Best Keto Granola
Homemade Keto Nut Granola Recipe—This sweet and crunchy granola is grain-free, gluten-free, and keto-friendly. It’s a delicious breakfast and snack staple that everyone loves!
Why We Love This Gluten-Free Keto Granola
If you are looking for a gluten-free and grain-free granola, that also happens to be low carb and keto, you have found a winner!
This simple Keto Granola Recipe is loaded with nuts and seeds, and a little sweetness with keto-friendly sweetener. It’s comforting and satisfying to help you stick to your diet!
But this isn’t just for those following strict dietary rules… Anyone that enjoys a hearty bowl of crunchy granola will love our recipe. It’s chock full of wholesome plant-based protein and fiber, with no cane sugar. We made many batches to try different blends of ingredients, and this combination is the absolute best.
Ingredients You Need
- Raw nuts – almonds, pecans, and walnuts
- Raw seeds – pepitas (shell-less pumpkin seeds), sunflower seeds, and chia seeds
- Unsweetened coconut chips – or unsweetened coconut flakes
- Egg whites – use fresh eggs or liquid egg whites
- Ghee – or coconut oil
- Unsweetened almond butter – or peanut, sunflower, or cashew butter
- Vanilla extract – use high-quality extract for the best taste
- Ground cinnamon – use high-quality, fresh cinnamon for the best flavor
- Sea salt – makes the flavors stand out more
- Erythritol – or other keto-friendly sweetener
Plus, you can choose Greek yogurt or milk (or dairy-free nut beverage) to serve, if you like.
How to Make Keto Granola
First, preheat the oven to 325°F. Set out a large baking sheet, a food processor, and a large and small mixing bowl. Spray the baking sheet with nonstick oil spray.
Pour the almonds, pecans, and walnuts into a large mixing bowl. Toss by hand to combine.
Then measure out 2 1/4 cups of the whole nuts into the food processor. Pulse several times to break the nuts into smaller pieces, but do not purée them into fine crumbs.
Pour the nut pieces back into the large bowl with the remaining whole nuts and the pepitas.
Then add sunflower seeds, chia seeds, and coconut chips. Mix well.
In the smaller mixing bowl stir together the ghee and almond butter.
Pro Tip: If the almond butter is solid consider microwaving for 30 to 60 seconds to soften.
Then stir in the egg whites, vanilla extract, cinnamon, salt, and erythritol.
Poor or scoop the mixture over the nuts and seeds. Stir well until all the pieces are coated and some are clumped together.
Spread the mixture out over the baking sheet in an even layer.
Bake for 15 minutes.
Then use a metal spatula to flip the granola over. Spread the mixture out and bake another 8 minutes. Flip the granola again and spread it out into an even layer. Finally bake for another 6 to 8 minutes, making sure the nuts do not turn dark.
Cool the granola completely on the baking sheet.
Then use the spatula to move the granola to a large storage container.
Get the Complete (Printable) Keto Nut Granola Recipe Below. Enjoy!
Recipe Variations and Tips
- Don’t like walnut or pecans? Swap any of the nuts with an equivalent amount of your nut of choice. Consider cashews, peanuts, pine nuts, macadamia nuts, or hazelnuts.
- Use peanut butter or your preferred nut butter! We love almond butter, but sunflower or cashew butters are also delicious options.
- This recipe includes sunflower and chia seeds. However, you can use one instead of the other or leave out the seeds entirely, if you prefer.
- Take care that you pulse to combine the nuts well in the food processor, but do not puree the nuts into a fine crumb.
- Once the ingredients are all in the mixing bowl together, be sure to stir well so that everything clumps properly.
- Keep a close eye on the granola during the last several minutes of baking. You want to be careful that it does not overbake, otherwise the nuts will taste bitter.
- Let the low-carb granola cool completely before transferring it to a container with a lid. Store at room temperature in a cool dry place.
Serving Suggestions
My favorite way to enjoy crunchy keto nut granola clusters in a big bowl with lots of milk. That crunchy texture beats all sugary boxed cereals any day! Enjoy your homemade granola by the bowlful with your preferred dairy or plant-based milk, or with cool and creamy yogurt.
Or get fancy with it and layer granola, yogurt, and fresh fruit for a delicious slightly less low-carb snack or breakfast parfait.
You can also use this fantastic grain-free granola recipe as a base for our Keto Cereal Bars!
Frequently Asked Questions
No, oats are quite high in carbs and not considered keto-friendly.
Our recipe uses eggs as a binder and is, therefore, not vegan. You can adjust the recipe as needed using a vegan egg substitute.
This yields 10 cups of granola, which is approximately 20 servings. Feel free to halve or double the recipe as needed!
It will keep well for up to 2 weeks stored in an airtight container at room temperature. Granola can also be stored in the freezer for longer-term storage, up to 6 months.
Looking for More Easy Keto Recipes? Be Sure to Try:
- Cream Cheese Fat Bombs (No Bake Keto Cheesecake Bites)
- The Best Cloud Bread Recipe
- Keto Almond Flour Crackers
- Low Carb Cloud Bread Pancakes (Ketogenic)
- Instant Pot Keto Crustless Quiche
Get the Complete (Printable) Keto Nut Granola Recipe Below. Enjoy!
Best Keto Granola Recipe (Grain Free and Gluten Free)
Video
Ingredients
- 1 ½ cups whole raw almonds
- 1 cup raw pecan halves
- 1 cup raw walnut halves
- 1 cup raw pepitas
- ½ cup sunflower seeds
- ¼ cup chia seeds
- 1 cup unsweetened coconut chips
- 2 egg whites
- ¼ cup ghee or nut oil
- ¼ cup unsweetened almond butter or peanut
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2/3 cup erythritol or other keto-friendly sweetener
Instructions
- Preheat the oven to 325°F. Set out a large rimmed baking sheet, a food processor, and a large and small mixing bowl. Spray the baking sheet with nonstick oil spray.
- Pour the almonds, pecans, and walnuts in a large mixing bowl. Toss by hand, then measure out 2 1/4 cups of the whole nuts into the food processor. Pulse several times to break the nuts into smaller pieces, but do not purée into fine crumbs.
- Pour the nut pieces back into the large bowl with the remaining whole nuts. Add in the pepitas, sunflower seeds, Chia seeds, and coconut chips. Mix well.
- In the smaller mixing bowl stir together the ghee and almond butter. (If the almond butter is solid consider microwaving for 30 to 60 seconds to soften.) Then stir in the egg whites, vanilla extract, cinnamon, salt, and erythritol.
- Poor or scoop the mixture over the nuts and seeds. Stir well until all the pieces are coated and some are clumped together.
- Spread the mixture out over the baking sheet in an even layer. Bake for 15 minutes. Then use a metal spatula to flip the granola over. Spread the mixture out and bake another 8 minutes. Flip the granola again and spread it out into an even layer. Finally bake for another 6 to 8 minutes, making sure the nuts do not turn dark.
- Cool the granola completely on the baking sheet. Then use the spatula to move the granola to a large storage container.
I made this today and thought it was very good. My husband likes it with milk and my favorite way is with plain yogurt