Here is an awesome Paleo/Keto granola bar recipe that is full of protein and healthy fats. I’ve made this recipe completely grain-free, dairy-free, and sugar-free (except for what’s in the chocolate you choose). What I love most about these grain free bars is that they do not need to be stored in the fridge. They hold together perfectly and do not melt, unlike most Keto-friendly bars. This makes them perfect for taking with you.
I am constantly making up new recipes. It’s been a goal of mine to make Keto-friendly bars that my kids love and that don’t need to be refrigerated. Bars they can take along to school, and we can take with us when we are on the go. These Paleo/Keto Granola Bars check all the boxes, and as a bonus, they are really easy to make.
My kids love these chewy bars. They a taste a lot like oatmeal raisin granola bars but have only about 1/4 the carbohydrates of your normal granola bar. That fact should make you feel really good about giving them to your kids and eating them yourself.
Try these Paleo/Keto Granola Bars as they are or substitute special nuts and seeds to accommodate specific food allergies and intolerances. Any combination of nuts and seeds will be delicious in these versatile grain-free Paleo Granola Bars.
You can add your own flavors to these bars. Try using flavored collagen protein, cacao powder, cinnamon, or vanilla. My favorite flavored collagens are from Perfect Keto. They have a salted caramel that is delicious. Also if you are using plain collagen, you may like to add in 2-4 Tbsp. of monk fruit, erythritol, or a 1/4 tsp liquid stevia.
Paleo Granola Bars (Keto, grain free, sugar free)
- 2 cups raw nuts and seeds
- 1/2 cup ground flax seed
- 1 cup coconut, shredded unsweetened
- 1/2 cup collagen protein (can substitute plant protein)
- 3 Tbsp. grass-fed beef gelatin to make gelatin eggs
- 3/4 cups filtered water
- 1/2 cup coconut oil Try 1/4 coconut butter, 1/4 coconut oil
- 1/2 tsp. sea salt
- 1/2 cup dark chocolate chips stevia sweetened chocolate chips
- 1/2 cup raisins optional
- Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment paper, set aside.
- To make the gelatin eggs, pour the ¾ cup water into a small saucepan, add the gelatin and make sure it is all wet. Let it sit for 3-5 minutes so that the gelatin can bloom.
- While the gelatin is blooming, pulse the raw nuts and seeds to ¼ inch pieces in a food processor.
- Add the ground flax, coconut, collagen, and salt into the food processor and pulse briefly until well combined.
- Melt the coconut oil (and coconut butter if using) in another small saucepan over low heat. Pulse it into the nut mixture.
- Gently heat the gelatin mixture over low heat until it is dissolved, just for a couple minutes.
- Scoop everything into a medium-sized mixing bowl and add the dissolved gelatin. Mix until all combined. Lastly, stir in the chopped chocolate and raisins.
- Scoop the mixture into the pan and press down until flat and compressed with parchment paper so it does not stick to your hands.
- Bake for 30-35 minutes or until lightly browned.
- Let cool completely before cutting into bars.