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
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.
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 have kept the portion sizes fairly small (a heaped ⅓ cup or 50g). Trust me - it is 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 in the oven, 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 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.
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 don't have almond butter, you could replace it with coconut oil. Use less though as it is a purer fat. 4 tablespoons 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 seeds. 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 milk, yogurt or berries.
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!
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.
- 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.
This is amazing - perhaps not perfect first time, but that's how you learn about how best to cook it. I took off the well cooked outer pieces and put the rest back into a cool oven. It didn't all come out in "clusters" but I just mixed it in with the rest and it still tastes great. Had my first "meal" with a mix of marscapone and greek yogurt with some sweetener - it was gorgeous and so filling. Thank you so much for a fabulous recipe.
You're welcome Sue!! I love mascarpone and greek yoghurt mixed together - sounds like an amazing breakfast!!
My granola is not really crunchy... I have put it back into a low oven to try to 'dry' it out... can you imagine what I might have done wrong?
Hi Susi, just leave it in the oven for longer. If you added a bit too much water, if your oven is smaller and therefore the granola layer in the tray is thicker, if your oven is a little less hot than mine.... it can all have an impact on how long it takes. Break it up a bit and move the bits around. Turn them over. Just try to get it to brown evenly. Eventually it will be crunchy! One more thing... once it is browned, do remove it from the oven. The granola does "crunch" up as it cools down.
I love this granola. I have tried several of your recipes and they are all delicious!!!
That's so good to hear Deborah! Happy new year 🙂
Hi Katrin, do you measure the flax before or after milling?
I always buy my flax milled, so measure it afterwards.
Do you have to add the protein powder? I don't like the taste, even the unflavored
No, you don't. It should work without. Don't miss out on the flax though - it helps with making it stick together so you get clusters. A thought - you could possibly substitute with a bit of ground chia seeds
The recipe works very well and is good. I'm not a fan of artificial sweeteners so a sprinkle of course finishing salt works for me making it a salty snack which I prefer.
This one is a keeper.
Hi Vic, of course, I should add that you don't HAVE to use sweetener if you don't want to. I'm glad you like it! With a pinch of salt, it would taste great sprinkled over a salad or soup, too
Absolutely delicious! This is the crunchiest low carb granola I've ever made! SO much better than the recipe I've been using. Thanks!!
I'm glad you like the recipe Sophie 🙂 I think it's the flax that makes it extra crunchy.
Making this right now. I didn’t have pecans so I used macadamias and I subbed the almond butter with peanut butter. Flavoured it with cinnamon, ginger and cloves. My kitchen smells like Christmas just now !
Using ginger & cloves sounds like a fantastic idea!!! Perfect for the cold season
Hi Katrin 🙂 If I am not a fan of walnuts or pecans would this work if I just skipped them? Or subbed in extra sunflower or pumpkin seeds in addition to the amounts already in the recipe (I have plenty of those from the seed bread, which I love!) Thank you, you do such a great service to us all <3
Hi Donna, just use some seeds instead, or any other nuts you like. It’s just about keeping a similar wet/dry ratio.
I have vanilla Perfect Keto MCT powder, could I use this?
I don’t know this product, but I‘m sure you can add it along with the other ingredients