This homemade keto granola recipe has everything you want in a breakfast cereal – it’s crunchy, perfectly sweetened, and totally delicious! Honestly, it’s one of the best keto breakfast recipes out there. You can eat it on its own, toss it in some low carb yogurt, or even combine it with milk and eat it as keto granola cereal. The best part? Each half-cup of this delicious sugar free granola has just 3.5g NET CARBS!
The Best Keto Granola Recipe
What I love about granola is that it’s such an easy breakfast option.
All you have to do is throw it into a bowl with some milk, and you’ve got yourself a fantastic breakfast!
That said, store-bought granola is pretty much NEVER low carb.
Many of them have a ton of sugar and other carb-heavy ingredients like oats and sweetened dried fruit.
And while those aren’t necessarily bad things, they aren’t the best choice when you’re on a low carb diet like keto.
So, of course, I had to put my own spin on granola and make it keto friendly! One that’s still just as delicious as the “regular” kind, but completely sugar free.
And let me tell you, this stuff has all the elements that make excellent granola without the added carbs. You’ve got…
- The crunch from the nuts and seeds
- Some added texture from the shredded coconut
- The perfect amount of sweetness – without the sugar
- And of course, just 3.5g net carbs per half cup
Not to mention, it’s customizable to suit your taste. More on that later.
And it’s also super healthy – it’s not just low carb, but packed with a ton of nutritious ingredients too!
Now without further ado, let’s get into my keto granola recipe!
How to Make Keto Granola
You can get this recipe done in as fast as 30-45 minutes – and a lot of that is just waiting time!
You get a whole lot of sugar free granola deliciousness for not a lot of effort.
Sounds pretty good to me!
To give this granola a super satisfying crunch, I used different low carb nuts, like almonds, hazelnuts, and pecans; and I used a few different kinds of seeds as well.
By the way, you might recognize a lot of these from my blog post on the best nuts and seeds for keto I did a while back. If you haven’t read it yet, I highly suggest checking it out!
Anyways, to amp up the flavor, I included some unsweetened shredded coconut and just a hint of vanilla extract to round it all out (trust me, it makes a huge difference!).
Customize Your Keto Granola
So remember when I said this recipe is customizable?
Well, if peanut butter isn’t your thing – although you probably already know that it definitely is my thing – you can sub in any nut or seed butter that you like!
Of course, you’ll want to keep an eye on the carb count on those nut butters since it might change the final product’s total net carbs.
Whatever you choose to do though, I don’t recommend skipping the nut butter for this recipe.
It adds a lovely richness to this granola that balances out all the flavors. Not to mention, it binds all of the other ingredients together.
Another way to take this granola recipe over the top is by adding some fresh berries – a couple of strawberries on this would be fantastic – and/or keto chocolate chips!
As I’ve said before, there’s not much you have to do when making this keto granola. And, honestly, I think that’s what makes it all the more addicting – it takes practically no effort to make it over and over again!
First, preheat your oven to 350°F. Then, give your nuts and seeds a few quick pulses in your food processor.
By the way, it’s super important in this step NOT to over pulse the nuts. What we’re aiming for is roughly chopped pieces, not a fine meal.
Next, add the rest of the dry ingredients to those chopped nuts, mix until combined, and set aside.
Now, in a separate bowl, whisk the wet ingredients until well combined.
You’ll then want to pour the wet ingredients into the dry and mix until thoroughly combined.
Once that’s taken care of, you can transfer the granola to a baking sheet lined with parchment paper and evenly spread it out in the sheet.
Then, you bake everything for about 25 minutes or until it reaches a beautiful golden brown color.
Now just let it cool in the tray that you baked it in – and there you have it!
You’ve got yourself some crunchy, delicious, and satisfying sugar-free keto granola.
How to Store Your Keto Granola
So unless you’re going to eat all the granola in one sitting (tempting, I know), you can keep it in an airtight container and store in a cool, dry place.
The main difference between this homemade keto granola and the regular kind is that this low carb version doesn’t get stale super quickly.
Since it’s mostly made of nuts and seeds, it stays nice and crunchy for a longer period of time.
How great is that?!
That being said, this keto granola probably won’t last long in your pantry anyway – As I’ve said, it’s highly addicting.
More Keto Breakfast Options
Delicious keto breakfast recipes are pretty hard to come by in my opinion, because breakfast is usually pretty heavy on the carbs and sugar.
So to make your keto journey even smoother, I’ve listed some of my favorite keto breakfast recipes that I’ve developed, and I think you’ll enjoy too:
Anyways, I hope this keto granola recipe and my other low carb breakfast ideas give you a great start to your day.
And as always, let me know if you tried this recipe and what you thought about it in the comments!Print
Keto Granola Recipe | One of The BEST Keto Recipes For Breakfast!
This homemade keto granola recipe has everything you want in a breakfast cereal – it’s crunchy, perfectly sweetened, and totally delicious! Honestly, it’s one of the best keto breakfast recipes out there. You can eat it on its own, toss it in some low carb yogurt, or even combine it with milk and eat it as keto granola cereal. The best part? Each half-cup of this delicious sugar free granola has just 3.5 NET CARBS!
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Total Time: 40 minutes
- Yield: 16 Servings
- Category: Breakfast
- Method: Baking
- Cuisine: Keto Low Carb
1 Cup (170g) Raw Almonds
1 Cup (125g) Raw Pecans or Walnuts
1 Cup (150g) Raw Hazelnuts
1 Cup (96g) Unsweetened Shredded Coconut
1/2 Cup (60g) Pumpkin Seeds
1/2 Cup (65g) Sunflower Seeds
1/3 Cup (45g) Sesame Seeds
1/3 Cup (55g) Chia Seeds
Heaping 1/2 Cup (80g) Confectioners Swerve …. *Use (100g) if you like your granola really sweet.
Just less than 1/2 Cup (110g) NO SUGAR Peanut Butter
2 (70g) Egg Whites
1 Tsp. (5g) Pure Vanilla Extract
Pinch of Salt
***Optional: 1/2 Tbsp Ground Cinnamon
- Preheat your oven to 350℉ (177℃).
- Line a baking sheet with parchment.
- Add all of the nuts, half of the pumpkin seeds, and half of sunflower seeds to your food processor. Pulse to roughly chop nuts/seeds. ***Do NOT over pulse; you do not want a fine meal.
- Transfer the mixture to a large bowl. Stir in the rest of the dry ingredients.
- In a separate bowl, whisk the wet ingredients together. Add this to the dry ingredients. Mix together.
- Spread mixture in an even layer onto the prepared baking sheet and flatten with your hands and a rolling pin.
- Bake for 25 minutes or until golden brown. Remove the tray from the oven and let cool.
- Use your hands to break granola apart into pieces.
- Store in cool, dry place in an airtight container.
- Serving Size: 1/2 a Cup
- Calories: 300
- Fat: 28
- Carbohydrates: 8.5
- Fiber: 5
- Protein: 9
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