This Keto Granola is crunchy, lightly sweet, and perfect for breakfast, snacking, or sprinkling over yogurt. It’s made with nuts, seeds, coconut, cinnamon, vanilla, and a little sweetener for an easy low-carb granola that tastes so much better than store-bought.
One of my favorite things about making this keto granola at home is how good the kitchen smells while it bakes. The cinnamon, vanilla, toasted nuts, seeds, and coconut make it feel like a cozy breakfast treat, but without the oats or added sugar.
A serving is 1/4 cup, about 30g, and has only 2g net carbs, so it’s a great low-carb option when you want something crunchy for breakfast or a quick snack. It’s also full of texture from the nuts and seeds, which makes it much more satisfying than regular cereal.
I love serving it with unsweetened almond milk, coconut milk, or a few spoonfuls of low-carb yogurt and fresh berries. It’s also so good sprinkled over Greek yogurt or eaten by the handful when you want something sweet and crunchy.
Once you make homemade low-carb granola, it’s hard to go back to the expensive store-bought bags. This version is crunchy, easy to customize, and made with simple ingredients you can actually control.
If you love easy keto breakfast recipes, you should also try my Keto Oatmeal, also called NoOatmeal. It’s warm, comforting, and perfect for mornings when you want something cozy and spoonable.
Keto Granola Ingredients
This keto granola is made with a crunchy mix of nuts, seeds, coconut, cinnamon, vanilla, and low-carb sweetener. It’s oat-free, grain-free, and sugar-free, but still has that classic granola texture.
- Nuts and Seeds – I use almonds, pumpkin seeds, chia seeds, flax seeds, sesame seeds, and shredded coconut. This mix gives the granola crunch, fiber, healthy fats, and a really satisfying texture.
- Coconut Oil – Melted coconut oil helps everything bake up crisp and golden. It also gives the granola a light coconut flavor and helps create those crunchy clusters.
- Sweetener – A granulated low-carb sweetener works best here. I like erythritol or monk fruit blends because they sweeten the granola without adding sugar.
- Maple Liquid Stevia – This is optional, but it gives the granola a warm maple flavor. If you don’t have it, you can skip it or use a little maple extract.
- Cinnamon, Vanilla, and Salt – These simple ingredients make the granola taste warm, cozy, and balanced.
How to Make Keto Granola
This keto granola is really easy to make, but there are a few small things that make a big difference. The most important ones are to spread the mixture in a thin layer, bake it at a lower temperature, and let it cool completely before breaking it apart.
Chop the Nuts
Roughly chop the almonds and pumpkin seeds into smaller pieces. You don’t want them too fine, just small enough so every bite has a good mix of nuts, seeds, and coconut.
For extra flavor, you can lightly toast the chopped almonds and pumpkin seeds in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until they smell nutty and fragrant. This step is optional, but it makes the granola taste even better.
Mix the Granola
Add the chopped nuts, pumpkin seeds, chia seeds, flax seeds, sesame seeds, shredded coconut, cinnamon, sweetener, and salt to a large bowl.
Pour in the melted coconut oil, vanilla extract, and maple liquid stevia if using. Stir really well until everything is evenly coated. The mixture should look lightly coated, not wet or greasy.
Bake Until Golden
Spread the granola mixture onto a large baking sheet lined with parchment paper. Try to spread it into a thin, even layer so it bakes evenly.
If you want bigger clusters, gently press the mixture down with the back of a spatula before baking.
Bake at 325°F / 160°C for 20 to 25 minutes, stirring once around the halfway mark. Keep an eye on it during the last few minutes because nuts, seeds, and coconut can brown quickly.
Let It Cool Completely
This is the step that makes the granola crunchy. It may still feel a little soft when it comes out of the oven, but it crisps up as it cools.
Let it cool completely on the baking sheet before breaking it into clusters. For the crunchiest texture, leave it for at least 30 minutes before touching it.
Add Mix-Ins
Once the granola is completely cool, you can add sugar-free chocolate chips, extra toasted coconut, cacao nibs, or a little extra cinnamon.
Store it in an airtight jar or container and enjoy it with unsweetened almond milk, low-carb yogurt, Greek yogurt, berries, or as a crunchy snack.
Keto Granola Tips
- Make sure you line your baking tray with parchment paper, so your nuts and seeds roast beautifully without sticking to the pan.
- If you want to get big crunchy clumps, gently press down the granola with the back of a spatula and bake.
- After it’s fully baked and cooled down, break it down into pieces using your hands.
- Don’t overbake the granola – wait until they are lightly golden and smell incredibly tasty.
- Spread the granola evenly in the tray so it’ll bake evenly.
How To Store Low Carb Granola Recipe
This paleo low carb granola cereal recipe stores perfectly in the pantry. Here’s how to keep this sugar-free breakfast cereal crunchy and delicious:
To store the leftover keto granola, place it in an airtight container and store it in a cool dark place. It stays super crispy and is perfect to serve with unsweetened almond milk. Make sure it’s properly sealed so the granola doesn’t get soft.
You can store it in the fridge or freezer, but there’s no need. However if you prefer to freeze keto granola, place it in a container and freeze for up to 6 months.
How To Serve
Sometimes I love to snack on this keto granola because it’s crunchy and versatile. But here are some of my favorite ways to serve:
- Yogurt Parfaits – use as a topping for keto yogurt for a filling breakfast.
- Smoothies – add nutty low carb granilla on top of strawberry smoothie or this triple berry smoothie for some extra fiber and crunch!
- Serve instead of the sugary breakfast cereal with a glass of unsweetened milk.
- Mix a handful of granola next time you make a loaf of keto banana bread or keto blueberry bread.
- Serve as it is for a simple, quick keto snack.
Frequently Asked Questions
Why is my keto granola oily?
This can happen if the granola is spread too thick on the baking sheet, if too much coconut oil is used, or if it does not bake long enough. Use a large baking sheet, spread the mixture into a thin layer, and start with 3 tablespoons of coconut oil if you prefer a lighter texture.
Why is my granola not crunchy?
Keto granola becomes crunchy as it cools. Let it cool completely on the baking sheet before breaking it apart. If it still feels soft, bake it for a few more minutes, watching carefully so the coconut and seeds don’t burn.
Can I make this keto granola without coconut oil?
Yes. You can use melted butter or avocado oil, but coconut oil helps the granola crisp up and gives it a light coconut flavor.
Can I add chocolate chips?
Yes, but add sugar-free chocolate chips only after the granola has cooled completely. If you add them while the granola is hot, they will melt.
How much is one serving?
One serving is 1/4 cup, about 30g.
How do I store keto granola?
Store it in an airtight jar or container at room temperature for up to 2 weeks. Make sure it is completely cool before storing so it stays crunchy.
Other Keto Breakfast Recipes You Might Love
- Easy Keto Breakfast Sandwich
- Easy 5 minute Keto Oatmeal – Low Carb Cereal for Breakfast
- Keto Veggie-Loaded Breakfast Casserole
- Easy Baked Eggs in Avocado
- Best Keto Mexican Bowl
- Best Instant Pot Egg Bites
Keto Granola Recipe
Description
Ingredients
- 3/4 cup pumpkin seeds
- 1 cup almonds
- 1/2 cup chia seeds
- 1/3 cup flax seeds
- 1/2 cup sesame seeds
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons coconut oil melted
- 6 to 8 tablespoons granulated low-carb sweetener
- 10 to 12 drops maple liquid stevia optional
- Pinch of salt
For Serving
- Unsweetened almond milk
- Low-carb yogurt or Greek yogurt
- Strawberries
- Raspberries
- Blueberries
Instructions
- Preheat the oven to 325°F / 160°C. Line a large rimmed baking sheet with parchment paper.
- Roughly chop the almonds and pumpkin seeds. You want small pieces, not a fine meal.
- For extra flavor, lightly toast the chopped almonds and pumpkin seeds in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant. Do not let them burn.
- In a large bowl, add the chopped almonds, pumpkin seeds, chia seeds, flax seeds, sesame seeds, shredded coconut, cinnamon, sweetener, and salt.
- Add the melted coconut oil, vanilla extract, and maple liquid stevia if using. Stir very well until everything is evenly coated. The mixture should look lightly coated, not wet or greasy.
- Spread the granola mixture onto the prepared baking sheet in a thin, even layer. If you want bigger clusters, gently press the mixture down with the back of a spatula.
- Bake for 20 to 25 minutes, stirring once around the halfway mark. Keep an eye on it during the last 5 minutes because nuts, seeds, and coconut can brown quickly.
- Remove the tray from the oven and let the granola cool completely on the baking sheet. It will crisp up as it cools, so don’t break it apart while it’s warm.
- Once completely cool, break the granola into clusters.
- Store in an airtight jar or container at room temperature for up to 2 weeks.
Notes
For bigger clusters, press the granola down before baking and let it cool completely before breaking it apart.
If the granola feels oily, it may have been spread too thick or not baked long enough. Use a large baking sheet and spread it into a thin layer.
The granola will not feel fully crisp while warm. It gets crunchier as it cools.
Start with 3 tablespoons coconut oil if you prefer a lighter granola. Use 4 tablespoons if you want it richer and more cluster-like.
Watch the granola closely near the end of baking because shredded coconut and seeds can burn quickly.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
what is the serving size plse?
The macros are calculated for 1/4 cup (~30g) of this keto granola recipe!
Thanks for the recipe. It tastes great! Dont know what i did wrong but it didnt set and is very oily. The only reason I can think of is that I didnt use a big enough tray and so it was too thick ? Any suggestions to rescue it?
Place the granola on paper towels, maybe that will help absorb the oils!