Keto Granola (Low Carb, Grain Free and Easy!)

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you’re missing cereal keto diet?Not anymore, with this Keto Granola recipe!You may have noticed that there are not many cleaning ingredients Keto Cereal There are options.So when I do Sugar-Free Candied Pecans years ago, It occurred to me that sprinkling chopped nuts in the same coating would make a low carb granola – and it works. This keto nut granola is grain free, super low carb and will satisfy your crunchy cravings!

When I moved to the US as a little girl, cold cereal was a foreign concept. Eastern Europeans eat hot cereal, but the American version of crunchy cold cereal with milk is a complete stranger. However, once I tried it, it quickly became my entire childhood favorite – and the granola skewers were the best part. (Back then I wasn’t worried about finding sugar-free cereal or whether there were carbs in my granola.) So as an adult, creating the keto granola recipe brought back those nostalgic memories!

Although this is sugar-free granola, it’s just as sweet as regular granola, thanks to Besti Monk Fruit Allulose Blend. Unlike other sweeteners, this one tastes and dissolves like regular sugar, but has zero net carbs. It’s the perfect replacement for your low carb granola! I used to make this recipe with erythritol, but I prefer the taste and texture of Besti.

Ingredients and Substitutes

This section explains how to choose the best ingredients for keto granola, the role each ingredient plays in the recipe, and substitution options.For measurements, see recipe card below.

• nuts and seeds – The base of this grain-free granola is made with almond, hazelnut, walnut, pumpkin seeds (dot), and sunflower seeds, in place of traditional oats or other grains.You can indeed use any combination of the following keto nuts here. Feel free to use walnuts, macadamia nuts, Brazil nuts, or any combination you have on hand. My nuts and seeds are salted, but unsalted will work just as well. You can also add flax, chia or sesame seeds, but they don’t make a good substitute for the other nuts and seeds here because they’re too small.If you can’t use nuts at all, try This Nut-Free Cereal instead.
• Besti Monk Fruit Allulose Blend – This sweetener will give the best results, but other sweeteners Keto Alternatives will work too.I made a simple Sweetener Conversion Table You can refer to it if necessary.
• flaxseed meal – Helps hold keto-friendly granola together. (I also use it as a binder Cauliflower Hash Browns. ) I recommend Golden Flaxseed Mealwith a milder flavor, but regular is fine too.
• protein – Also acts as an adhesive.I haven’t tried any egg substitutebut aquafaba or flax eggs Might work for this keto granola recipe.
• unsalted butter – Melted butter adds flavor and helps with browning. If you need a dairy-free option, you can use coconut oil, Buttery Coconut Oil to get a similar taste, or butter If that works within your constraints.
• vanilla extract – Use high quality herbs for the best flavor.

How to Make Keto Granola

This section shows how to make low-carb granola, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Processed hard nuts. Blend the almonds and hazelnuts in a blender food processor Do this intermittently until most of the nuts are chopped into large pieces.
2. Processed soft nuts. Add the pecans and stir again, stopping when they form large clumps.

3. Add pumpkin seeds, sunflower seeds, besti and flaxseed meal. Pulse until all dry ingredients are well combined.
4. Add wet ingredients. Add egg whites to food processor. In a small bowl whisk together melted butter and vanilla extract and pour in evenly. Pulse a few times, using a spatula to mix slightly from bottom to top, then pulse a few more times. Repeat as needed until everything is evenly coated.

5. bake. Transfer the nut mixture to large baking dish, or two small, lined with parchment paper. Press into a thin, uniform rectangle. Bake until light brown.

6. cool. Let the keto granola cool completely before breaking it into pieces.

Tips for the Best Keto Granola

• Hard nuts are processed first. Pecans, walnuts, and macadamia nuts are softer than almonds and hazelnuts. It is best to process the harder nuts first and then add the softer nuts, otherwise your soft nuts will turn into flour before the hard nuts break.
• Don’t overdo it. You need to keep enough nut pieces, and most of the seeds should be intact. Keto Nutella granola tastes best when it has a few pieces in it!
• You can use a large mixing bowl to mix wet ingredients. Sometimes this is easier than using a food processor for this step, but I often use a processor to avoid washing another bowl. 😉
• Spread in a thin, even layer. Ideal thickness is 1/4 to 1/3 inch thick. If you make the layer thicker it won’t be crispy and if it’s not evenly thick you’ll end up with burnt spots.
• It becomes crispy when cooled completely. Keto granola will be soft when you take it out of the oven, but will crisp up when it cools.

taste change

This easy keto granola recipe brings out the classic flavor with a hint of vanilla, but you can easily customize it! Try these variations:

• chocolate – Get the Chocolate Keto Granola with Cocoa Powder recipe at my Easy Keto Carboholics Recipe!You can also mix ½ cup Sugar Free Chocolate Chips After cooling, it becomes the normal version below.
• berry – Mixed dried berries, such as unsweetened dried cranberriesblueberry or strawberry for a fruity twist on your grain-free cereal.
• peanut butter – Melt 1/4 cup of peanut butter with regular butter in this low carb granola recipe.
• pumpkin spice – Add 1 tsp Pumpkin Pie Spiceor more flavors, while adding Besti.
• Cinnamon – Add 1 tsp ground cinnamon to the mixture while adding Besti.

storage instructions

• shop: This keto granola recipe makes a big batch! The best way to store is in an airtight container in the pantry or cupboard (out of direct sunlight). I like to use glass jars. It will last at least 3-4 weeks, possibly longer – I’ve never had it take that long to find out!
• freeze: If you want to keep it longer, transfer the grain-free granola to an airtight freezer-safe container or bag and store in the refrigerator for up to 6 months.

Ways to Use Keto Granola

I have to be honest, sometimes I just love this out-of-the-jar low carb granola! But there are many other ways to eat it:

More Keto Breakfast Recipes

Do you want to spice up your low carb breakfast? I got you!try these popular Keto Breakfast Recipes:

Keto Granola (Low Carb, Grain Free and Easy!)

You’ll love this quick and easy low carb keto granola recipe loaded with nuts and seeds! It’s crunchy, grain-free, sugar-free and has only 2 grams of net carbs.

Prepare: 10 minute

chef: 15 minute

all: 25 minute

Serving Size: 12 (Adjust according to recipe ratio)

recipe video

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raw material

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instruct

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1. Preheat oven to 325°F (163°C). Lay out a large baking sheet (I use this size), or two small, with parchment paper.

2. Place the almonds and hazelnuts in a food processor and pulse intermittently until most of the nuts are cut into large pieces (about 1/4 to 1/2 the size of a full nut).

3. Add pecans. Pulse again, stopping when the pecans form large chunks. (Pecans were added later because they were softer.)

4. Add Pumpkin Seeds, Sunflower Seeds, Besti and Golden Flaxseed Meals. Pulse until everything is well mixed. Don’t over process! You need to keep enough nut pieces, and most of the seeds should be intact.

5. Add egg whites to food processor. Whisk together melted butter and vanilla extract in a small bowl and pour in evenly.

6. Pulse a few times, using a spatula to mix slightly from bottom to top, then pulse a few more times. Repeat as needed until everything is evenly coated. Again, avoid overprocessing. At the end of this step, you’ll have a combination of grits and nut flakes, and everything should be a little moist from the egg whites and butter. (Alternatively, you can do this step in a large bowl to avoid overprocessing.)

7. Transfer nut mixture evenly to prepared baking sheet and press together into thin rectangles (about 1/4 to 1/3 inch (0.6-0.8 cm) thick).bake 15-18 minutesuntil light brown, especially around the edges.

8. Allow to cool completely before breaking into pieces. (The granola will be soft when you take it out of the oven, but will crisp up as it cools.)

recipe notes

Serving Size: 1/4 cup

The nuts and seeds I use are salty. If yours isn’t, you may need to add a little sea salt to the mixture in step 4, or use salted butter.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 278

fat 26 grams

protein 7 grams

total carbohydrates 7 grams

net carbs 2 grams

fiber 5 grams

sugar 1 g

Nutrition Facts are provided as a courtesy. Questions about calculations or why do I get different results?Please view our nutrition policy.

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