Looking for ways to add more fiber to your diet? This granola is so versatile, healthy, and loaded with fiber!!
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You can swap out the nuts for other Keto friendly nuts, or add more/less of those listed below.
You can add sunflower seeds, macadamia nuts, or omit anything you may not have on hand.
This was the combination that I love the most, the texture and flavor is spot on! You can even chop the nuts in larger pieces and eat as a snack, rather than a cereal.
What's in Keto Granola
- Pecans
- Almonds
- Walnuts
- Pumpkin seeds
- Chia seeds
- Flax seeds
- Hemp Hearts
- Unsweetened flaked coconut
- Almond flour
- Coconut flour
- Organic coconut oil
- Swerve confectioners
- Pure vanilla extract
- Ground cinnamon
- Ground nutmeg
- Egg white
- Salt
*Exact measurements are listed in the recipe card below.
How to Make Keto Granola
Preheat oven to 325F.
Add the nuts to the bowl of a food processor and pulse a few times.
Add in the seeds, almond flour, coconut flour, 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 and vanilla and briefly mix.
Pour the swerve over the granola and 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 25 minutes (total). Remove from the oven after 10 minutes, stir and continue baking. Repeat after 10 more minutes.
After 10 minutes, remove from the oven and stir in the flaked coconut, then cook for 5 more minutes or until the coconut is slightly golden.
Allow to cool at room temperature before eating. It will crisp up as it cools. Serve with your favorite unsweetened almond or coconut milk. Sprinkle it over low carb yogurt or have it as a snack right out of the jar!
Note: This is not a super sweet granola, so if you prefer sweeter, add an additional 1-2 tablespoons of swerve.
Store leftovers at room temperature in an airtight container.
If you're looking for something more portable, check out these Keto Granola Bars!
More Keto and Low Carb Breakfast Recipes
- Blueberry Crumb Loaf
- Fluffy Pancakes with Strawberry Sauce
- Italian Sausage and Spinach Quiche
- Homemade Waffles
- Pumpkin Donuts
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Keto Coconut Granola
Recipe Video
INGREDIENTS
- ½ cup pecans
- ½ cup almonds
- ½ cup walnuts
- ¼ cup raw pumpkin seeds
- ¼ cup chia seeds
- ¼ cup flax seeds
- ⅓ cup Hemp Hearts
- ⅔ cup unsweetened flaked coconut
- ¼ cup almond flour
- 2 tablespoons coconut flour
- ¼ cup organic coconut oil
- ⅓ cup Swerve confectioners (see note below)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 egg white
- Pinch of salt
INSTRUCTIONS
- Preheat oven to 325F. Add the nuts to the bowl of a food processor and pulse a few times. Add in the seeds, almond flour, coconut flour, 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 and vanilla and briefly mix.
- Pour the swerve over the granola and mix. Then pour the wet ingredients over the granola and mix until combined. Pour the mixture over a baking sheet lined with parchment paper and spread out into one layer.
- Bake for 25 minutes (total). Remove from the oven after 10 minutes, stir and continue baking. Repeat after 10 more minutes. After 10 minutes, remove from the oven and stir in the flaked coconut, then cook for 5 more minutes or until the coconut is slightly golden.
- Allow to cool at room temperature before eating. It will crisp up as it cools. Serve with your favorite unsweetened almond or coconut milk. Store leftovers at room temperature in an airtight jar.
RECIPE NOTES
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve/Erythritol, Allulose, or Monk Fruit.
NOTE: Recipes using Swerve/Erythritol can be substituted 1:1 with a Monk fruit/Allulose blend.
Debbie
This was so fun to make and it’s delicious!
Keto Cooking Christian
It's great with some low carb yogurt and chopped fresh berries too!
Robert Crick
Wow! So easy to make and absolutely delicious. Even the fussy kids enjoyed it. My new favorite granola. Thankyou.
Keto Cooking Christian
I love hearing this! It's always a bonus when a recipe is kid approved. Glad you enjoyed it.
Natalie
Wow! Just wow! This is the best low carb granola recipe I've ever used.
Being somewhat lazy, I just mixed everything including the coconut and baked it for 25 minutes, stirring every 6-8 minutes. I also doubled the batch and added a teaspoon of xylitol, 4 drops of monk fruit and 1 tablespoon of pure maple syrup for flavor (I know, not keto, but really, over a double batch not much carb exposure). It's plenty sweet with all that and just delicious. The egg white really helps the granola clump together and get crispy. I'm going to enjoy having this with a handful of blueberries and coconut milk. Thank you for a wonderful recipe 🙂
Julicia
Ugh I didnt read complete instruction and burnt all my granola😭😭😭
Keto Cooking Christian
Oh no, I'm so sorry to hear that! Hopefully you'll give it another shot and follow the complete instructions so you can enjoy your granola 🙂
Janna
What is your serving size
Michelle
Delicious! What is the serving size for your nutritional facts?
Cari
This is such a great recipe! I’ve left out the hemp seeds and used sunflower seeds because that’s what I had. I have a double batch in the oven right now. It’s so nice to be able to eat a bowl of cereal/granola. We enjoy it in the evening with some unsweetened almond milk.
Keto Cooking Christian
Hi Cari,
So glad you enjoyed the recipe! This is one of those recipes that you can customize according to what you have on hand, which is really nice! Thanks for stopping by to let me know you liked it 🙂