I used to eat a Nature Valley Granola Bar everyday for breakfast on my way to school so these Low Carb Bars bring back all the great memories of my childhood! We used simple, whole ingredients to recreate our favorite high carb bar and nailed it on the first try. This recipe was inspired by Stoka Bars so definitely check out their products if you're looking a quick grab and go snack.
How Do These Hold Up To Other Low Carb Snack Bars?
You may be asking yourself the question of how these compare to pre-packaged ones. Although ones you can buy online or in store may have the convenience factor that these don't because no baking is required, the ingredients and macros are a little questionable. Let's take a look:
That all being said, if you take just a little time over the weekend to make a double or triple batch of these low carb bars you will not only have a great snack for the week, but you can pack them in your kids' lunch boxes! You'll know exactly what is going into these bars and you'll feed great about eating them.
Overall, these bars are lower in carbs (most of them coming from whole ingredients) and they will satisfy that crunch craving that no other bar can.
Nature Valley Granola Low Carb Bars
You don't need to use the granola bar mold we did unless you also want the true feel of a nature valley granola bar. Fat bomb molds or muffin molds will work great and give you little bites of heaven! Don't forget to tag us on Instagram - we would love to see you and your families enjoying these low carb bars on the go or at home!
The goal of this recipe was to replicate the delicious Stoka Bars, which lists Butter Powder on their packaging as an ingredient. If you don't want to purchase this ingredient, you can try substituting with the following ingredients.
- Powdered peanut butter
- MCT Oil powder
- Coconut oil
Let us know how your variation turns out!
Recipe can be quickly added to MyFitnessPal - Search "KetoConnect - Low Carb Nature Valley Bars"
Low Carb Nature Valley Granola BarsPrint
Preheat your oven to 275 degrees F.
Add everything to a food processor and pulse until you have chunks of almonds, but everything is combined.
Spoon the mixture into your mold and press it down very firmly using a spatula.
Bake for 30 minutes, until edges are browned. Allow to cool for 15-20 minutes until set.
Net Carbs: 5g
Serving Size: 1 bar