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Top view of 4 granola bowls with toppings

Keto Granola - 4 Ways

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.

Course Breakfast
Cuisine American
Keyword grain free granola, granola, keto, keto snacks, low carb, snacks
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 15 servings
Calories 268 kcal
Author Kelly

Ingredients

START WITH THIS BASE RECIPE FOR ALL OF THE KETO GRANOLA RECIPES:

FOR THE GINGERBREAD KETO GRANOLA

  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg

FOR THE PEANUT BUTTER KETO GRANOLA:

  • 1/4 cup natural peanut butter
  • 1/2 cup chopped peanuts (leave out the walnuts)

FOR THE PUMPKIN KETO GRANOLA:

  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons pure pumpkin puree

Instructions

  1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.

START WITH THIS BASE RECIPE FOR ALL OF THE KETO GRANOLA RECIPES:

  1. In a large bowl, combine all the nuts, seeds, coconut, sweetener, cinnamon & salt.

  2. 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.

  3. Bake in preheated oven for 25 - 30 minutes or until golden brown, rotating the pan halfway through. (DO not stir granola while baking).

  4. Remove pan from oven and allow granola to cool completely.

  5. Once cool, break granola into clusters, & store in an airtight container.
  6. Serve with toppings of your choice.

FOR THE GINGERBREAD KETO GRANOLA:

  1. 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.

FOR THE PEANUT BUTTER KETO GRANOLA:

  1. 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.

FOR THE PUMPKIN KETO GRANOLA:

  1. 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 Notes

Total Recipe yields approximately 4 cups.

1 serving size is calculated for approx. 1/3 cup per serving.

Nutrition Facts
Keto Granola - 4 Ways
Amount Per Serving (1 serving)
Calories 268 Calories from Fat 216
% Daily Value*
Fat 24g37%
Carbohydrates 7g2%
Fiber 4g16%
Sugar 1g1%
Protein 6g12%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.