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These crunchy and sweet Keto Peanut Butter ‘Granola’ Bars are made without oats, are gluten-free, sugar-free, low carb, and ACTUALLY healthy for you! Not to mention, they are SUPER easy to whip up. So, now you can enjoy a protein rich with healthy fats snack easily on a hike, a post work-out snack, a grab and go breakfast, or even for a quick dessert (they’ve got sugar-free chocolate chips!).
I created these Keto Peanut Butter Granola Bars without oats to satisfy a SPECIFIC craving (how most of my recipes are created). Have you ever seen the Natural Valley Granola Bar Commercials? In case you haven’t, they basically include someone hiking somewhere remote and beautiful, where a crunchy granola bar gets pulled out and eaten all while birds are chirping, the sun is shining, and there’s a gorgeous view from a rewarding hike. Something about these commercial has always got to me!!! That darn marketing works I guess… and now every time I go hiking, I dream about those crunchy granola Bars (that are filled with sugar, processed foods, and CARBS ☠ ).
Seeing as I am an avid hiker, I found it ESSENTIAL and NECESSARY to my ketogenic success to create my own low carb ‘granola’ bar replacement to satiate these cravings!!! My favorite Nature Valley Crunchy Granola Bar has ALWAYS been the peanut butter and honey one….. So I created this recipe for Keto Peanut Butter Granola Bars (WITHOUT OATS!) to mimic that, and I threw in some sugar free choc chips just for good measure ;).
Like I said, they are SUPER easy to make. All you have to do is gently toast the nuts, coconut flakes, seeds or whatever else you want to put into them first (this helps with the ‘crunch’ factor). Then, while the toasted nuts are cooling, you whip up the mix that is going to hold all the ingredients together into tightly packed little crunchy keto bars. Then you mix it up, press it into a granola bar mold. They do need to cool to crisp up after, but that’s it! Easy peasy!
Where do you find a Keto Granola Bar Mold? I have seen them in stores like Bed, Bath & Beyond before, but online there’s TONS of them! My favorite mold is a silicone one because it’s easiest to pop these bars out after they have baked and cooled and super easy for clean up. I bought my silicone granola bar mold on Amazon (here is the link) for UNDER $9! AND, this mold can double as a keto ice cream bar mold or be used to make protein bars!
Here’s a picture of My keto Peanut Butter ‘granola’ bars in the mold that I used (and linked above!) right before going in the oven to bake. You can see the smeared peanut butter on top of each (thats what makes them like the Peanut Butter nature Valley Bars!). Sorry for the photo quality as this one is just from my iphone. 🙂
These Keto Peanut Butter Granola Bars Without Oats are HIGHLY CUSTOMIZABLE!
First, if you don’t like peanut butter, or are allergic to peanuts, you can absolutely replace the peanut butter with another nut butter – like almond butter.
Second, you can use whatever nuts/seeds you like! I have made many versions using whatever nuts and seeds I have had on hand. My FAVORITE version is the one listed. Here’s a picture of the different shapes of Almonds I used as well as the type of coconut ‘chips’ – All three yielding what I felt like was the BEST shape and texture (held together best!):
Here’s some ideas of nuts/seeds you can put in here though!
- Pumpkin Seeds
- Walnuts
- Chopped Up Macadamia Nuts (definitely want to chop these guys)
- Chia Seeds
- Hemp Hearts
- Sunflower Seeds
- Chopped Pecans
- Almonds (in any shape- slivered, sliced, chopped, ground)
- Chopped Pili Nuts
- Chopped Brazil Nuts
- Chopped Cashews (although these are higher carbs)
- Sesame Seeds
- Flax Seeds
- Shredded coconut
- Ground Hazelnuts
I would recommend keeping the Coconut flakes in this recipe though if you can. The flat shape of them and the texture seem to really help smooth these out in between and hold the nuts together well. Plus they taste DELICIOUS (sweet little treats) when toasted!
Use ANY flavor of Choc-Zero Syrup in these! There’s many kinds of choc zero syrups! My favorites for this recipe are either Maple Pecan Or Maple Vanilla! 🙂
Substitute any brand of Sugarfree chocolate chips you like! Walmart now sells the Bake. Believe brand of white chocolate chips (Only $3.98 a bag) that I have been DYING to try in a variation of these bars, but haven’t gotten around to it yet. You can also melt chocolate chips and drizzle on top of these keto peanut butter granola bars after they have cooled (just pop them back in the fridge for a few minutes after drizzling to harden well).
I have found that these bars last for up to a week on the countertop; however, I will warn you that as time goes on, they get a little less crunchy than they were the first few days (but still taste great)!
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Keto Peanut Butter Granola Bars Without Oats!
Description
These crispy, crunchy, and sweet Low Carb Peanut Butter Granola Bars, don’t use any oats and can be made in a jiffy! You can mix and match whatever nuts or seeds you want in them (but my favorite mix is listed in the recipe). Theres hints of peanut butter flavor in the bars, and a bit of it smeared and baked into the top to resemble a Nature Valley Peanut Butter Granola Bar… but with added sugar-free chocolate chips, of COURSE. 🙂 Enjoy for a dessert, a snack, OR for breakfast!
Ingredients
2 Egg yolks (can sub 1 whole egg)
1 Tablespoon Butter (melted)
1 Tablespoon Coconut Oil (melted)
2 Tablespoons Peanut Butter (I like Mara Natha’s 2 ingredient PB for lowest carbs)
3 Tablespoons Maple Choc-Zero Syrup (sub any FLAVOR here- I LOVE their Maple Pecan )
1/2 teaspoon Vanilla Extract
2 Tablespoons Erythritol
pinch of salt
1 Cup of Coconut Flakes also called coconut ‘chips’ (not coconut shreds, click link to see)
1.25 Cups Sliced Almonds (these look like almond shaped chipcs click link to see)
1/2 Cup of Almond Slivers (slivers means long and thin, click link to see)
1/4 Cup Sunflower seeds
1/4 Cup Chopped Macadamia Nuts (finely chopped!)
1/2 Cup Lily’s Sugar Free Chocolate Chips
Avacado Oil Spray (or other cooking spray)
Instructions
1.) Preheat your oven to 350°F and line a baking sheet with parchment paper or a Silicon Baking mat.
2.) Spread out all nuts and seeds (except coconut flakes!) evenly on your baking sheet, trying not to overlap them if possible. Bake in the oven for 6 minutes. Remove baking sheet from oven briefly to stir the nuts/seeds around (for even toasting) and add the coconut flakes. Put back into the oven to bake for 3 more minutes. They should be just starting to toast/brown by now (if not, stir and put back into the oven another 1-2 minutes (but careful not to overbrown them!). Remove lightly toasted nuts/seeds from the oven to cool for 10= 15 minutes.
3.) Using a hand mixer or Whisk attachment on a stand mixer (on high) and whip the egg yolks until light in color, frothy, and doubled in size. In a seperate bowl, mix together the melted butter, melted coconut oil, choc-zero syrup, erythritol, vanilla extract, pinch of salt, and peanut butter and whisk or stir well until it turns into a smooth sauce. Mix this syrupy sauce into whipped egg yolks with a mixer or by hand. Dump your toasted (but now cooled!) nuts, seeds and coconut flakes. Fold and Mix all together until fully coated. Add in chocolate chips and mix again.
4.) Spray your Granola Mold lightly with avocado oil or other cooking spray. Spoon/spatula your granola bar mix into each mold until each is full. You should have some granola bar mix leftover for now. Now, use the back of an oil sprayed metal spoon to PRESS DOWN each granola bar to pack it as tightly as you can in the mold. Add any extra you have left into each mold. Now you can smear a little bit of peanut butter on top of each bar (or you can also smear a little extra choc zero or even both) if you want to add a little peanut butter crunch to the tops.
5.) Place granola bar mold into the oven on top of a baking sheet and bake at 350°F for 12-14 minutes. Keep an eye out for too much browning (mine are usually done around 13 minutes). Remove granola bar pan from oven. Immediately use the BACK OF a greased metal spoon to once again PUSH down on each granola bar (when they are hot still!) to pack them in nice and tight before they cool. This helps them hold together better. Put molds into the refrigerator for 1 hour or more to cool and CRISP up. DO NOT ATTEMPT TO REMOVE GRANOLA BARS FROM MOLDS UNTIL THEY HAVE COOLED COMPLETELY in the fridge (or else they will fall apart).
Once the bars have cooled completely (you’ll be able to tell because they’re very hard and crispy!) and can easily pop them out of the molds! You can then store them on the counter for up to a week. 🙂
Notes
Net Carbs = Per serving (serving size)
*Sugar alcohols from erythritol are not counted in total net carbs, since they don’t affect blood sugar (they’re 0 net carbs)! Carb counts vary based on the brands of each item used.
My calculations are for the brands listed/suggested.
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