Keto Granola Recipe (Sugar Free & Gluten Free)
You may have noticed there aren’t a lot of sugar-free cereals out there, which is why I’m especially excited to share this keto granola recipe with you all! Made from low-carb, grain-free and paleo ingredients, it’s full of crunchy clusters that make for the perfect breakfast or snack.
Way healthier and cheaper than store-bought options, this granola is also super easy to make and takes less than 30 minutes from start to finish. The recipe yields about six cups and stores well in an airtight container in the pantry, so you’re sure to be stocked up for a while!
Almost no store-bought granola is OK to eat if you follow a keto diet. That’s because they are usually COATED in sugar and therefore very high in net carbs. Even the granola brands marketed as ‘healthy’ contain a ton of added sugar. For example, one organic brand found on most grocery shelves has 10g of added sugar per serving and a total of 32g net carbs!
Considering most keto diets recommend fewer than 20g of net carbs in a day, its pretty clear that store-bought granola is high on the AVOID list.
Just because store-bought granola isn’t the healthiest of options, doesn’t mean you have to kiss this crunchy cereal goodbye forever. This keto granola recipe contains nuts, seeds, coconut and a bit of Swerve for sweetness so it’s sugar-free, low-carb, gluten-free and paleo!
To make this keto granola recipe you’ll need the following nuts and seeds:
- Sliced almonds
- Chopped pecans
- Chopped hazelnuts
- Pumpkin seeds
- Sesame seeds
- Hemp seeds
- Flax seeds
- Shredded coconut (unsweetened)
Feel free to substitute some of these ingredients for other kinds you prefer- this recipe is really easy to adapt to your personal preferences! Try to aim for about 5-6 cups total of nuts and seeds.
Begin by combining all of the nuts, seeds and coconut in a large mixing bowl. In a smaller bowl, mix the melted coconut oil, egg white, cinnamon, vanilla, salt and Swerve. Once combined, pour the wet ingredients over the nuts, seeds and coconut and stir until everything is coated. Then, spread out in a single layer on baking sheets (you will likely need two) and bake at 350 for 20-25 minutes. Watch the granola closely to make sure it doesn’t burn. Remove from the oven when it starts to brown evenly.
After the granola has baked, remove the trays from the oven and let them cool completely. The granola will harden and get crunchier as it comes down to room temperature.
Using a spoon or spatula, gently break up the granola on the baking sheets and transfer it to some mason jars for storing. If kept in airtight containers in the cupboard, this granola will stay fresh for 4-6 weeks!
There are lots of benefits to making granola at home besides the obvious health reasons of being able to cut out sugars. Homemade granola also has the benefit of being totally customizable. Prefer certain nuts to others? Like a little chocolate in your granola? Or maybe you like some pumpkin or even a chai flavour. No matter what your jam is, you can easily adapt this keto granola recipe to fit your tastebuds!
Making granola at home is also quite a bit cheaper than store-bought equivalents. Buy nuts, seeds and other ingredients in bulk and you’ll easily be able to throw together a batch of this granola for less than the price of a box at the grocery store!
Finally, making granola at home is super quick and easy. Honestly, probably quicker and easier than going to the store. The whole batch comes together in less than 30 minutes and requires minimal clean up when you’re done!
I especially love this keto granola recipe because it stores well in the pantry and can be enjoyed in so many different ways.
My favourite way to eat this keto granola is by sprinkling a few tablespoons on top of some plain greek yogurt for an afternoon snack or light lunch. Other ideas include:
- As a breakfast cereal in a bowl with some almond milk
- Baked atop some low-carb muffins
- Sprinkled on a salad
- Mixed into my Silky Smooth Keto Oatmeal
- Straight outta the jar by the handful
- Mixed with some sugar free chocolate to make a trail mix snack
- Sprinkled on baked berry dishes like my Vegan Keto Blueberry Crumble
- Packaged up in small mason jars and used as a homemade gift
Start your day off right by making some of my other delicious keto breakfast ideas.
Or, try some of these recipes from a few of my favourite low-carb bloggers:
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Keto Granola Recipe (Sugar Free & Gluten Free)
- 1 cup sliced almonds
- 1 cup chopped pecans
- 1 cup chopped hazelnuts
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/3 cup sesame seeds
- 2 tablespoons hemp seeds
- 2 tablespoons flax seeds
- 1 cup unsweetened shredded coconut
- 1/3 cup coconut oil, melted
- 1 egg white at room temperature* (see notes for vegan option)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup Brown Swerve sweetener
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- Mix the almonds, pecans, hazelnuts, sunflower seeds, pumpkin seeds, sesame seeds, hemp seeds, flax seeds and shredded coconut in a large bowl.
- Mix the melted coconut oil, egg white (room temperature), cinnamon, vanilla, salt and Swerve in a small bowl until combined. Pour over the nuts and seeds in the large bowl. Stir until completely coated.
- Divide the nuts and seeds between the two baking sheets and spread out until they are in one thin layer. Bake for 20-25 minutes, or until nuts and seeds just start to brown. Watch them closely!
- Remove from oven and let cool completely. The granola will get crunchier as it cools!
- *Use one flax egg to make this recipe totally vegan!