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keto granola in a glass

Low Carb Keto Granola

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 575kcal


  • 1/2 Cup Almonds (note 1 +3)
  • 1/2 Cup Pecans (note 1)
  • 1/2 Cup Walnuts (note 1)
  • 1/2 Cup Coconut (note 1)
  • 1/4 Cup Pepitas (i.e. pumpkin seeds) (note 1)
  • 1/4 Cup Hemp Seeds (note 1)
  • 1/4 Cup Coconut Oil
  • 2 Egg White
  • 3 Tablespoon Swerve or Lakanto granular (note 2)
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Kosher Salt


  • 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!


  1. 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).
  2. 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. 
  3. 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.
  4. Don't over-process the nuts! Keeping them "grain" size is what will make this taste and feel like granola.
  5. Cook time. Your granola edges will cook more quickly than the center. Check carefully for burning!
  6. 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.
  7. 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:


Calories: 575kcal | Carbohydrates: 21g | Protein: 15g | Fat: 55g | Cholesterol: 1mg | Fiber: 7g | Sugar: 3g | Net Carbs: 5g | Sugar Alcohol: 9g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com