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This Keto Granola tastes sweet, crunchy and so delicious that you won’t ever guess it is also low carb and grain-free. Made with nuts in under 20 minutes, this easy recipe is perfect for breakfasts and snacks.
One thing about me is that I LOVE anything cereal. Already as a kid, I would sit in front of the television with a box of chocolate chip granola. Needless to say, a package did not last more than 2 days. Many years have passed, but my feelings towards cereal have not changed. At all. I love it for breakfast on top of yogurt and as a pick-me-up snack. One thing has changed, though. I have now ditched sugary cereal for healthier options, such as protein granola or protein cereal.
My mission was finding a solution for days when I eat low carb. Since oats are not keto friendly, I swapped them out for a mix of nuts and seeds. As a sweetener I chose monk fruit to replace maple syrup or honey. The result was this low carb granola for keto diet.
Table of Contents
Why you will love this recipe
- Sweet and crunchy. Have a bite and you’ll think it’s the real thing. This keto granola tastes sweet and slightly salty, with a delicate nuttiness and crunchy texture.
- Quick and easy. You’ll only need a couple of simple ingredients, a food processor and 20 minutes of your day to whip up a batch of delicious keto nut granola. Don’t have a blender? Make it in a bowl instead.
- Keto and diet-friendly. With just 2.9 g of net carbs, no sugar, no eggs and no grains, this recipe is keto, dairy-free, eggless, vegan, gluten-free and grain-free. Further, it is also healthy, packed with nutrients and plant based protein.
- Versatile and customizable. One thing I do love about this recipe is that it is very simple, meaning that you can experiment with flavors and mix-ins. Here at home we like making the classic choc chip granola keto friendly.
- Meal prep friendly. Make a large batch of keto granola ahead, and it will maintain its taste and texture for up to 5 days. If you can resist eating it all in one sitting, you’ll have snacks and breakfasts sorted for the week!
Recipe ingredients
As mentioned before, this keto granola recipe does not contain any oats, grain or sugar. We will use a combination of nuts and seeds, instead. Here’s an overview of the ingredients along with tips and replacements. For precise measurements, you can refer to the recipe card at the end of this blog post.
- Nuts. This recipe can be prepared with any nuts you like, provided that they are raw and unsalted. For the best keto granola I recommend a mix of almonds, cashews, walnuts, pecans and hazelnuts.
- Seeds. A combination of pumpkin seeds (also known as pepitas) and sunflower seeds adds both crunch and a boost of plant-based protein and nutrients. Since they’ll be baked, ensure all seeds are raw and unsalted. If preferred, you can swap out the seeds for extra nuts or coconut flakes.
- Almond flour. Blanched almond flour binds the ingredients and adds bulk to keto granola with no carb (or at least very few). Almond meal does not work, but you can substitute almond flour for seed-based flours or even protein powder.
- Granulated sweetener. I recommend using monk fruit sweetener or erythritol, as they replace regular sugar without leaving any unpleasant aftertaste. However, you can substitute with any other sugar-free sweetener, like xylitol.
- Coconut oil. Melted coconut oil adds flavor and crunchiness while keeping this keto granola vegan. You can swap it out for melted butter or melted dairy-free butter.
- Salt. A pinch of salt balances the sweetness and brings out all favors. Do not add salt, if you are using salted nuts or seeds.
- Mix-ins. Some tasty ideas are ground cinnamon, vanilla extract, sugar-free dark chocolate chips, coconut flakes, unsweetened cranberries and cocoa nibs.
How to make keto granola
STEP 1 – Combine all ingredients. Add nuts, pumpkin seeds, sunflower seeds, almond flour, sweetener, melted coconut oil and salt to a food processor or high-speed blender. Pulse until the nuts and seeds are roughly chopped into coarse pieces. Do not over-mix, the ingredients will become flour. If desired, you can now add some chocolate chips – but do not blend again.
If you don’t have a food processor, this low carb granola recipe can also be prepared in a bowl. Roughly chop nuts and seeds using a sharp knife, then add all ingredients to a large mixing bowl and stir until the mixture is well incorporated.
STEP 2 – Bake. Transfer your nut mixture to the prepared baking sheet and spread it out evenly in a thin layer. Bake keto nut granola in the middle rack of your preheated oven for 15 minutes, stirring halfway through.
STEP 3 – Let cool. Allow it to cool for at least 30 minutes before breaking it into pieces. The low carb cereal will crisp up as it cools to room temperature.
Recipe variations
This keto friendly granola recipe is so simple that you can customize it to your own likings. From chocolate chips to protein powder, here are some of the best recipe variations.
- Chocolate chip granola. After blending, stir in the mixture a handful of your favorite dark chocolate chips. Be sure to mix with a spatula or a fork, do not pulse again or the chocolate will disappear.
- Fall spiced granola. For a touch of fall, add to the blender 1 teaspoon of vanilla extract, ½ teaspoon of ground cinnamon, a pinch of nutmeg or 1 teaspoon of pumpkin spice mix.
- Keto granola clusters. Instead of breaking the granola into pieces, divide it into larger chunks. Make sure to do this only after it has cooled, or the cereal will break into small crumbs.
- High protein low carb granola. Replace almond flour with a protein powder of your choice, I recommend vanilla flavored vegan protein powder or casein. Whey protein powder may also be used, but it tends to dry out when baked.
Success tips
- Make it in a bowl. If you don’t have a food processor, use a sharp knife to chop nuts and seeds into medium pieces. Then add them to a large bowl together with all other ingredients and stir well.
- Do not overmix. Once you added all ingredients to the food processor, do not pulse for too long. You should get medium-sized coarse pieces of nuts, not a flour.
- Arrange in a thin layer. After blending, spread out the mixture evenly into a thin layer. If it is too thick or unevenly distributed, the granola will not cook homogeneously. Some parts will be too crunchy, others too soft.
- Let cool before serving. Resist the temptation and wait at least 30 minutes before eating your cereal. Homemade keto granola tastes better and gets crunchier after it has cooled down completely.
Ways to serve keto granola
This low carb granola recipe is just like pre-made cereal that you purchase at the grocery store, but without sugar, carbs and nasties. What this means is that it tastes delicious on its own, grabbed directly from the jar, or served with something else. Here are some ideas.
- Yogurt bowl – Enjoy with a bowl of your favorite keto yogurt such as soy yogurt or whole milk Greek yogurt. As an alternative you can also eat it with cottage cheese or dairy free cottage cheese, half-and-half or heavy cream for fewer carbs.
- Milk – Serve this sugar free cereal with your favorite milk, such as unsweetened almond milk, soy milk, macadamia milk, or coconut milk. Dairy milk is not keto friendly, but you can still use it if it fits in your macros.
- Ice cream – Scoop out some homemade keto ice cream in a bowl and top it with pieces of crunchy keto granola.
- Trailer mix – Place it in a zipper bag alongside roasted cashews, walnuts and roasted almonds for a quick snack on the go. Perfect for school or the office.
- On its own – Eat it straight from the jar. It’s so easy to keep reaching for piece after piece and finish the entire thing in a go.
Storage directions
Before storing, allow let the granola to cool completely to room temperature, in the baking sheet. This helps preserve a crunchy texture and delicious taste. Once it has cooled and crisped up, you can either store it in the cupboard or in the freezer.
- To store. Place the cereal into a sealable food container or glass jar with lid and keep in a cool, dry place for up to 5 days. I recommend storing it in your cupboard or pantry, avoid the fridge.
- To freeze. Transfer the cooled granola to freezer-safe zipper bags and freeze for up to 6 months. To serve, you can quickly reheat it in hot oven until crispy.
More keto breakfast recipes
- Keto waffles
- Keto pancakes
- Keto cereal
- Keto banana bread
- Breakfast casserole
- Egg white bites
- Cottage cheese flatbread
Keto Granola
Equipment
- food processor optional
Ingredients
- 1 cup (150 g) nuts, a mix of almonds, walnuts, pecans, cashews, hazelnuts
- ⅓ cup (40 g) pumpkin seeds
- ¼ cup (40 g) sunflower seeds
- ⅓ cup (30 g) almond flour
- ⅓ cup (65 g) granulated sweetener, monk fruit sweetener or erythritol
- 3 tbsp (45 g) coconut oil, melted, or melted butter
- ¼ tsp sea salt
Optional Ingredients
- ½ tsp ground cinnamon
- sugar-free chocolate chips
Instructions
- Preheat oven to 360°F (180°C) and line a baking sheet with parchment paper.
- Add nuts, pumpkin seeds, sunflower seeds, almond flour, sweetener, melted coconut oil and salt to a food processor or high-speed blender. Pulse until nuts and seeds are roughly chopped into coarse pieces. Do not over-process.
- If desired, add now chocolate chips – do not blend again.
- Transfer the nut mixture to the prepared baking sheet and spread it out evenly in a thin layer.
- Bake keto nut granola in the middle rack of your preheated oven for 15 minutes, stirring halfway through.
- Allow it to cool for at least 30 minutes before breaking it into pieces. The low carb cereal will crisp up as it cools to room temperature.
Notes
- The (estimated) nutritional values provided represent NET carbohydrates only. For accurate nutritional information, please calculate based on your specific ingredients.
I will try this recipe of keto granola !
I love to eat granola for breakfast?
Hey dear Liza,
thanks a lot for your comment. Please let me know how you’ll like it, granola is always so delicious for breakfast. Especially with Greek yogurt 😉
All the best,
Matteo