Keto Granola
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This keto granola is crispy and crunchy and tastes like the real thing! Made with just 4 ingredients.
Low carb granola may sound like an oxymoron since traditional granola relies heavily on oats and sugar- both far from keto-friendly. My homemade keto granola has the same crunchy clusters, toasty aroma, and lightly sweet flavor you expect, just without the usual ingredients.
I tested this recipe multiple times to get the texture right, because a grain-free granola can easily turn out soggy or overly dry. The trick was using the right blend of nuts, almond flour, and sugar free syrup so it bakes up crisp, forms real clusters, and stays crunchy for days.
The result is far better than anything store-bought, using simple keto pantry staples you’d likely have on hand.
Table of Contents
Why make my keto granola 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, ensures 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 it in airtight containers, as I do with classic granola.
- Grain-free and gluten-free. And it’s vegan, too, because no eggs!
★★★★★ REVIEW
Delicious recipe! Love all the crunch and can switch up ingredients. I added cinnamon and it was so good. Family couldn’t get enough. Thank you! – M
Key Ingredients
Here’s what goes into this low carb granola recipe, along with my kitchen notes. The complete list with measurements is in the recipe card below.
- 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 be gritty.
- 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 (containing erythritol or monk fruit) or pancake syrups because they don’t contain enough thickeners. You can try my keto honey or keto simple syrup as another alternative.
- 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
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.
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. I use this recipe as the base for homemade keto granola bars.
Arman’s recipe tips
- 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 until it’s cooled. 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 or crisping 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.
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. I recommend thawing it completely in the fridge, then letting it sit at room temperature until dry.
✅ Nutrition reviewed
“Traditional granola is often marketed as healthy, yet it’s typically high in carbs and added sugars. This keto granola uses a blend of nuts (or seeds) and fats to deliver crunch and flavor while keeping carbs low and portions genuinely satisfying.” – Felicia Newell, MScAHN, RD, CPT.
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 coated. 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 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
- Tips: See my recipe tips above for the best low carb granola.
- Leftovers: Keep in an airtight container for up to 4 weeks or in the freezer for 6 months.
Nutrition
More keto breakfast recipes
I’m including a mix of both sweet and savory breakfast ideas for you to try next!
- Keto cinnamon rolls– For those with a huge sweet tooth, nothing beats these fluffy, gooey rolls without any of the carbs.
- Keto smoothie– Breakfast in under a minute? Let this creamy smoothie be your answer.
- Keto breakfast casserole– I love how many veggies you can sneak into this, and how tasty it is both hot and cold.
- If you’re still on the morning cereal trend, you may also enjoy my keto cereal (SO crispy) or keto oatmeal (no oats!).
- My master list of keto breakfast recipes
I just made this with almonds, cashews, pistachios, pumpkin seeds and sunflower seeds.
It turned out great!
Thanks
I know it is not recommended to use sugar free maple sugar, but I used sugar-free Lakanto maple syrup which is sweetened with monk fruit/erythritol. I like it this way because I like it to come out crumbly and not too chunky. I would recommend baking it for about 2 – 3 minutes less. I baked it for 5 minutes then flipped it, put it back in for another 5 minutes the flipped again then put it back in watching carefully for it to get to the color brown I wanted it to be. Came out delicious!!
Elma!!! Big props to you for adapting it using that particular syrup. You did everything I would have suggested doing which is to bake for less. 🙂 I’m so glad you enjoy my recipe. Thanks for making it!
just made it and it’s the first granola i’ve made that i really like! i used almonds, pecans, hazelnuts and a sprinkle of flax seeds, and added cacao powder, enough to coat everything.
Aw, Tracy- I love to hear that. I love the combination of nuts you chose, and that you added cacao powder too! For something super decadent, you can even spread some sugar free chocolate chips on top once the granola comes out of the oven and let it melt then give everything a good mix. It makes the BEST chocolate granola!