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Keto Granola Bars

Keto Recipes Meal Plan

Keto Granola Bars



  • 2 cups raw almonds
  • 1 cup unsweetened coconut flakes
  • 7 tablespoon xylitol ***
  • 7 tablespoon erythritol ***
  • ¼ cup coconut cream
  • 1 cup sugar-free chocolate chips
  • Instructions

    • Line a 9 x 9 square baking pan with parchment paper. Grease with coconut oil. Coarsely chop the almonds and coconut flakes by pulsing in a food processor.
    • Combine the sweeteners and coconut cream over medium-high heat. Simmer rapidly, stirring frequently, until the mixture thickens and turns golden.
    • Stir the almonds and coconut flakes into the syrup. Pour into the prepared pan. Press flat with a spatula or wooden spoon. Sprinkle the chocolate chips on the hot nut mixture. It should be hot enough that they melt a little and stick.
    • Cool to room temperature. Refrigerate for at least 30 minutes. Lift the parchment paper out of the pan. Cut the granola bars using a sharp knife.


    *** This recipe will not work with a more concentrated sweetener. You need a sweetener that is 1:1 OR LESS to sugar or you will not have enough syrup to hold the granola bars together. Using my sweetener or Gentle Sweet makes these too sweet.

    *** I prefer the taste of using both xylitol and erythritol. Using one of those should work but I have not tested it. Erythritol is the better choice because it is only 70% the sweetness of sugar. Erythritol monkfruit blends can be too sweet.

    ***Splenda is not recommended. Other artificial sweeteners are not recommended. You need a specific sweetener and quantity for these to hold together.

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