Keto Granola
This Keto Granola recipe is the ultimate low-carb snack that’s packed with flavor, texture, and wholesome ingredients. Loaded with crunchy nuts like almonds, walnuts, and pecans, combined with nutrient-rich seeds including chia, flax, pumpkin, and sunflower, this granola is a delicious and satisfying treat for keto diets. The addition of shredded coconut, cinnamon, and powdered erythritol lends a touch of natural sweetness, while coconut oil enhances its rich, toasty flavor. Perfectly baked to golden perfection, this granola is easy to make with just 15 minutes of prep time and delivers satisfying clusters that are ideal for breakfast bowls, snackable bites, or a crunchy topping for yogurt. Gluten-free, sugar-free, and full of healthy fats, this homemade keto granola is the perfect guilt-free indulgence to keep your macros in check while satisfying your cravings!
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Raw walnuts
- 1 cup Raw pecans
- 1 cup Unsweetened shredded coconut
- 0.5 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 2 tablespoons Chia seeds
- 2 tablespoons Flaxseeds
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 3 tablespoons Powdered erythritol
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a food processor, pulse the almonds, walnuts, and pecans until they are roughly chopped into small chunks, but not powdered.
In a large mixing bowl, combine the chopped nuts with shredded coconut, pumpkin seeds, sunflower seeds, chia seeds, and flaxseeds.
In a small saucepan over low heat, melt the coconut oil. Once melted, remove from the heat and stir in the vanilla extract, ground cinnamon, powdered erythritol, and salt.
Pour the coconut oil mixture over the nut and seed mixture and stir until everything is well coated.
Spread the granola mixture evenly onto the prepared baking sheet.
Bake in the preheated oven for 25 to 30 minutes, stirring every 10 minutes to ensure even toasting, until the granola is golden brown and fragrant.
Remove from the oven and let the granola cool completely on the baking sheet. It will crisp up as it cools.
Once cooled, break the granola into clusters and store in an airtight container. It will keep fresh for up to 2 weeks.
Nutrition Facts
Calories |
4513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 427.1 g | 548% | |
| Saturated Fat | 125.5 g | 628% | |
| Polyunsaturated Fat | 61.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 657 mg | 29% | |
| Total Carbohydrate | 165.7 g | 60% | |
| Dietary Fiber | 78.4 g | 280% | |
| Total Sugars | 23.7 g | ||
| Protein | 107.5 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 898 mg | 69% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 3969 mg | 84% | |
*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.
