If you’re following the keto way of life, you know you’ve spent a good amount of time in the granola aisle at the grocery store, trying to find low carb/ sugar-free granola. And if you’re anything like me, you’ve come to realize that it’s nearly impossible to find the perfect granola at the store. So hard to find something that not only tastes great but provides the right nutrients. My grain-free/ low carb/ keto granola is spiced with cinnamon & vanilla, and it’s filled with big clusters of seeds and nuts.
Best of all, it’s easy to make! Just stir chop the nuts and seeds, add the dry ingredients, drizzle in the wet ingredients, and mix it all together. Bake for 15 minutes, and it’s ready to go. Healthy, simple, and totally delicious, this recipe is guaranteed to make a delicious low carb homemade granola.
Granola Recipe Variations
My keto granola recipe starts with basic ingredients: almonds, macadamia nuts (packed with loads of healthy fats), pecans, Swerve, cinnamon, and butter or coconut oil. Then, I add some seeds for extra flavor and texture. You can also add the following:
- Sugar-free chocolate chips– If you like chocolate, adding a 1/4 cup of Lilly’s chocolate chips would be delicious. Add these once the granola is completely cooled.
- Chopped walnuts– They add crunch, protein, and healthy fats! You can even swap these for the pecans in my recipe.
- Unsweetened coconut flakes– If you’re a coconut person, feel free to add these to the mix. I love their toasty, buttery flavor and crispy texture in granola.
- Hemp hearts– they add a good dose of healthy fats and a delicious texture.
Homemade Granola Tips
- More nutty clusters = better granola. Big clusters of seeds and nuts are hands down the best part of granola. Make sure to not over process the nuts and use pulse on your food processor. over processing will result in ground nuts. That will not result in big clusters.
- Let it cool before diving in. Your homemade granola will continue to crisp up as it cools. It’s tempting to start eating it as soon as it comes out of the oven, but if you let it rest for 15 minutes on the sheet pan, it’ll be extra crisp and toasty – totally worth the wait!
Store your granola in an airtight container at room temperature for up to 3 week. Enjoy it on its own as a snack, add it to a low carb yogurt parfait with some berries, or eat it like cereal with a splash of nut milk! I love granola with a splash of unsweetened almond milk.
Keto/ Low Carb Granola
- 1 cup almonds https://amzn.to/3iDRapq
- 1 cup macadamia nuts https://amzn.to/3qOIXC1
- 1 cup pecans https://amzn.to/365WOvL
- 1/4 cup pumpkin seeds https://amzn.to/3sMPfDR
- 1/4 cup sunflower seeds https://amzn.to/363CoDH
- 1/4 cup chia seeds https://amzn.to/3iCMBMd
- 1/2 cup sweetener https://amzn.to/397p039
- 1/2 cup flax seed meal https://amzn.to/3c0PZiC
- 1 tsp cinnamon https://amzn.to/3iNnTsR
- 1 large egg white
- 1 tsp pure vanilla extract https://amzn.to/39Xd2Ir
- 1/4 cup melted butter or coconut oil https://amzn.to/39SdjfX
- Add the almonds and macadamia nuts to the food processor.
- Pulse a few times just to break the nuts.
- Add the pecans and pulse a few more times, just until you have a rough chop.
- Add the pumpkin and sunflower seeds and pulse just a couple of times.
- Move the chopped nuts mixture to a large mixing bowl.
- Add the flaxseed meal, chia seeds, sweetener, and cinnamon, mix until everything is evenly distributed.
- Whisk the egg white, and add it to the mixture along with the melted butter and vanilla. Mix until the everything is well incorporated.
- Transfer the mixture to a silicone mat or parchment lined baking sheet.
- Bake for 13-15 minutes, keeping an eye to not over brown.
- Cool completely because it will be soft while hot.
- Once cooled break the granola into small pieces.
- Store in an airtight jar, in the pantry.