This Keto low carb granola has irresistible crunchy clusters. It is packed with nuts and seeds and high in protein – if you have a cereal craving, try this delicious grain free sugar free granola for breakfast! You can prep a big batch in only 10 minutes.
We’ve all heard about just how bad breakfast cereals and granolas are for you. They are high in carbs and full of sugar, no matter how wonderful the health claims on their cartons may sound.
A bowl of Kellogg’s and Co will spike your insulin levels, give you a brief energy boost and dump you shortly after, leaving you hungry again for a mid-morning snack. Not a great way to start the day!
Which brings us to the question – is granola a low carb food?
The answer is simple. Absolutely! If you make your own.
This keto granola takes only 10 minutes to prepare and it’s jam-packed with low carb, sugar free goodness. Not a single grain in sight 🙂
Instead on loading up on carbs for breakfast, you’ll be feasting on nutrient-dense nuts, seeds and coconut chips. The recipe is not only low in carbs, but also high in fibre due to a generous portion of flax. Even better, it’s also high in protein thanks to a scoop of unflavoured whey protein powder.
Friends, this low carb granola will SUPERCHARGE you.
How to make low carb granola – step by step:
1.) Get all your ingredients ready. Then pulse the nuts in a food processor (or with a stick blender in a bowl) until you are left with smaller and larger pieces. After that, do the same with the pumpkin and sunflower seeds.
2.) Combine your nuts and seeds, unsweetened coconut chips (I used pre-toasted chips), flaxseed, protein powder, smooth almond butter and some water in a large mixing bowl with a spatula.
3.) See how nice and moist the mix looks? Now it’s time to up the flavour with some granulated sweetener, vanilla extract and freeze dried raspberries.
4.) Press the low carb granola firmly and evenly onto a baking sheet which you’ve lined with parchment paper.
5.) This is how your uber healthy sugar free granola looks after you’ve baked it for 30 minutes!
6.) See how firm it has become? Crunchy clusters coming up!!
7.) Once the granola has cooled down, break it into larger and smaller clusters, however you like it most. Then add another 2 tbsp of freeze dried raspberries for a burst of colour. There you go – you’ve got yourself a healthy, grain free breakfast “cereal”!
Grain free granola is filling! That’s why I’ve kept the portion sizes fairly small (a heaped 1/3 cup or 50g). Trust me – it’s nutrient-dense and wholesome and will keep you going until lunch.
Always check and adjust your sweetener. If you’re just starting out on low carb, you may want to add a bit more. Once your taste buds adjust, a little sweetness goes a long way.
When you bake the freeze dried raspberries they lose their vibrant colour, but not their taste. I like the berry burst within the clusters, but wanted to add a few extra ones afterwards because you eat with your eyes, too 🙂
Check your low carb 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.
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.
How to store low carb granola
Once it’s cooled, fill the granola into an airtight container or mason jar. It will keep for a few weeks (although it probably will be munched up much sooner than that).
Recipe variations and tips
If you can’t get hold of freeze dried raspberries (or strawberries), you can leave them out. If you do, I recommend you add a tbsp of cinnamon and a dash of nutmeg or cardamom for extra flavour and an autumn/winter vibe.
Some low carb granola recipes use coconut oil as a fat. I have chosen the almond butter instead, because I feel it adds so much more flavour. But, if you dot have almond butter, you could replace it with coconut oil. Use less though as it is a purer fat. 4 tbsp should be plenty.
It’s also possible to replace the almond butter with peanut butter or any other nut or seed butter!
Ground chia seeds works in place of the flaxseed. I do recommend to use one or the other, because they are the “glue” that helps form the clusters.
How to serve low carb granola
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.
You can even use your keto granola as a topping for low carb crumbles. And if you add fibre syrup to the mix, you could also make delicious low carb granola bars with this recipe!
I have calculated one serving size as 1/3 cup or 50 grams. Net carbs are 3.7g per serving. This does not include the milk, yogurt or berries.
Check out my other granola and low carb breakfast “cereal” recipes:
- Sugar Free Peanut Butter Granola
- Apple Cinnamon Granola Bars
- Creamy Keto Low Carb Porridge
- Keto Cinnamon Crunch Cereal Recipe
Tried this recipe? Give it a star rating below!
Low Carb Granola
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 1 cup / 150g whole almonds
- 1 cup / 100g walnut halves
- 1 cup / 100g pecans
- 1/2 cup / 65g pumpkin seeds
- 1/2 cup / 65g sunflower seeds
- 1/3 cup / 40g flaxseed milled
- 1/3 cup / 30g whey protein powder unflavoured
- 1 1/2 cup / 90g coconut flakes/chips unsweetened
- 1/3 cup / 80 g smooth almond butter
- 1/3 cup / 80 ml water
- 4 tbsp freeze dried raspberries
- 2 tbsp granulated sweetener (So Nourished)
- 1 tsp vanilla extract
- Preheat the oven to 150 Celsius / 300 Fahrenheit
- Pulse the almonds, walnuts and pecans in a food processor until you have a mixture of smaller and larger pieces.
- Repeat the same with the pumpkin and sunflower seeds.
- Empty the nuts and seeds into a bowl. Add the rest of the ingredients (only reserve 2 tbsp of the raspberries for later) and mix with a spatula. The mixture should be sticky. If it's still dry, add another tbsp of water.
- Press firmly onto a baking sheet lined with parchment paper until you have a flat surface.
- Bake for 25-30 minutes until browned. Turn the baking sheet after 20 minutes.
- Remove from the oven and let cool. Then break into small pieces, mix the remaining 2 tbsp of freeze dried raspberries and store in an airtight container.
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