This post may contain affiliate links, which help keep this content free. (Full disclosure)
This low carb granola recipe is hands down going to be one of the best keto granola options you’ve ever tried! You’ve probably noticed, there aren’t a lot of keto cereal options out there, so coming up with this easy and delicious keto cereal was a must.
With just 10 minutes of prep time, you’ve got a winner on your hands. And the best part? Now you have a perfect keto granola treat to grab on mornings when you want a crunchy bowl that’s wholesome and yummy.
Low Carb Cereal Options
In the low carb community, you’ve got three basic cereal options: muesli, hot cereal, and granola. They’re all great low carb cereal options, but paleo granola is my absolute favorite.
When I was a little girl, cold cereal was foreign to me. Literally.
Cold cereal was a foreign concept when I moved to the U.S. from Russia as a little girl. Russians eat oatmeal and other types of hot cereal, but the American version with crunchy cold cereal and milk was totally unfamiliar.
Once I tried it, though, it quickly became a favorite throughout my childhood. But instead of breakfast, one of my favorite parts of the day was sitting down with a bowl of cereal in the afternoon – be it with my latest art project, in front of the TV, or even a homework assignment. I had the house to myself, and that “me time” between school and evening activities was this introvert’s bliss.
My favorite childhood cereal was filled with granola clusters, and I used to pick them out because they were the best part! This was back when I didn’t worry about finding cereals without sugar or whether there were carbs in granola.
Creating a low carb granola cereal recipe has been on my list for a while now. I knew it would bring back those nostalgic memories!
So imagine my delight, as an adult, every time I get to pour a bowl of keto friendly cereal comprised completely of grain-free granola clusters that I feel good about! I’m willing to bet that your inner child is going to be just as excited about this homemade sugar-free granola when you try it, too. Cereal can now be a part of your morning routine and I highly recommend a sprinkle of it on keto oatmeal too!
The Best Keto Granola Recipe with Nuts and Seeds
The idea for a low carb granola cereal recipe was inspired last year when I made my sugar-free candied pecans. As I tossed the pecans in egg whites and vanilla, it occurred to me that crushed nuts tossed in the same coating would make a grain-free granola that could double as a keto cereal.
When I decided to try making my own keto granola recipe, I knew I had to try it with vanilla and egg white as the binder, just like I did for the candied pecans. This low carb granola also has some butter for more flavor (yummm, butter). Don’t skip that, but you can use ghee or coconut oil for a dairy-free option if you need to!
Even with the egg white, however, you’ve still got to make sure the gluten-free granola will stay together. How to do that and keep the crunch, though?
The solution was adding some golden flax seed meal, since that tends to bind things together as well. It worked marvelously in my recent cauliflower hash browns recipe, and fortunately, it worked out for this low carb granola too.
This low carb cereal recipe uses hazelnuts, almonds, and pecans (oh, my!). All yummy, and all perfect for a keto cereal recipe. You can use any combination of nuts that you prefer because this sugar-free cereal recipe is so versatile. Check out this low carb foods list for other good options.
Whichever nuts you choose to include in your low carb granola, you need to process them in order. The key is to pulse the harder nuts first, then add the softer ones later, so that they all get chopped uniformly.
If you can’t use nuts, try nut-free keto cereal instead.
Also note that you’ll be running the food processor again several times throughout the recipe steps, as more ingredients are added, so the pieces will gradually get smaller as you progress through the steps.
Sweeteners for Low Carb Granola Cereal
As always, you have a variety of keto-approved sugar substitutes you can use for this delicious unsweetened granola to make it the perfect keto breakfast cereal. I’ve made a simple sweetener conversion chart for reference if you need it.
Erythritol and monk fruit are going to give you the best results, as they are granulated and the texture contributes to the keto cereal feel.
If you’re not looking for a low carb cereal option, you can also use coconut sugar in your keto granola for that same texture. Stevia works for flavor, and of course, you can leave it out altogether if you prefer. You’re the chef here – make it delicious for you!
How To Make Sugar Free Granola
Now it’s time to actually make this delicious keto cereal. Gather together all of your ingredients and preheat the oven. In only 10 minutes, you’re going to have two cookie sheets filled with low carb cereal goodness ready to bake. It’s that simple and quick!
Your first step is to pulse the hardest nuts in your food processor. In this recipe, that’s going to be almonds and hazelnuts. Pulse them until they are about one-half to one-quarter of their original size.
Then you can add the pecans and pulse once or twice, leaving those in larger pieces. (Remember, they are softer, and you’re going to pulse more later!)
The next step in making a delicious low carb granola is to add your seeds, sweetener, and golden flaxseed meal. Pulse a little, but not too much. The low carb cereal mix should be well blended, but the seeds should be largely whole still.
After this, you’ll add your liquids and combine well, first by stirring it in with a spatula and then with a couple of pulses. What you’re looking for here is a damp, coarse crumble and larger pieces that are also coated.
Now spread your low carb granola mixture out over your two cookie sheets. Using your spatula, push it down all together until you have two large rectangles, each about 1/4″-1/3″ thick.
Keep an eye on it while it’s baking, checking it at the 15-minute mark. When it’s done, it will be lightly browned (especially around the edges).
After it’s completely cooled, you can break it into pieces. Make sure to wait, though, as it will be softer when it first comes out and crisp up as it cools down. And that’s it, friends!
You have just made a delicious keto granola treat. If you’ve been looking for a grain-free cereal or (almost) no carb granola, you now have your winner!
How To Store Low Carb Granola Cereal
Just a quick note: this keto granola recipe makes quite a few servings, so you need to store it carefully. The best way is in airtight containers, in a cupboard or pantry (no sunlight).
If you do this, you should be able to store your no carb granola for quite some time. Personally, I’ve done it for a few weeks with no problems at all. It will even stay nice and crisp when it’s kept airtight! You can use the fridge, but there’s no need.
I try to keep this nutty low carb granola around at all times. It’s so good with unsweetened vanilla almond milk, and maybe some fresh raspberries thrown in. Another great option is to use it as topping for a parfait, like this triple berry crisp smoothie parfait.
I have to confess though – sometimes I eat this keto granola straight out of the container. I can never have too many snacks that I can eat one-handed at work, and this is regularly one of them.
Tools To Make Low Carb Granola
Tap the links below to see the items used to make this recipe.
- Food processor – This is the main tool used for this keto granola recipe. And, it’s large enough to hold a double batch if you want to make more.
- XL baking sheet – I love the size of this pan, and the non-stick is so good that you don’t even have to use parchment paper. (For other pans, I do recommend parchment paper.) You can also use two jelly roll pans side-by-side.
Keto Low Carb Granola Cereal Recipe
Keto Granola (Low Carb, Grain Free & Easy!)
This easy keto granola recipe takes just 10 minutes of prep for a big batch. It's super easy and stores well in the pantry. Enjoy this crunchy, sugar-free low carb cereal with almond or coconut milk!
Recipe VideoTap on the image below to watch the video.
Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 325 degrees F (163 degrees C). Line a large baking sheet, or two small ones, with parchment paper. (I used two 13x9 in (33x23 cm) cookie sheets.)
Pulse almonds and hazelnuts in a food processor intermittently, until most of the nuts are in chopped into large pieces (about 1/4 to 1/2 of the full size of the nuts).
Add the pecans. Pulse again, stopping when the pecans are in large pieces. (Pecans are added later since they are softer.)
Add the pumpkin seeds, sunflower seeds, erythritol, and golden flaxseed meal. Pulse just until everything is mixed well. Don't over-process! You want to have plenty of nut pieces remaining, and most of the seeds should be intact.
Add the egg white to the food processor. Whisk together the melted butter and vanilla extract in a small bowl, and evenly pour that in, too.
Pulse a couple times, mix a little from the bottom toward the top with a spatula, then pulse a couple times again. Repeat as needed until everything is coated evenly. Again, avoid over-processing. At the end of this step, you'll have a combination of coarse meal and nut pieces, and everything should be a little damp from the egg white and butter.
Transfer the nut mixture to the prepared baking sheet in a uniform layer, pressing together into a thin rectangle (about 1/4 to 1/3 in (.6-.8 cm) thick). Bake for 15-18 minutes, until lightly browned, especially at the edges.
Cool completely before breaking apart into pieces. (The granola will be soft when you remove it from the oven, but will crisp up as it cools.)
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too - I'd love to see it!
Serving size: 1/4 cup
The nuts and seeds I used were salted. If yours are not, you may want to add a little sea salt to the mixture in step 4.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Create a free account to save your favorite recipes!Sign Up To Save Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂
Great recipe! Also, to change it up I will add extra egg white and baked in snack bar molds, freeze for 15 minutes, remove
from mold and coat one side of the bars with melted Lilly’s chocolate. The chocolate helps keep the bars together once it hardens.
Do you use all unsalted nuts? If so, do you add a little salt to the granola before baking?
A small pinch of sea salt is recommended if you use unsalted nuts….add at step 4.
Carrie J Skogfeldt0
Hi, I’m wondering what you recommend I use if I don’t have a food processor?
Wholesome Yum D0
Hi Carrie, You could use a blender.
So, I could use my ninja as I don’t have a food processor either?
Wholesome Yum D0
Hi Michelle, Yes, You could use a Ninja.
Is there a substitute for the egg white?
Wholesome Yum D0
Hi Deena, The granola will not turn out as good if you to not use the egg white, but you could use Wholesome Yum maple syrup or Wholesome Yum keto honey.
I love this recipe. So satisfying. But if 1/4 cup is 7g that seems like a lot of carbs for a cup of cereal…am I reading it wrong?
Wholesome Yum D0
Hi Debbie, The serving size is 1/4 cup, and it has 2 net carbs.
I’ve made this without the food processor and it is chunkier, unless you want to take the time to coarsely chop the nuts. It’s still very good.
I love this! Not going to pay $16 for store bought ever again 🥰 It is really delicious with Greek yogurt and some raspberries. And must not nibble on it with coffee 🙈
This recipe is a keeper. I don’t use any sweetener at all, and we still love the taste and texture. Husband adds a granola to plain Greek yogurt; I put it in a small bowl with milk. Thanks!
This was amazing! I’d been missing granola on keto and this was so satisfying and delicious! I used it on low carb yogurt with a few berries added on top. I couldn’t find hazelnuts so I substituted macadamia nuts ….and I added cinnamon to mine. It turned out great! This will be a staple in my house from now on! Thank you!
Another great recipe, thanks!
Very nice recipe and will make a healthy snack to munch on!
I had walnuts on hand so used 2 cups of walnuts in place of the hazelnuts and pecans. Added 1 T of bourbon. 🙂 Amazing! And so easy to make.
How should this be stored and how long will it stay fresh?
Wholesome Yum D0
Hi Claire, The best way is in airtight containers, in a cupboard or pantry. Personally, I’ve done it for a few weeks with no problems at all.
I love granola but since keto, there weren’t many options. They are either very expensive or has after taste. This one is homemade and I know it’s fresh and the cost of making it is very reasonable. Thumbs up!!
Thank you for sharing your recipes! I love to bake and am adjusting to keto baking. My husband finds the Erythritol after taste off putting. I’ve looked around at various brands but everything seems to be blended with it. 👌👌👌💕🌹
Fabulous – so nice to be able to make our own granola now that we have gone keto. This recipe was easy to make, and I had all the ingredients but one in my house when I started. All I did was substitute one type of nut for another and it turned out great. I know I’ll be making this again and again, using different combinations of ingredients to keep things interesting for us! Thanks so much!
Thank you for sharing your recipes! I love to bake and am adjusting to keto baking. My husband finds the Erythritol after taste off putting. I’ve looked around at various brands but everything seems to be blended with it. Do you have any suggestions? Thank you and keep the recipes coming! 😊
Maya | Wholesome Yum0
Hi Daphne, I’m actually not a big fan of erythritol anymore, either. (It was all that was available at the time this recipe was created.) I now make it using Besti Monk Fruit Allulose Blend (which you can see I used in the video above, that is newer). It doesn’t have that cooling effect or erythritol aftertaste. Give it a try!
Forgive me if this is already discussed. Have you tried a Vitamix vs a food processor? I don’t have a food processor but do have a Vita. I imagine it would pulverize the nuts?!?!
(I’m not much of a culinary person so not sure that’s possible)
Wholesome Yum D0
Hi Audrey, Yes, your Vitamix should work in place of a food processor.
This was delicious. Thank you. We have been on Keto for 3 months and lately felt cravings for something akin to granola. This was perfect! Easy to make, and feels healthy to eat!
Hi.. how do you store…and how long will it keep… thank you
Wholesome Yum D0
Hi Heather, The best way is in airtight containers, in a cupboard or pantry. This granola would last for a few weeks in the pantry.
I made this, and it’s very delicious! I did make a few alterations, I put 3 tbs of calorie free brown sugar and 2 of the other sugar. I added a little cinnamon as well. Also, I like bigger chunks of nuts so I just bought almond slivers and pecan pieces.
Better than store bought granola. I added fennel, chia, sesame seeds and unsweetened coconut flakes… Yummy!
This granola is just so tasty and easy to make. The flavour combinations are lovely.
Thank you so much for a healthy and delicious granola.
Great recipe!! I was really missing cereal on keto as it was one of the few things I couldn’t find any low carb substitutes for, so this was amazing. I doubled it and made a big batch, but put too much stevia in and had a stevia aftertaste, but it wasn’t noticeable with almond milk and Greek yoghurt. Also added coconut flakes, cinnamon and nutmeg, it tasted great!
Maya, I love this keto granola recipe. I had been buying my keto granola and an 11 oz bag is 13.00. So I thought why not make my own. I immediately checked Wholesum Yum because I have used so many of your other keto recipes and have had great success with them. Thanks again for providing your expertise!
PS: I added 1/4 cup of matcha powder and it tasted great!
I have a slight nut allergy is there any other cereal recipes I can try to make?
Wholesome Yum D0
Hi Margaret, I have another keto cereal recipe that is nut free.
Are the nuts in this recipe raw or roasted?
Wholesome Yum D0
Hi Don, I used both raw and roasted. If you click on the different nut types in the recipe you can see what types were used.
Finally I can eat some cereal for breakfast. This turned out delicious. I left out the seeds didn’t know if I would like milk on seeds lol. This granola taste just like cereal. I love this recipe. Thanks for sharing.
This recipe looks amazing! I would love to try making it, but I have reactions on-and-off to erythritol. And I don’t feel good about allulose, which I also see a lot in the stores, but I understand is banned in certain countries as a novel food… Is there another sweetener I could substitute? I use liquid stevia usually, but I don’t think that would work here.
Maya | Wholesome Yum0
Hi Sorscha, I used to make this recipe with erythritol but now prefer to make it with Besti (the recipe card needs to be updated), because it doesn’t have that cooling aftertaste, among other benefits. Besti is a blend of monk fruit and allulose. You can learn more about allulose here, but it’s perfectly safe to use and naturally occurring in maple syrup, figs, and several other fruits. It’s not new to our bodies, only new(ish) in it’s granulated form. In addition, the “ban” in some countries is a bit of a misnomer — there is no country I’m aware of that actively banned allulose, they simply have not actively approved it, as approving any new food requires a process and in many countries this takes a very long time. I have not tried this recipe with any other sweeteners so can’t comment on what else might or might not work, sorry.
Hi. Can I make this without eggs? If yes. How do I prepare?
Wholesome Yum D0
Hi Naziya, The granola will not turn out as good if you to not use the egg white, but you could use Wholesome Yum maple syrup or Wholesome Yum keto honey.
I made this for the second time today, and it was very good. I didn’t have any hazelnuts on hand, so I used Brazil nuts instead. I also used a heaping teaspoon of cinnamon as well as a cup of unsweetened coconut flakes, and it turned out fantastic. I used a ninja chopper for the nuts. I put the nuts and the rest of the ingredients in a large bowl and mixed everything with a wooden spoon, and put it in the oven; I baked it 15 minutes. This is better than any store-bought cereal. Thank you for this yummy recipe.
So incredibly delicious! I love that this is a perfect base to experiment with. I split the recipe in two and added cinnamon and nutmeg to one batch… WOW! If I would have known it was this easy to make my own granola I never would have purchased store bought! For anyone wondering I did some rough calculations on what I spent on ingredients and the price, it cost me per ounce to make this granola vs what my local supermarket charges for their keto granola… This granola cost .40 cents per oz versus $1.14 for the store bought!
I have made this cereal a few times and it is excellent. I also have used walnuts in place of the pecans, used half butter and half coconut oil, added 1/4 cup of shredded coconut, a half tsp. of cinnamon. If I don’t have any hazelnuts I used sliced almonds. If you want this to be like cereal bars break into large pieces and drizzle on some melted dark chocolate. SO YUMMY!!! Thanks for this delicious recipe.
Thank you for this amazing recipe that helped me to finish many nuts & seeds packs opened and avoid unhealthy granola from supermarket. I added some raisins, coconut flakes and cinnamon to up the flavor and awesome everybody love it!! Love your recipes!
Made this yummy recipe with the Besti brown sugar and it’s to die for. Great recipe!
Adapted to use flaked almonds and unsweetened desiccated coconut, which I toasted in my Airfryer. Added ground almonds, chopped hazelnuts, macadamias and pecans. Used Swerve brown sweetener and flaked sea salt. The whole family loves it!
Baking my second batch right now, my house smells AMAZING!! This stuff is so delicious and so much more affordable (probably healthier) then the store bought options. Thank you so much for sharing this recipe!!
Pictures would be most helpful for these not exactly measurable pulse instructions.
Wholesome Yum D0
Hi Rachael, There is a video at the top of the recipe card that should answer all your questions.
Oh. My. Goodness!!!!! I just used what I had: walnuts, pumpkin seeds. I used monkfruit instead of erythritol and it’s so good. Thank you!!!!!!
The granola is fantastic and all my friends want me to share the recipe with them. They love it too!
Read more comments:
« 1 … 4 5 6