Take a handful of minutes from your day to make this epic Low Carb Nut Bar recipe!
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I love ’em.
Can’t live without ’em.
So why not make a to-go bar that is basically just nuts?
Honestly, my favourite part of a granola bar has always been the nuts and seeds, so who really needs the granola part?
I first thought of the idea because I have joined a kickboxing gym. You need a whole wack of energy to go punching and kicking for an hour, right? Eggs just weren’t cutting it for me, so I decided to make a bar packed with fats and protein.
What I didn’t expect was to have to fight my husband (who usually doesn’t like the whole nut bar thing) over these precious low carb nut bars. They are so addicting with their crunchy texture and sweet, salty flavour.
I hope you love this Low Carb Nut Bar recipe as much as we do!
What you’ll need to make this Low Carb Nut Bar Recipe
You don’t need a lot to create magic.
For nuts, you’ll need roasted & salted peanuts, roasted & salted cashews and roasted almonds. See further down the post for directions on roasting your own almonds if you can only find them raw. (It’s super fast and easy!)
The delicious binding ingredients are unsalted butter, organic peanut butter with zero additives (most organic peanut butters have zero additives), a honey substitute, vanilla extract and coarse sea salt. I prefer grey salt for the flavour but pink himalayan works great too!
Low Carb Nut Bar Recipe
It’s so easy, it’s a bit crazy.
Toss some butter and peanut butter into a microwave safe bowl and heat for 1 minute in the microwave, or melt in a saucepan until fully melted.
Whisk in the honey substitute, vanilla and salt.
Stir in the almonds, peanuts and roughly chopped cashews.
Pour the goods into a wax paper lined 8×8″ baking pan. Or whatever else you’ve got that is roughly 8×8″, no need to bake these beauties!
Press them into the pan with a spatula, as firm as you can, then toss the whole pan into the freezer.
Freeze for 1 hour; about half way through the freezing time, press the nuts down a little firmer into the pan with a potato masher or flipper. This helps bind the nuts to each other a little better.
Cut into 18 and try not to eat them all in one sitting! 😜
Watch this video to see them come together in no time:
Have you ever tasted an unroasted almond directly after one that has been roasted? The flavour comparison will completely amaze you.
I honestly believe there is no point in eating almonds that have not been roasted.
Sorry unroasted almonds, I’m not interested.Aleta – every day
I mean why lose out on so much flavour for a just few minutes of time? I feel like almonds tend to get lost in the mix without the added crunch and flavour of a simple roast.
Here’s how to get it done:
How to roast almonds
Heat your oven to 350° and line a baking sheet with a non stick baking mat.
Evenly spread the almonds over the baking and once the oven is ready, roast the almonds for 6 minutes, until they look a bit toasted and the incredible aroma fills the air.
Cool slightly before using.
I like to make a large batch then store them in an air tight container in my cupboard, but you can absolutely just roast up what you need for each recipe.
Have you ever had a flavour roasted almond? You’ve gotta try these BBQ Roasted Low Carb Almonds, which also happen to be INCREDIBLE in this Low Carb Nut Bar recipe!
As my littlest one would say when ‘Thunder’ by Image Dragons comes on:
YAAAAAAAAAY!!!!!!!!Addie – pretty dang excited
Yup, I was pretty dang excited myself when I first cracked into my honey substitute for the first time. Scratch that, every time I open my honey substitute.
I haven’t even scratched the surface of recipes I am going to create with this amazing new ingredient I have just discovered!
The first of many recipes I had been crying my self to sleep over, because I missed it so much, was honey mustard. Now, with this honey substitute, it’s a 3 minute fix to make some, low carb!
You guys, this Keto Honey Mustard is probably the best thing I have ever put in my mouth. Like, ever.
Crispy Chicken Tenders weren’t the same without it, I can’t even begin to express my excitement about that one single recipe, never mind the others I am going to create.
I get this Nature’s Hollow Honey Substitute from amazon!
How to store Low Carb Nut Bars
After you’ve removed them from the freezer and sliced them into bars, keep them in an air tight container in the fridge.
Not that they will, but these Low Carb Nut Bars should last at least a month in the refrigerator!
Not down with peanuts?
Hey, got something against peanuts?
It’s all good, to each their own.
You can replace the peanut butter with almond butter or any other nut butter you like.
The peanuts can be replaced with any other nut you like, or try your favourite type of seed. Just make sure you add the same amount of nuts/seeds as the amount of peanuts you are leaving out.
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Low Carb Nut Bar Recipe
- ¼ cup unsalted butter
- ½ cup organic peanut butter
- ⅓ cup honey substitute
- ¾ tsp vanilla extract
- 1 tsp sea salt
- 1 ¼ cup roasted & salted peanuts
- ¾ cup roasted & salted cashews roughly chopped
- ¾ cup roasted almonds *see post above for how to roast almonds *see post above for how to roast almonds
- Medium microwave safe bowl or Small saucepan
- 8×8” Baking pan with Wax paper
- Add the butter and peanut butter to a medium sized microwavable bowl. Melt in microwave for 1 minute, or melt in a small saucepan until the butter has fully melted.
- Whisk in the honey substitute, vanilla and salt.
- Stir in the almonds, peanuts and roughly chopped cashews until fully combined with the peanut butter mixture.
- Pour into a wax paper lined 8×8″ baking pan and press firmly with a spatula.
- Freeze for 1 hour; half way through the freezing time, press the nuts down a little firmer into the pan with a potato masher or flipper.
- Cut into 18. Store in the refrigerator.