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.
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
- 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
- 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.