Dairy-Free Keto Granola
Crunchy, golden, and irresistibly satisfying, this Dairy-Free Keto Granola is your go-to recipe for a low-carb, nutrient-packed snack or breakfast. Made with a wholesome medley of almonds, pecans, walnuts, pumpkin seeds, and chia seeds, this granola delivers a perfect balance of healthy fats and energy-boosting fiber. Unsweetened coconut flakes and a hint of cinnamon add natural sweetness and warmth, while a touch of erythritol or stevia keeps it keto-friendly. Bound together with melted coconut oil and a splash of vanilla, this granola bakes into beautifully crisp clusters that are free of dairy, grains, and refined sugar. Whether you enjoy it with a splash of almond milk or as a topping for your favorite dairy-free yogurt, this easy, 40-minute recipe is a versatile addition to any keto lifestyle. Store your homemade granola in an airtight container for a satisfying treat that lasts for weeks! Perfect for keto, dairy-free, and gluten-free diets, this recipe is a must-try.
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Recipe Information
Ingredients
- 1 cup Almonds
- 1 cup Pecans
- 1 cup Walnuts
- 1 cup Unsweetened coconut flakes
- 1 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 0.25 cup Chia seeds
- 0.25 cup Flaxseed meal
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil
- 0.25 cup Erythritol or granulated stevia
Instructions
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a food processor, pulse the almonds, pecans, and walnuts until they are coarsely chopped. Transfer them to a large mixing bowl.
Add the coconut flakes, pumpkin seeds, sunflower seeds, chia seeds, and flaxseed meal to the bowl with the chopped nuts.
Sprinkle the cinnamon and salt over the dry ingredients and stir until well combined.
In a small saucepan over low heat, melt the coconut oil. Remove from heat and stir in the vanilla extract and erythritol (or granulated stevia) until the sweetener has dissolved.
Pour the coconut oil mixture over the dry ingredients and stir until the mixture is evenly coated.
Spread the granola mixture onto the prepared baking sheet in an even layer.
Bake in the preheated oven for 25-30 minutes, stirring halfway through baking, until the granola is golden brown and fragrant.
Allow the granola to cool completely on the baking sheet, as it will continue to crisp up as it cools.
Once cooled, break the granola into clusters and store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
5241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 484.7 g | 621% | |
| Saturated Fat | 151.6 g | 758% | |
| Polyunsaturated Fat | 141.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1271 mg | 55% | |
| Total Carbohydrate | 213.9 g | 78% | |
| Dietary Fiber | 96.8 g | 346% | |
| Total Sugars | 26.2 g | ||
| Protein | 132.8 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1084 mg | 83% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 3756 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
