This keto granola recipe has irresistible crunchy clusters. It is packed with nuts and seeds and it is high in protein. If you have a cereal craving, try this delicious low carb granola for breakfast! You can prep a big batch in only 10 minutes.
This keto granola tastes just as good as regular granola, but there is not a single oat in sight. Instead, you'll be feasting on nutrient-dense nuts, seeds and coconut chips. It is wonderfully crunchy and even better, it contains just 3.7g net carbs per portion.
I like to make a big batch and eat a portion every day. I have it with yogurt and berries, or simply with almond milk. Sometimes I enjoy a handful as a snack in the afternoon!
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Why You'll Love This Recipe
Budget-friendly. I have tried several store-bought keto granola brands and found them way too sweet. Plus, they were so expensive! This recipe is tasty, easy to make and you will save tons of money.
Family-friendly. My kids adore this granola and I am so happy to give them a nutritious, gluten-free and sugar-free start to the day. I list plenty of variations in the post so you can adapt this versatile recipe to suit your taste.
Ingredients
Here are the ingredients you will need:
- Nuts - I used almonds, walnuts, pecans
- Seeds - Pumpkin seeds, sunflower seeds, flax meal
- Coconut Flakes - or add desiccated coconut
- Whey Protein Powder - adds additional protein. This is an optional ingredient. Can be replaced with a dairy-protein powder or just leave it out.
- Almond Butter
- Freeze-Dried Raspberries - for a fruity colour pop
- Sweetener - Optional. Erythritol sweeteners are best because they make the granola crunchy. I like monk fruit sweetener or Swerve. If you use allulose, the granola will be a little less crispy.
- Vanilla Extract - Adds flavor. Check that it is sugar-free
See the recipe card for full information on ingredients and quantities.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
It's really easy to make gluten-free, low carb granola. Here are the basic steps:
STEP 1
Pulse the nuts in a food processor (or blend them with an immersion blender in a tall, narrow bowl or jug). After that, do the same with the pumpkin and sunflower seeds. Don't blend them for too long! You want to be left with smaller and larger pieces.
STEP 2
In a large mixing bowl, stir together the nuts and seeds, unsweetened coconut chips, flaxseed, protein powder, smooth almond butter and some water with a spatula.
STEP 3
See how nice and moist the mixture looks? Now it's time to up the flavor. Stir in granulated sweetener, vanilla extract and freeze-dried raspberries.
STEP 4
Pour the low carb granola mix onto a parchment paper-lined baking sheet and press it down firmly into an even layer.
STEP 5
Now, bake it in the preheated oven for 30 minutes or until it is golden brown, crunchy and dried.
See how firm it has become? Crunchy granola clusters coming up!!
STEP 6
Once the granola has cooled down, break it into larger and smaller clusters. Then add another 2 tablespoons of freeze-dried raspberries for a burst of colour and store in an airtight container.
Katrin's Top Tips
Check the granola after about 20 minutes of baking! You don't want the edges to burn, which can happen if they're too thinly spread. Turn the baking tray around if necessary (ovens are always hotter at the back) or even remove the outer edges of the granola, which may be crunchy sooner than the middle.
If you feel that the granola at the centre of the baking tray is not browned enough after 30 minutes, place it back into the oven and bake it a bit longer. This way, any additional moisture evaporates and the granola will be extra crunchy.
Variations
If you can't get hold of freeze-dried raspberries (or strawberries), just leave them out. If you do, I recommend adding a tablespoon of cinnamon and a dash of nutmeg or cardamom for extra flavor.
Or how about adding sugar-free chocolate chips? Use Lily's chocolate chips or use my recipe for homemade keto chocolate chips.
Another option is adding a handful of sugar free dried cranberries after baking.
Recipe FAQs
It is possible to use coconut oil, butter or light olive oil instead. As these are purer fats, I recommend using only 4 tablespoons.
Or, replace the almond butter with peanut butter or any other nut or seed butter!
As long as the ratio of wet and dry ingredients stays the same, feel free to change up the nuts and seeds to your preferences. You could add sesame seeds, hemp hearts, hazelnuts or macadamia nuts... use whichever nuts and seeds you like to eat.
No. Ground chia seeds work in place of the flaxseed. I do recommend using one or the other because they are the "glue" that helps form the clusters and make the granola crunchy.
Another way to create crispy granola is to use egg white instead of the flax seeds. Depending on the size of the eggs, you'll need 1 to 2 egg whites.
Serving Suggestion
We like to eat our granola with unsweetened almond milk or other dairy free milk such as coconut milk or hazelnut milk. It is also delicious with natural Greek yogurt and berries or with blended cottage cheese.
You can even use your keto granola as a topping for low carb crumbles.
And if you add fiber syrup to the mix, you could also make delicious low-carb granola bars with this recipe!
Storage
Once it is fully cooled, fill the granola into an airtight container or mason jar.
It will stay crunchy and fresh for several weeks. Although it probably will be munched up much sooner than that!
If you want to store keto granola for longer, freeze it! This way, you can keep it for up to 6 months.
More Keto Cereal Recipes
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Recipe
Low Carb Keto Granola
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 1 cup whole almonds 150g
- 1 cup walnut halves 100g
- 1 cup pecans 100g
- ½ cup pumpkin seeds 65g
- ½ cup sunflower seeds 65g
- â…“ cup flaxseed 40g, milled
- â…“ cup whey protein powder 30g, unflavoured
- 1 ½ cup coconut flakes/chips 90g, unsweetened
- â…“ cup smooth almond butter 80 g
- â…“ cup water 80 ml
- 4 tablespoon freeze dried raspberries
- 2 tablespoon granulated sweetener
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 150 Celsius / 300 Fahrenheit (electric).
- Pulse the almonds, walnuts and pecans in a food processor until you have a mixture of smaller and larger pieces. Don't over-process!
- Repeat with the pumpkin and sunflower seeds.Â
- Empty the nuts and seeds into a bowl. Add the rest of the ingredients (reserve 2 tablespoons of the raspberries for later) and mix with a spatula. The mixture should be sticky. If it's still dry, add another tablespoon of water.
- Press the mixture firmly onto a baking sheet lined with parchment paper until you have a flat surface.Â
- Bake the granola in the oven for 25-30 minutes until browned. Turn the baking sheet after 20 minutes.Â
- Remove from the oven and let cool. Then break into small pieces, mix with the remaining 2 tablespoons of freeze-dried raspberries and store in an airtight container.
Deb.P.
Katrin, I am new to your blog and I am so excited to start trying out the recipes I've seen. I'm 71 years young and type diabetic. I've been looking for a blog like this for low carb recipes. The granola is what I'm excited about because I eat cottage cheese with blueberries, diced apples, cinnamon and a packet of organic Stevia in the raw. Now I will add the granola. I watched a lot of your videos and got even more excited!! I have the almond flour and will buy the coconut flour among a few other ingredients like the all the nut and make a batch. OMWORD. Thank you, thank you, thank you!
Katrin Nürnberger
Dear Debra, I am so happy that you have found my website. And I am excited to hear how you like this granola recipe!
Val Martin
Made this today. Delicious and so healthy!
Gwen Hurst
Does collagen protein powder work in this recipe?
Katrin Nürnberger
I have not tried that yet. I think it should work though!
Cleo
Delicious, even though I had to make substitutes for what I had in the cupboard ( no sunflower seeds, smooth peanut butter, dried cranberries, dessicated coconut, stevie drops). I took my time flattening into my tray so it was very densely packed. I didn't trust my oven so started off on a lower shelf at 140c for 15 mins, then rotated the tray and 15mins at 150c in the middle of the oven. Lovely colour and no burnt bits
Mark Blooman
Doesn't the baking knacker the protein? Protein denatures at 42 degrees - so is there any protein remaining? I so hope there is! But some must survive and there is plenty in the nuts and seeds too. And if you don't break it up but portion it out into oblongs... Powerbars! for those of us on the go.
Katrin Nürnberger
That is a good question, but it exceeds my knowledge of chemistry. However, there are lots of recipes using protein powder in baking.
Tanya
Loving the look of this recipe. I can’t eat any sweeteners could I use Agave sugar even though this is like a syrup as an alternative?
Katrin Nürnberger
Yes, I think either agave or honey would work well.
Tracy Rajkowski
Sound delicious. Can you tell me if you use salted and roasted nuts or raw nuts for this recipe?
Katrin Nürnberger
I use raw nuts.