Baked Paleo Nut Bars (Low Carb)
I love nutty bars from the shop – I really do. I love how crunchy they are, how satisfying they feel… but let’s be honest – they’re usually packed with sugar, glucose syrup, and a bunch of ingredients I can’t even pronounce. Not to mention, they’re pretty expensive for what they are.
But what if I told you that you could make your own version at home – just as delicious (maybe even better), using real, wholesome ingredients, with way less sugar and actually good for you?
Are Homemade Nut Bars Worth It?
You might be thinking, “Wow, these ingredients—nuts, maple syrup—are quite expensive. Is it even worth making these bars at home?”
I had the same thought. But I purchased all the ingredients at Aldi here in the UK. I used almonds, cashews, sunflower seeds, and pumpkin seeds—and the cost per homemade bar came out to just 44 pence (rounded)!
That’s quite affordable, especially considering you have full control over what goes into them. You know you’re using top-quality ingredients—without artificial additives, preservatives, or excess sugar.
Plus, these bars are very simple to make. It only takes a few moments, and they’re ready!
Baked Paleo Nut Bars (Low Carb)
Equipment
- Deep bowl
- silicon moulds I buy from Amazon
Ingredients
- 2 cups of mixed nuts e.g., cashews, almonds, raw peanuts – any combination you like
- 1 cup of seeds e.g., pumpkin seeds, sunflower seeds – your choice
- ¼ cup maple syrup Important: Do not replace maple syrup with other syrups or honey – the bars will fall apart (tested!).
- pinch of salt
Instructions
- Preheat oven to 160°C (320°F), top and bottom heat.
- In a large bowl, mix the nuts, seeds, and maple syrup until everything is well coated and sticky.
- Spoon the mixture into silicone moulds (like bar-shaped moulds from Amazon) and press down firmly with a spoon or your fingers to compact the mixture well.
- Bake for about 30 minutes, until the top is lightly golden.
- Allow to cool completely in the molds (at least 1 hour!)—the bars firm up as they cool. If you remove them too early, they may fall apart.
- Done! Store in an airtight container.
If you enjoyed this recipe and decide to make your own bars, I’d be thrilled if you left a comment ;-).
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One Comment
Mrs M S Hirani
Hi
Im no good at baking and measuring. Its too ocerwhelming.
But I was amazed at how easy this recipe is.
From my first I was amazed at how tasty and crunchy the bars were. They were cooked ot perfection.
Im a strict indian vegetarian and struggle to get omega 3s and protein and this and done both jobs.
I
My husband loves them too. He takes them to work.
My mother places an order. All my guests ask forvthe recipe.
Thankyou so much Emilia. XXX.