Keto-Friendly Granola Bars for Energized Snacking

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Keto Granola Bars: A Tasty, Low-Carb Snack

For those of us who love to snack, the keto diet can sometimes seem restrictive. But fear not, keto aficionados – you don’t have to limit yourself to cheese sticks and salami. How does a keto-friendly granola bar sound? It may seem too good to be true, but this delicious low-carb snack is easier to make than you think. Follow along with this recipe adapted from The Ultimate Guide to Keto Baking and discover the perfect snack for when you’re craving something a little different than your usual keto fare.


– 1 cup flaked coconut (or sliced almonds if you don’t like coconut)
– 1 cup raw almonds
– ½ cup raw pecans
– ½ cup raw pumpkin seeds (or sunflower seeds)
– 2 tablespoons collagen peptides
– ½ teaspoon salt
– ½ cup butter
– 1/3 cup powdered Swerve sweetener
– 2 tablespoons Swerve brown
– ½ teaspoon vanilla extract
– ⅓ cup sugar-free mini chocolate chips (optional)


Step 1: Prepare the nut and seed mixture

Use a food processor to grind up 1 cup of flaked coconut, 1 cup of raw almonds, ½ cup of raw pecans, and ½ cup of raw pumpkin seeds (or sunflower seeds), until they resemble coarse crumbs with a few larger pieces mixed in. Transfer the ground-up nuts and seeds to a large mixing bowl.

Add 2 tablespoons of collagen peptides and ½ teaspoon of salt to the nut and seed mixture. Stir to combine. Make sure the collagen is evenly distributed, as it acts like a glue that binds the granola bars together.

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Step 2: Prepare the sweet syrup

In a pan over medium heat, melt ½ cup of butter. Add in 1/3 cup of powdered Swerve sweetener and 2 tablespoons of Swerve brown, stirring until the sweetener dissolves into the butter. Swerve is an erythritol-based sweetener, which is necessary for this keto granola bar recipe as it prevents the bars from becoming too soft. Finish by stirring in ½ teaspoon of vanilla extract.

Step 3: Combine the syrup and nut mixture

Pour the sweet syrup over the nut and seed mixture, tossing everything together until well combined and evenly coated.

To customize your keto granola bars, add in any optional ingredients at this stage, such as sugar-free dried cranberries or mini chocolate chips. This recipe uses ⅓ cup of sugar-free mini chocolate chips from Good Dees, providing an even distribution of chocolate throughout the bars.

Step 4: Assemble and bake the granola bars

Line an 8×8-inch metal baking pan with parchment paper, leaving some hanging over the edges for easy removal.

Transfer the granola bar mixture into your lined pan, pressing down firmly using a flat-bottomed glass to ensure an even and compact layer.

Bake the granola bars at 300°F for 20-25 minutes, until they are golden brown on top. Allow the bars to cool completely in the pan before cutting, as they will be too soft and prone to falling apart if cut while still warm.

Step 5: Cut and enjoy your keto granola bars

Lift the cooled slab of granola out of the pan by the excess parchment paper, placing it onto a cutting board. Use a sharp knife to slice the slab down the middle, then into 6 evenly-sized bars. The result should be 12 perfectly portioned and deliciously satisfying keto granola bars.

Not only do these keto granola bars have the appearance, smell, and taste of traditional granola bars, but they’re also a guilt-free snack option that is perfect for those following a low-carb diet. For more scrumptious keto snack ideas and recipes, grab a copy of The Ultimate Guide to Keto Baking or visit Happy snacking!

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