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These Sugar-Free Low Carb Grain Free Granola Bars are the BEST Homemade bars you will have have! They’re crunchy, chewy, salty and sweet and shelf stable!
When it comes to snacking in my house, I’m always looking for those easy to grab snacks that don’t need refrigeration. Something I can throw in my purse and eat at some point without worry if I forgot it in my bag a day or too!
My Crock Pot Granola Recipe is a winner so I decided to adapt it into a bar form, with a new liquid sweetener I absolutely am in love with!.
Before trying this new liquid sweetener, I was at a loss as to how to keep a granola bar held together without requiring some sort of sugar, like honey or maple syrup. If you’re not low carb you might enjoy these Cocoa Granola Bars or these Cherry Pie Nut Granola Bars both are refined sugar free and no bake!
Needless to say making a grain free and sugar free granola bar isn’t easy. But with the help of Sukrin sweeteners, I’m learning to make some pretty awesome recipes that easily are just as good if not better than traditional recipes made with sugar and no one can tell the difference.
I’ve been using Sukrin Gold as my primary brown sugar substitute in a few recipes like my Apple Cheesecake Muffins. The Fiber Gold Syrup is out of this world for my Microwave Caramel sauce recipe!
But I hadn’t done much with their Clear Fiber Syrup and thought these granola bars would be the best way to use it since I wanted the nuts and seeds to be seen and not masked if I used the brown fiber syrup . It’s about 60% the sweetness of honey or maple syrup. The difference between the Gold and Clear syrup is that the Gold has gluten free malt extract and a little stevia (steviol glycosides) so it is sweeter than the clear syrup and can be used 1 to 1 like honey.
Both syrups are made of a plant fiber called isomaltooligosaccharide (IMO).
Isomaltooligosaccharides are naturally occurring prebiotic plant fibers found naturally in foods such as honey. They have a sweet taste, but behave like fibers in the body. Instead of increasing blood sugar like ordinary syrup, isomaltooligosaccharides become a food source for the beneficial bacteria in the digestive system. This is known as prebiotic fiber. The body contains more bacteria than cells, and these bacteria play an important role. Eating prebiotic fiber stimulates beneficial bacteria, which perform important functions in the body, while also helping to suppress more harmful bacteria.
I did add some optional Sugar Free Chocolate Chips because I knew my kids would be enjoying some of these as well. You could also throw in some dried fruit if you’re not worried too much about the carb content.
The very best part about these bars is that they do not need to be kept refrigerated! They are perfectly shelf stable! We wrapped them individually in plastic wrap then in an air tight container in my pantry for a grab-n-go snack anytime!
Hope you enjoy these as much as we do!
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Sugar-Free Low Carb Granola Bars
Ingredients
- 1 1/2 cups almonds
- 1 cup walnuts
- 2/3 cup pistachios
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup hemp seeds
- 2 tbsp butter
- 1/3 cup Sukrin Clear Fiber syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon ground
- 1/2 tsp salt
- 3 tbsp Sukrin Gold
- 1/2 cup sugar free chocolate chips optional
Instructions
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Roughly chop the almonds, walnuts and pistachios. Place into a dry skillet on stove.
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Add the pumpkin seeds, sunflower and hemp seeds to the skillet and stir together. Cook over medium heat until fragrant. Remove from heat and set aside.
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In a small sauce pan melt butter then add Sukrin syrup, vanilla, cinnamon, salt and Sukrin Gold. Stir together and boil for 2-3 minutes until it thickens slightly.
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Stir into the nuts and seeds mixture until thoroughly coated.
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Spread mixture into a parchment lined 9 by 13 baking dish. Place another piece of parchment over the top and use your hands to press mixture well into pan to even the top and spread to corners. Remove the top piece of parchment and let cool about 10 minutes.
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Refrigerate for 15 minutes then slice into 14 bars.
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Refrigerate for another 15 minutes then wrap individually and store in an airtight container. Shelf stable for 3-4 weeks.
Recipe Notes
Net Carbs: 4g
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I’m going to buy that sweetener just to make these. They look great!
I love the idea of your recipes but they are very high in fat and calories!! 23 grams of fat in a granola bar???!!!!! 265 calories????
I am low carb/low or no sugar but still watch the fat and calories….?
Well nuts are high in calories……
you could slice them into more servings to reduce calories and fat.
You could always make the bars smaller but they are full of healthy fats and not empty sugar filled calories like the usual ones. All nuts are high in fat. Just look at a cup of cashews….over 750 calories and 62g of fat! These amazing bars are a heck of a lot less!
Not if that’s eaten as a complete breakfast, which is what I’ve made them for.
If you’re trying to eat low carb/no sugar you should likely look at upping your fat intake (which will likely up your calories) but fat keeps you full longer and you are likely to eat less. Fat is good for you!
do you think Lankanto Monkfruit sweetener (golden) can be used in place of the Sukrin Gold?
I wish people would stop complaining. If this were a low fat website, then that’s reasonable, but don’t complain on a low carb/high fat website. Just makes no kind of sense.
Thank you!
These look SO GOOD! But you shouldn’t use that Sukrin Syrup without testing your blood sugar. It really spikes some people’s blood sugar. If you want to watch a youtube video of another low carber who tested a bunch of different sweeteners on his blood sugar to see if they spiked his blood sugar or not…go here. (If you don’t want to watch the whole video but only want to see the Sukrin results, go to minute 16:00 of the video). This Sukrin spiked his blood sugar MUCH MORE than regular sugar did. I’m going to try to figure out what to use instead of this Sukrin, cause the recipe looks AWESOME! 🙂
https://www.youtube.com/watch?v=f2HnkDGuBqk
What about brown rice syrup? Thats what i use. How would it compare to your current syrup?
You could use that but it’s not sugar free.
Do you think sugar free pancake syrup would work? I might try, just to see… thanks for the recipe!
It’s possible but I’ve not tried it. Please come back and let me know if you do.
This is AMAZING! Mine didn’t set but I still enjoyed it out of a bowl.
DO NOT use this sweetener if you are diabetic. Very dangerous. It will spike your blood sugar levels. Do your homework on Surkin before you buy this product.
Beware of that sweetener. Several sources testify that it spikes blood glucose as badly as table sugar. What a disappointment! The recipe looks so good, too!
I stay away from Sukrin now after I saw an immediate spike on blood sugar. I wonder if yacon syrup would work?
I’m going to order some myself and try it in this recipe. I will update once I do.
Did you try it with yacon syrup or not yet? As I’m looking for a good low carb binding agent and was thinking of ordering some myself
Not yet sorry!
These are absolutely perfect! I just started taking a medication that requires me to eat between 200-300 calories with it…no more and no less. Thank you!!!
Hi – did you try it with yacon please?
I’ve not tried it sorry.
Hi, these look delicious. Is that sweetener OK to be removed from the recipe? Or is the sweetener the glue that holds it together? Thanks
The sweetener is needed to make it all stick together yes.
What do you wrap them in after they are made?
I wrapped them individually in saran wrap then placed each wrapped bar in a ziplock bag.