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Low-Carb Savory Chile & Lime Granola Bars

5 stars, average of 6 ratings

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Looking for a crunchy, slightly chewy and satisfying snack that's both low-carb and packed with flavor? Look no further than these keto Savory Chile & Lime Granola Bars inspired by a recipe from my latest book, The New Mediterranean Diet Cookbook!

Made with a delicious mix of nuts, seeds, egg, spices, and allulose, these bars are the perfect on-the-go snack or breakfast option to help you power through your day. With no oats and a unique blend of spices, these bars are a tasty departure from traditional granola bars, making them a great option for those who are looking for a low-carb snack that doesn't skimp on flavor.

Love granola bars? Make sure to try our Chewy Keto Chocolate Chip Granola Bars and Chewy Keto Maple Pecan Granola Bars too!

Recipe Tips

For an extra boost of protein, consider adding collagen powder, egg white protein powder, or whey protein powder to this recipe. Simply mix in your desired amount with the dry ingredients before baking, and you'll have a high-protein, high-satiety snack that's perfect for satisfying hunger and fueling your body. Whether you're a fitness enthusiast, busy parent, or just looking for a nutritious snack, these Chile & Lime Granola Bars are sure to hit the spot.

What is Allulose Syrup?

The secret ingredient that takes these keto granola bars take to a whole new level (adds subtle sweetness and makes them chewier) is Allulose syrup. Just like granulated Allulose, this diabetic-friendly sweetener is one of the best options to use on a keto diet.

There are a few options available on Amazon. The brand I use and like is RxSugar. If you live in the US you can get RxSugar 20% off by using this link (affiliate link) or by using the code KETODIET20 at checkout.

Do you live in the UK? This place seems to stock allulose syrup too and delivers to the UK.

If you can't get Allulose, use another keto-approved granulated low-carb sweetener like Erythritol or Swerve, and add one egg or one to two egg whites. You'll need the egg to prevent the mixture from getting too crumbly.

How to Make Allulose Syrup at Home

If you can't find Allulose syrup, you can easily make your own. To do that, you'll need 1 cup (200 g/ 7.1 oz) granulated Allulose and 1 cup (240 ml) water. Place both in a medium saucepan. Bring to a boil, stirring, until the allulose has dissolved and the mixture slightly thickened, for 7 to 10 minutes. Allow to cool. Allulose syrup can be stored in a sealed jar at room temperature for several weeks.

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Hands-on Overall

Serving size 1 bar

Allergy information for Low-Carb Savory Chile & Lime Granola Bars

✔  Gluten free
✔  Dairy free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 bar)

Net carbs4.4 grams
Protein8 grams
Fat27.9 grams
Calories305 kcal
Calories from carbs 6%, protein 11%, fat 83%
Total carbs10.6 gramsFiber6.2 gramsSugars1.3 gramsSaturated fat2.9 gramsSodium314 mg(14% RDA)Magnesium75 mg(19% RDA)Potassium237 mg(12% EMR)

Ingredients (makes 8 bars)

  • 1 1/2 cups pecans, roughly chopped (150 g/ 5.3 oz)
  • 1/2 cup almonds, roughly chopped (70 g/ 2.5 oz)
  • 1/4 cup chia seeds (38 g/ 1.3 oz)
  • 1/4 cup sesame seeds (36 g/ 1.3 oz)
  • 1/3 cup tahini sesame paste (83 g/ 2.9 oz)
  • 2 tbsp Allulose syrup (30 ml)
  • 1 large egg
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1/4 tsp cayenne pepper, or to taste
  • 2 tbsp fresh lime juice (30 ml)
  • 1 tsp sea salt


  1. Preheat the oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). If you're using tahini from the fridge, gently heat up to soften. If you can't get Allulose syrup, check the tips in the post above to make your own, or use an alternative sweetener.
  2. Roughly chop the pecans and almonds (cutting them in half will be enough). Low-Carb Savory Chile & Lime Granola Bars
  3. To a mixing bowl add the chopped nuts, sesame seeds, chia seeds, softened tahini, Allulose syrup, egg, lime zest, cumin, paprika, cayenne pepper, lime juice and salt. Use a spatula to mix until thick dough forms. Low-Carb Savory Chile & Lime Granola Bars
  4. Transfer the granola mixture into an 8 × 8 inch (20 × 20 cm) baking dish lined with parchment paper and spread evenly using a spatula.
  5. Place in the oven and bake for 25 to 30 minutes, flipping the pan half way to ensure even baking. Remove from the oven and place on a cooling rack to cool down. Low-Carb Savory Chile & Lime Granola Bars
  6. Once cool, use a sharp knife to cut into 8 bars. Low-Carb Savory Chile & Lime Granola Bars
  7. Store at room temperature in a container for up to 5 days or refrigerate for up to 2 weeks. You can also freeze these for up to 4 months. Low-Carb Savory Chile & Lime Granola Bars

Ingredient nutritional breakdown (per serving, 1 bar)

Net carbsProteinFatCalories
Pecans, nuts
0.8 g1.7 g13.4 g128 kcal
Almonds, nuts (whole, unblanched)
0.8 g1.9 g4.5 g52 kcal
Chia seeds
0.2 g1 g1.5 g24 kcal
Sesame seeds
0.5 g0.8 g2.2 g26 kcal
Sesame tahini (unsweetened)
1.2 g1.8 g5.6 g62 kcal
Allulose syrup, natural low-carb sweetener
0.3 g0 g0 g1 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0 g0.8 g0.6 g9 kcal
Cumin, ground
0.1 g0 g0.1 g1 kcal
Paprika, spices
0.1 g0 g0 g1 kcal
Pepper, cayenne, spices
0 g0 g0 g0 kcal
Lime juice, fresh
0.2 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, 1 bar
4.4 g8 g27.9 g305 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (2)

Hi Martina,
I'm trying to wean myself off all sweeteners. What's a good alternative to Allulose syrup?

Hi Dan, this is a savory bar recipe so skipping it altogether is the best way, you won't even notice a big difference. It would be challenging with sweet bars as it's not just texture but also the taste. For texture you could always use an extra egg white although I think you'll be fine without it.