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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!
Jump to:
- Why This Keto Granola Is The Best
- Ingredients
- Instructions
- Recipe Variations
- Recipe FAQs
- Serving Suggestion
- Storage
- More Keto Cereal Recipes
- Recipe
Why This Keto Granola Is The Best
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
What can I use instead of almond butter?
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!
Can I use other nuts and seeds?
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.
Do I have to use the ground flaxseed?
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 addfiber 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
- Low Carb Keto Muesli Recipe
- Easy Keto Granola Bars
- Sugar Free Peanut Butter Granola
- Sugar Free Flapjacks
- Creamy Keto Low Carb Porridge
- Keto Coconut Flour Oatmeal
- Keto Overnight Oats
- Keto Low Carb Cinnamon Crunch Cereal Recipe
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Recipe
Low Carb Keto Granola
Katrin Nürnberger
from Sugar Free Londoner
A low carb granola that will satisfy any cereal craving! This keto granola is a nutrient-packed breakfast that will set you up for the day. Sugar free and gluten-free!
4.98 from 79 votes
Print Recipe Pin Recipe Rate
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Breakfast
Cuisine British
Servings 15
Calories 270 kcal
Note: 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
- ⅓ cup flaxseed 40g, milled
- ⅓ cup whey protein powder 30g, unflavoured
- 1 ½ cup coconut flakes/chips 90g, unsweetened
- ⅓ cup smooth almond butter 80 g
- ⅓ 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.
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.
Bake the granola in the oven 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 with the remaining 2 tablespoons of freeze-dried raspberries and store in an airtight container.
Video
Notes
3.7g net carbs per portion. The mix makes 15 portions of 50g / ⅓ cup each.
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. Option to remove the outer edges of the granola, which may be crunchy sooner than the middle.
If you can't source freeze-dried raspberries, leave them out and season with 1 tablespoon of cinnamon instead.
Nutrition is calculated for the granola only, not for the yoghurt or berries.
Nutrition
Serving: 50gCalories: 270kcalTotal Carbohydrates: 8.1gProtein: 8.8gFat: 24.1gFiber: 4.4gSugar: 1.2g
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