Keto Granola
Published
This keto granola is a crunchy, sugar-free granola made without oats, using a mix of nuts, seeds, coconut, and a keto-friendly sweetener. It’s a low-carb, grain-free granola that bakes up crisp and golden, with clusters that hold together once cooled. It comes together in about 30 minutes with simple pantry ingredients and no special equipment.
I used to always buy granola before realizing how easy it is to make and tailor it to my own dietary needs. I do love my gluten-free granola, but this oat-free keto granola has been a game-changer. Especially when I want something crunchy without the extra carbs. I usually sprinkle it over yogurt, snack on it straight from the container, or add it to a quick breakfast bowl when I don’t feel like cooking. This keto granola is simple to customize based on the nuts and seeds I have on hand, and baking it low and slow gives it that classic crunch without any added sugar. If you make it, leave a comment and let me know how you customized yours.
Things I learned While Testing
- Let the granola cool completely before breaking it up. It will feel soft when it comes out of the oven, but it crisps and forms clusters as it cools. Stirring too soon will break up the clusters and leave them crumbly. If it’s still soft after cooling, bake for an additional 5 minutes and ensure it’s spread in a thin, even layer.
- Press the mixture firmly onto the baking sheet before baking. Compacting it into an even layer helps the nuts and seeds stick together and creates larger, bakery-style clusters.
- Use a liquid keto sweetener instead of dry erythritol. Liquid sweeteners act as a binder and help the granola hold together. Dry sweeteners won’t melt the same way and can result in loose, sandy granola.
- Bake low and slow at 300°F. This allows the nuts to toast evenly without burning and gives the granola time to dry out properly for a crunchy texture.
- Swap nuts and seeds as needed. This granola is very forgiving, so feel free to switch up the nuts and seeds based on what you have or prefer. Almonds, pecans, walnuts, macadamia nuts, or hazelnuts all work well, as do pumpkin seeds, sunflower seeds, chia seeds, or hemp hearts. Just keep the total amount of nuts and seeds the same so the granola bakes evenly and holds together properly.
Keto Granola
Ingredients
- 2 cups nuts, almond, pecan, walnuts, hazelnuts, cashew, macadamia
- 1 cup unsweetened coconut flakes
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- ⅓ cup coconut oil, melted
- ⅓ cup sugar-free maple syrup or monk fruit syrup
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp salt
Instructions
- Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine nuts, coconut flakes, pumpkin seeds, and sunflower seeds.
- Add coconut oil, sugar-free syrup, vanilla extract, cinnamon, and salt, and stir until everything is evenly coated.
- Spread the mixture in an even layer on the prepared baking sheet.
- Bake for 20–25 minutes, stirring halfway through, until golden brown. Remove from oven and let cool completely on the baking sheet without stirring. The granola will crisp up as it cools.
- Once cooled, break into clusters. Store in an airtight container at room temperature for up to 2 weeks.
Notes
- Chocolate chips should be added only after cooling.
- Can be made nut-free by increasing seeds and coconut.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Keto Granola Step by Step
Gather the Ingredients: Gather all the ingredients. Preheat the oven to 300°F and line a large baking sheet with parchment paper.
Combine the dry ingredients: In a large bowl, add 2 cups mixed nuts (about 180g), 1 cup unsweetened coconut flakes (80g), ½ cup pumpkin seeds (70g), and ½ cup sunflower seeds (65g). Stir to evenly combine.
Add the wet ingredients and seasonings: Pour in ⅓ cup melted coconut oil (75 ml) and ⅓ cup sugar-free maple syrup or monk fruit syrup (80 ml), then add 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and ¼ teaspoon salt. Stir until all the nuts and seeds are evenly coated and look glossy, with no dry spots.
Spread and press the granola: Spread the mixture onto the prepared baking sheet in an even layer, then press it down firmly with a spatula or your hands to help create clusters.
Bake the granola: Bake for 20–25 minutes, stirring once halfway through, until the granola is lightly golden and fragrant. It will still feel slightly soft when hot. Remove the pan from the oven and let the granola cool completely on the baking sheet without stirring. This cooling time is when it crisps up and forms clusters.
Break and store: Once fully cooled, break the granola into clusters and store in an airtight container at room temperature for up to 2 weeks.
Serving Suggestions
I usually reach for this keto granola in the morning and sprinkle it over keto yogurt or coconut yogurt when I want something quick but still crunchy and filling. It is also great with a handful of berries for a low-carb breakfast bowl, or as a crunchy topping for banana chia pudding when I want a little contrast in texture. I snack on it straight from the container more often than I would like to admit, especially in the afternoon. For something a little more fun, try serving it over keto ice cream or layering it into a simple keto parfait.
Storage Instructions
Store the keto granola in an airtight container at room temperature for up to 2 weeks, keeping it away from heat or humidity to maintain its crunch. For longer storage, you can refrigerate it for up to 1 month, though it may lose a bit of crispness. If that happens, spread the granola on a baking sheet and warm it in a 300°F oven for a few minutes to re-crisp. For long-term storage, freeze the granola in a sealed container or freezer bag for up to 3 months and let it come to room temperature before serving.
