Keto Granola Recipe
This Keto Granola is crunchy, lightly sweet, and made with nuts, seeds, coconut, cinnamon, and vanilla. It’s an easy low-carb breakfast or snack with only 2g net carbs per 1/4 cup serving.
Servings: 20 servings
Calories: 174kcal
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
One serving is 1/4 cup, about 30g.
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.
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
Serving: 0.5cup | Calories: 174kcal | Carbohydrates: 6g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 0mg | Sodium: 3mg | Potassium: 112mg | Fiber: 4g | Sugar: 0g | Vitamin C: 0.1mg | Calcium: 92mg | Iron: 1.6mg | Net Carbs: 2g