It is simple to make tasty, crunchy keto muesli at home! You can prepare a big batch in minutes. This low carb breakfast cereal is filling, healthy and nutritious.
This low carb muesli is one of the most useful recipes ever. Because it does not only taste delicious, but it will also it save you money.
Whenever I check how much keto or paleo muesli costs in the stores, I gasp at the price. They cost a fortune! Also, shop-bought keto cereal tends to be way too sweet for my liking.
I am a breakfast cereal lover. Give me an almond milk matcha latte and a bowl of something crunchy and I'm happy.
Muesli is the simple, no-nonsense version of granola. It is easier, quicker and just as satisfying. I'm talking about muesli without oats and no added sugar, of course!
My recipe consists of nutritious nuts, seeds and coconut. It is so easy and quick to put together. Feel free to double or triple the recipe!
I don't only eat it for breakfast, by the way. It also makes a wonderful snack, on its own or with a little yogurt.
🌟 Why You'll Love This Recipe
- Nutty flavor, with a hint of cinnamon
- Crunchy texture
- Grain-free and naturally gluten-free
- Cheaper than store-bought low carb muesli!
- Packed with healthy fats, high in fiber and nutrients
- Filling and satisfying breakfast - will keep you going until lunch
- Quick - prep a batch in minutes
- only 2.6g net carbs per portion
Here are the ingredients you'll need:
- Coconut chips - I bought mine toasted as they have a better flavor. Raw coconut flakes work as well.
- Sliced almonds - or any other nuts of your choice
- Hemp seeds - High in protein, also called hemp hearts. I did not toast these because they burn quickly. If you like, add them to the pan towards the end.
- Sunflower seeds
- Pumpkin seeds
- Ground cinnamon
This is a really simple recipe. The one trick is toasting the seeds and the almonds. This increase the flavor immensely.
Step 1: Toast the sunflower seeds, pumpkin seeds and flaked almonds in a dry frying pan over a low heat. Stir regularly until golden brown and the pumpkin seeds begin to pop. Let cool.
Step 2: Put all ingredients into a bowl and stir to combine. Then, fill into a mason jar or airtight container and store at room temperature until ready to use.
Regular muesli is not keto friendly. It contains oats as well as raisins and other dried fruit, which are high in sugar and carbs. But you can make a keto muesli with nuts and seeds.
Of course. I don't think it is necessary to add sweetener to the muesli mixture itself. Just sprinkle over a little erythritol or monk fruit sweetener before eating.
No. The nuts and seeds can be used raw. However, toasting does enhance the taste and I recommend it.
Yes. Spread them out on a baking tray lined with parchment paper and bake for around 7 minutes at 350F or 180C, until golden.
Feel free to change up the muesli by using anything suitable you may find in your cupboard. Here are some ideas:
- Nuts: Walnuts, chopped almonds, pecans, hazelnuts
- Seeds: Sesame seeds, flax seeds, chia seeds
- Shredded coconut (desiccated coconut)
How to serve
I like to eat muesli with unsweetened almond milk. You can also serve it with Greek yogurt, kefir or chocolate yogurt.
If you like, add some berries on top. Raspberries, chopped strawberries or blackberries are great low carb fruit options. I added fresh blueberries and freeze-dried cranberries.
Another idea is to sprinkle over some freeze-dried raspberries or blueberries.
Keto muesli also tastes great all on its own - like a healthy trail mix. If you are on the go, simply put a portion in a ziplock bag. It is a great snack or quick breakfast while travelling or commuting.
Store in a mason jar or any airtight container in the kitchen cupboard. It stays fresh for around 3 months.
Option to store it in the fridge if you prefer.
More Keto Breakfast Ideas
Here is more inspiration, from low carb granola to porridge.
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Low Carb Keto Mueslifrom 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.
- Toast the sunflower seeds, pumpkin seeds and flaked almonds in a dry frying pan over a low heat. Stir regularly until golden brown and the pumpkin seeds begin to pop. Let cool.
- Put all ingredients into a bowl and stir to combine. Then, fill into a mason jar or airtight container and store until ready to use.