
I just made this and put it in the refrigerator to harden—the “mix” tastes amazing-just like peanut butter granola bars!!!! I hope the bars hold together like yours, seemed pretty crumbly. Perfect timing too because I just bought some unopened peanut butter to make your peanut butter bars but then you posted this and used it for this instead—I’m excited to see how these turn out. Also, I realized that I only had about 1/6 cup of swerve left so I powdered some coconut sugar I have and used half coconut sugar and half swerve. Tastes great!
Carolyn says
As long as you pressed them REALLY well into the pan, they should hold together decently.
Mary says
New to the use of collagen. So are you using the green hydrolysate/hydrolysed version, or the kind that gels? The link takes to the green bottle, but it makes more sense that the gelling kind would hold the bar together. Thanks!
Carolyn says
Nope, it’s the green one. Not the gelatin. Collagen doesn’t gel but it still helps hold things together.
Angela says
Will the natural peanut butter work with these (the kind that has the oil separation)?
Carolyn says
Yes, it should. Any nut butter will do here.
Melinda says
I’m so excited for this recipe!!! I’ve been wanting to try flavor variations on your yummy cherry chocolate granola bar recipe, but can never being myself to do it because I love the original so much. Can’t wait to make these!!
Carolyn says
Hope you love them!
Melinda says
Made ’em, love ’em!!! I didn’t have the collagen so I subbed vanilla whey powder and it worked fine, they held together great, even at room temp. I’ve ordered collagen so I can try them that way too (plus the possible health benefits!), but might also try them with peanut flour instead of collagen some time just because there’s no such thing as too much peanutty goodness. Thanks again for the recipe! This and the cranberry/choco version are my go-to snacks these days.
Carolyn says
So glad yo ulike them!
Katie says
Do you think that protein powder could substitute for the grassfed collagen? I don’t have any on hand but I do have unflavored whey protein.
Carolyn says
You can try but I think they will still be rather crumbly. If you do that, add a tbsp or two of water before you press them into the pan.