Managing diabetes doesn’t mean skipping tasty snacks, and diabetic-friendly bars are a perfect solution.
Packed with fiber, protein, and natural sweeteners, they provide energy without causing blood sugar spikes.
This collection of 15 diabetic bar recipes features nutty, chocolatey, fruity, and protein-packed options for every taste.
Each recipe is easy to make, satisfying, and ideal for on-the-go snacking, meal prep, or sharing with family.
Discover how to enjoy wholesome, delicious bars that are both diabetes-friendly and incredibly satisfying.
15 Delicious Diabetic Bar Recipes for Healthy Snacking
These 15 diabetic bar recipes show that healthy snacking can be simple, delicious, and guilt-free.
From chocolate and nut bars to fruity and protein-packed options, each recipe balances taste and nutrition.
Perfect for breakfast, mid-day energy boosts, or dessert alternatives, these bars are convenient and versatile.
They’re easy to prepare, wholesome, and ideal for anyone managing blood sugar or seeking healthier snack options.
Enjoy satisfying, flavorful, and diabetes-friendly snacks with these 15 simple and nutritious bar recipes.
Chocolate Peanut Butter Diabetic Bars
A rich and chewy chocolate peanut butter bar made with sugar-free ingredients.
It’s diabetic-friendly, low in carbs, and perfect for snacks or dessert.
The combination of peanut butter and cocoa creates a decadent flavor without spiking blood sugar.
Ideal for breakfast on-the-go, office snacks, or a guilt-free treat.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup natural peanut butter
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or sugar substitute
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sugar-free chocolate chips (optional)
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Mix almond flour, coconut flour, and cocoa powder in a large bowl.
- • In another bowl, whisk peanut butter, melted coconut oil, erythritol, eggs, and vanilla until smooth.
- • Combine wet and dry ingredients until fully incorporated.
- • Fold in sugar-free chocolate chips if desired.
- • Spread batter evenly in the pan.
- • Bake for 20–25 minutes until firm and lightly golden.
- • Cool completely before cutting into bars.
These chocolate peanut butter bars are rich, chewy, and full of flavor.
They’re diabetic-friendly and perfect for snacks or dessert.
The cocoa and peanut butter create a decadent yet low-sugar treat.
A satisfying, wholesome option for chocolate lovers.
Lemon Almond Diabetic Bars
A bright, zesty bar cookie made with almond flour and fresh lemon.
It’s diabetic-friendly, moist, and lightly sweetened.
Almond flour provides tenderness while lemon juice and zest create a refreshing flavor.
Ideal for breakfast, snack time, or holiday treats.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or sugar substitute
- 2 large eggs
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/4 cup chopped almonds
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Mix almond flour, coconut flour, baking powder, and salt in a large bowl.
- • In another bowl, whisk melted coconut oil, erythritol, eggs, lemon juice, lemon zest, and vanilla until smooth.
- • Combine wet and dry ingredients until fully mixed.
- • Fold in chopped almonds.
- • Spread batter evenly in the pan.
- • Bake for 20–25 minutes until lightly golden.
- • Cool completely before cutting into bars.
These lemon almond bars are moist, zesty, and lightly sweetened.
They’re diabetic-friendly and perfect for breakfast or snacks.
The lemon adds freshness while almonds provide crunch.
A wholesome, tangy, and satisfying low-sugar treat.
Blueberry Coconut Diabetic Bars
A fruity and chewy bar cookie featuring blueberries and shredded coconut.
It’s diabetic-friendly, naturally sweet, and high in fiber.
Blueberries add antioxidants while coconut provides texture and healthy fats.
Perfect for breakfast, snack time, or dessert.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or sugar substitute
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries
- 1/4 cup shredded unsweetened coconut
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Combine almond flour, coconut flour, baking powder, and salt in a bowl.
- • In another bowl, whisk melted coconut oil, erythritol, eggs, and vanilla until smooth.
- • Fold in blueberries and shredded coconut gently.
- • Combine wet and dry ingredients until evenly mixed.
- • Spread batter evenly in the pan.
- • Bake for 25–30 minutes until firm and lightly golden.
- • Cool completely before cutting into bars.
These blueberry coconut bars are soft, chewy, and flavorful.
They’re diabetic-friendly and full of antioxidants and fiber.
The blueberries add natural sweetness while coconut gives texture.
A wholesome, satisfying, low-sugar treat for any time.
Cinnamon Walnut Diabetic Bars
A warm, aromatic bar cookie with cinnamon and crunchy walnuts.
It’s diabetic-friendly, low in sugar, and perfect for autumn or holiday snacks.
Cinnamon provides cozy flavor while walnuts add crunch and healthy fats.
Ideal for breakfast, snacks, or dessert.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or sugar substitute
- 2 large eggs
- 1/2 cup chopped walnuts
- 1 teaspoon vanilla extract
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Mix almond flour, coconut flour, baking powder, cinnamon, and salt in a bowl.
- • In another bowl, whisk melted coconut oil, erythritol, eggs, and vanilla until smooth.
- • Fold in chopped walnuts.
- • Combine wet and dry ingredients until fully mixed.
- • Spread batter evenly into the pan.
- • Bake for 20–25 minutes until firm and lightly golden.
- • Cool completely before cutting into bars.
These cinnamon walnut bars are chewy, aromatic, and nutty.
They’re diabetic-friendly and perfect for breakfast or snacks.
Cinnamon adds warmth while walnuts provide texture and healthy fats.
A wholesome, satisfying, low-sugar treat.
Mocha Chocolate Chip Diabetic Bars
A rich chocolate bar cookie with a hint of coffee flavor.
It’s diabetic-friendly, low in sugar, and ideal for chocolate lovers seeking a healthy treat.
Coffee enhances the chocolate flavor while sugar-free chocolate chips add sweetness without blood sugar spikes.
Perfect for snacks, dessert, or an afternoon pick-me-up.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or sugar substitute
- 2 large eggs
- 1 teaspoon instant coffee granules
- 1/4 cup sugar-free chocolate chips
- 1 teaspoon vanilla extract
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Mix almond flour, coconut flour, cocoa powder, baking powder, salt, and instant coffee in a bowl.
- • In another bowl, whisk melted coconut oil, erythritol, eggs, and vanilla until smooth.
- • Combine wet and dry ingredients until fully incorporated.
- • Fold in sugar-free chocolate chips.
- • Spread batter evenly into the pan.
- • Bake for 20–25 minutes until firm and lightly golden.
- • Cool completely before cutting into bars.
These mocha chocolate chip bars are rich, chocolatey, and slightly caffeinated.
They’re diabetic-friendly and perfect for dessert or snacks.
Coffee enhances the chocolate flavor while chocolate chips add sweetness.
A low-sugar, indulgent treat for chocolate and coffee lover
Almond Joy Diabetic Bars
A chewy, coconut-filled chocolate bar inspired by the classic candy.
It’s diabetic-friendly, low in sugar, and perfect for chocolate lovers.
Almonds add crunch while shredded coconut provides natural sweetness and texture.
Ideal for breakfast, snacks, or dessert.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or sugar substitute
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup shredded unsweetened coconut
- 1/4 cup chopped almonds
- 1/4 cup sugar-free chocolate chips
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Mix almond flour, coconut flour, and cocoa powder in a large bowl.
- • In another bowl, whisk melted coconut oil, erythritol, eggs, and vanilla until smooth.
- • Fold in shredded coconut, chopped almonds, and chocolate chips.
- • Combine wet and dry ingredients until fully incorporated.
- • Spread batter evenly in the pan.
- • Bake for 20–25 minutes until firm and lightly golden.
- • Cool completely before cutting into bars.
These Almond Joy diabetic bars are chewy, chocolatey, and nutty.
They’re perfect for diabetic-friendly snacks or dessert.
The coconut and almonds create texture and flavor without sugar.
A wholesome, indulgent treat for chocolate lovers.
Mocha Almond Butter Diabetic Bars
A chocolate and coffee-flavored bar with almond butter for richness.
It’s diabetic-friendly, low in sugar, and packed with protein and flavor.
Coffee enhances the chocolate, while almond butter provides a creamy, nutty texture.
Perfect for breakfast, snacks, or an afternoon pick-me-up.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or sugar substitute
- 2 large eggs
- 1/4 cup almond butter
- 1 teaspoon instant coffee granules
- 1 teaspoon vanilla extract
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Mix almond flour, coconut flour, cocoa powder, baking powder, salt, and coffee granules in a bowl.
- • In another bowl, whisk melted coconut oil, erythritol, eggs, almond butter, and vanilla until smooth.
- • Combine wet and dry ingredients until fully incorporated.
- • Spread batter evenly into the pan.
- • Bake for 20–25 minutes until firm and lightly golden.
- • Cool completely before cutting into bars.
These mocha almond butter bars are rich, chocolatey, and slightly caffeinated.
They’re diabetic-friendly and perfect for snacks or breakfast.
Almond butter adds creaminess while coffee enhances flavor.
A low-sugar, indulgent, energy-boosting treat.
Raspberry Chia Diabetic Bars
A fruity and fiber-rich bar cookie featuring raspberries and chia seeds.
It’s diabetic-friendly, naturally sweet, and provides healthy fats and antioxidants.
Raspberries add flavor and color while chia seeds add texture and nutrition.
Perfect for breakfast, snack time, or dessert.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or sugar substitute
- 2 large eggs
- 1/2 cup fresh or frozen raspberries
- 2 tablespoons chia seeds
- 1 teaspoon vanilla extract
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Mix almond flour, coconut flour, baking powder, and salt in a bowl.
- • In another bowl, whisk melted coconut oil, erythritol, eggs, and vanilla until smooth.
- • Gently fold in raspberries and chia seeds.
- • Combine wet and dry ingredients until evenly mixed.
- • Spread batter evenly in the pan.
- • Bake for 25–30 minutes until firm and lightly golden.
- • Cool completely before cutting into bars.
These raspberry chia bars are soft, fruity, and packed with fiber.
They’re perfect for diabetic-friendly breakfasts or snacks.
Raspberries provide natural sweetness while chia seeds boost nutrition.
A wholesome, low-sugar treat for any time of day.
Cinnamon Pecan Diabetic Bars
A warm, spiced bar cookie with toasted pecans for crunch.
It’s diabetic-friendly, low in sugar, and ideal for autumn-inspired snacks.
Cinnamon and nutmeg provide cozy flavor while pecans add texture and healthy fats.
Perfect for breakfast, snack time, or holiday treats.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or sugar substitute
- 2 large eggs
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Combine almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt in a bowl.
- • In another bowl, whisk melted coconut oil, erythritol, eggs, and vanilla until smooth.
- • Fold in chopped pecans.
- • Combine wet and dry ingredients until fully incorporated.
- • Spread batter evenly in the pan.
- • Bake for 20–25 minutes until lightly golden and firm.
- • Cool completely before cutting into bars.
These cinnamon pecan bars are chewy, spiced, and nutty.
They’re diabetic-friendly and perfect for breakfast or snacks.
Pecans add crunch while cinnamon and nutmeg provide warmth.
A wholesome, low-sugar, satisfying treat.
Mocha Hazelnut Diabetic Bars
A chocolatey, coffee-flavored bar with crunchy hazelnuts.
It’s diabetic-friendly, low in sugar, and ideal for chocolate and coffee lovers.
Hazelnuts add texture while cocoa and coffee create a rich, indulgent flavor.
Perfect for breakfast, snacks, or dessert.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or sugar substitute
- 2 large eggs
- 1 teaspoon instant coffee granules
- 1/4 cup chopped hazelnuts
- 1 teaspoon vanilla extract
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Mix almond flour, coconut flour, cocoa powder, baking powder, salt, and coffee granules in a bowl.
- • In another bowl, whisk melted coconut oil, erythritol, eggs, and vanilla until smooth.
- • Combine wet and dry ingredients until fully incorporated.
- • Fold in chopped hazelnuts.
- • Spread batter evenly in the pan.
- • Bake for 20–25 minutes until firm and lightly golden.
- • Cool completely before cutting into bars.
These mocha hazelnut bars are chocolatey, nutty, and slightly caffeinated.
They’re perfect for diabetic-friendly snacks or dessert.
Hazelnuts provide crunch while coffee enhances flavor.
A rich, low-sugar, indulgent treat for any time of day
Apple Cinnamon Diabetic Bars
A moist, flavorful bar cookie made with fresh apples and warm cinnamon.
It’s diabetic-friendly, low in sugar, and high in fiber to keep you full.
Apples provide natural sweetness while cinnamon adds a comforting aroma and taste.
Ideal for breakfast, snack time, or holiday-inspired treats.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or sugar substitute
- 2 large eggs
- 1/2 cup finely chopped apples
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts (optional)
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Mix almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt in a bowl.
- • In another bowl, whisk melted coconut oil, erythritol, eggs, and vanilla until smooth.
- • Fold in chopped apples and walnuts if desired.
- • Combine wet and dry ingredients until evenly mixed.
- • Spread batter evenly in the pan.
- • Bake for 25–30 minutes until firm and lightly golden.
- • Cool completely before cutting into bars.
These apple cinnamon bars are moist, aromatic, and naturally sweetened.
They’re perfect for diabetic-friendly breakfasts or snacks.
The apples provide fiber and natural sweetness while cinnamon warms the flavor.
A wholesome, satisfying low-sugar treat for any time of day.
Chocolate Raspberry Diabetic Bars
A rich chocolate bar with bursts of juicy raspberries.
It’s diabetic-friendly, low in sugar, and high in flavor and antioxidants.
Raspberries provide natural sweetness while cocoa powder gives deep chocolate taste.
Perfect for breakfast, snacks, or dessert.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or sugar substitute
- 2 large eggs
- 1/2 cup fresh or frozen raspberries
- 1 teaspoon vanilla extract
- 1/4 cup sugar-free chocolate chips (optional)
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Mix almond flour, coconut flour, cocoa powder, baking powder, and salt in a bowl.
- • In another bowl, whisk melted coconut oil, erythritol, eggs, and vanilla until smooth.
- • Gently fold in raspberries and chocolate chips if desired.
- • Combine wet and dry ingredients until fully incorporated.
- • Spread batter evenly in the pan.
- • Bake for 20–25 minutes until firm and lightly golden.
- • Cool completely before cutting into bars.
These chocolate raspberry bars are rich, fruity, and indulgent.
They’re perfect for diabetic-friendly snacks or dessert.
Raspberries provide sweetness and antioxidants while chocolate adds decadence.
A wholesome, low-sugar treat for chocolate lovers.
Peanut Butter Banana Diabetic Bars
A soft, chewy bar with natural peanut butter and ripe banana flavor.
It’s diabetic-friendly, low in sugar, and packed with protein and fiber.
Banana adds natural sweetness while peanut butter provides richness and texture.
Ideal for breakfast, snacks, or post-workout energy bars.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or sugar substitute
- 2 large eggs
- 1/4 cup natural peanut butter
- 1/2 cup mashed ripe banana
- 1 teaspoon vanilla extract
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Combine almond flour, coconut flour, baking powder, and salt in a bowl.
- • In another bowl, whisk melted coconut oil, erythritol, eggs, peanut butter, mashed banana, and vanilla until smooth.
- • Mix wet and dry ingredients until fully incorporated.
- • Spread batter evenly in the pan.
- • Bake for 20–25 minutes until lightly golden and firm.
- • Cool completely before slicing into bars.
These peanut butter banana bars are soft, chewy, and naturally sweet.
They’re perfect for diabetic-friendly breakfasts or snacks.
Banana adds natural sugar while peanut butter provides protein and richness.
A wholesome, satisfying, low-sugar treat.
Carrot Walnut Diabetic Bars
A spiced, moist bar cookie inspired by classic carrot cake.
It’s diabetic-friendly, naturally sweetened, and high in fiber.
Carrots add moisture while walnuts provide crunch and healthy fats.
Perfect for breakfast, snacks, or holiday treats.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or sugar substitute
- 2 large eggs
- 1 cup grated carrots
- 1/4 cup chopped walnuts
- 1 teaspoon vanilla extract
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Mix almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt in a bowl.
- • In another bowl, whisk melted coconut oil, erythritol, eggs, and vanilla until smooth.
- • Fold in grated carrots and walnuts.
- • Combine wet and dry ingredients until fully incorporated.
- • Spread batter evenly in the pan.
- • Bake for 25–30 minutes until firm and lightly golden.
- • Cool completely before cutting into bars.
These carrot walnut bars are moist, flavorful, and spiced.
They’re diabetic-friendly and perfect for breakfast or snacks.
Carrots and walnuts provide fiber, flavor, and texture.
A wholesome, low-sugar alternative to traditional carrot cake.
Chocolate Chip Coconut Diabetic Bars
A soft, chewy bar cookie with sugar-free chocolate chips and shredded coconut.
It’s diabetic-friendly, low in sugar, and rich in flavor and texture.
Coconut adds natural sweetness while chocolate chips provide indulgence without raising blood sugar.
Perfect for breakfast, snacks, or dessert.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or sugar substitute
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup shredded unsweetened coconut
- 1/4 cup sugar-free chocolate chips
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Mix almond flour, coconut flour, baking soda, and salt in a bowl.
- • In another bowl, whisk melted coconut oil, erythritol, eggs, and vanilla until smooth.
- • Fold in shredded coconut and chocolate chips.
- • Combine wet and dry ingredients until fully incorporated.
- • Spread batter evenly in the pan.
- • Bake for 20–25 minutes until firm and lightly golden.
- • Cool completely before cutting into bars.
These chocolate chip coconut bars are chewy, sweet, and satisfying.
They’re diabetic-friendly and perfect for snacks or dessert.
Coconut adds flavor while chocolate chips provide indulgence without sugar.
A wholesome, low-sugar treat for any time of day.
