Recipes

Best Keto and Low-Carb Granola

Love this post? Tell everyone about it!

This is the best keto and low-carb granola recipe. It is made from wholesome natural ingredients. Sugar-free and gluten-free, it is a great choice for keto, paleo, or low-carb diets.

(As an Amazon Associate we earn from qualifying purchases. This post may contain affiliate links. Click here to learn more.)

Before switching to a Ketogenic lifestyle my children practically LIVED on cereal. Okay, not really… but they ate it quite a bit.

No, I’m not proud of that… at all.

I even ate it. Now, my husband is a different story, He loathes cereal… but LOVES granola. My kids love it too.

RELATED: Keto Gingerbread Toast Crunch Cereal

Though granola is thought of as a health food, it is highly processed and full of sugar (and processed carbs). So, this recipe is an awesome alternative and a major winner in my home.

The result…

Delicious and versatile Granola Cereal. It can be the perfect breakfast, a great pick-me-up snack, or a topping for your favorite keto dessert. Hope you try it and ENJOY!

Dry Ingredients:

Keto Granola Dry Ingredients

Wet Ingredients:

Keto Granola “Wet” Ingredients

  • ¼ cup algae oil (I use Thrive) or coconut oil
  • 1/3 cup Lakanto Maple Syrup
  • 1 tablespoon salted butter
  • 3 tablespoons Swerve Brown Sugar (I know this is technically a dry ingredient)
  • 1 tablespoon cinnamon (I know, dry)
  • ½ teaspoon pink salt (maybe I should re-label this subtitle)

Instructions:

Preheat your oven to 350 degrees.

Line a sheet pan or jellyroll pan with parchment paper. Measure out your dry ingredients and pour onto the pan. Mix all dry ingredients together with your hands or large rubber spatula.

In a small saucepan, combine all your wet ingredients, cinnamon, swerve, and salt together over medium/low heat. Heat mixture until well combined and the brown sugar is mostly dissolved. DO NOT do this over high heat. The erythritol in the Swerve will crystalize and there’s no coming back from that. Trust me… I know. So take a minute or two to let this come together over lower heat.

Pour the syrup mixture over the dry ingredients and thoroughly mix together. Spread the granola mixture out on your pan in a thin layer. My pan is 17” long if you have a smaller pan split the mixture and bake half at a time.

Bake at 350 for about 20 – 25 min (depending on oven). Stir granola half way through baking.

IMPORTANT Notes:

I use raw unsalted nuts. I’m going to roast and salt them so I want them “naked”.

When it comes out of the oven it will have a toasty brown appearance. It will also still appear a little wet… it shouldn’t be too wet though. You might be tempted to put it back into the oven. I caution you to be careful to not burn it. FIRST taste it. Does it taste toasty enough? If not, and you do choose to bake it longer ONLY bake for two minutes longer. Take it out and taste again. If it tastes good, then you’re done. Again, it may still appear “wet-ish” but it will dry up as it cools.

Algae oil really helps with the toasting and yields a beautiful brown color. I will use this oil from now on.

Butter and Coconut oil are still great here if that’s what you have on hand, however, the color might be a bit lighter.

You can also add vanilla extract to the syrup once it comes off the heat.

You might need a pinch more salt. Taste the mixture before you bake. If more salt is needed, sprinkle a pinch over all of it and mix it in.

Enjoy!

This nutritional information is for the whole recipe and is an approximate value.

  • Total Calories 4087
  • Total carbs 167.8
  • Total Fiber 127.8
  • Protein 99.3
  • Fat 364.6
  • Sugar Alcohol 15.8
  • Net Carbs 24.2

We got approximately 16 servings. For each serving, the approximate value is as follows.

  • Calories 250
  • Total carbs 10.48
  • Total Fiber 7.98
  • Protein 6.20
  • Fat 22.78
  • Sugar Alcohol 0.98
  • Net Carbs 1.51

Pin for later

Best Keto and Low-Carb Granola

Dry Ingredients:

  • ¾ cup shredded unsweetened coconut (Mine is unsulfured)
  • ½ cup large flake coconut (unsweetened)
  • 1/3 cup chopped macadamia nuts (can sub pecans)
  • 1/3 cup chopped walnuts
  • ¼ cup pepitas (pumpkin seeds)
  • ¼ cup sunflower seeds
  • ¼ cup blanched almond flour
  • 2 tablespoons flax meal
  • 2 tablespoons chia seeds
  • 2 tablespoons hemp hearts

Wet Ingredients:

  • ¼ cup algae oil or coconut oil (I use Thrive algae oil)
  • 1/3 cup Lakanto Maple Syrup
  • 1 tablespoon salted butter
  • 3 tablespoons Swerve Brown Sugar (I know this is technically a dry ingredient)
  • 1 tablespoon cinnamon (I know, dry)
  • ½ teaspoon pink salt (maybe I should re-label this subtitle)
  1. Preheat your oven to 350 degrees.
  2. Line a sheet pan or jellyroll pan with parchment paper. Measure out your dry ingredients and pour onto the pan. Mix all dry ingredients together with your hands or large rubber spatula.
  3. In a small saucepan, combine all your wet ingredients, cinnamon, swerve, and salt together over medium/low heat. Heat mixture until well combined and the brown sugar is mostly dissolved. DO NOT do this over high heat. The erythritol in the Swerve will crystalize and there’s no coming back from that. Trust me… I know. So take a minute or two to let this come together over lower heat.
  4. Pour the syrup mixture over the dry ingredients and thoroughly mix together. Spread the granola mixture out on your pan in a thin layer. My pan is 17” long if you have a smaller pan split the mixture and bake half at a time.
  5. Bake at 350 for about 20 – 25 min (depending on oven). Stir granola half way through baking.

I use raw unsalted nuts. I’m going to roast and salt them so I want them “naked”.

It will come out of the oven and have a toasty brown appearance. It will also come out and still appear a little wet… it shouldn’t be too wet though. You might be tempted to put it back into the oven. I caution you to be careful to not burn it. FIRST taste it. Does it taste toasty enough? If not, and you do choose to bake it longer ONLY bake for two minutes longer. Take it out and taste again. If it’s good, then you’re done. Again, it may still appear “wet-ish” but it will dry up as it cools.

Algae oil really helps with the toasting and yields a beautiful brown color. I will use this oil from now on.

Butter and Coconut oil are still great here if that’s what you have on hand, however, the color might be a bit lighter.

You can also add vanilla extract to the syrup once it comes off the heat.

You might need a pinch more salt. Taste the mixture before you bake. If more salt is needed, sprinkle a pinch over all of it and mix it in.

Love this post? Tell everyone about it!

4 Comments

  1. Carol May 29, 2019
    • Ketofied Sisters June 4, 2019
  2. Janine July 14, 2019
    • Ketofied Sisters July 27, 2019

Leave a Reply

Instagram