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This keto granola is crispy and crunchy and tastes like the real thing! Made with just 4 ingredients.
Want more keto breakfast recipes? Try my keto bagels, keto cereal, keto oatmeal, and keto bread.
Low carb granola may sound like an oxymoron because the main ingredient, oats, are far from keto-friendly. However, my homemade keto granola recipe looks, tastes, and even smells like traditional granola but without all the sugar, oats, and carbs!
Table of Contents
Why I love this recipe
- Perfect texture. My #1 rule for a low-carb granola is that it must look and taste like the real thing. Well, this one is crispy and crunchy and chock full of clusters.
- Actually low in carbs. The combination of nuts I use, along with a few select mix-ins ensure this granola has just 3 grams of net carbs per serve.
- Easy to make ahead. I like to whip up a huge batch of this granola and store them in airtight containers like I do with classic granola.
- Grain-free and gluten-free. And it’s vegan, too, because no eggs!
★★★★★ REVIEW
“Made this easy recipe, and it is great! Thanks” – A
Ingredients needed
- Nuts. Use your favorite nuts. Just be sure they are unsalted and raw. I used a mix of almonds, cashews, and walnuts because these have the fewest carbs and also taste the best. Other options include macadamia nuts, pecans, and hazelnuts.
- Almond flour. Blanched almond flour helps hold the granola together and makes those delicious granola clusters. Avoid using almond meal, as it can have a gritty texture.
- Shredded coconut. Unsweetened shredded coconut flakes! The finer the flakes are, the better they will hold together.
- Keto maple syrup. A liquid sweetener is needed to help bind everything together and to add some sweetness. Avoid using commercial sugar-free syrups (that contain erythritol or monk fruit) or pancake syrups because they don’t have enough thickeners. You can try my keto honey or keto simple syrup for another option.
- Salt. Just a pinch to balance out the flavors.
- Mix-ins. Optional, but I love adding some sugar free chocolate chips or chocolate chunks throughout.
How to make keto granola
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the granola mix. In a large mixing bowl, add your favorite nuts, shredded coconut, and almond flour, and mix. Add the keto maple syrup and stir well.
Step 2- Bake it. Transfer the keto granola mixture onto the lined tray. Bake the granola for around 15-20 minutes, stirring halfway through.
Step 3- Let it cool. Allow the granola to cool completely on the baking tray. Once it has cooled, use your hands to break apart the granola into your desired size. I prefer clusters, so tend to keep them on the larger size.
Recipe tips and variations
- Remember, granola will continue to crisp up as it cools down, so remove it from the oven once everything is mostly golden brown.
- If you love loads of chunks or chunky granola (like my family does!), don’t mix the granola mixture before cooling it down. Let it cool as one slab, then break it apart by hand.
- Use the middle oven rack when baking this because the shredded coconut is prone to burning/crisping up much quicker than the other ingredients.
- Feel free to add other mix-ins like toasted coconut flakes, keto candy, or even some chopped-up brownie pieces. Sunflower seeds, pumpkin seeds, and cranberries are also fab options.
Serving ideas
I love snacking on it, but it is so versatile! Here are some other ways to enjoy this recipe:
- Ice cream. Add a couple of handfuls to keto ice cream for some added crunch.
- Yogurt bowls. Top your keto yogurt with a generous portion for a filling and nutritious breakfast. Add some fresh berries too.
- Crunch Bars. These are PERFECT to use in my keto chocolate.
- Trail mix. Add a handful to keto trail mix.
- In snack bars. Use this recipe as the base for homemade keto granola bars.
Storage instructions
To store: Leftovers should always be kept in an airtight container at room temperature. It will keep well for up to four weeks.
To freeze: Place granola in a freezer bag and keep it in the freezer for up to 6 months.
More keto breakfasts to enjoy
Keto Granola Recipe
Video
Ingredients
- 1 1/2 cup nuts chopped roughly
- 1/2 cup almond flour
- 1 cup unsweetened shredded coconut
- 1/3 cup keto maple syrup can substitute for maple syrup or agave nectar, if not keto.
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
- In a large mixing bowl, add your favorite nuts, shredded coconut, and almond flour, and mix until combined. Add the keto maple syrup and stir until fully incorporated and all the dry ingredients are covered in it. It may seem like a small amount, but a little goes a long way.
- Transfer the keto granola mixture onto the lined tray. Using a rubber spatula, spread out the granola in an even layer.
- Bake the granola for around 15-20 minutes, stirring halfway through. The granola may seem soft, but it will firm up once cooling. Once the edges have gone golden brown, remove it from the oven.
- Allow the granola to cool completely on the baking tray. Once it has cooled, use your hands to break apart the granola into your desired size.
Notes
Nutrition
Originally published October 2019, updated and republished April 2024
Do you add choc chips after it’s baked and in cooling mode?
Either works! If you add it while its cooling, it melts and gives more of a chocolate flavor 🙂
Best granola recipe ever! So many variations with different nuts, seeds, and even steel cut oats. Thank you!