Super crunchy and slightly sweet, this low carb granola is a staple in my low carb breakfast routine. Like other grain free granola recipes, I use a combination of nuts and seeds that is tasty on its own or as a topping to your favorite yogurt or low carb smoothies.
Keto Granola Video Tutorial
Go, Go, Granola!
Honestly, I don’t see myself ever going back to traditional granola. Why would I? With this low carb version, I get all the crunchy satisfaction and better balanced nutrition. It’s also easy to make, so it really checks all the boxes for me.
Are you into meal prep? This is for you. Looking for a new twist on trail mix? This is for you. Do you just really, really like granola? You get the idea…
A touch of sweetener and the binding element of the egg white makes this keto granola greater than the sum of its parts. Just as easy to reach for as a handful of nuts, but it’s so much more! I love to make a big batch of this and keep it in the fridge. This is my go-to for adding crunch to greek yogurt, and it’s great when I’m too busy cooking in the kitchen to actually eat. It’s also the best take-along, easy snack on an outdoor adventure.
So what are you waiting for!? Get Going!
Low Carb Granola Tips + Tricks
This keto granola recipe is pretty straight forward, just keep these tips and tricks in mind before getting started:
- You can mix and match the nuts/ I like to use a combo of almonds, pecans, walnuts, unsweetened shredded coconut, and whatever seeds I have on hand. But feel free to mix and match based on what you have or what you love.
- Breaking down the nuts – Harder nuts like almonds are more difficult to break down than softer nuts like pecans and walnuts, so add them to the food processor to begin breaking them down before adding everything else.
- Don’t over-process the nuts. Keeping them “grain” size is what will make this taste and feel like traditional granola.
- Cook time – The edges of your keto granola will cook faster than the center. So check carefully and make sure they aren’t burning.
- Cool time – Your keto granola will continue to harden as it cools, but if the center of your granola still feels soft you can always remove the edges and toss the center back in the oven for a few minutes.
This keto breakfast cereal stores well in a resealable bag in the fridge.
Eat this sugar free granola recipe as you would traditional granola. A few of my favorites are:
- Over a bowl of low carb Greek yogurt topped with low carb fruits
- With low carb milk and fruit
- On its own (perfect for snacking on-the-go!)
Think of your favorite store-bought granola. Now picture it in low carb form. Here are a few ways to tweak this recipe:
- Peanut butter granola – You can mix some low carb peanut butter into your baked granola, or use peanuts as your nut base, and toss in some peanut flour. Check out my grain free granola recipe for exact measurements and details.
- Chocolate granola. Mix in sugar free chocolate chips or cocoa powder.
- Add freeze-dried fruit to your granola clusters.
Is Granola High in Carbohydrates?
Yes, traditional granola is high in carbs–in fact, 1 serving (1/4 cup) has a whoppin’ 13 grams of carbs! But, with an ingredient list of oats, honey, maple syrup, sweetened cranberries, and sweetened coconut flakes, that’s not too surprising.
That said, this keto granola recipe contains 5 g nets carbs per serving. Now, where do the carbs in our keto granola come from? Well, there are carbs in nuts (even the low carb nuts used below). And there are TOTAL carbs (but not net carbs) in sugar alcohols, which we’re using here as keto sweeteners.
Psst–net carbs can be calculated by subtracting fiber and sugar alcohols from the total carbs of any given recipe.
More Low Carb Breakfast Recipes
Low Carb Keto GranolaPrint Recipe Pin Recipe
- Prep. Preheat oven to 375 F, and line a baking sheet with parchment paper
- Combine. Add almonds (1/2 cup) to a food processor and “pulse” 20 times. Add walnuts (1/2 cup), pecans (1/2 cup), and shredded/unsweetened coconut (1/2 cup) to the food processor (if using a different combination of nuts, this is when you'll want to add softer nuts). “Pulse” 10 times. Add the rest of the ingredients, “pulse” 3 times, just to incorporate. Using a spatula, clean off the edges of the container to incorporate everything, then “pulse” 3 more times. Make sure not to over-process the nuts! (note 4)
- Bake. Spread granola in a thin and even layer on a lined baking sheet. Bake for 7 minutes, then rotate the baking sheet in the oven. Bake for 8 more minutes. You’ll know the granola is done when the edges start to brown and your house smells delicious. Pull from the oven and allow it to cool (note 5+6).
- Break apart. Once cool enough to handle, break the granola into bite-sized pieces. Store in the fridge and enjoy!
Fans Also Made These Low Carb Recipes:
- Nuts. You can mix and match the nuts used in this recipe to your heart's desire. We want 3 cups of nuts in total. (Psst -- this is my favorite combo).
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Hard nuts vs soft nuts. Harder nuts (like almonds and hazelnuts) and harder to break down than softer nuts (like pecans and walnuts). For this reason, I add them to the food processor first and begin breaking them down before everything else.
- Don't over-process the nuts! Keeping them "grain" size is what will make this taste and feel like granola.
- Cook time. Your granola edges will cook more quickly than the center. Check carefully for burning!
- Cool time. Granola will continue to harden as it cools. After 10 minutes, if the granola (or some of it) still feels too soft, place it back in the oven for a few.
- Serving Size: This recipe will make around 2 cups of granola (will vary depending on how chopped the nuts are) which would make 1 serving 1/2 cup: