Filled with healthy nuts and seeds, this keto granola is super versatile. You will love spooning it over your yogurt or sugar free ice cream. Or enjoy it as an afternoon snack that is so filling and satisfying.
Why this recipe is just so good...
- This homemade granola is a multi-purpose superfood. It is very good for you from all the healthy fats from the nuts and seeds. And it is a keto lover's dream food since it is very low carb but also very filling.
- We love how versatile this recipe is. Unlike granola found in a grocery store, you can choose all your favorite nuts or seeds and it will be delicious!
- Granola bakes very quickly. The hardest part is letting it cool to enjoy its crunchy texture.
Ingredient Notes
- Almonds, pecans and walnuts were the nuts of choice for this recipe. But use whatever you have on hand. I bet macadamia, brazil nuts or pistachios would be delicious as well.
- Chia, flax and hemp seeds are used for this recipe. You can also try pumpkin, sesame or sunflower seeds. They are all filled with nutrients and fiber.
- Sugar free maple syrup and brown sugar substitute lightly sweeten the granola. When we tested the granola, there was not an overly sweet flavor, which we preferred. Always taste test before adding more sweetener or extracts. Many foods and flavors become sweeter or stronger in taste after they are baked.
Step by Step Directions
- Preheat oven to 325°. Line a large baking sheet with parchment or a silicone liner. My sheet was 11x17 inches. You may need to use 2 smaller ones.
- Pulse the walnuts, almonds and pecans in a food processor for about 4-5 pulses. Don't over process, leave nuts approximately ½ their original size.
- Add the seeds and coconut and pulse to combine. The chia, flax and hemp are already small so you don't need to process more than a few seconds.
- Pour in the coconut oil, syrup, sugar, vanilla and cinnamon and pulse a few seconds to combine.
- Spread the granola onto the baking sheet. I used a plastic spatula to press down on the granola and it helped spread it evenly, especially along the edges. This will help prevent over browning.
- Bake for 15 minutes. You should be able to smell the nuts baking. Check on the granola to make sure it is lightly browned. Bake for another 2-3 minutes if needed.
- Remove from oven and cool sheet on a rack. The granola will get crispy as it fully cools.
Baking Tips
- Make sure to chop the largest nuts first, ending with the smallest. There should be some texture and visible chunks of nuts. You don't want to pulverize them.
- If you use larger seeds such as sunflower or pumpkin, you can add them in for a couple of pulses in the processor. The chia, hemp and flax seed can just be blended with the rest of the ingredients. I did not process them separately since I like their size in the granola. If you want a smaller size or texture, then go ahead and give them a few pulses.
- Spread it out on a parchment lined baking sheet in an even layer so they can all crisp up evenly.
FAQ
Many people want to know if granola is healthy to eat and is granola keto?
According to Healthline, granola is full of fiber, antioxidants, vitamins and protein. But granola is usually full of sugar from dried fruits, sweeteners. If you are following a low carb, diabetic or keto lifestyle, regular granola will usually be too high in carbohydrates to fit into your meal plan. With a few simple substitutes, you can enjoy granola and still keep your blood sugar in check.
You should store homemade granola in an airtight container at room temperature for up to a month. I store mine in a kitchen cabinet away from light and heat. There usually isn't any leftovers after that, but if you have leftovers, you can freeze it for up to 6 months. Just make sure it is sealed well, with all air removed from the container. You can crisp the granola in a 200°F oven for 10 minutes or so after it has defrosted.
Favorite ways to eat granola
- I love eating it in the afternoon when I just need something to munch on to keep me from snacking too much before dinner.
- This granola would be fantastic layered in my Sugar Free Banana Pudding. Or sprinkle some on top of my Low Carb Banana Bread.
- And as shown in the photo above, it is delicious over sugar free ice cream. Add some sugar free chocolate chips as an extra treat.
- Or have a healthy breakfast of granola and yogurt that is low in sugar and topped with berries.
If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!
More breakfast ideas to try:
Keto Nut and Seed Granola
- Prep Time: 10 minutes
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 16 servings 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
This keto granola is made with super healthy nuts and seeds that is crispy and delicious! You will love how versatile it is. Add to your favorite yogurt or dessert or for a quick snack.
Ingredients
- 1 cup almonds, slivered *
- 1 cup pecans
- ½ cup walnuts
- ¼ chia seeds *
- ½ cup hemp seeds
- ¼ cup Golden ground flaxseed meal
- ½ cup unsweetened coconut flakes
- ¼ cup coconut oil, melted
- ¼ cup Brown sugar substitute
- ⅓ cup sugar free maple syrup
- ½ teaspoon cinnamon
- 1 teaspoon pure vanilla extract *
Instructions
- Preheat oven to 325°F. Line one large (11x17") or two smaller baking sheets with parchment paper or a silicone liner.
- In a food processor, pulse the pecans, walnuts for a few seconds. Add in the almond slivers and pulse another few seconds.*
- Add the seeds and coconut flakes and pulse to combine.
- Pour in the syrup, coconut oil, brown sugar, cinnamon and vanilla. Pulse a few seconds to mix together.
- Spoon out the granola onto baking sheet and use a spatula to spread out evenly. *
- Bake for 15 minutes. Check the granola to see if it is golden brown. You should be able to smell the toasted scent of the nuts. If needed, bake another 2-3 minutes.
- Remove from oven and let granola fully cool on a rack.*
Notes
*If using whole almonds, you may need to pulse an extra second or two.
*Substitute other nuts and seeds that you prefer. For example macadamia, brazil, pumpkin, sunflower.
*You can also change up the extract to almond or coconut.
*Try to make sure the edges of the pan of granola is not spread too thin or the granola could get too brown or burn.
*Granola will get crispy as it cools. You can press some together while it is still warm to create little clusters.
Keywords: low carb breakfast cereal, nut dessert
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