This keto granola is so easy to make with simple low carb, grain free and paleo ingredients. It’s full of crunchy clusters and makes the perfect sugar free breakfast or snack.
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EASY KETO SNACK
Homemade granola is one of our favorite snacks to make on the weekend. It all started years ago with this carrot cake granola and I love switching up the flavors to keep things fun.
Most people think that making your own granola at home is hard, but it really couldn’t be easier.
Homemade granola is the perfect snack for meal prep since you can bake up a big batch for the week. Then in the morning, just pour what you need into a bowl with your favorite toppings.
Or if you’re in a rush, pack some up in a portable container for a simple grab-and-go breakfast.
REASONS TO MAKE HOMEMADE SUGAR FREE GRANOLA
Another great thing about learning how to make your own homemade granola is that it’s a lot cheaper and healthier than most of the store-bought cereal.
Boxed granola is usually much higher in sugar, carbs and packed with unnecessary ingredients and fillers.
Now that I’m following a grain free diet, we’ve been making different variations of this Keto Granola. It’s full of big crunchy clusters and is low carb, paleo, gluten free, sugar free and made without any “real” oats.
Plus it comes together quickly and is suitable if you are diabetic or following a grain free or ketogenic diet.
This Keto Granola is delicious straight from the jar by the handful. And it’s equally delicious if you top it with some almond milk, coconut milk, coconut cream and a little bit of berries.
And the best part? You can easily switch up the flavors of this low carb granola with whatever you like or have in your pantry.
WHAT CAN I HAVE FOR BREAKFAST ON A KETO DIET?
I’ve got a ton of keto-friendly breakfast ideas (breakfast egg muffins, avocado egg cups etc.) on the site, and today we’re going to be focusing on how you can switch up these delicious low carb granola bowls:
4 KETO GRANOLA BOWLS:
- EASY KETO GRANOLA RECIPE – ORIGINAL BASE
- GINGERBREAD KETO GRANOLA RECIPE
- PEANUT BUTTER KETO GRANOLA RECIPE
- PUMPKIN KETO GRANOLA RECIPE
ORIGINAL BASE KETO GRANOLA RECIPE
WHAT INGREDIENTS DO YOU NEED TO MAKE KETO GRANOLA?
To make the base recipe for this delicious low carb granola, you are going to need:
- sliced almonds
- chopped pecans
- chopped walnuts
- pumpkin seeds
- sunflower seeds
- sesame seeds
- flaked coconut
- golden monk fruit sweetener
- ground cinnamon
- fine sea salt
- coconut oil, melted
- egg white
- vanilla extract
HOW TO MAKE KETO GRANOLA:
- PREHEAT OVEN: To begin, preheat your oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.
- COMBINE DRY INGREDIENTS: In a large bowl, combine all the nuts, seeds, coconut, sweetener, spices & salt.
- MIX WET INGREDIENTS: In a separate bowl, whisk together the melted coconut oil, egg white & vanilla extract. Pour over nut/seed/coconut mixture and stir until moistened & combined.
- TRANSFER GRANOLA TO PAN: Spread mixture in an even layer onto the prepared baking sheet and pat down flat with a spatula or your clean hands.
- BAKE: Bake in preheated oven for 25 – 30 minutes or until golden brown, rotating the pan halfway through. (DO not stir granola while baking).
- CHILL: Remove pan from oven and allow granola to cool completely.
- Once cool, break granola into clusters, & store in an airtight container.
- Serve with toppings of your choice.
GINGERBREAD KETO RECIPE
IS GRANOLA OKAY ON KETO?
HOW MANY CARBS IN GRANOLA?
This grain free granola recipe makes approximately 4 cups. 1 serving size is calculated for approx. 1/3 cup per serving.
The nutritional info for 1 serving of low carb granola is:
- 268 calories
- 3g Net Carbs = 7g Total Carbs – 3g Fiber
- 24g Fat
- 6g Protein
PEANUT BUTTER KETO GRANOLA RECIPE
Watch the video below to see how easy it is to make:
This tasty homemade granola is super simple to make with low carb, paleo and keto friendly ingredients. It's full of crunchy clusters and makes the perfect sugar free breakfast or snack.
- 1 cup sliced almonds
- 1 cup chopped pecans
- 1/2 cup chopped walnuts
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower seeds
- 1/3 cup sesame seeds , optional
- 2 tablespoons hemp seeds , optional
- 1 cup unsweetened flaked coconut
- 1/4 cup golden monk fruit sweetener
- 1 teaspoon ground cinnamon
- Pinch of fine sea salt
- 1/3 cup coconut oil melted
- 1 egg white , (for a vegan substitute, you can try using a flax egg (1 Tablespoon ground flax seeds + 3 Tablespoons water OR use 3 Tablespoons smooth creamy nut or seed butter)
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/4 cup natural peanut butter
- 1/2 cup chopped peanuts (leave out the walnuts)
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 2 tablespoons pure pumpkin puree
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, combine all the nuts, seeds, coconut, sweetener, cinnamon & salt.
In a separate bowl, whisk together the melted coconut oil, egg white & vanilla extract. Pour over nut/seed/coconut mixture and stir until moistened & combined. Spread mixture in an even layer onto the prepared baking sheet and pat down flat with a spatula or your clean hands.
Bake in preheated oven for 25 - 30 minutes or until golden brown, rotating the pan halfway through. (DO not stir granola while baking).
Remove pan from oven and allow granola to cool completely.
- Once cool, break granola into clusters, & store in an airtight container.
Serve with toppings of your choice.
In a large bowl, combine all the nuts, seeds, coconut, sweetener, cinnamon, ginger, cloves nutmeg & salt.
In a separate bowl, whisk together the melted coconut oil, egg white & vanilla extract. Pour over nut/seed/coconut mixture and stir until moistened & combined. Spread mixture in an even layer onto the prepared baking sheet and pat down flat with a spatula or your clean hands.
Bake in preheated oven for 25 - 30 minutes or until golden brown, rotating the pan halfway through. (DO not stir granola while baking).
Remove pan from oven and allow granola to cool completely. Serve with toppings of your choice.
In a large bowl, combine the almonds, pecans, peanuts, seeds, coconut, sweetener, cinnamon & salt.
In a separate bowl, whisk together the melted coconut oil, peanut butter, egg white & vanilla extract. Pour over nut/seed/coconut mixture and stir until moistened & combined. Spread mixture in an even layer onto the prepared baking sheet and pat down flat with a spatula or your clean hands.
Bake in preheated oven for 25 - 30 minutes or until golden brown, rotating the pan halfway through. (DO not stir granola while baking).
Remove pan from oven and allow granola to cool completely. Serve with toppings of your choice.
In a large bowl, combine all the nuts, seeds, coconut, sweetener, cinnamon, ginger, cloves, allspice nutmeg & salt.
In a separate bowl, whisk together the melted coconut oil, pumpkin puree, egg white & vanilla extract. Pour over nut/seed/coconut mixture and stir until moistened & combined. Spread mixture in an even layer onto the prepared baking sheet and pat down flat with a spatula or your clean hands.
Bake in preheated oven for 25 - 30 minutes or until golden brown, rotating the pan halfway through. (DO not stir granola while baking).
Remove pan from oven and allow granola to cool completely. Serve with toppings of your choice.
Recipe Video
Total Recipe yields approximately 4 cups.
1 serving size is calculated for approx. 1/3 cup per serving.
Becca -
This recipe is great! This is my 3rd time making it, and it never disappoints. I use half the monkfruit and it satisifies my sweet tooth just enough 🙂 Thanks
Heidi -
Ok gave 5 stars even though they’re not cool enough to eat yet but the PRE=baked was so yummy. How does this go as a cereal with whole milk? Over GREEk Yogurt?
Britney -
This was amazing! thank you!
Lynda -
FaBulous! Made a few changes like i almost always do. I added 1 T sugar free chocolate chips. Also changed SWEETENER to a blend of erythritol, stevia, xylitOl which dOesn’ t have that peculiar cooling effect of erYThritol alone. I had some pine nuts in the pantry so threw thOse in. I’m noT a big fan of the taste of coconut so used same amount of Very neutral avocado oil. Your Recipe lends itself to all sorts of additions or substitutions. Great and eaSy to follow directions. Smelled heavenly whIle baking. Thanks for a wonderful treat.
Chris -
this is really good. Yummy and great for a snack