Make my quick and easy keto granola recipe in just 30 minutes! Packed with nuts and seeds, this crunchy, grain-free keto cereal has only 2g net carbs per serving.
When I first embraced a sugar-free lifestyle, I realized how much I missed cereal. It had been a staple for me growing up, whether I was snacking on it while doing homework after school or enjoying it for breakfast on lazy weekends. Even as an adult, it was my go-to for a quick and effortless meal or snack. But when I first ventured into keto, traditional cereals were off the table—no more carb-loaded bowls! That’s what inspired me to create my keto granola recipe back in 2017. While there are now several commercial keto cereals available, I still love keeping a homemade stash of my own low-carb cereal in the pantry. There’s so much to love about it!
Why You’ll Love This Keto Granola Cereal
- Sweet, Crunchy Clusters: While it’s not the artificially colored, sugary cereal from childhood, this keto granola delivers the best part—the satisfying crunch of granola clusters. It’s nostalgic and oh-so-delicious!
- Fully Customizable: I kept the flavor simple with nutty goodness and a touch of vanilla, but you can easily tweak it using the variations I’ve shared below.
- Keto-Friendly and Gluten-Free: With only 2g net carbs per serving, this low-carb granola is grain-free and perfect for a keto lifestyle. Plus, there’s a dairy-free option if needed!
- Quick and Easy: Ready in under 30 minutes, this recipe is also fun to make—breaking it into clusters is oddly satisfying!
- Ideal for Meal Prep: Make a large batch, and you’ll have a convenient, effortless keto breakfast ready for weeks. Just grab a bowl, add milk, and enjoy!
Ingredients & Substitutions
Nuts & Seeds: Instead of oats, the base of this keto granola features almonds, hazelnuts, pecans, pumpkin seeds (pepitas), and sunflower seeds. This mix ensures no single flavor dominates. You can swap in other keto-friendly nuts like walnuts, macadamia nuts, or Brazil nuts. I typically use salted nuts and seeds but feel free to use unsalted ones and add a pinch of salt. You can also mix in flaxseeds, chia seeds, or sesame seeds, but these shouldn’t replace the larger nuts and seeds as their smaller size affects the texture.
- Besti Monk Fruit Allulose Blend: My preferred natural sweetener, it mimics the taste and texture of real sugar without an aftertaste. I previously used erythritol, but Besti gives a smoother flavor and texture. If you’d like to try another keto-friendly sweetener, refer to my sweetener conversion chart for the correct amounts.
- Flaxseed Meal: This acts as a binder to hold the granola together. I recommend golden flaxseed meal for its mild taste, though regular brown flaxseed meal works just as well.
- Egg White: Another binding agent that helps the granola hold its shape. You can substitute it with egg alternatives like aquafaba or a flax egg (which works well in combination with the flaxseed meal).
- Unsalted Butter: Melted butter enhances the flavor and aids in browning. If you use salted butter, ensure your nuts are unsalted to avoid oversalting the cereal. For a dairy-free option, substitute with coconut oil, butter-flavored coconut oil (for a similar taste), or ghee (though not entirely dairy-free, it might suit your needs).
- Vanilla Extract: Adds a hint of sweetness and warmth to round out the flavors.
How To Make Keto Granola recipe
Follow these step-by-step instructions, and check the recipe card for precise measurements and temperatures.
- Chop the Hard Nuts: Use a food processor to pulse the almonds and hazelnuts intermittently until most are chopped into large pieces.
- Chop the Soft Nuts: Add the pecans to the food processor and pulse again until they’re also broken into large pieces.
- Mix Dry Ingredients: Add the pumpkin seeds, sunflower seeds, Besti sweetener, and flaxseed meal to the processor. Pulse until the dry ingredients are evenly combined.
- Add Wet Ingredients: Pour the egg white into the processor. In a small bowl, whisk together the melted butter and vanilla extract, then pour the mixture evenly into the food processor. Pulse a few times, stir the mixture from the bottom with a spatula to ensure even coating, and pulse again. Repeat until everything is well combined.
- Bake the Granola: Spread the mixture evenly onto a large baking sheet (or two smaller sheets) lined with parchment paper, forming a thin, uniform rectangle. Bake until the granola is firm, dry, and lightly browned.
- Cool and Break Apart: Allow the granola to cool completely, then break it into clusters. Your homemade keto cereal is ready to enjoy!
Ingredients
- 1 cup Almonds (see notes below)
- 1 cup Hazelnuts
- 1 cup Pecans
- 1/3 cup Pumpkin seeds
- 1/3 cup Sunflower seeds
- 6 tbsp Besti Monk Fruit Allulose Blend
- 1/2 cup Golden flax seed meal
- 1 large Egg white
- 1/4 cup Unsalted butter (measured solid, thenmelted; use coconut oil or ghee for dairy-free, or use salted butter if yournuts are unsalted)
- 1 tsp Vanilla extract
Instructions
- Preheat the Oven: Set the oven to 325°F (163°C) and line a large baking sheet (or two smaller ones) with parchment paper.
- Process Hard Nuts: In a food processor, pulse the almonds and hazelnuts intermittently until most are chopped into large pieces, about 1/4 to 1/2 of their original size.
- Add Soft Nuts: Add the pecans to the processor and pulse again, stopping when they are chopped into large pieces. Pecans are softer, so they’re processed separately.
- Combine Dry Ingredients: Add the pumpkin seeds, sunflower seeds, Besti sweetener, and golden flaxseed meal. Pulse just enough to mix everything together—avoid over-processing to keep nut pieces and seeds intact.
- Add Wet Ingredients: Pour the egg white into the processor. In a small bowl, whisk together the melted butter and vanilla extract, then evenly pour this mixture into the processor.
- Mix Thoroughly: Pulse the mixture a few times, then use a spatula to mix from the bottom to the top. Pulse again as needed until everything is evenly coated. Avoid over-processing; the mixture should include coarse nut pieces and a damp texture from the egg white and butter. (Alternatively, you can mix this step in a large bowl to prevent over-processing.)
- Prepare for Baking: Spread the nut mixture onto the prepared baking sheet in a thin, uniform rectangle about 1/4 to 1/3 inch (0.6-0.8 cm) thick.
- Bake: Bake for 15-18 minutes, or until the granola is lightly browned, especially around the edges.
- Cool and Break Apart: Allow the granola to cool completely before breaking it into pieces. It will be soft when removed from the oven but will crisp up as it cools.
Enjoy your freshly made keto granola!
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