Keto Granola – 4 Ways – Low Carb / Paleo
This tasty homemade granola is super simple to make with low carb, paleo and keto friendly ingredients. It’s full of crunchy clusters and makes the perfect sugar free breakfast or snack.
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Homemade granola is one of our favorite snacks to make on the weekend. It’s perfect for meal prep since you can whip up a big batch for the week. Then in the morning, you can either pack it in a portable container for a grab and go breakfast or pour some into a bowl with your favorite toppings.
Plus, learning how to make your own homemade granola is a lot cheap and healthier than most of the store-bought cereal. Th Boxed granola is usually much higher sugar, carbs and packed with unnecessary ingredients and fillers.
KETO GRANOLA BASE RECIPE
So what if you’re diabetic or your body reacts to grains, can you still have granola if you’re following a low carb or keto diet?
That’s when you make Keto Granola made without any “real” oats. Instead, this grain free and sugar free granola is full of big crunchy clusters and comes together quickly using low carb, paleo & keto-friendly ingredients.
You can enjoy it by the handful or top it with some almond milk, coconut milk, coconut cream and a little bit of berries. And the best part?
You can easily switch up the flavors of this low carb granola with whatever you like or have in your pantry.
Today, I’ve got 4 delicious and fun variations that you can try so you can have a different flavor every day of the week.
- ORIGINAL BASE KETO GRANOLA RECIPE
- GINGERBREAD KETO GRANOLA RECIPE
- PEANUT BUTTER KETO GRANOLA RECIPE
- PUMPKIN KETO GRANOLA RECIPE
GINGERBREAD KETO RECIPE
WHAT INGREDIENTS DO YOU NEED TO MAKE KETO GRANOLA?
To make the base recipe for this delicious low carb granola, you are going to need:
- sliced almonds
- chopped pecans
- chopped walnuts
- pumpkin seeds
- sunflower seeds
- sesame seeds
- flaked coconut
- golden monk fruit sweetener
- ground cinnamon
- fine sea salt
- coconut oil, melted
- egg white
- vanilla extract
HOW TO MAKE SUGAR FREE GRANOLA:
- To begin, preheat your oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine all the nuts, seeds, coconut, sweetener, spices & salt. In a separate bowl, whisk together the melted coconut oil, egg white & vanilla extract. Pour over nut/seed/coconut mixture and stir until moistened & combined.
- Spread mixture in an even layer onto the prepared baking sheet and pat down flat with a spatula or your clean hands.
- Bake in preheated oven for 25 – 30 minutes or until golden brown, rotating the pan halfway through. (DO not stir granola while baking).
- Remove pan from oven and allow granola to cool completely.
- Once cool, break granola into clusters, & store in an airtight container.
- Serve with toppings of your choice.
CAN YOU HAVE GRANOLA ON A PALEO / LOW CARB / KETO DIET?
Most homemade granola is made with rolled or steel cut oats and full of typical high carb sweeteners like honey or granulated sugar.
This low carb granola recipe is made without oats, so you can finally enjoy a bowl of crunchy grain free granola for breakfast or an afternoon snack when you’re craving it.
Bonus points for being naturally gluten free, grain free and dairy free. Although I still prefer my egg muffins for breakfast, I love that I can now make a quick and hearty bowl of paleo granola when that craving hits.
PEANUT BUTTER KETO GRANOLA RECIPE
PUMPKIN KETO GRANOLA RECIPE
More keto / low carb breakfast recipes you might like:
Keto Granola – 4 Ways
This tasty homemade granola is super simple to make with low carb, paleo and keto friendly ingredients. It’s full of crunchy clusters and makes the perfect sugar free breakfast or snack.
Course: Breakfast
Cuisine: American
Keyword: grain free granola, granola, keto, keto snacks, low carb, snacks
Servings: 15 servings
Calories: 288 kcal
:
Ingredients
START WITH THIS BASE RECIPE FOR ALL OF THE KETO GRANOLA RECIPES:
- 1 cup sliced almonds
- 1 cup chopped pecans
- 1/2 cup chopped walnuts
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower seeds
- 1/3 cup sesame seeds
- 2 tablespoons hemp seeds
- 1 cup unsweetened flaked coconut
- 1/4 cup golden monk fruit sweetener
- 1 teaspoon ground cinnamon
- Pinch of fine sea salt
- 1/3 cup coconut oil melted
- 1 egg white
- 1 teaspoon vanilla extract
FOR THE GINGERBREAD KETO GRANOLA
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
FOR THE PEANUT BUTTER KETO GRANOLA:
- 1/4 cup natural peanut butter
- 1/2 cup chopped peanuts (leave out the walnuts)
FOR THE PUMPKIN KETO GRANOLA:
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
Instructions
-
Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.
START WITH THIS BASE RECIPE FOR ALL OF THE KETO GRANOLA RECIPES:
-
In a large bowl, combine all the nuts, seeds, coconut, sweetener, cinnamon & salt.
-
In a separate bowl, whisk together the melted coconut oil, egg white & vanilla extract. Pour over nut/seed/coconut mixture and stir until moistened & combined. Spread mixture in an even layer onto the prepared baking sheet and pat down flat with a spatula or your clean hands.
-
Bake in preheated oven for 25 – 30 minutes or until golden brown, rotating the pan halfway through. (DO not stir granola while baking).
-
Remove pan from oven and allow granola to cool completely.
-
Once cool, break granola into clusters, & store in an airtight container.
-
Serve with toppings of your choice.
FOR THE GINGERBREAD KETO GRANOLA:
-
In a large bowl, combine all the nuts, seeds, coconut, sweetener, cinnamon, ginger, cloves nutmeg & salt.
In a separate bowl, whisk together the melted coconut oil, egg white & vanilla extract. Pour over nut/seed/coconut mixture and stir until moistened & combined. Spread mixture in an even layer onto the prepared baking sheet and pat down flat with a spatula or your clean hands.
Bake in preheated oven for 25 – 30 minutes or until golden brown, rotating the pan halfway through. (DO not stir granola while baking).
Remove pan from oven and allow granola to cool completely. Serve with toppings of your choice.
FOR THE PEANUT BUTTER KETO GRANOLA:
-
In a large bowl, combine all the nuts, seeds, coconut, sweetener, cinnamon & salt.
In a separate bowl, whisk together the melted coconut oil, egg white & vanilla extract. Pour over nut/seed/coconut mixture and stir until moistened & combined. Spread mixture in an even layer onto the prepared baking sheet and pat down flat with a spatula or your clean hands.
Bake in preheated oven for 25 – 30 minutes or until golden brown, rotating the pan halfway through. (DO not stir granola while baking).
Remove pan from oven and allow granola to cool completely. Serve with toppings of your choice.
FOR THE PUMPKIN KETO GRANOLA:
-
In a large bowl, combine all the nuts, seeds, coconut, sweetener, cinnamon, ginger, cloves, allspice nutmeg & salt.
In a separate bowl, whisk together the melted coconut oil, pumpkin puree, egg white & vanilla extract. Pour over nut/seed/coconut mixture and stir until moistened & combined. Spread mixture in an even layer onto the prepared baking sheet and pat down flat with a spatula or your clean hands.
Bake in preheated oven for 25 – 30 minutes or until golden brown, rotating the pan halfway through. (DO not stir granola while baking).
Remove pan from oven and allow granola to cool completely. Serve with toppings of your choice.
Nutrition Facts
Keto Granola – 4 Ways
Amount Per Serving (1 serving)
Calories 288 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.
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