Keto Granola
This keto granola is crispy, crunchy, and tastes like the real thing! Made with just 4 ingredients, it makes a fabulous low carb breakfast.
The best keto granola
If you’ve been looking for the best tasting granola substitute that is low in carbs, you’ve come to the right place.
There are tons of keto granola recipes out there, but none of them comes close to achieving the flavor and texture of traditional granola made with oats and honey.
This one, however, could fool even the biggest of granola lovers out there. It needs just 4 ingredients to make and takes less than 15 minutes of baking time.
Oh, and it has the absolute best texture: crispy, crunchy, and chock full of clusters.
By the way, if you want to try some other keto cereal options, try the classic keto cereal or keto oatmeal.
Also, each serving has just 3 grams of carbs.
Ingredients needed
You’ll love the simple ingredient list to make this recipe. If you’ve made any of my keto breakfasts before, you’ll definitely have everything on hand. Here is what you’ll need:
- Nuts. Use your favorite nuts. Just be sure they are unsalted and raw. I used a mix of almonds, cashews, and walnuts.
- Almond flour. Blanched almond flour helps hold the keto 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. This syrup adds sweetness and is the binder for the keto granola.
- Mix-ins. Optional, but I love adding some keto chocolate chips or chocolate chunks throughout.
How to make low carb granola
This recipe is ridiculously simple to make. The oven does all of the hard work for you, so it’s pretty hands off.
Step 1- Prep the oven
Start by preheating the oven to 180C/350F. Line a large baking tray with parchment paper, so it will be easy to remove once the granola has cooled.
Step 2- Make the granola mix
Next, in a large mixing bowl, add your favorite nuts, shredded coconut, and almond flour, and mix very well, until combined. Then, you’ll add in your keto maple syrup and mix well, 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.
Step 3- Bake it
Now, you’ll then 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.
Step 4- 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 keto granola 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.
- Crunch Bars- These are PERFECT to use in my keto crunch bar recipe
- Trail mix- Toss through some chocolate chips or other seeds/nuts and have an on-the-go snack or lunch box treat!
- In snack bars- Use this recipe has the base for homemade keto granola bars.
Storage instructions
- To store: Leftovers should always be kept in a sealable container, at room temperature. Be sure there is sealed properly, to avoid the granola softening.
- To freeze: This granola is freezer friendly and can be stored in the freezer. Place in a freezer friendly container and keep in the freezer for up to 6 months.
More keto breakfast recipes to try
Frequently Asked Questions
Traditional granola and muesli are not suitable for a low carb diet. They are both primarily made up of carbs and often have added sugar.
Oats are not suitable for a keto diet. The net carb count per serving can eclipse an entire day’s worth of carbs for someone.
Keto Granola With 4 Ingredients | Ready In 15 Minutes
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 all your dry ingredients and mix well. Add your keto maple syrup and mix until fully incorporated.
- Transfer the granola mixture on the lined tray and spread out in an even layer.
- Bake for 15-20 minutes, stirring halfway through. Granola is done when the edges have gone golden brown.
- Remove from the oven and allow to cool completely, before breaking apart into desired size.
Do i have to refrigerate it?
Thank you
Nope!
What kind of chocolate is that in the photo?
Hi there! My homemade keto chocolate bar recipe, broken up 🙂
Hi, How many servings does this make or how big is a serving? Thanks!
It makes 8 servings 🙂
Can I substitute the almond flour for Coconut flour do u think? I very much dislike almond flour. I try using it in recipes and hope I won’t taste it, but I always can.
Not I’ve tried!
I’m surprised you haven’t added any oils to this. Being keto, we look for ways to add fats and it would surely help to crips up the granola.
Thanks for this! I quite like your version of granola, the coconut and maple syrup set it apart from some I’ve tried. I’ve been making it with almonds, pecans, pumpkin seeds and sesame seeds. I made with your maple syrup initially, but now save time with an off-the-shelf no sugar syrup. I like to crumble in home made yogurt or in a bowl with a few blueberries and almond milk.
I made your keto honey for an ingredient from your honey mustard recipe. BTW is good! Have you used the Keto Honey in the Granola? I’m looking for ways to use it.
I did make some changes to your recipe: I used large shred unsweetened coconut (I think they are called coconut chips), thinking it would be like another nut. I also used walnuts & cashews.
I found that 350 degrees was too high and the mixture browned really quickly, so I turned it down to 325 and watched it to make sure it got fully baked. My only regret is that I used cashews, which didn’t get as crispy as the other nuts, so I will not use them next time. I like your idea to use the flour and syrup, which creates the coating that holds the nuts together. I think using the large shred coconut made the mixture not stick together in clusters as much, which I don’t mind.
Overall, I like this recipe better than others I’ve tried, which didn’t have the flour; which also adds crunch.
Any time I am looking to find a recipe that is adapted to keto, I come to your site first off, and find many treasures. Thanks Arman.