Keto Granola Bars
Chewy, crunchy keto granola bars packed with almonds, pecans, and coconut, bound by a no-sugar caramel of almond butter and monk fruit. At just 3.2g net carbs each and ready in 40 minutes, they're the grab-and-go snack your low-carb pantry has been missing.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 12. Values are estimates; brands vary.
These chewy-crunchy keto granola bars are loaded with toasted almonds, pecans, and coconut, held together by a no-sugar caramel binder of almond butter and monk fruit. They're the meal-prep snack that keeps you out of the vending machine — just 3.2g net carbs each.
Ingredients
- 1 1/2 cups raw almonds, roughly chopped
- 1 cup raw pecans, roughly chopped
- 1 cup unsweetened flaked coconut
- 1/2 cup raw sunflower seeds
- 1/4 cup golden flaxseed meal
- 1/2 cup creamy unsweetened almond butter
- 1/3 cup powdered monk fruit erythritol sweetener
- 1/4 cup coconut oil
- 1/4 cup sugar-free maple-flavored syrup
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
Instructions
- 1
Preheat the oven to 325°F (165°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- 2
Spread the chopped almonds, pecans, flaked coconut, and sunflower seeds on a sheet pan and toast for 8 to 10 minutes, stirring once, until fragrant and lightly golden. Transfer to a large bowl and stir in the flaxseed meal, cinnamon, and salt.
- 3
In a small saucepan over low heat, combine the almond butter, monk fruit sweetener, coconut oil, and sugar-free syrup. Stir for 2 to 3 minutes until smooth and slightly thickened, then remove from heat and stir in the vanilla.
- 4
Pour the warm almond butter mixture over the nut mixture and stir thoroughly until every piece is coated and the mixture holds together when pressed.
- 5
Transfer to the prepared pan and press down very firmly with a spatula or the bottom of a measuring cup — compacting tightly is the key to bars that don't crumble. Bake for 15 minutes until the edges are golden.
- 6
Cool completely in the pan, then refrigerate for at least 1 hour to fully set. Lift out using the parchment and cut into 12 bars.
Tips & notes
- Pressing the mixture as firmly as possible before baking is the single most important step — loosely packed bars will fall apart. Chilling before cutting also helps them hold their shape.
- Swap pecans for walnuts or macadamias, and sunflower seeds for pumpkin seeds, based on what's in your pantry. Just keep the total volume the same so the binder ratio stays right.
- Store in an airtight container in the fridge for up to 2 weeks, or freeze individually wrapped bars for up to 3 months. They travel well but soften at room temperature, so keep them cool.
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Frequently asked questions
- How many carbs are in keto granola bars?
- Each bar has 3.2g net carbs (7.2g total carbs minus 4g fiber), 248 calories, 6.5g protein, and 23g fat. This recipe makes 12 bars, so a single bar fits easily into a keto day.
- Why are my granola bars falling apart?
- The most common cause is not pressing the mixture firmly enough before baking. Compact it hard into the pan, bake until the edges are golden, and chill for at least an hour before cutting so the coconut oil and almond butter binder can fully set.
- Can I make these granola bars no-bake?
- Yes. Skip the oven and simply toast the nuts in a dry skillet, mix everything together, press firmly into the pan, and refrigerate for 2 to 3 hours until solid. No-bake bars are a touch softer but hold together well when kept cold.
