This homemade Low Carb Granola Recipe will satisfy your cravings and is so easy to make. It's incredibly delicious, and packed full of healthy fats, and nutrients. Naturally gluten free and vegan, plus it's easy to customize. Eat as a part of your breakfast on some yogurt, on top of a salad, or just as a keto snack. This perfect snack has a toffee like taste and texture, without unnecessary sugar!
Please note: This recipe has been updated multiple times for clarity and improvement with new photos and recipe tweaks since it was created originally in August of 2018. We appreciate the feedback from our readers over the years that have helped make this keto-friendly granola (formerly known as trail mix) what it is today!
Make a big batch of these keto granola clusters! They're perfect any time of day when hunger strikes. It's great as keto cereal or an easy snack. Unlike traditional granola which is packed full of added sugar and high-carb ingredients, this snack will help keep your blood sugar levels even, with only 2 grams of net carbs per serving.
Homemade keto granola is seriously easy to make. It goes great on these Greek yogurt bowls, on a salad, on protein overnight oats, or even as a topping on this keto acai bowl!
If you're looking for similar recipes, be sure to try these keto candied pecans or these low carb dark chocolate nut bars!
❤️Why we love this recipe
- Great for meal prep - Need a quick healthy breakfast? Skip the traditional granola bars or traditional cereal options that are full of added carbs. This recipe has just 2g net carbs. Serve it with some almond milk or coconut milk like a bowl of cereal. You can also add it to some low carb yogurt with almond butter and fruit, and more.
- Gluten free, vegan, and keto - These grain-free granola clusters suit many diet types naturally. It's with whole ingredients that you can feel good about.
- Made with pantry staples - If you need a great way to clean out the pantry without a trip to the grocery store, this recipe is great. It's made with ingredients you probably already have on hand.
You can find quantities and nutrition information in the recipe card.
We'd also like to make a note that these are our top choices for what to include, but you can customize with amounts to suit your preferences. We will also include some ideas for additional add-ins!
- Hemp seeds - Also known as shelled hemp hearts, these are a main component of this granola. They are packed full of protein, healthy fats, and nutrients. One serving of hemp hearts is zero net carbs, with 3 grams of fiber, 10 grams of protein, 12 grams of fat, and a wonderful source of both iron and potassium!
- Raw pumpkin seeds - Also known as pepitas boast a similar nutritional profile to hemp hearts, and are also an incredible source of magnesium. They add a lovely crunch to the mix.
- Nuts of choice - Use your favorite low carb nuts. We love using almonds, walnuts, and pecans.
- Unsweetened coconut flakes or chips
- Coconut oil - Melted, to help hold the mixture together and create big crunchy clusters.
- A little bit of kosher salt - To enhance the flavor and balance everything out.
- Ground cinnamon - Technically optional and to taste, but highly recommended!
- More additions to consider - sesame seeds, chia seeds, flax seeds, hazelnuts, peanuts, macadamia nuts, sunflower seeds, sugar free chocolate chips, and more.
- Preheat the oven to 300°F. Place parchment paper on a large baking sheet.
- Chop your pecans, walnuts, and almonds to your liking. You could also lightly pulse the nuts in a food processor to create a finer texture if desired.
In a large mixing bowl, add melted coconut oil, sweetener, salt, and cinnamon (if using). Mix to combine so the mixture can coat the nuts.
Add in the remaining ingredients (hemp hearts, pepitas, nuts, and coconut flakes) to the bowl and toss to combine all the ingredients. Make sure everything is well coated.
Add the mixture in a single, even layer to your parchment-lined baking sheet.
Bake for 25-30 minutes, tossing around halfway to ensure even cooking. When the mixture is golden brown, remove it from the oven.
Allow the mixture to cool completely, so the clusters can form. Once they have hardened and you can snap the granola into pieces, it's ready to eat!
Add to yogurt bowls, serve with fruit, a drizzle of peanut butter, some keto maple syrup, or whatever you like. Enjoy!
💭Frequently asked questions
We'd like to start by saying that we have made this recipe many times! It's a staple in our house year-round, so we have tried all of the methods.
For this recipe, it's best to use a sweetener that will become a little crunchy when baked. For this reason, we cannot recommend using allulose sweetener. Allulose is great for many applications, but it won't give you a crisp edge that we're looking for. Allulose becomes sticky and syrup like.
Liquid stevia will work for this recipe, just add it in with the melted coconut oil to distribute it evenly.
Granular sweeteners like monk fruit or granular erythritol work best for this recipe. Our preferred sweetener is Swerve!
Yes, absolutely. Feel free to use granular sugar (either white sugar or brown sugar) if you are not looking to cut out sugar.
You can also feel free to use coconut sugar, honey, maple syrup, or agave.
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This recipe can be stored indefinitely at room temperature in an airtight container and does not need to be refrigerated. If the mixture begins to smell off, it's possible the nuts have gone rancid, so toss them.
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Keto Granola Recipe
- 75 grams shelled hemp hearts
- 75 grams raw pepitas
- 65 grams almonds, chopped or slivered
- 100 grams pecans, chopped
- 25 grams unsweetened coconut flakes
- 50 grams walnuts, chopped
- 60 millileters coconut oil, melted (¼ cup)
- 1 tablespoon ground cinnamon (optional)
- 1 teaspoon kosher salt
- 96 grams granular erythritol (½ cup)
- Preheat the oven to 300°F. Line parchment paper on a baking sheet. Chop your pecans, walnuts, and almonds to your liking, or use a food processor to lightly pulse and get a finer texture.
- Add melted coconut oil, cinnamon, sweetener, and salt to a bowl, and mix to combine. Add in the nuts, hemp hearts, pepitas, and coconut flakes. Toss to coat. Add to the baking sheet in a single layer.
- Bake for 25-30 minutes, flipping halfway through to ensure even cooking. Once golden brown, remove from the oven and allow to cool completely before enjoying. The granola is ready when you can snap it into chunks.
- Now, just serve and enjoy! Keep in an airtight container and you can enjoy this for weeks to come. You don’t need to refrigerate it, just keep in a cool, dark place.
- Substitute with your sweetener of choice, but we don't recommend using allulose.
- Feel free to add your favorite nuts and seeds to this mix. You can also add chocolate chips!
- Cinnamon is technically optional, but recommended.
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
Wow, those are great ideas! Sounds delicious. So glad you like the recipe Brandy. 🙂
After mine cooled I chopped up a Lilys dark chocolate almond bar and added it!! Amazing! I'm going to dehydrate some strawberries and add that next time! Thanks for the recipe!!♥️
Glad you found a sweetness level you enjoy! Chamere (my boyfriend and business partner who takes all the photos and videos on here) definutely has a sweet tooth, so sometimes we like things on the sweet side.
Thanks for trying it!
Ethan Warren says
i made this following the recipe and found it was too sweet. I used 1/2 cup granulated sugar for the sweetener. i just added more of everything else and now its good.
I also regret missing the opportunity to use brown sugar instead of white sugar but that's on me.
Hi--does your coconut chips burn? I followed the recipe exactly--they burned and ruined the trailmix. I'll never be able to pull all the chips out.
I'm sorry to hear that they burned! I've never had that problem. Your oven may run warmer than mine, all ovens are different. My best advice would be to keep a close eye on them next time, as I'm sure that coconut can burn quickly. A minute may make all the difference. I would also try adjusting the heat a bit lower. Again, sorry they burned!
David Brown says
Cooking up a batch now. BTW your narrative doesn’t provide the timing of the sugar sub add. I added with the salt and cinnamon. Right? Thanks again for providing a Keto friendly mix. I am on day 8 (Keto) I’m getting killed on the trail compared to pre Keto. Today i did 10 or so almonds every 30 min or so on the uphill and noticed a big diff. Hopefully your mix will do the same!
Thanks for pointing that out! Apologies, I'll update the recipe now. 🙂 Yes, I think that works fine. I also think it kinda of depends on what type of sweetener you're using. For example, if granular, I would add it with the cinnamon and salt. If it's liquid, I would add it with the coconut oil. Hope you have a great day out on the trail and hope you love the recipe!
That's awesome! To be honest, what we usually do is weigh the final product, and then divide it up evenly into roughly 14 servings. Since people might use different nuts, it's hard to say exactly how much it would weigh! We estimate probably around 1 oz.
Hope this helps!
What’s the serving size? Lookin forward to making this!
Thank you so much for trying our recipe and for your honest review and feedback! We really appreciate your input. Thanks to you and Nicola we have decided to reduce the amount of coconut oil. We love cinnamon, so I think we think we will just suggest more of a range for people. Thank you for reading and for helping us make our recipes even better. Hope you give this recipe or another one another try!
Briana & Chamere
Hi. I was excited to make this, I've tried a couple of different keto granola recipes, none were awful, but none were great. I followed this recipe to the letter, and have to agree with the other poster (Nicola) that the 1/2 cup of Coconut Oil is WAAAY too much. I made mine 3 hours ago, and it is still sitting out on top of my stove and it is just really, really wet. I'm going to let it sit overnight, hoping some of that oil will absorb, but I don't think it is likely. Oh, and the cinnamon, I love cinnamon, but it gives the granola kind of a "dusty" effect. Not sure why. I use Penzey's Cinnamon, so I know it's a good brand. I went over the recipe again, to make sure I didn't misread a measurement or something, but I followed it to a T. So, for now I have to say this wasn't a good recipe for me. I too am following keto and do like to use lots of fats, but wet granola/trail mix is not appetizing. Sorry to post a not great review, but hopefully others might decrease the oil (I'd say to cut it in half) and also decrease the cinnamon (again, I'd cut it in half). Oh, and I used all RAW nuts...do you think that might make a difference? I always buy RAW nuts...usually We Got Nuts brand. Thanks for making the recipe and posting it....I can't image how difficult it is to run a blog.
Nicola, thank you so much for your comment and tips! We are so glad you like it! We have to admit, 1/2 a cup is quite a lot, we have to let ours sit out after cooking for a while for the nuts to absorb the oil, but the reason we add so much is because we eat a keto diet, and sometimes we struggle to hit our fat goals. PS nutmeg sounds great!! Thank you again, so glad you like it!
I thought this recipe was very good, I made this today as part of meal prep snacks for next week- I used hazel nuts in place of the walnuts because that's what I had on hand and used less cinnamon and added nutmeg (I must admit I am addicted to nutmeg:P)
Only thing I will change next time is the amount of coconut oil, 1/2 cup is too much for me. It left the mix soggy and floating in oil, so to speak, next batch I'll go with half.
Great recipe though thanks for sharing!