This keto granola 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 recipe 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.
Expert 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.
Recipe 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
Tried this recipe? Give it a star rating below!
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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.
Sue
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.
Katrin
You're welcome Sue!! I love mascarpone and greek yoghurt mixed together - sounds like an amazing breakfast!!
Susi
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?
Katrin
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.
Deborah Reasoner
I love this granola. I have tried several of your recipes and they are all delicious!!!
Katrin
That's so good to hear Deborah! Happy new year 🙂
Kristy Koenig
Hi Katrin, do you measure the flax before or after milling?
Thanks!
Katrin
I always buy my flax milled, so measure it afterwards.
Debbie
Do you have to add the protein powder? I don't like the taste, even the unflavored
Katrin
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
Vic
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.
Katrin
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
Sophie
Absolutely delicious! This is the crunchiest low carb granola I've ever made! SO much better than the recipe I've been using. Thanks!!
Katrin
I'm glad you like the recipe Sophie 🙂 I think it's the flax that makes it extra crunchy.
Toni
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 !
Katrin
Using ginger & cloves sounds like a fantastic idea!!! Perfect for the cold season
Donna Adams
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
Katrin
Hi Donna, just use some seeds instead, or any other nuts you like. It’s just about keeping a similar wet/dry ratio.
Patti
I have vanilla Perfect Keto MCT powder, could I use this?
Thanks
Katrin
I don’t know this product, but I‘m sure you can add it along with the other ingredients