Keto Granola Recipe

This keto granola is crispy and crunchy and tastes like the real thing! Made with just 4 ingredients. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 277kcal

Author Arman Liew

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.

Video

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