Low Carb Keto Granola
Fuel your mornings with this irresistible Low Carb Keto Granola—an easy-to-make, gluten-free, and sugar-free breakfast or snack that's as satisfying as it is wholesome. Packed with nutrient-dense ingredients like almonds, walnuts, pecans, sunflower seeds, chia seeds, and flaxseed meal, this granola delivers a hearty crunch and a boost of healthy fats to keep you energized all day. The natural sweetness from erythritol, a hint of warm cinnamon, and the rich flavor of vanilla make every bite a delight, while coconut oil ties everything together for an irresistibly crispy texture. Ready in just 30 minutes and perfect for meal prep, this keto granola is a versatile option—for snacking, topping yogurt, or pairing with your favorite low-carb milk. It’s the ultimate guilt-free treat for anyone following a ketogenic or low-carb diet!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Raw walnuts
- 1 cup Raw pecans
- 1 cup Raw sunflower seeds
- 0.5 cup Raw pumpkin seeds
- 0.5 cup Unsweetened shredded coconut
- 2 tablespoons Chia seeds
- 2 tablespoons Flaxseed meal
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.25 cup Erythritol or preferred keto sweetener
Instructions
Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper.
Add the almonds, walnuts, and pecans to a food processor. Pulse until the nuts are broken into small pieces, but not too fine or powdery. Transfer to a large mixing bowl.
Add the sunflower seeds, pumpkin seeds, shredded coconut, chia seeds, and flaxseed meal to the mixing bowl with the nuts. Stir to combine.
In a small microwave safe bowl, melt the coconut oil. Add the vanilla extract, ground cinnamon, salt, and erythritol to the melted coconut oil. Stir until well mixed.
Pour the wet mixture over the dry ingredients in the mixing bowl. Stir well to ensure everything is evenly coated.
Spread the mixture evenly onto the prepared baking sheet. Pat it down slightly to create an even layer.
Bake in the preheated oven for 15-20 minutes, stirring halfway through to ensure even toasting. Watch closely to prevent burning, especially towards the end.
Once golden brown and toasted, remove the granola from the oven and let it cool completely on the baking sheet. The granola will crisp up as it cools.
Transfer the cooled granola to an airtight container for storage. It will keep well for up to two weeks.
Serve on its own as a snack, or with yogurt or milk of choice for a delicious keto-friendly breakfast.
Nutrition Facts
Calories |
4595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 434.4 g | 557% | |
| Saturated Fat | 107.5 g | 538% | |
| Polyunsaturated Fat | 22.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 195.6 g | 71% | |
| Dietary Fiber | 75.7 g | 270% | |
| Total Sugars | 27.1 g | ||
| Protein | 112.3 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 916 mg | 70% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 3970 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.
