Keto Granola is honestly one of the most exciting recipes on this blog so far, why? because it honestly tastes like normal granola… It’s crunchy, it’s semi-sweet and it goes perfectly with some homemade keto yogurt and berries. This means that you have now found a perfect recipe for days when you don’t want to eat eggs!
Keto Granola is just another way of saying Keto muesli. As a kid, my favorite breakfast was muesli with milk and a banana. Whilst I could still have this if I wasn’t following a ketogenic diet, you’d have to question how much sugar store-bought bought muesli. (way too much for the ketogenic diet).
How To Make Low Carb Keto Granola
As a dedicated recipe creator, I’ve been trying to up my game so that its easier for you to see how its made, without even reading the methods. How great is that? So that’s exactly how this next little section will proceed.
You have two options when making this keto granola recipe. Firstly, if you have a food processor, just blitz all the ingredients and they should be mixed pretty well (still keep them chunky). However, if you don’t have one (Like me) then simply chop all the nuts into at least 4-5 pieces.
Adding all the mixed nuts and seeds to a bowl like this helps mix them through, whilst making sure there are no HUGE pieces still in the mix that you’ve forgotten to chop up.
This photo explains when you mix all the ingredients together with the sugar-free maple syrup. It should look slightly wet, but nothing should be dripping. You’ll want it to clump together, but not become keto granola cake…
Grab a baking sheet and place some parchment paper down like above. You’ll want to spread it out so that the keto granola can get maximum airtime in the oven without burning.
I cannot stress enough how quickly this recipe can burn if you’ve turned your back on it. Please make sure that your keto diet granola doesn’t burn! The easiest way is to set the timer for 5-10 mins and mix the ingredients each time you pull it out. The edges will crisp up, but the center might still be wet.
How Do I Store Keto Granola?
I love storing things in glass jars. They are reusable and don’t leach plastic all through your beautiful recipe. As you can see, I’ve just made a cone shape from a piece of paper to help funnel the keto granola into the jar. It’s as simple as that!
This recipe will feed 1 person for a whole week, or two people for a whole week if you switch it up between eggs and granola clusters.
This means that you’ll be able to make a big batch on Sunday and have a super quick breakfast recipe for during the week when getting the kids ready is more important.
Of course, this keto granola is homemade. Store-bought granola can be very expensive because it contains many expensive ingredients that then need to be “marked up” for profit. You’re saving yourself money, plus you’re getting the best ingredients possible. Win-Win.
You could also add 1 – 2 tablespoons of cocoa powder to make this into a Keto Chocolate Granola. YUM!
- Preheat your oven to 180C (360F). Chop all the seeds and nuts into around 4 - 5 pieces each where possible. Place into a large bowl.
- Add the rest of the ingredients into the bowl, and mix around.
- On a baking tray with parchment paper, place the granola out into a flat even layer. Place in the oven for 15 mins.
- Once the timer goes off, pull it out and mix all the ingedients around, making sure that the edges don't burn. Keep putting it in the oven in 5 to 10 min intervals so that the mixture doesn't burn.
- 30 mins should be enough to make this granola crunchy, but depending on your oven it might be more or less, so please keep an eye on it. It should turn a golden brown all over.