This homemade Keto Granola is a low carb crunchy cinnamon maple granola made with nuts seeds and coconut that stays crisp without added sugar. It bakes up golden and clustery, perfect for cereal or toppings for parfaits.

❤️ Why You’ll Love This Low Carb Granola Recipe

• Healthy blend of low carb nuts, seeds and coconut
• Sweet cinnamon flavor with a hint of maple
• Perfectly crunchy texture
• Serve as a cereal, in a yogurt bowl, or as a topping for parfaits or post workout treat
• Gluten-free, sugar-free and better than store bought

If you have missed crunchy cereal since going low carb, this keto granola is about to fix that. It is loaded with nuts, seeds, and coconut, and it bakes into little clusters with that classic granola crunch. Nothing soggy, nothing powdery, just perfectly crisp texture you can scoop.

I always keep this granola on hand because it works in so many ways. I eat it like cereal, sprinkle it on yogurt bowls, and grab handfuls after workouts. It feels like a treat, but it is sugar free, gluten free, and made with ingredients I actually feel good about. 

If you’re looking for a delicious yogurt parfait recipe, be sure to check out my Keto Strawberry Granola Parfaits.

🛒 Ingredients for Keto Granola

• Pecans
• Almonds
• Walnuts
• Hazelnuts
• Pumpkin seeds
• Chia seeds
• Ground flaxseed
• Unsweetened flaked coconut
• Almond flour
• Organic coconut oil
• Monk fruit/allulose
• Sugar-free maple syrup
• Pure vanilla extract
• Ground cinnamon
• Ground nutmeg
• Egg white
• Salt

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Food processor
• Mixing bowl
• Baking sheet
• Parchment paper

🔪 How to Make Sugar-Free Granola

Preheat oven to 325°F.  Add the pecans, walnuts, almonds and hazelnuts to the bowl of a food processor and pulse a few times.

Add in the pumpkin seeds, sunflower seeds, chia seeds, sweetener, almond flour, flaxseed, cinnamon and nutmeg.  Pulse until well combined, making sure there are still some large pieces of nuts.

Pour the mixture into a large mixing bowl.

In the bowl of the food processor, add the egg white and whip until frothy.  

Add the coconut oil, SF maple syrup and vanilla, then briefly mix. 

Pour the wet ingredients over the granola and stir until well combined.

Pour the mixture over a baking sheet lined with parchment paper and spread out into one layer.

Bake for 10 minutes. Remove from the oven after stir and continue baking for another 10 minutes.  Remove from the oven and stir in the flaked coconut, then bake for another 10 minutes or until the coconut is slightly golden.

☑️ Storage Instruction

Store leftovers at room temperature in an airtight container.

🍴 Ways to Serve Homemade Granola

• Classic cereal bowl: Pour unsweetened almond or coconut milk over the granola for a crunchy, no fuss breakfast.

• Yogurt bowls: Spoon it over plain Greek or keto yogurt for texture and a lightly sweet crunch.

• Parfait layers: Layer granola with yogurt and berries for a simple, dessert style treat.

• Post workout snack: Grab a handful for quick energy after your workout.

• Smoothie topper: Sprinkle it on thick smoothies or smoothie bowls to add crunch and make them more filling.

• Low carb dessert topping: Use it to top keto pudding or chia pudding cups for extra texture.

• Straight from the jar: Sometimes the best way is just a spoon and a few crunchy bites.

💡 Tips for Making Gluten-Free Granola

• Spread the mixture evenly so it bakes instead of steams.
• Let the granola cool completely before breaking it apart to keep clusters intact.
• Use parchment paper to prevent sticking and over browning.
• Stir gently during baking to avoid breaking up larger pieces.
• Keep an eye on the coconut during the final bake since it browns quickly.
• Store only after fully cooled to prevent trapped moisture.

🔄 Substitutions and Additions

• Chocolate chips: Add sugar free chocolate chips after baking and cooking for a chocolate crunch.

• Macadamia: Add chopped macadamia nuts for an extra crunchy bite.

• Berries: Mix in freeze dried berries after cooling for color and flavor.

• Seeds: Use sunflower seeds in place of pumpkin seeds if needed.

Why Is My Granola Not Crunchy Yet?

It crisps as it cools. If you break it up too soon, it will feel soft.

Can I Make This Sweeter?

Yes, add 1 to 2 tablespoons more sweetener before baking.

Why Does The Egg White Matter?

It helps bind the nuts and seeds so clusters actually form.

Can I Bake It Longer For Extra Crunch?

Yes, but lower the oven slightly and watch closely to prevent burning.

Why Did My Coconut Brown Too Fast?

Coconut always goes in at the end since it toasts quickly.

Can This Be Eaten Like Cereal?

Absolutely. It holds up well with unsweetened almond or coconut milk.

Does It Stay Crunchy After Storing?

Yes, as long as it is fully cooled and stored airtight.

🍽️ More Keto Breakfast Recipes

• Blueberry Crumb Loaf
• Fluffy Pancakes with Strawberry Sauce
• Italian Sausage and Spinach Quiche
• Homemade Waffles
• Pumpkin Donuts

*Originally published on July 22, 2018, updated on February 6, 2026 with improvements to the recipe, new photos, new recipe information and helpful tips.