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. 

If you’ve been looking for the best tasting keto granola, you’ve come to the right place.

There are tons of low carb 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.

Table of Contents

1. Recipe highlights
2. Ingredients needed
3. How to make low carb granola
4. Recipe tips and variations
5. Serving ideas
6. Storage instructions
7. Frequently Asked Questions
8. More keto breakfast recipes to try
9. Perfect Keto Granola (Recipe Card)

Recipe highlights

• 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, 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!

By the way, if you want to try some other keto cereal options, try the classic keto cereal or keto oatmeal. 

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 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.

Find the printable recipe with measurements below.

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 sheet 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 stir 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.

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 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. Add some fresh berries too.
• 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. 

Frequently Asked Questions

More keto breakfast recipes to try

• Cinnamon rolls– Fluffy, doughy, and using my famous fathead dough.
• Bagels– Just 5 ingredients and tasting EXACTLY like a bagel.
• Smoothie– My OG keto smoothie that is super thick and creamy.
• Pancakes– 5 ingredient fluffy pancakes that are like pillows.
• Breakfast casserole– For all my savory breakfast lovers out there.