Low-carb granola bars

Low-carb granola bars

Nuts love seeds, seeds love dark chocolate, and they’re all in love with coconut. Be prepared for a big bear hug of flavor, when you combine all those flavors into healthy and low-carb granola bars!

Low-carb granola bars

Nuts love seeds, seeds love dark chocolate, and they’re all in love with coconut. Be prepared for a big bear hug of flavor, when you combine all those flavors into healthy and low-carb granola bars!
USMetric
20 servingservings

Ingredients

  • 3 oz. (923 tbsp) 85 g (140 ml) almonds
  • 3 oz. (45 cup) 85 g (200 ml) walnuts
  • 2 oz. (613 tbsp) 55 g (90 ml) sesame seeds
  • 2 oz. (7 tbsp) 55 g (100 ml) pumpkin seeds
  • 1 oz. (223 tbsp) 28 g (40 ml) flaxseed
  • 2 oz. (23 cup) 55 g (150 ml) unsweetened finely shredded coconut
  • 2 oz. 55 g dark chocolate with a minimum of 70% cocoa solids
  • 6 tbsp 6 tbsp coconut oil
  • 4 tbsp 4 tbsp tahini (sesame paste)
  • 1 tsp 1 tsp vanilla extract
  • 2 tsp 2 tsp ground cinnamon
  • 1 pinch 1 pinch sea salt
  • 2 2 large egglarge eggs
  • 3 oz. 85 g dark chocolate with a minimum of 70% cocoa solids, for garnish (optional)
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Instructions

Instructions are for 20 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Mix all the ingredients in a blender or food processor until they are coarsely chopped.
  3. Spoon the mixture into a 7 x 11" (18 x 28 cm) baking dish, preferably lined with parchment paper.
  4. Bake for 15–20 minutes, or until the cake has turned golden brown.
  5. Let cool a little and remove from the baking dish. Divide into 20 or 24 pieces with a sharp knife.
  6. Melt the chocolate in a water bath using a double boiler or in the microwave oven.
  7. Dip each bar in the chocolate, but just about 0.5" (1 cm) or on just one side. Let cool completely.
  8. Keep in the refrigerator or freezer.

Tips

Just use your favorite nuts and seeds, or what you have on hand. A healthy nut and seed mix could consist of equal parts almonds/hazelnuts/macadamia nuts, pecan nuts/walnuts, sunflower seeds, pumpkin seeds, sesame seeds, and flax seeds.

The tahini (sesame paste) can be substituted with almond or nut butter. But remember that for example peanut butter has a lot more carbohydrates than sesame paste. Let your imagination run wild!

Recommended special equipment

  • Blender or food processor

For more on the amount of carbs in different nuts, check out our full guide:

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What did you think? Please share your thoughts in the comment section below!
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63 comments

  1. Dee
    I did as others suggested and reduced the amount coconut oil- and these are HORRIBLE! They have texture and flavour of sawdust. Yuck! Will not be trying these again and debating giving this batch to the dog.
    Replies: #56, #63
  2. Rima
    Does the recipe net carb count includes both chocolate amounts 50g and 75g for garnish or just initial 50 grams?
    Reply: #53
  3. Crystal Pullen Team Diet Doctor

    Does the recipe net carb count includes both chocolate amounts 50g and 75g for garnish or just initial 50 grams?

    Optional ingredients are not included in the nutritional information.

  4. Lynn
    I am 66 and a lifelong sugarholic. These bars are a lifesaver. I have been making them for over a year, exactly as recipe dictates. Yes, oil on top is disconcerting at first but soon it settles back in. Once slightly cooled I melt the 3 Oz chocolate (88% Endangered Species is my go-to) in microwave and spread it on top. Pop pan in fridge and cut after everything cools. I cut small bars (1”x 2”) and keep in freezer. (I get dozens from this recipe) When munchies hit, they save the day. One is enough. Sometimes I am so munched I’ll eat two and always regret it in 15 minutes because I am so full. Yes there will be some crumbles after slicing but like others I keep for topping on yogurt I appreciate DietDoctor doesn’t have many recipes using artificial sugars. Those just perpetuate your sweet tooth.
    Reply: #55
  5. Kerry Merritt Team Diet Doctor

    I am 66 and a lifelong sugarholic. These bars are a lifesaver. I have been making them for over a year, exactly as recipe dictates. Yes, oil on top is disconcerting at first but soon it settles back in. Once slightly cooled I melt the 3 Oz chocolate (88% Endangered Species is my go-to) in microwave and spread it on top. Pop pan in fridge and cut after everything cools. I cut small bars (1”x 2”) and keep in freezer. (I get dozens from this recipe) When munchies hit, they save the day. One is enough. Sometimes I am so munched I’ll eat two and always regret it in 15 minutes because I am so full. Yes there will be some crumbles after slicing but like others I keep for topping on yogurt I appreciate DietDoctor doesn’t have many recipes using artificial sugars. Those just perpetuate your sweet tooth.

    Thanks, Lynn! So glad you love this recipe!

  6. Cari
    As they have chocolate in them, I rather hope you didn't give them to the pup. Not every recipe is going to be to everyone's taste, so while this one might not have worked for you, DD has heaps of other snacks on the site :)
  7. TRACY
    This is a good recipe and worth a re-make but with the tahini and sesame seeds, the bitterness of the sesame was just a bit too much. There is no sweetener in the recipe, which was disconcerting at first but I'm starting to appreciate it as I try and step down the overall sweetness levels. I'm still enjoying them, but next time I plan to replace the tahini with almond butter, and perhaps replace the 2 oz sesame seeds with either flax or extra pumpin seeds. I ran out of coconut oil after the 4th tbsp, so I used butter and it worked fine. I use 90% Lindt chocolate which, after trying multiple other brands, I think is the most balanced and smoothest chocolate available at this level of cocoa.
    Reply: #58
  8. Kristin Parker Team Diet Doctor

    This is a good recipe and worth a re-make but with the tahini and sesame seeds, the bitterness of the sesame was just a bit too much. There is no sweetener in the recipe, which was disconcerting at first but I'm starting to appreciate it as I try and step down the overall sweetness levels. I'm still enjoying them, but next time I plan to replace the tahini with almond butter, and perhaps replace the 2 oz sesame seeds with either flax or extra pumpin seeds. I ran out of coconut oil after the 4th tbsp, so I used butter and it worked fine. I use 90% Lindt chocolate which, after trying multiple other brands, I think is the most balanced and smoothest chocolate available at this level of cocoa.

    Thank you for your feedback! Those tweaks sound delicious.

  9. Nicole
    Would this recipe have a good level of resistant starch?
    Reply: #60