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
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.
Angelina M Colon-Pack
Can I use something other then the almond butter? Do not really care for almond butter. Thanks'
Katrin
Hi Angelina, you can use peanut butter, a bit of coconut oil or indeed simply leave it out. I actually just made a batch of granola using and forgot the almond butter. It works without - it'll get a little more crumbly though. It's a really versatile recipe, just change it to suit your preferences. 😉
Carolyn
This is the best keto-friendly granola I have tried! I pretty much followed the recipe as written with the following variations:
1. I used collagen peptide protein powder in place of the whey protein
2. I added about 1/4 tsp of salt
3. I stirred the granola about every 15 minutes while it was baking for even browning and a few times while it was cooling. It took about 40-50 minutes total baking time in my oven (including the time I had it out of the oven to stir it). It came out perfect with nice clusters and varying sizes of beautifully toasted of nuts/seeds.
Thank you so much for this delicious recipe!
Katrin
Hi Carolyn, thanks for detailing all your recipe tweaks! This is always helpful to other readers, and interesting for me 🙂
Lynda Savage
This recipe is so great and flexible. I add MCT oil, butter, nutracleanse, whey protein and just a bit of stevia mixed with xylitol .Then I make plain greek yogurt into vanilla yogurt, have them together and voila! keeps one very regular which I find challenging on the keto diet. Fresh blueberries are a nice add as well. I find of all the keto recipe sites I have the best results here. Thank you Karin.
Neeta
HI katrin
This recipe looks awesome - if I wanted to make it into Granola bars how much fibre syrup should I add please? Thank you so much
Katrin
Good question. I'd say maybe 3-4 tbsp? I would not use the sweetener if you use the fibre syrup. Have a taste and see if it's good. We all have such a different idea of what's just right.
hester
Can I use pea protein instead or is it needed at all in this ? Thanks 🙂
Katrin
YOu can use any kind of protein powder. Or you just leave it out (and use a bit less water, too).
Hester
Hi , Are all nuts and seeds raw from the start or are any roasted to begin with?
thanks!
Katrin
Hi Hester, everything is raw 🙂
Raven Rivera
Has anyone ever tried replacing the almond butter with cacao butter? I have some cacao butter I need to use, plus who doesn’t like a light chocolate in their granola?! Would the consistency still work? I would imagine it would melt being heated, but obviously would cool at some point. Would that change also make it more perishable?
Katrin
Hi, I think cacao butter could work really well. Give it a try! It should not make it more perishable, I would not worry about that.
rini9
Great recipe. Nice and crunchy and a portion is very filling. Thanks 🙂
Susi
This granola is the best... my entire family no longer like the stuff you buy in the shops... It keeps me in the kitchen, because I'm the one that has to make it! It is perfect and I start every day with it... thank you for this recipe - and all the others too... 🙂
Katrin
That's so good to hear Susi!!! My son and I eat it every morning right now.... and he's 15, so you can guess that a batch never lasts long 🙂
Tracey
Hi, I have put the ingredients into my app to count fat, carbs etc and its saying the fat content is to high. I am not great with understanding the nutrient content. If only having 50g though does that mean you are not consuming to much fat?
Katrin
Nuts and seeds are high in fat. Apps like yours are great as a guideline, but I believe you also have to listen to your body and see how you feel. I tend to view my nutrition intake by day, not by meal - it just makes it easier. After a granola in the morning you might want a salad for lunch or a soup, and not another high fat dish. Also, the 50 grams are a guideline. People are interested in the net carb count of one portion, so I average it out. It's a substantial portion that will keep you satiated. But again, a small woman will not need as much food as a tall man, so it's all relative.
If you are worried you're consuming too much fat with 50g of this granola (which is actually not that high), just have a bit less of it. ...... if you follow a Ketogenic diet, around 70% of your calories per day should be coming from fat. This diet is VERY effective for weight loss, as long as you stay away from carbs and sugar.
If you want to read a bit more about fat intake and low carb/Keto diets, check out this link. I hope this helps!