Keto No-Bake Granola Bars
By Carine Claudepierre
Published on 08/06/2018 - Last updated on 09/13/2024
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These no-bake granola bars are the healthiest granola bars recipe you want to try for breakfast.
Just as regular granola bars without baking time, no sugar, no gluten or dairy, and ready in 30 minutes.
The best low-carb granola bars for an on-the-go keto breakfast.
Are No-Bake Granola Bars Keto-Friendly?
Most no-bake granola bars would not be keto-friendly, but my version definitely is since it uses a flaxseed meal and keto-friendly almonds and seeds.
My keto granola bars come at a staggeringly low 2.8 grams of net carbs per slice!
Why You’ll Love This Recipe
You can enjoy sweet food on a low-carb diet. It is all about using the right ingredients.
Generally, the best low-carb breakfast recipes include ingredients like nuts, seeds, and sugar-free natural sweeteners.
All of these are healthy, wholesome ingredients with high-nutrient properties.
Therefore, these keto granola bars are healthy granola bars for everyone.
Whether you follow a low-carb keto diet or not, one of these no-bake bars gives your body healthy unsaturated fat, plant-based protein, and fiber.
Because these low-carb granola bars have no eggs or dairy, they are perfect vegan granola bars too!
How To Make Keto Granola Bars
This is probably the easiest keto granola bar recipe you will make. No-bake recipes don’t require that much skill, only a good organization.
In this case, you need only 10 minutes and 10 ingredients to prepare this healthy gluten-free granola bar recipe. See the list below.
Ingredients
- Sliced Almonds – prefer raw, unsalted, organic almonds for the best taste.
- Flaxseed Meal – flaxseed meal, also known as ground linseed, is a flour-like ground that is very high in fiber and low in carbs.
- Chia Seeds – you can pick either white chia or black chia seeds, it won’t make a difference in taste.
- Pumpkin Seeds – or any seed you like such as roasted spaghetti squash seeds to reuse your seeds.
- Unsweetened Shredded Coconut – it’s essential to pick unsweetened coconut as some manufacturers add sugar or sugar powder to their mix.
- Cinnamon
- Sugar-free crystal sweetener – Read about my favorite keto-friendly sweeteners to find out how to choose your sugar-free crystal sweeteners.
- Natural Peanut butter. Yes, peanut butter is keto-friendly! Use it or any nut butter you love, like almond butter or cashew butter. Make sure it is fresh from the jar, smooth, and with no sugar added.
- Coconut oil – I love to use unrefined coconut oil because I enjoy coconut flavor. If you don’t, use refined coconut oil instead, it has no coconut flavor.
- Sugar-free dark chocolate chips or stevia-sweetened dark chocolate or 90% cocoa chocolate if you are ok with some bitter cocoa flavor. If you don’t have any, read my recipe to make your own sugar-free chocolate chips.
Instructions
First, you need to gather all your ingredients on the benchtop.
As a general rule, measuring all your ingredients in small pots before starting ensures a no-fail recipe.
Next, prepare a large bowl for the dry ingredients and one bowl for the liquids.
Finally, always combine liquid ingredients with dry ingredients.
Storage Instructions
These no-bake granola bars are softer than traditional granola bars.
That is why I recommend freezing the bars for 20 minutes to set them quickly.
Next, you can cut the block into bars and store the bars in the fridge or in the freezer.
No-bake goods freeze really well and can defrost only a few hours before eating.
Serving Keto Bars
Believe me, you will impress everyone with this keto bars recipe. They might be healthy, but they look like the real thing. Plus, the taste is absolutely amazing.
If you love healthy chewy granola bars, you’re served! They are easy to carry in your bag and eat on the go.
It is a no-bake recipe, so they tend to soften if they stay too long out of the fridge – especially in hot summer.
I recommend wrapping them in plastic wrap or beeswax paper to make sure they stay fresh until I eat them.
Keto Granola Bars Nutrition
Not only are these granola bars low-carb, but they are also vegan, packed with nutrients, minerals, and vitamins from flaxseeds, chia seeds, and nuts.
It is a delicious melt-in-your-mouth bar with crunchy pieces of nuts and seeds to keep you full until lunchtime.
They have only 2.8 grams of net carbs per serving and include 6.4 grams of fiber.
These keto bars are also a good source of nutrients, including protein (7.5 grams) and magnesium (24% of Daily Value).
More Keto Breakfast Recipes
If you like easy, healthy keto breakfast recipes, you’ll love these:
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No-Bake Keto Granola Bars With Peanut Butter
Ingredients
Wet ingredients
- ½ cup Natural Peanut Butter or almond butter if paleo
- ¼ cup Coconut Oil
- 2 teaspoons Vanilla Extract
Dry ingredients
- ⅓ cup Granulated Sweetener like erythritol
- ½ cup Sliced Almonds + 1 extra tablespoon to decorate on top
- ⅓ cup Flaxseed Meal
- 1 tablespoon Chia Seeds
- ⅓ cup Pumpkin Seeds
- ¼ cup Unsweetened Desiccated Coconut
- ½ teaspoon Ground Cinnamon
Chocolate drizzle
- 3 tablespoons Sugar-Free Chocolate Chips
- 1 teaspoon Coconut Oil
Instructions
- Line a 9×5-inch loaf pan with parchment paper. Set aside.
- In a medium mixing bowl or a saucepan, place all the wet ingredients: peanut butter, coconut oil, and vanilla.
- Microwave by 30-second bursts, stir and repeat until the coconut oil is fully melted and combines with the nut butter. It should not take more than 1 minute 30 seconds. Otherwise, melt the ingredients in a saucepan under medium heat, often stirring to prevent the mixture from sticking to the pan.
- Stir in the sugar-free crystal sweetener, stir and microwave an extra 30 seconds to incorporate well. Erythritol doesn't dissolve very well, but it will give some delicious sweet crunch into your bars or see paleo note.
- In a large mixing bowl, add the rest of the dry ingredients: sliced almonds, flaxseed meal, chia seeds, pumpkin seeds, shredded coconut, and cinnamon. Stir to combine.
- Pour the nut butter mixture onto the dry ingredients. Stir with a spatula to combine. You want to cover all the dry ingredients with the nut butter mixture.
- Transfer the mixture into the prepared loaf pan. Press the mixture evenly with your hand to leave no air. Flatten the surface with a spatula.
- Freeze for 20 minutes until the breakfast bars are hard and set.
- Remove from the freezer, lift the parchment paper to pull out the bar from the loaf pan. Place on a plate. Sprinkle extra sliced almonds on top.
- In a small bowl, microwave the sugar-free dark chocolate and coconut oil until fully melted.
- Drizzle the melted chocolate on top of the bar, return into the freezer for 1-3 minutes until the chocolate is set.
- Cut into 8 breakfast bars.
- Wrap each bar individually into plastic wrap or bee wax. Store in the fridge for up to 8 days.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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I made it today and it is so good. I skipped the last step and just added one tablespoon of cocoa to the mix. It is amazing. Thanks for the recipe
When I was cutting them they broke in pieces but still I am happy with the recipe.
The chocolate drizzle on top really help the bar to hold together or maybe wait 10 minutes after they have been freeze to cut them. They will be softer and easier to cut. Enjoy the recipes on the blog and thanks for trying them. XOXO Carine.
This is very helpful. Freezing them for 1-3 minutes and then cutting into individual bars seems to lead to the chocolate topping separating/falling off from the bars when cutting. I will let them sit out longer before cutting in the future.
Oh great!I am glad it helps. XOXO Carine.
These are yummy. I modified ’em slightly by adding cocoa powder to the nut butter and an extra squirt of chocolate flavored Stevia. So good. I’m an American currently living in Italy, and they melt for me, too, so I’ll keep ’em in the freezer until I’m ready to eat one. Of course, no central heat or air here, so the house is usually pretty warm except for rooms I turn on an air conditioner in.
Thanks again! Quick and easy!
Thanks for this lovely comment! I am so glad you love the bars. Enjoy the blog recipes from Italy, XOXO Carine.
Hi Carine, I am also an expat (from UK) living in NZ 🙂 I have recently found your website and loving the look of your recipes, all sound so delicious! I am new to the low carb/ sugarfree lifestyle and trying to get supplies together for my pantry. What sweetener and sugarfree chocolate do you prefer to use and where do you purchase them in NZ? I am struggling to find a sugarfree chocolate to use, or find the swerve that you mention. I would be so grateful for any advice as I can’t wait to start making your delicious looking recipes! Many thanks, Becca
Hello! I am so happy to have more NZ based people on my blog! We can’t find swerve in NZ. However, we have great sugar free crystal sweetener that you can shop in the baking aisle of Countdown or Pak n save (I shop all my ingredients from them!). I recommend Natvia as a sugar free crystal sweetener (australian brand). They also make sugar free icing sugar, cocoa powder and Nutvia – a sugar free chocolate spread 99% sugar free with no palm oil. It is natural, low carb and low calories. For chocolate, you have got different options. If you are new to sugar free, using 85% cocoa chocolate is a good start, I love Lindt. If I want 100% sugar free I buy the chocolate bits from Healtheries – often sold in the organic aisle of supermarket. It exist in milk or dark chocolate flavors. Finally, sugar free chocolate bars I snack on are from Well Naturally ( my favorite as it sweetened with stevia, no maltitol – the previous brand use maltitol and it upset my stomach if eat too much). If you follow me on instagram, I often show what I eat in my live story. I hope this help you start your low carb diet easily ! Have a lovely time on the blog. XOXO Carine.
Thank you so much for your super detailed and helpful reply – I am so grateful for the tips! I can’t wait to get started with your recipes. I have just started following you on Instagram – your page makes my mouth water 🙂
My pleasure!
Can I freeze these bars
Yes of course. If you intend to store them for a while – few weeks, I recommend to store the in Ziploc bag. Defrost an hour before eating. Enjoy the recipe and all the healthy treats on the blog. XOXO Carine.
Do you have the exact nutritional value for these?
Yes sure, scroll down after the recipe box to see the full nutrition panel and breakdown. Enjoy the recipe and all the healthy recipes on the blog. XOXO Carine.
OMG. This recipe is a keeper. So tasty, love it. thank you
Thank you so much for this lovely comment. I am really happy that you love them. Enjoy the blog recipes. XOXO Carine.
omg just made these they are the best thank you so much. taste like peanut slab which I miss alot
going to double recipe next time
from levin new zealand
Yeah! I am so happy to have some New Zealand readers on this little blog! And this is the comment I love to read in the morning. It makes me so happy to know how much you love those bars too. Enjoy all the low carb recipes on the blog. XOXO Carine.
All of your food is so pretty. You are an artist with food.
Stacey
Thanks Stacey! Beautiful and I hope delicious too! Enjoy the blog recipes. XOXO Carine.
Made them and fell in love !! They are amazing !! Brought some to work to share.. My coworkers love them too.. thank you for the recipe!!
That is wht I love to read in the morning! Happy comment makes my day better. Thanks so much for trying those granola bar recipe and sharing with your colleague too! Think about taking me on instagram with your lovely creation that everyone can see it too! I love to see what you made. Have a lovely time on the blog and thanks again for being here! XOXO Carine.
I made your granola bars recently and they are delicious.Thanks you for sharing the recipe. I look forward to making some of your other recipes.Thanks again Chris
I am so happy to read your beautiful comment about those bar! Enjoy the recipes on the blog Chris. Talk to you soon. XOXO Carine.
Hi Carine! I’ve made these twice now and followed exactly except for the chocolate drizzle. First time, perfect and I cut into ‘bites’ as I don’t always need that much so it gave me 28 pieces. I loved it. Made it again today and added a 1/4c cacao nibs for a bit of a chocolate kick, cut into bites and they are wonderful. Thank you from Canada! 🙂
Hi Canada friend! I wish I will visit your country someday!!! Thanks for your lovely comment too, I will try to add the cocoa nibs next time as it sounds wonderful. Enjoy the blog and thanks again for trying those granola bars and sharing this lovely comment. Love it ! XOXO Carine, French expat in New Zealand
Hello Carine, these are great. We are on a low carb keto diet to hopefully improve memory loss. These bar help survive without the usual treats. We are in the far north of the north island of NZ. Thanks 🙂
Daphne
Kia Ora Daphne! So nice to have more Kiwi on this little blog. I am so happy you find me and you enjoyed this recipe. You will find lts of lowcarb keto friendly recipe on my place, specially sweet as I am a sweet tooth. Enjoy them! Bye from Auckland, XOXO Carine.
Hello,
These look amazing but I can’t have coconut oil, do you think it can be replaced with something else?
Hello my friend! Coconut oil is very important in this recipe because coconut oil harden <23C. So it is what make the bars hold together, harden in the freezer. If you use butter or any other oil it will be uper soft and never hold as a bar. I am SO sorry ! I wish you could find coconut oil at some stage cause this recipe is so easy and good! Thanks for reading the blog, XOXO Carine.
Maybe you could put in xanthum gum to hold it together, but I don’t know how much guessing 1/2 to 1 tsp. It would require experimentation along with some olive oil . Purpose of xanthum gum is to keep baked goods from crumbling. Don’t blame me if this doesn’t work. Lol
Thanks for the lovely idea. It is a no bake recipe so I won’t recommend adding xanthum gum, it is better to keep this for baked goods. Enjoy the recipes on the blog, XOXO Carine.
I made them with melted cocoa butter instead of coconut oil and they hardened up and stuck together very well! So yummy! I’ve made these 4 times now.
Hi could you tell me the ratio of coco butter you used? Thanks
Hello! I am not using coco butter in this recipe but coconut oil as mentioned in the recipe card. I am not sure I understand what you are looking for but I am happy to help you so let me know ! XOXO Carine
Yum!I love cocoa butter as well it must taste like white chocolate! I will give it a go next time I make my bars. Thanks so much for sharing your idea, I love trying new things. Enjoy the blog recipes. XOXO Carine.
I made these today in the summer in America, and they did not melt! This is good. They are delicios. Thanks for sharing your redipe with the world! I am enjoying reading your blog.
Yeah! I am so happy to hear that ! Thanks so much for trying my recipes. Enjoy the blog. I am so glad you find me, XOOX Carine.
These are delicious and so easy…but they melt so fast in my hot, little hands! 😉 Thanks for the recipe!
It must be really hot where you live if they melt 🙂 But I agree, they are getting softer when out of the fridge for a bit but it is winter here in New Zealand so it is ok, will test them in summer soon ! Thanks for reading the blog and for your lovely comment. Enjoy the recipes around here! XOXO Carine.
I just made these and they are delicious! It was so easy too! I can’t eat chocolate, so I skipped the drizzle. My 3 year old loved them too. Thanks for the great recipe!
I am so happy to read your beautiful comment! My kids are big fans of those bars too. Enjoy the bars and all the recipe on the blog. XOXO Carine.
I can’t believe it was so easy to make ! I freeze the bar as you said to set it fast. I am eating one now it so good, crunchy and delicious. I used monk fruit sugar, I can feel the crunch but love it
I love Monk fruit sugar too! Ithanks for lovely feedback. XOXO Carine.
Could you use powdered Monkfruit instead of the granular?
Of course! That i actually a great idea to avoid the ‘crunch’ from the crystal version. Enjoy the bars and low carb recipes on the blog, XOXO Carine.
Merci beaucoup! I am in France, I bought cups to make your lovely recipes that I am sad are not shared in grams. But those bars are absolutely delicious! I won’t buy any from the supermarket from now on. Thanks Carine. A bientot.
Oh thank you ! you made my day 🙂 So glad you enjoy the bars and happy to have more French people reading me too. Bises de Nouvelle Zealande. Carine.