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Home » Recipes » Desserts

Sugar Free Low Carb Granola Bars with Chocolate Chips

By Kim Hardesty

Made from seeds and nuts, these healthy sugar free low carb granola bars with chocolate chips are gluten, grain-free, and a great grab-and-go snack.  They're so much like the real thing - you won't believe it!

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These low carb chewy granola bars are also a gluten and grain-free healthy snack.

[Before I begin, I have to thank my son who served as hand model for this post. I usually don't share my family or much of our home-life on the blog, but "mr. helpful" needs to be acknowledged. :)]

------------------------------------------

My kids have been back to school for almost 2 months now. It’s been an exciting school year because my daughter started middle school. And, thanks to the school snack-shack, her options for available school snacks have broadened considerably. Even so, I continue to send her to school with homemade goodies like low carb Cheez-it’s or these chewy granola bars. I can’t help but feel that tucking a wholesome treat from home into her lunch bag let’s her know I love her.

If you have kids, then you’ve undoubtedly bought chewy granola bars with chocolate chips sometime in the past either as a school lunch treat or as a quick on-the-go snack. I know my kids love them, and so do I. I can’t tell you how many of the low carb chewy granola Atkins bars I’ve eaten in the last seven years - more than I care to admit. They are nice in a pinch, but I try to keep the additives to a minimum and I like to bake.

These low carb chewy granola bars are also a gluten and grain-free healthy snack.

I’ve been making healthy sugar free granola bars for the kids in some form or another for years. I used to prepare them with gluten-free oats, but now I just make them with nuts and seeds for a healthy low carb and grain free option. Honestly, you can hardly tell the difference between this sugar-free version and those fruit and nut bars you see in the stores.

To keep these healthy granola bars as low in carbs, I added goji berries, which are high in antioxidants, but I often add dried cranberries or blueberries for the kids. Chocolate chips are a must for my kids and I like to use Lili’s sugar-free chocolate chips. Any mix of nuts and seeds can be used for this recipe, but don’t skip the sliced almonds - they’re what give these chewy granola bars that authentic granola-bar look.

These low carb chewy granola bars are also a gluten and grain-free healthy snack.

I also highly recommend using a viscous sugar-free syrup like the Sukrin Fiber Syrup Clear (or gold), VitaFiber Syrup or xylitol syrup. You can try using sugar-free pancake syrup if you’d like, but I try to avoid heating aspartame  as it can break down and/or react with other recipe related compounds. 

This is the second low carb granola bar I’ve shared on LCM, the first being Kitchen Sink Bars which use puffed rice as the base ingredient. Wanting to provide a lower carb and grain-free option for more readers to enjoy, it was time to share this recipe. These bars are very lightly sweetened so add more powdered sweetener per your taste. I think you’ll agree that this recipe is as close as you’ll get to the real thing.

NOTE: I like to buy my almonds, walnuts and pecans from Costco for the best price. I commonly buy other nuts from Nuts.com - not only for the great variety they offer but for their great quality. Another great place to buy nuts is Trader Joe's.

These Sugar Free Low Carb Granola Bars with Chocolate Chips are 6 net carbs each. Omit fruit for 4 net carbs bars.

[This post and recipe may contain affiliate links.]

Sugar Free Low Carb Granola Bars with Chocolate Chips

Made from seeds and nuts, these healthy sugar free low carb granola bars with chocolate chips are gluten, grain-free, and a great grab-and-go snack. They're so much like the real thing - you won't believe it!
4.83 from 17 votes
Print Pin Rate
Course: Snack
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 16
Calories: 205kcal
Author: lowcarbmaven.com

Ingredients

  • 2 cups (200 g) sliced almonds
  • ½ cup (55 g) walnuts
  • ½ cup (55 g) pecans
  • ⅓ cup (40 g) goji berries (or your favorite no-sugar added fruit)
  • ⅓ cup (40 g) raw pumpkin seeds
  • ⅓ cup (45 g) sunflower seeds
  • ¼ cup (40 g) golden flax meal
  • ¼ cup (65 g) Lily's SF Chocolate Chips
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 2 tablespoons (28 g) melted butter
  • 3 tablespoons low carb powdered sugar
  • ⅓ cup Sukrin Fiber Syrup Clear (or Gold or VitaFiber or SF pancake syrup), 89 ml

Instructions

  • Preheat the oven to 350 and place the rack to the middle position. Line a 13 x 9 inch baking dish or pan with parchment paper (or foil) by spraying the dish with baking spray to help it stick. Make sure the parchment over-hangs the sides so you can lift out the bars. Spray the parchment, too.
  • Place the sliced almonds into a food processor (or chop by hand) and process until they resemble oats. Place the chopped almonds into a medium bowl. Chop the pecans and walnuts into smaller pieces - I use a chef's knife. Add them to the almonds. Add the gogi berries, pumpkins seeds, sunflower seeds, golden flax meal, chocolate chips, cinnamon, ginger and powdered sweetener into the bowl. Mix thoroughly. Pour the butter over and mix again. Add the fiber syrup and mix one more time.
  • Pour the chewy granola bar mixture into the prepared baking dish and distribute as evenly as possible. Lay a piece of waxed paper on top of the mixture and using a flat bottomed glass, firmly press the granola mixture into the dish.
  • Bake for 15-20 minutes or until it just begin to brown around the edges. Let rest in the dish for 10 minutes. Remove to a cooling rack by using the parchment to lift it out. Let it cool completely before cutting into 16 bars with a large, sharp chef's knife. Apply pressure in a downward motion and resist sawing back and forth. Store in an airtight container.

Notes

Total carbs are 13 and net carbs are 6 per bar.
Omitting the fruit makes these bars 11 total carbs and 4 net carbs each.
Nutrition Facts
Sugar Free Low Carb Granola Bars with Chocolate Chips
Amount Per Serving
Calories 205 Calories from Fat 153
% Daily Value*
Fat 17g26%
Carbohydrates 13g4%
Fiber 7g29%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 205kcal | Carbohydrates: 13g | Protein: 6g | Fat: 17g | Fiber: 7g

About Kim Hardesty

Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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  1. Debbie

    July 22, 2021 at 9:43 am

    Best I’ve tried yet. Absolutely like the real thing! Stays chewy and holds together well. I will add a touch more sweetener next round.

    Reply
  2. Shelbie

    July 19, 2021 at 2:38 pm

    So so so good!! I used raisins instead and added about a half cup of unsweetened coconut flakes/an extra tablespoon of pancake syrup. I also pulsed all ingredients together so the chocolate chips and raisins were broken into smaller pieces so I got some natural sweetness and chocolate with every bite. AMAZING. Will be making these every week!

    Reply
  3. Patricia

    November 14, 2019 at 12:28 pm

    What do spray the parchment paper with?

    Reply
    • Kim Hardesty

      November 14, 2019 at 2:33 pm

      Hi Patricia. Use baking spray - Pam, coconut oil, olive oil or whatever you have. -Kim

      Reply
  4. RANNA H BLAKELY

    August 13, 2019 at 7:14 am

    I love these, great to take to work. I have shared with others and they like them also and want the recipe. Give them a 10. Easy to tweak it to your liking

    Reply
  5. Nora

    June 11, 2019 at 5:37 am

    I would like to see more protein in these bars - could you add some protein powder into the mix to boost it or would it ruin the recipe?

    Reply
    • Kim

      June 12, 2019 at 10:25 am

      That's a great question, Nora. I haven't tried them with protein powder. Please let me know what happens when you try. -Kim

      Reply
  6. Angie

    February 10, 2019 at 8:52 pm

    I just made these and they taste delicious! I used pure maple syrup instead of fiber syrup (which I didn't have). I am not on a low carb diet so sugar is not an issue with me. Mine came out a bit soft and slightly crumbly. Should I be baking it longer (I did 20 mins), or try to find fiber syrup instead? Thanks for a great recipe.

    Reply
    • Kim

      February 11, 2019 at 9:26 am

      Hi Angie. I'm glad you like the recipe. I would use honey instead of the maple syrup, which is much thinner. Make sure to pack the mixture together really well, I use a piece of waxed paper over the bar mixture and press firmly with a flat bottomed glass. Let the bars cool completely before cutting. I think they hold together best when refrigerated, but they also were fine in my kids lunches. Baking time may be something you need to experiment with as I've found my mom's wall oven cooks my recipes differently than my large gas oven. I hope this helps. -Kim

      Reply
  7. Terry

    November 30, 2018 at 4:05 pm

    These look great. I read reviews on Amazon for the Fiber syrup and many reported having sugar spikes after using this syrup, especially the diabetic posters. I'm wondering your thoughts and it looked like someone else used egg whites as a binder. Will that work? Thanks

    Reply
    • Kim

      November 30, 2018 at 6:20 pm

      Hi Terry. I haven't tried this particular recipe with just egg whites, but I do use it in one of my granola recipes. I do not know how much to use - maybe two and mix them until they are very frothy? THat's where I would start. The bars will most likely be hard or crunchy instead of soft, but again, I'm not sure because I haven't tried it. -Kim

      Reply
    • Rene Vargas

      January 09, 2019 at 8:21 pm

      Did the eggs work?

      Reply
      • Patricia

        November 15, 2019 at 11:18 am

        Guess what? The egg whites didn't help either. The still are crumbly.

        Reply
  8. Jan Nightingale

    October 07, 2018 at 3:47 pm

    I just made these and they are delicious! Thanks for the recipe. The only problem I have is that they are not very sturdy and don't hold their shape well. Any ideas?

    Reply
    • Kim

      October 08, 2018 at 7:18 pm

      They may have needed more time in the oven Jan. The mixture needs to be packed in tight and needs to cool completely before cutting. Did you use the fiber syrup? -Kim

      Reply
  9. Connie Barron

    September 23, 2018 at 2:00 pm

    I made your bars this afternoon, and for the first time I actually got a BAR! My husband even loved them. I did make a few subs but it worked great. I used 1/3 c egg whites instead of the syrup and omitted the sunflower seeds, flax meal and pumpkin seeds...not a big fan of seeds. Used cashews, pecans, walnuts and almonds with great success. Can't wait to use blueberries next time! Good job!

    Reply
    • Kim

      September 24, 2018 at 8:43 am

      I love the combination of your ingredients, Connie. Yes, the egg whites would help hold it together if you didn't have the syrup - great sub. Thanks so much for sharing your tips and ingredients. -Kim

      Reply
  10. Allyssa

    September 02, 2018 at 7:49 pm

    Hi, wondering if you could tell me if these will keep their shape and not melt. I am looking for a recipe that is low carb that will hold up in a backpack while hiking. Every thing i have tried melts and needs refrigeration. Can't tell you How much ingredients I have wasted!

    Reply
    • Kim

      September 03, 2018 at 12:54 pm

      Hi Allyssa. These do not melt, but I would think that they may break apart on a hike? i just imagine them being jostled around? They do survive my kids walk to school in their lunch boxes. The ingredients need to be packed together well in the pan and need to be completely cooled before cutting with a sharp knife. Refrigerating them helps them stay together better, but I have kept them on the counter in a plastic container, too. I know this doesn't exactly answer your question. -Kim

      Reply
  11. Susan

    August 26, 2018 at 6:27 am

    How can I make these crispy ? Or do u have another recipe that is? Making for someone who has diabetes but can use the calories and wants a crunchy snacksusa

    Reply
    • Kim

      August 26, 2018 at 10:39 am

      Hi Susan, I don't have a crispy recipe yet, but take a look at the sesame cracker recipe I have. They are easy to make and very nice to have with a dip and some summer sausage or cheese. My kids love them. -Kim

      Reply
  12. JBK

    August 08, 2018 at 7:32 am

    Hi Kim - can you tell if the fiber syrup has any of the "alternative sweetener" taste? I'm super sensitive to almost all of the alternative sweeteners out there (especially stevia) and can't stand the tastes. Just don't want to waste my money trying it out! Also, can I use almond flour in place of the flax meal? Or perhaps another substitute?

    Reply
    • Kim

      August 10, 2018 at 9:58 am

      Hi JBK. Great question. I just tried both of the Sukrin varieties so I could be sure (I am out of the Fiberfit but it tastes the same)... The syrups have the mouthfeel of and taste like corn syrup but are not as sweet. They do contain a lot of fiber. Fiber does count towards carb intake and overeating this product can cause an insulin spike. I only use it in a few special recipes like these granola bars (which are great), granola cereal, and caramel recipes. I would not use it as a pancake syrup. It's a great product, however, and I love it. Let me know if you have any more questions. -Kim

      Reply
  13. Barbara

    August 03, 2018 at 7:17 am

    These bars look really good!
    Do you think I could add some protein powder to the mix?
    I'd like to make some for my (body building) son who is always looking for ways to add protein to his diet.
    Just wondering if protein powder would change to consistency.
    Thanks!

    Reply
    • Kim

      August 05, 2018 at 12:37 pm

      Hi Barbara. I'm sure you can add some protein powder, but it may make them grainy. I bet if you use peanut butter or another nut butter as a binder you could use more protein powder. I also like to mix protein powder (whey or egg white) with equal parts peanut or almond butter and add a little stevia for peanut butter balls (I have a recipe on the site). If you son is into body building, then he may be familiar with the protein fluff which uses casein protein. Casein protein and milk products become very thick and when whipped can produce a fluff which is very dessert-like. Caution: Casein protein can make people very constipated. I hope you find a combination that he likes. -Kim

      Reply
  14. Karla

    June 28, 2018 at 6:52 pm

    What’s the difference between total carbs and net carbs?
    Also, how many carbs without choc chips, or without choc chips and fruit?
    Thanks,

    Reply
    • Kim

      July 06, 2018 at 10:37 am

      Hi Karla. Total carbs takes into consideration all fiber carbs. To keep Keto stay under 50 total carbs a day. Some people need to stay around 35 grams total carbs or below to lose weight - so, fiber does count somewhat. Net carbs is the number you get when fiber carbs (and sugar alcohols) are subtracted from the total carbs. People using the net carb method for calculating carbs like to stay around 20 grams a day.

      I no longer take the time to figure out carb counts for readers with and without specific ingredients. If I did that for everyone every time, I wouldn't have time to write my posts and test recipes. I hope you understand. -Kim

      Reply
  15. Kathy

    June 25, 2018 at 4:09 pm

    Seriously delicious. My only issue was having enough patience to wait for them to cool to cut and taste them.

    Thank you!

    Reply
    • Kim

      June 25, 2018 at 7:12 pm

      I'm so glad you liked the recipe. Enjoy your bars. -Kim

      Reply
  16. Brenda

    June 15, 2018 at 1:20 pm

    Hi this is Brenda again inrefrence to the freezing question. I made them and they are one of the best granola bars if not the best I've ever eaten. The problem I'm having now is not eating them. Thanks for the recipe.

    Reply
    • Kim

      June 15, 2018 at 5:01 pm

      Great, Brenda. I'm so glad you like them. Enjoy your weekend. -Kim

      Reply
  17. Brenda Jones

    June 04, 2018 at 4:49 am

    I'm the only person that will be eating them so can I freeze them?

    Reply
    • Kim

      June 05, 2018 at 12:37 pm

      Hi Brenda. I have never frozen these, but they last in the refrigerator for weeks. They are just nuts so I guess freezing and thawing in the fridge would be fine. Keeping them refrigerated, helps hold them together better anyway. -Kim

      Reply
    • Barbara B

      September 01, 2018 at 5:48 am

      I make my own granola and freeze it in snack sized bags (inside a freezer quart size bag) and pull it out when I need it. I think they would freeze just fine. Try 1 or 2 and then defrost in the refrigerator and see how they taste. I've been freezing my granola almost 5 years now and it tastes as good as when I made it.

      Reply
  18. Jacob Maynard

    June 01, 2018 at 6:00 pm

    How long can this stay on the shelf? And I don't have to use fruit for this, right? Also, could I just use 2/3 of a cup of pumpkin seeds instead of pumpkin and sunflower seeds?

    Reply
    • Kim

      June 01, 2018 at 6:27 pm

      Hi Jacob, great questions. You can customize the seeds any way you want and you don't have to add the fruit. I keep them in the refrigerator and they last for several weeks. -Kim

      Reply
  19. Chelsea

    April 29, 2018 at 4:00 pm

    Could you add a few eggs to bind everything together?0

    Reply
    • Kim

      April 29, 2018 at 7:50 pm

      Maybe you can use some peanut butter or almond butter as a binder? I don't know if I would bake them, though. I have only tested the recipe with the ingredients listed, Chelsea. -Kim

      Reply
  20. Lowcarblover

    March 07, 2018 at 1:22 pm

    When I finished cooling down the bars how long can I keep the bars in the refrigerator? Or is it better if I kept in the freezer? What do u think is the best opinion to keep the bars still nice and fresh?

    Reply
    • Kim

      March 08, 2018 at 8:57 am

      Hi Kate, great question. I put them in an air-tight container and keep them in the fridge for 1-2 weeks. My kids generally eat them in a week. There is no need to freeze them. Since they are mostly nuts and a little dried fruit (if you are using), then they will last for at least two weeks in the fridge. -Kim

      Reply
  21. Angela

    February 22, 2018 at 5:30 pm

    This recipe was delicious. Mine crumbled but that most likely is because I do not have fiber syrup. I used sugar-free honey instead. I ate my "bar" with a spoon. So good. Thank you!

    Reply
  22. Ariana

    February 19, 2018 at 7:37 pm

    Mine crumbled is this normal?

    Reply
    • Kim

      February 20, 2018 at 8:58 am

      Hi Ariana. No, they shouldn't have crumbled. Did you have the fiber syrup? That gives the best results. You may have needed to add a little more fiber syrup to get the mixture to stick together. I also packed the ingredients firmly into the pan before baking. If the bars aren't completely cooled, they will crumble a bit. As you can see from the pictures, they held together and were chewy. If they crumble, break them up into small pieces and use as a granola to sprinkle over yogurt or ice cream. I'm sorry your first batch didn't hold together. If you have any more questions, please ask. -Kim

      Reply
  23. Tina

    February 08, 2018 at 9:35 am

    Would freeze dried berries work in this?

    Reply
    • Kim

      February 08, 2018 at 10:31 am

      They might, Tina, but I think they would break apart. Still, if it were me, I would try. -Kim

      Reply
  24. Jen

    January 14, 2018 at 11:14 am

    Would love to see the ability to share via email since I don't tweet or facebook... just a suggestion. Great recipe idea! i'm printing out and trying for myself!

    Reply
    • Kim

      January 14, 2018 at 1:14 pm

      Great idea, Jen. I didn't know that was even an option on other sites. I'll see if my social sharing plug-in has an option for that. If you have an iPhone I think you can share via email by hitting the (square with the up arrow? the sharing button) you should have an option to email. Enjoy the recipe. -Kim

      Reply
  25. Darcy

    November 28, 2017 at 2:25 pm

    Do these even have to be baked?

    Reply
    • Kim

      November 29, 2017 at 7:23 am

      I don’t know, Darcy. I have never made them without baking. I feel that the baking “sets” the syrup. Thats just my intuition, though. -Kim

      Reply
  26. Angie

    November 01, 2017 at 5:38 pm

    Yum yum yum! These really hit the spot and keep my hands from getting into the Halloween candy!

    Reply
    • Kim

      November 01, 2017 at 6:35 pm

      Oh, good, Angie. I’m glad they helped. Have a wonderful week! -Kim

      Reply
  27. Milena

    September 10, 2017 at 7:54 am

    Hello! If I used vita fiber syrup, it's the same amount (1/3 cup), correct?
    Thanks!

    Reply
    • Kim

      September 10, 2017 at 8:52 am

      Yes, Milena. Enjoy the recipe. -Kim

      Reply
  28. Kim

    July 17, 2017 at 12:17 pm

    Great question, Shari. Although I haven't tried it, you may be able to add soy protein crisps (like rice krispies) and mix them in. You also bind with a mixture of nut butter and protein powder. That's all I got. -Kim

    Reply
  29. Shari

    July 17, 2017 at 11:07 am

    This look wonderful. Is there a way to increase the amount of protein?

    Reply
  30. Emily Wong

    July 16, 2017 at 8:03 am

    You could use brown rice or agave syrup.

    Reply
    • Kim

      July 16, 2017 at 8:36 am

      Sure Emily, those are great vegan options. I just want to remind any low carver who may read this that these sweeteners are not low carb and will raise blood sugar in diabetics. Thanks again, Emily! -Kim

      Reply
  31. Steve

    July 05, 2017 at 3:36 pm

    What does it cost to put together this recipe? Looks like it could be as much as $50

    Reply
    • Kim

      July 05, 2017 at 4:42 pm

      I have bought the mixed nuts at the health food store before and it's more affordable that way. Yes, nuts are much more expensive than oats. -Kim

      Reply
  32. Natasha

    June 04, 2017 at 7:21 am

    I'm definitely making these as soon as I can get all the ingredients together. Is the fiber syrup necessary to keep them held together, or will any sugar free syrup do the trick?

    Reply
    • Kim

      June 04, 2017 at 8:03 am

      Natasha, the fiber syrup is viscous and sticky like honey. It holds the ingredients together. It's also perfect for granola cereal. I just love it. However, I am careful not to use too much because it has a lot of fiber. You can try the sugar free pancake syrup, but I'm not sure it hold the ingredients together like the fiber syrup. Enjoy the recipe and have a great week! -Kim

      Reply
      • Debbie

        August 04, 2017 at 5:14 pm

        I have a little suggestion for something else to hold the mixture together.
        We use Nature's Hollow Sugar-Free Honey Substitute. OMG, this works sooo well in our low-carb recipes when we need a little honey. I Netrition carries it.

        Reply
        • Kim

          August 04, 2017 at 5:29 pm

          Thanks for the idea, Debbie! Have a fantastic weekend. -Kim

          Reply
  33. Susan

    May 28, 2017 at 11:54 am

    These look like just what I'm looking for. One problem... where I'm from we cannot buy 'fiber syrup'. Can you substitute agave or something similar?

    Reply
    • Kim

      May 28, 2017 at 12:30 pm

      Yes, Susan. That would be a good sub, just make sure to count the carbs. -Kim

      Reply
  34. Linda

    April 02, 2017 at 12:04 am

    Made these tonight exactly as written except with vitafiber (plus a bit extra) and erythritol stevia blend from the bulk store. They smelt great baking and I have only had a few bits that fell off when I was cutting them but they tasted awesome. It's a good size bar that will make a perfect breakfast on the way to work. Thanks for the recipe

    Reply
    • Kim

      April 02, 2017 at 7:48 am

      Hello Linda. I'm so happy you like the recipe. Have a wonderful day. -Kim

      Reply
  35. Anna

    March 26, 2017 at 12:09 pm

    I made these today. Although they taste delicious, when I went to cut them, they crumbled. What do you think I did wrong?

    Reply
    • Kim

      March 26, 2017 at 4:12 pm

      Hello Anna. Did you use the fiber syrup? It's the secret ingredient to holding these together. Another thought is whether or not the ingredients were packed firmly enough in the pan. Lastly, I waited until the mixture was completely cool before I cut them. I used my big chefs knife and cut straight down. I hope these tips help. I will check the recipe to make sure the instructions are clear. Let me know if there is anything else I can help with. Have a nice day. -Kim

      Reply
  36. Lynn Price

    March 06, 2017 at 4:13 pm

    I just made my second batch, and I love it! I added a pinch of salt, which adds a lot of flavor. Ibdisnt have the goji berries, so I substituted homemade dried cranberries, which add a nice tart surprise. I also made a low carb glaze with Just Like Sugar powdered sugar and salted caramel Torani, and drizzled it over the granola bars. Sheer bliss. Thanks for the recipe!

    Reply
    • Kim

      March 06, 2017 at 5:14 pm

      I'm glad you like the recipe, Lynn and I'm crazy about your tweaks. Thanks for sharing! Enjoy your week. -Kim

      Reply
  37. Jeanette

    February 01, 2017 at 9:15 am

    Regarding the fruit, do you use fresh or dried

    Reply
    • Kim

      February 01, 2017 at 9:47 am

      Great question, Jeanette. I use dried fruit that has no added sugar for as low carb as possible. For my kids, I just use what I can get at the store (fruit juice sweetened or whatever). Of course, you do not have to add any fruit if you do not want to. Does this answer your question? If not, let me know. Have a wonderful day. -Kim

      Reply
  38. missy.kroninger@gmail.com

    November 17, 2016 at 9:26 pm

    I need these for busy days.

    Reply
  39. Doris

    November 07, 2016 at 5:23 am

    Would like to try this recipe, but have never found surkin in any stores around me. Where is the best place to get it?

    Reply
    • Kim

      November 07, 2016 at 9:03 am

      Hi Doris. Can you purchase through Amazon or directly through Sukrin? Where are you? There is a product called VitaFiber Syrup. If you can find that, it works too. I hope this helps. -Kim

      Reply
  40. Laurie

    November 06, 2016 at 7:30 am

    Just waiting for my syrup to arrive to try these!!!

    Reply
    • Kim

      November 06, 2016 at 7:40 am

      Oh, great, Laurie. The syrup makes awesome granola and bars! -Kim

      Reply
  41. Julie

    November 04, 2016 at 12:59 pm

    I have been looking for a grain free breakfast on the go option. These will be great!

    Reply
    • Kim

      November 04, 2016 at 1:54 pm

      Fantastic. I hope you like them, Julie. -Kim

      Reply
  42. Tiffany

    November 01, 2016 at 7:00 pm

    I love stuff I can take to the park with my kids. These looks like great travel snacks!

    Reply
    • Kim

      November 01, 2016 at 7:16 pm

      They are, Tiffany. I had to change the name on them because I had a few people call me out for offering high carb granola bars on a low carb site. They didn't read that the bars are made of nuts, they just looked at the pictures. Lol. They are lightly sweetened, so you may need to taste and adjust. Enjoy! -Kim

      Reply
  43. Valerie G

    November 01, 2016 at 4:20 am

    These look perfect.. can't wait to try them!!

    Reply
    • Kim

      November 01, 2016 at 7:17 am

      Thank you, Valerie. I hope you like them. -Kim

      Reply
  44. Marilyn Shapiro

    October 23, 2016 at 6:12 am

    I have a condition called CI which is carbohydrate intolerance. It is very complex and as a result I cannot eat more than 6 carbs a day or I get a migrain headache. I must stay away from sugar 100 percent. I live on a very stringent diet and am always looking for different foods I can tolerate. Is there a printed book containing your recipes?

    Thanks,

    Marilyn

    Reply
    • Kim

      October 23, 2016 at 12:06 pm

      Hi Marilyn, I am sorry to hear about your condition, I bet it's not easy to live with. No, I do not have a cookbook, but I do have a nice mix of recipes available on the site. Have a wonderful week. -Kim

      Reply
  45. Sarah

    October 17, 2016 at 1:48 pm

    These look incredible! I always loved the chewy chocolate chip granola bars!

    Reply
    • Kim

      October 17, 2016 at 2:21 pm

      Thanks Sarah. You could definitely always double the chocolate chips, too. yum! -Kim

      Reply
  46. Taryn

    October 17, 2016 at 10:10 am

    I love the photos on this post! I frequently use my kids to help as 'models' too. And these granola bars look amazing! I'm going to make some to keep on hand for times I have to run out the door without a real meal.

    Reply
    • Kim

      October 17, 2016 at 12:18 pm

      Thanks, Taryn. It's fun including the kids sometimes when they are into it. I frequently ask them to hold the bounces for me, too. Kids are kind and wonderful. Have a nice day. -Kim

      Reply
  47. Tasha

    October 16, 2016 at 8:12 pm

    Love your little hand model! A total natural! (:

    I'm a big fan of low carb bars, but the processed ones are so hit or miss. I love the idea of making a yummy homemade batch for my go-to in a pinch. These look a million times better than anything you can pick up at the store and so much healthier. Thanks for the recipe!

    Reply
    • Kim

      October 16, 2016 at 8:36 pm

      Thanks, Tasha. He was so extremely excited to help out. Then, I showed him the pictures and his whole face lit up! I make these bars all the time and am always surprised how much they look like they were made of oats. Thanks for the nice compliments. Enjoy your week. -Kim

      Reply
  48. Janet

    October 16, 2016 at 6:44 pm

    These look really yum

    Reply
    • Janet

      October 16, 2016 at 6:52 pm

      When you say sukrin liquid sweetener are you in America or Australia Melbourne as I can't get it in Perth Australia
      I will have to research what it is as it don't sound like equal drops ?

      Reply
      • Kim

        October 16, 2016 at 8:27 pm

        Hi Janet. I'm in the America. You can Google Sukrin Fiber Syrup and get a picture and an explanation. Someone told me the other day that someone in Australia is going to be importing the Sukrin products. It may be available on-line for you very shortly. It is not equal drops. This is a thick, viscous syrup almost like corn syrup in texture. It it lightly sweetened and great for this type do application. Thanks for your great questions. Have a nice week. - Kim

        Reply
    • Janet

      October 16, 2016 at 6:54 pm

      When you say sukrin liquid sweetener are you in America or Australia Melbourne as I can't get it in Perth Australia
      I will have to research what it is as it don't sound like equal drops ?
      Keep the recipes coming thx

      Reply
    • Kim

      October 16, 2016 at 8:24 pm

      Thanks Janet. My kids went bonkers for them. -Kim

      Reply
  49. STACEY

    October 15, 2016 at 2:19 pm

    These sound very yummy! I love snack bar type foods. Kids make the best hand models, except when they eat or lick your your subject! Your son did a good job.

    Reply
    • Kim

      October 15, 2016 at 3:16 pm

      Thanks, Stacy. You know, he was so thrilled to be helping me. My daughter wanted to do it, but she is a nail biter and picker, so I told her no. My son jumped right in. I think he did a good job, too. Thank you. -Kim

      Reply
  50. Georgina Bomer

    October 15, 2016 at 2:10 pm

    These look really tasty! Mind you I usually love everything with Lily's choc chips in !

    Reply
    • Kim

      October 15, 2016 at 3:15 pm

      Thank you Georgina. I like Lily's Chocolate, too. -Kim

      Reply
  51. Katrin

    October 14, 2016 at 9:35 am

    These granola bars look so much nicer than anything you can buy in the stores! They would be great to make ahead and have something to grab when you are busy or just cannot be bothered to make a proper meal! Great recipe, Kim!

    Reply
    • Kim

      October 14, 2016 at 10:04 am

      Thanks, Katrin! -Kim

      Reply
  52. Maya | Wholesome Yum

    October 14, 2016 at 8:54 am

    These look delicious! Perfect for a snack on the go!

    Reply
    • Kim

      October 14, 2016 at 9:05 am

      Thank you, Maya! -Kim

      Reply

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