This 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 keto granola recipe 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!
A keto granola recipe
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 recipe takes only 10 minutes to prepare. It is jam-packed with flavor and low carb, grain-free, sugar free, gluten-free goodness.
There's 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 fiber 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.
Here are the ingredients I used:
- Nuts: almonds, walnuts, pecans
- Seeds: Pumpkin seeds, sunflower seeds, flax meal
- Coconut flakes
- Whey protein powder
- Almond butter
- Freeze dried raspberries
- Sweetener - this can be erythritol, monk fruit sweetener, allulose or Swerve
- Vanilla extract
How to make low carb granola
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
1.) Get all your ingredients ready. Then pulse the nuts in a food processor (or blend with a stick blender in a bowl) until you are left with smaller and larger pieces. After that, do the same the pumpkin and sunflower seeds.
2.) Whisk 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 mixture looks? Now it's time to up the flavor. Stir in granulated sweetener, vanilla extract and freeze dried raspberries.
4.) Pour the low carb granola mix onto a parchment paper lined baking sheet and press it down into an even layer.
5.) This is how your uber healthy granola looks after you've baked it for 30 minutes!
6.) See how firm it has become? Crunchy granola 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 tablespoon 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 ⅓ 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.
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).
Change the flavor: 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 tablespoon of cinnamon and a dash of nutmeg or cardamom for extra flavour and an autumn/winter vibe.
Or how about adding sugar free chocolate chips instead? You could get Lily's chocolate chips or use my recipe for homemade keto chocolate chips.
Change the fat: 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 tablespoon should be plenty.
It's also possible to replace the almond butter with peanut butter or any other nut or seed butter!
Use different nuts and seeds: As long as the ratio of wet and dry ingredients stays the same, feel free to change up the nuts and seed to your preferences.
Change the "glue": 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.
Another way to create crispy granola is to use egg white instead of the flax seed.s Depending on the size of the eggs, you'll need 1 to 2.
No whey protein: You can use a dairy-free protein powder or leave it out altogether.
How to serve
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 fiber syrup to the mix, you could also make delicious low carb granola bars with this recipe!
I have calculated one serving size as ⅓ cup or 50 grams. Net carbs are 3.7g per serving. This does not include the milk, yogurt or berries.
More keto cereal recipes
Tried this recipe? Give it a star rating below!
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Low Carb Granolafrom Sugar Free Londoner
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
- ½ cup / 65g pumpkin seeds
- ½ cup / 65g sunflower seeds
- ⅓ cup / 40g flaxseed milled
- ⅓ cup / 30g whey protein powder unflavoured
- 1 ½ cup / 90g coconut flakes/chips unsweetened
- ⅓ cup / 80 g smooth almond butter
- ⅓ cup / 80 ml water
- 4 tablespoon freeze dried raspberries
- 2 tablespoon granulated sweetener
- 1 teaspoon 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 tablespoon 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 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 tablespoon of freeze dried raspberries and store in an airtight container.
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Can’t wait to make this as a great alternative to my usual breakfasts. I’m going to use my Amoretti flavors for the sweetener. Maybe banana and use chocolate whey and throw in a few Lilly’s chocolate chips.
Wow first keto porridge and now keto granola. I'm in heaven. As I live on my own I did half measures for this. I also used raspberries from the freezer as I didn't have freeze-dried and cut down on the water. Worked fine and absolutely delicous, thanks!
Sounds delicious, can’t wait to make this. What size baking sheet do you use?
Use a sheet as large as your oven will allow. I use one I can slot directly into the oven and line it with parchment paper.
Followed just as directed and came out perfect. Only change I would make is to add a little more sweetener........ I'm a newbie to this low carb diet and missing the sweetness a little bit.
Thanks for an easy delicious granola!
Made this to top my yogurt on a morning. I left out the whey and raspberries. Delicious!
I’m not able to do the whey powder… can we substitute something else?
You can leave it out, it is not essential.
I used walnuts instead of pecans. Also used sugar and salt free peanut butter. No sweetener ( we don't like it) and no freeze dried raspberries. It came out delicious and we have it with frozen berries and full fat yogurt.
Great idea,love it! A happy start to any day,or evening in with a good movie and the munchies! Thankyou and stay safe......Alexandria
Can I take out the coconut - I don't like coconut - and I can't have protein powder and sweetener and change the sweetener to honey or maple syrup. I do have another recipe that is similar so maybe I will just give it a go. Thanks, Karen
You can swap out any of the dry ingredients for something else that you like. Except for the flax, which acts as a binder. The protein powder is not essential. Also, you can use any sweetener you like.
It is delicious. Although it did not get as clumpy as I'd have liked. Was a very loose granola. What can I do differently next time
I think you should press down the mix firmer so it really compacts. Then, bake until it is dried out everywhere, also in the middle. This helps the flax to bind together the clusters that you want.