Want to know how to make homemade Kind Bars? Try this Kind Bar recipe copycat. They’re the easiest low carb, gluten-free, sugar-free granola bars ever. Low Carb Granola Bars!
Low Carb Granola Bars
Some people may turn to granola bars for “healthier” breakfast or snacks. The truth is, many store bought granola bars are really just candy bars parading around as something they’re not. Today I want to share with you how to make low carb granola bars at home. To be exact, these sugar-free keto granola bars are like a homemade Kind Bar recipe!
I have been a sucker for Kind Bars for years now. Since I first tried them, I never wanted to go back to regular granola bars. Some varieties are already relatively low in sugar, but they are expensive and still not low carb.
How To Make Low Carb Granola Bars
It sounds like a challenge, but is quite simple. We do the same as we do for low carb keto granola cereal – use nuts and seeds instead! The other challenge is getting the sugar-free granola bars to stay together. Regular ones typically use a syrup, such as rice syrup or honey, but those are obviously out for low carb granola bars.
Fortunately, we can use fiber syrup instead. When I discovered it, my idea for homemade sugar-free granola bars finally became possible. It has similar sticky properties and sweetness, without the sugar. Yay! If you’re wondering what fiber syrup is, it’s a naturally occurring prebiotic plant fiber (called oligosaccharides). Like other fibers, they aren’t digested well, so the calories and carbs in them are not absorbed for the body.
If You’re Looking For More Chips Recipe
Line a 8×8 in (20×20 cm) baking pan with parchment paper. Dry roasted almonds and sunflower seeds give maximum flavor. If yours are raw, you can roast them yourself in the oven for 6-10 minutes at 400 degrees F prior to starting the recipe. If the ones you have are both roasted and salted, omit the salt in the recipe.
In a large bowl, stir together the almonds, pumpkin seeds, coconut flakes, and hemp seeds. Set aside.
In a large saucepan, heat the fiber syrup, almond butter, powdered erythritol and sea salt for a couple of minutes, until easy to stir. Stir until smooth.
Remove from heat. Stir in the vanilla extract and vanilla bean seeds.
Stir the syrup mixture into the nut mixture.
Transfer the mixture to a lined baking dish and press firmly to create a smooth top. Use a large, flat spatula to create an even flat surface and press down firmly.
Cool completely on the counter. When fully cooled, gently lift the parchment out of the pan and transfer on top of a cutting board. Use a sharp chef’s knife to cut into bars using a firm downward motion (don’t see-saw back and forth).
Serving Size: 1
Amount Per Serving: Calories: 216Total Fat: 18gSaturated Fat: 10gNet Carbohydrates: 3gFiber: 4gSugar: 1gProtein: 8g
Line a 8×8 in (20×20 cm) baking pan with parchment paper.
Dry roasted almonds and sunflower seeds give maximum flavor. If yours are raw, you can roast them yourself in the oven for 6-10 minutes at 400 degrees F prior to starting the recipe. If the ones you have are both roasted and salted, omit the salt in the recipe.