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 then simply chop all the nuts into at least 4-5 pieces. Adding all the mixed nuts and seeds to a bowl 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!
Final Thoughts
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!
Related Recipes
Keto Granola
Ingredients
- 3/4 Cup Almonds Chopped
- 1 Cup Walnuts Chopped
- 1/2 Cup Sunflower Seeds Chopped
- 1/4 Cup Almond Flakes Chopped
- 1 Tbsp Chia Seeds
- 1 Tbsp Flax Seeds
- 1/2 Cup Almond Flour
- 1/2 Cup Desiccated Coconut
- 1 Large Egg
- 1/3 Cup Butter Melted
- 1/4 Cup MCT Oil
- 1/4 Cup Sugar Free Maple Syrup
Instructions
- Preheat your oven to 180C (360F). Chop all the seeds and nuts into around 4 - 5 pieces each where possible (or pulse 12 times in a food processor). 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.
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Zelda says
From the UK so had to improvise a little but it still turned out great and perfect with a few berries and yoghurt
LR says
Hi Aaron,
Just wondering if can swap the MCT oil for MCT powder? If so what kind of quantities.
Thanks 🙂 Can’t wait to try this recipe.
FatForWeightLoss says
Sure! I’d use less since MCT oil powder also has added fibre, and I’d watch the total carbs value wit the added fiber.
Jackie Thom says
Aaron, I can rely on your recipes really working. I was about to start the granola, when I wondered if you have a recipe for hard cookies or biscuits with similar ingredients which I can have with coffee in the morning? I have sunflower meal, flax-seed meal nut flour, nuts, desiccated coconut, dried cranberries and so on available. Can get almost anything in Cape Town, the home of the Banting diet.
FatForWeightLoss says
I’d look into the chocolate chip cookies, snickerdoodle cookies or the nut butter cookies 😉
Vicki says
The syrup you recommended does to ship to Australia – as far as I can see.
Where can I get this from?
FatForWeightLoss says
Walden Farms do a great once that is available in the US. I’ve no idea what country you’re from though… https://amzn.to/2Uvx7yG
Cathy says
Thank you! This worked great and was so nice to eat with yoghurt, a few raspberries and my morning coffee. For the next batch I thought I would try a mix of pecan and brazil nut flours instead of the almond flour as I happen to have them and I believe brazil nuts and pecans are both lower in carb than almonds?
Question, will this upset the fat ratio too much or will it be nearly the same?
FatForWeightLoss says
Hi Cathy, you’ll have to calculate this for yourself. I love using cronometer to calculate my recipes.
Cat says
Hi Aaron
Why do you need an egg for this recipe? Is it just to provide moisture, in which case if you can’t eat egg, would anything else do the same job??
Thanks for the recipe; I miss cereal
Cat
FatForWeightLoss says
Hi Cat, it’s to bind the ingredients to form clumps. I would suggest replacing with egg replacement (or leaving out)
Kimberley Morris says
Excited to try this. Lakanto also has a sugar free maple flavored syrup – I have that in my fridge so I’ll probably use that one. Thanks!
Dana says
What can I replace mct oil with?
FatForWeightLoss says
Coconut oil 🙂
Jen says
What can l use to replace the MTC oil
FatForWeightLoss says
Just use extra coconut oil
Karina says
Thank you! This recipe turned out PERFECT and so yummy! Just some quick questions:
– 3/4 cup almonds – is this the chopped amount or the UNchopped amount?
– 1 cup walnuts – same question as above
The ingredients WET weigh around 580gms. Once roasted (DRY), it weighs 480gm. I’m plugging all the ingredients and amounts in MyFitnessPal to get the fat/carb/protein content. Do I use the dry figure (480?) or the wet figure (580?). I assume the dry but I’m just not sure. Thanks in advance and thanks again for having such a wonderful recipe!!!
FatForWeightLoss says
1 – Chopped
2 – chopped
For nutritional information, always enter in the uncooked version, then split the final cooked recipe into “servings”. Each serving is easily calculated this way. If you want to do grams, just split the recipe into servings (i.e. 480 servings). Hope that helps.
Karina says
Thanks so much for your reply! 🙂