Soy-Free Keto Granola
Crunchy, flavorful, and completely soy-free, this Keto Granola is the perfect low-carb alternative to traditional cereal. Packed with nutrient-dense ingredients like almonds, pecans, walnuts, and a medley of seeds—chia, hemp, pumpkin, and sunflower—this granola delivers a satisfying crunch in every bite. Enhanced with warm spices like cinnamon and nutmeg, and naturally sweetened with monk fruit, it’s baked to golden perfection in just 25 minutes. Whether you enjoy it as a quick snack, a yogurt topping, or a milk-soaked breakfast, this keto-friendly granola is a guilt-free indulgence that’s free from soy and packed with healthy fats. Plus, it’s easy to make ahead and keeps fresh for up to two weeks, making it a convenient staple for your low-carb lifestyle.
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Recipe Information
Ingredients
- 1 cup raw almonds
- 1 cup raw pecans
- 1 cup raw walnuts
- 0.5 cup unsweetened shredded coconut
- 0.5 cup pumpkin seeds
- 0.5 cup sunflower seeds
- 2 tablespoons chia seeds
- 2 tablespoons hemp seeds
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 0.25 cup coconut oil, melted
- 0.25 cup monk fruit sweetener
Instructions
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a food processor, pulse the almonds, pecans, and walnuts until coarsely chopped, but not too fine. Transfer to a large mixing bowl.
Add the unsweetened shredded coconut, pumpkin seeds, sunflower seeds, chia seeds, hemp seeds, ground cinnamon, ground nutmeg, and salt. Stir to combine.
In a small bowl, whisk together the vanilla extract, melted coconut oil, and monk fruit sweetener until fully combined.
Pour the wet ingredients over the dry ingredients, mixing well to ensure everything is evenly coated.
Spread the granola mixture evenly onto the prepared baking sheet, pressing it down lightly with a spatula to form an even layer.
Bake in the preheated oven for 20-25 minutes, stirring halfway through to ensure even baking, until the granola is golden brown.
Remove from the oven and let it cool completely on the baking sheet. It will crisp up further as it cools.
Once completely cool, break the granola into clusters. Store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
4251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 405.5 g | 520% | |
| Saturated Fat | 104.6 g | 523% | |
| Polyunsaturated Fat | 60.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 66.2 g | 236% | |
| Total Sugars | 20.7 g | ||
| Protein | 106.9 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 849 mg | 65% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 3800 mg | 81% | |
*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.
