Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Keto Granola Cereal Recipe
- Ingredients & Substitutions
- How To Make Keto Granola
- Tips For The Best Keto Cereal
- Flavor Variations
- Storage Instructions
- Ways To Use Keto Granola
- More Keto Breakfast Recipes
- Tools To Make Low Carb Granola
- Keto Granola Cereal (Low Carb & Easy!) Recipe card
- Recipe Reviews
Missing cereal on your keto diet? Not anymore, with this keto granola recipe! You’ve probably noticed there aren’t a lot of clean-ingredient keto cereal options out there. So when I made sugar-free candied pecans a few years ago, it occurred to me that crushed nuts tossed in the same coating would make a low carb granola — and it worked. This keto nut granola is grain free, super low carb, and will satisfy your crunchy cravings!
Why You’ll Love This Keto Granola Cereal Recipe
- Crunchy texture
- Nutty, lightly sweet flavor with a hint of vanilla
- Easy to make in less than 30 minutes
- Just 2g net carbs per serving (almost no carb granola)
- Low carb, gluten-free, and grain-free keto cereal
- Quick and easy grab-and-go keto breakfast or snack
- Versatile — easy to customize and use in so many ways!
Cold cereal was a foreign concept when I moved to the U.S. as a little girl. Eastern Europeans eat 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 — and the granola clusters were the best part. (This was back when I didn’t worry about finding cereals without sugar or whether there were carbs in granola.) So as an adult, creating a keto granola recipe brought back those nostalgic memories!
Although this is a low carb cereal, it’s just as sweet as regular granola, thanks to Besti Monk Fruit Allulose Blend. Unlike other sweeteners, this one tastes and dissolves just like regular sugar, but has zero net carbs. It’s the perfect replacement for your low carb granola! I used to make this recipe using erythritol, but I like the flavor and texture much more with Besti.
Ingredients & Substitutions
This section explains how to choose the best ingredients for keto granola, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Nuts & Seeds – The base of this grain free granola is made with almonds, hazelnuts, pecans, pumpkin seeds (pepitas), and sunflower seeds, instead of traditional oats or other grains. You can really use any combination of keto nuts here. Feel free to use walnuts, macadamia nuts, Brazil nuts, or any combination you have on hand. My nuts and seeds were salted, but unsalted are also fine. You can also add flax seeds, chia seeds, or sesame seeds, but they don’t make a good replacement for the other nuts and seeds here, since they are so tiny. If you can’t use nuts at all, try this nut-free cereal instead.
- Besti Monk Fruit Allulose Blend – This sweetener is going to give the best results, but other keto sugar substitutes will also work. I’ve made a simple sweetener conversion chart for reference if you need it.
- Flax Seed Meal – Helps bind the keto friendly granola together. (I also use this as a binder for cauliflower hash browns.) I recommend golden flax seed meal, which has a milder flavor, but the regular kind also works.
- Egg White – Acts as a binder as well. I have not tried any egg substitutes, but aquafaba or a flax egg would probably work in this keto granola recipe.
- Unsalted Butter – Melted butter adds flavor and helps with browning. If you need a dairy free option, you can use coconut oil, butter-flavored coconut oil to get a similar flavor, or ghee if that works for your restrictions.
- Vanilla Extract – Use high quality vanilla for the best flavor in your keto cereal.
How To Make Keto Granola
This section shows how to make low carb granola cereal, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Process the hard nuts. Pulse the almonds and hazelnuts in a food processor intermittently, until most of the nuts are in chopped into large pieces.
- Process the soft nuts. Add the pecans and pulse again, stopping when they are in large pieces.
- Add the pumpkin and sunflower seeds, Besti, and flax seed meal. Pulse just until all the dry ingredients are mixed well.
- Add the wet ingredients. Add the egg white to the food processor. Whisk together 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.
- Bake. Transfer the nut mixture to a large baking tray, or two small ones, lined with parchment paper. Press into a thin, uniform thin rectangle. Bake the keto cereal until lightly browned.
- Cool. Let keto granola cool completely before breaking apart into pieces.
Tips For The Best Keto Cereal
- Process hard nuts first. Pecans, walnuts, and macadamias are softer than almonds and hazelnuts. It’s best to process harder nuts first and then add the softer ones, otherwise your soft nuts will turn into flour before the hard nuts are broken up.
- Don’t over process. You want to have plenty of nut pieces remaining, and most of the seeds should be intact. Keto nut granola tastes best when there are some pieces in it!
- You can use a large mixing bowl for mixing in the wet ingredients. Sometimes this is easier than using the food processor for that step, but I often use the processor anyway to avoid washing another bowl. 😉
- Spread in a thin, even layer. The ideal thickness is 1/4 to 1/3 inch thick. If you make the layer thicker, it won’t crisp up, and if the thickness is uneven, you’ll end up with burned spots.
- Cool completely to get crispy. The keto granola will be soft when you remove it from the oven, but will crisp up as it cools.
Flavor Variations
This easy keto granola recipe makes a classic flavor with a hint of vanilla, but you can easily customize it! Try these variations:
- Chocolate – Get the recipe for chocolate keto granola with cocoa powder in my Easy Keto Carboholics’ Cookbook! You could also mix in ½ cup of sugar-free chocolate chips into the regular version below after cooling.
- Berry – Mix in dried berries, like sugar-free dried cranberries, blueberries, or strawberries to add a burst of fruity flavor to your grain-free granola.
- Peanut Butter – Melt 1/4 cup of peanut butter together with the regular butter in this low carb granola recipe.
- Pumpkin Spice – Add 1 teaspoon of pumpkin pie spice, or more to taste, at the same time that you add Besti.
- Cinnamon – Add 1 teaspoon of ground cinnamon into the mixture, at the same time that you add Besti.
Storage Instructions
- Store: This keto granola recipe makes a big batch! The best way to store it is in airtight containers in the pantry or cupboard (out of sunlight). I like to use glass jars for mine. It will last at least 3-4 weeks, maybe even longer — I’ve never had it last longer to find out!
- Freeze: If you want it to last for longer, transfer the keto cereal to an airtight freezer-safe container or bag, and store it in the freezer for up to 6 months.
Ways To Use Keto Granola
I have to be honest, sometimes I enjoy this low carb granola right out of the jar! But there are also so many other ways to eat it:
- Milk – Regular dairy milk is not keto, but you can make a bowl of keto cereal with almond milk, coconut milk, hemp milk, or watered down heavy cream. My personal go-to is almond milk with 1-2 tablespoons of heavy cream added.
- Yogurt – Sprinkle keto granola over keto yogurt, with or without fresh berries. This also works well with chia seed pudding.
- Smoothies – Add a sprinkle of keto nut granola on top of your low carb smoothie, or use it in a triple berry crisp smoothie parfait.
- Muffins – Incorporate grain free granola into your muffin batter or use it as a crunchy topping. Try it with keto blueberry muffins!
- Ice Cream – Sprinkle it on on your keto ice cream for a crunchy contrast.
- Pancakes & Waffles – Top your keto pancakes or keto waffles with low carb fruit, a dollop of sugar-free whipped cream, and a sprinkle of keto granola. It also works over a simpler pancake topping of butter and keto maple syrup.
- Oatmeal – Oats are not keto, but this keto nut granola is surprisingly delicious on keto oatmeal or keto overnight oats.
More Keto Breakfast Recipes
Are you looking to spice up your low carb breakfast routine? I got you! Try these popular keto breakfast recipes:
Tools To Make Low Carb Granola
- Food Processor – I’ve had this one for years. It’s powerful, durable, and large enough to hold a double batch of low carb granola if you want to make more.
- Baking Sheet – This pan is the perfect size for this keto granola recipe. Even though I do recommend parchment paper here, the silicone non-stick surface is so good that I can often skip lining it for many other keto recipes.
Keto Granola Cereal (Low Carb & Easy!)
You'll love this fast, easy low carb keto granola recipe with nuts & seeds! It's crunchy, grain free, sugar free, and just 2g net carbs.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 325 degrees F (163 degrees C). Line a large baking sheet (I used this size), or two small ones, with parchment paper.
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Pulse the 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).
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Add the pecans. Pulse again, stopping when the pecans are in large pieces. (Pecans are added later since they are softer.)
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Add the pumpkin seeds, sunflower seeds, Besti, and golden flax seed 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.
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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.
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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. (Alternatively, you can do this step in a large bowl instead to avoid over-processing.)
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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.
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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.)
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
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, or use salted butter.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© 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. 🙂
527 Comments
Trina Deer
0My house smells like Christmas. Thank you for sharing your recipe. I have truly missed breakfast granola and you have just hit it out of the park.
Maya | Wholesome Yum
0I am so happy to hear that, Trina! Thanks for stopping by! Have a nice day!
Renee
0Finally! A granola that I don’t HAVE to put any kind of a sweetener in! I’ve been keto for almost 2 years and have really missed a good bowl of granola/cereal for breakfast. Your recipe is perfect. I made it ahead of time and keep it in an airtight container. It’s so nice to be able to grab the container, pour some in a bowl and enjoy, and for me, I find that the nuts give a good flavor without the sweetener. I’m always looking for recipes that I don’t HAVE to use a sweetener in because almost all of the ones used in LCHF recipes cause war in my bowels, sigh. This recipe is perfect. THANK YOU so much for getting online for the rest of us. 🙂
Maya | Wholesome Yum
0I am so happy you liked the granola, Renee! Thanks for stopping by!
maleah
0OMG OMG OMG!!! I made this today and absolutely LOVE IT! So yummy! I added unsweetened coconut chips and maple extract with a couple of drops of stevia. Plenty sweet enough even without the erythritol. This will be a staple in my pantry for sure. Thanks for the lovely recipe =)
Maya | Wholesome Yum
0Yay! I am so happy you liked them, Maleah! Have a nice day!
Amee
0How much maple extract did you use? Great idea!
Maleah
0Hi! I used the kind for candy making which is extra concentrated so I only needed a few drops. Mixed it in with the melted butter first. Really delicious! 🙂
Rebecca
0My 1st attempt & it was delish w/unsweetened organic coconut milk.Had no hazelnuts & only half the amount of almonds so I substituted extra pecans. Used unground flax & also added additional 2 tbs ground flax for more fiber. Added 1 tbs vanilla. Used a combo of sweeteners: Eryth, Xylitol & Stevia. Next time will grind ingredients separately to get a more chunky result.
Maya | Wholesome Yum
0I am glad you liked it, Rebecca! Thanks for stopping by!
Chris
0Is there any way to make this without egg whites? I am allergic to eggs.
Maya | Wholesome Yum
0Hi Chris, I haven’t tried it, but you might be able to replace the egg white with a flax egg instead. Let me know if it works!
Heather
0Also allergic to eggs, I used 1/4 cup of applesauce and it turned out fantastic and still clumped together in clusters. Applesauce also eliminated the need for a sweetener so I might experiment more with this option.
Tamara
0This looks great! But I’m starting to be very disenchanted by the sugar substitutes I’ve tried!!
Maya | Wholesome Yum
0I hope you’ll try it, Tamara. Which ones have you tried? I have a sweetener guide here that might help.
Joan
0I will make this over the weekend. Finally a granola recipe without coconut! Yum.
Maya | Wholesome Yum
0Glad to hear that, Joan! Hope you’ll come back and let me know what you think!
Julia
0You deserve a medal for this recipe!!! I made it earlier today and it is absolutely AMAZING! It exceeded my expectations! It’s so delicious! It made enough to completely fill an extra large rectangle Tupperware. I was obsessed with natures valley granola before I went Keto and this is the same exact look and texture but this tastes even better! I’m so excited about this because I was getting sick of eggs for breakfast lol. Thank you, thank you, thank you!
Maya | Wholesome Yum
0You just made my day, Julia! Please come back again soon!
Cindy Orange
0Thank you, Maya! This granola is the best on mornings when I would like cereal with almond milk! I feel like I’m eating carbs. I rationed the servings in snack bags and my family eats it as snacks, too. I can’t keep it in the pantry long enough before they ask me to make more…
I substituted some of the nuts. I didn’t have hazelnuts so doubled the almonds. I also don’t have a food processor so I cut up the nuts with a knife and mixed everything with a spoon. Tastes delicious. Made it three times already! Your recipes are the best!
Maya | Wholesome Yum
0I am so happy to hear that, Cindy! Thanks for stopping by!
Wynette
0When I plug this in, the total carb count comes to 14. How are you getting 7?
Maya | Wholesome Yum
0Hi Wynette, All my nutrition info comes from the USDA database and you can find a summary of carb counts in individual foods in the keto low carb food list here.
Anna Pena
0Wynette, once you subract the fiber grams from the carb grams you get net carbs. Of there are 14g of carbs and 7g of fiber, = 7g net carbs.
Carol
0This sounds delicious. I was wondering if you should refrigerate to store granola. Also, can you freeze it? Do you have any idea how long it keeps?
Maya | Wholesome Yum
0Thank you, Carol! You don’t have to refrigerate it, just keep it in an airtight container in the pantry. You could freeze it if you want it to keep for a really long time, but it keeps in the pantry just fine for several weeks.
Amber
0I don’t have golden flaxseed, just the non golden. Will that work?
Maya | Wholesome Yum
0Hi Amber, Yes, that will be fine! Golden just has a milder flavor that I like better, but the regular kind works just fine.
Paula
0Thank you for posting your recipe! I cannot wait to try it!
I literally copied and pasted the ingredients from your post into my fitness pal. I deleted the eryithrol and it calculated 8.3 carbs. I’m ok with that number for carbs but want to make certain that I can delete the eryithrol from the count. Please let me know what you think! Thanks!
Maya | Wholesome Yum
0Hi Paula, Yes, you can exclude the erythritol. It’s hard to say why you got a slightly different carb count than I did; it might be a rounding difference or slightly different ingredients. You can see breakdown of the carb counts I use in my low carb food list, where values come straight from the USDA. Hope you like the granola!
John B
0Add cinnamon!
Maya | Wholesome Yum
0Great idea, John!
Wendy
0Hello! This has become my go-to for breakfast, though I’m thinking a savory twist might be nice for an afternoon snack when I’m looking for something salty. Using the nut and seed quantities listed above, what would you recommend for savory seasonings, and how much?
Maya | Wholesome Yum
0Thank you, Wendy! A savory version sounds delicious. Maybe some garlic powder, salt, and Italian seasoning? I haven’t tested it to tell you the amounts, but you can adjust to taste before adding the egg white.
Lindsay
0I made this last night and it is SO good!! I didn’t have hazelnuts but subbed in walnuts instead. I was worried that I blended it all up too much but it turned out amazing. I’ll need to store this as individual portions otherwise I would eat the entire batch at once!
Maya | Wholesome Yum
0I am so happy you liked it, Lindsay! I suggest creating individual servings in ziploc bags. It will help prevent overindulging! Have a great day!
Miriam
0I am definitely looking forward to making this. My family has an allergy to pecans and walnuts, but almonds do just fine. Can I sub more almonds into this rather than use the pecans?
Maya | Wholesome Yum
0Absolutely, Miriam! I hope you like it!
Lisa D
0I can’t wait to make this but I don’t have Erythritol. I have NuNaturals NuStevia white powder. How much would I use instead of the Erythritol? Thank you!
Maya | Wholesome Yum
0Hi Lisa, You can use my sweetener conversion chart! Let me know how you like the granola!
Mollie
0I bought everything to make this.
Now I realize I need a food processor to make it ☹️ I have a blender but not a processor. Will that work ?
Maya | Wholesome Yum
0Hi Mollie! You can try to make this in a blender if it’s powerful enough. Let me know how it turns out!
Judi Fikes
0Molly, I have made this using a hand chopper for nuts…one of those with a jar and chopper…takes several batches to do…then just mix it all up! I have even chopped by hand with knife…it works! And the pieces are easy to control! Delicious!
Andrea
0I use MyFitnessPal to track my carbs etc for my Keto diet. When I enter the recipe and servings, the carbs net carbs are double what you have listed. Any ideas why this may be? Btw it turned out delicious 🙂
Maya | Wholesome Yum
0Hi Andrea, It’s hard to say without seeing your individual ingredient inputs, but it’s probably because of the sweetener. MFP does not usually recognize that erythritol can be excluded from carb counts. I’m glad it was delicious!
Mae Johnson
0I made this last night; I only had 1/3 cup hazelnuts so I used 2/3 cup cashews. I also added some cinnamon because I love it and is good for blood sugar issues. Otherwise I followed the recipe.
It turned out awesome! It’s great for a snack and this morning I used it as cereal with some unsweetened almond milk. Since starting Keto, I have greatly missed cereal and so this was a very enjoyable treat.
Maya | Wholesome Yum
0Thank you, Mae! I’m so glad you liked it. Agree it’s great for those times I want cereal!
Wendy Bauer
0Wow – I cannot wait to make this!! I truly enjoy crunchy granola with my Greek yogurt and berries, though have cut back on how much I use due to this darn ol’ diabetes diagnosis in the last month. I’m totally in love with Wholesome Yum and all these great recipes!!
Maya | Wholesome Yum
0Thank you, Wendy! I hope you’ll love the granola.
Richard Minns
0Any issues doubling this recipe to make more at once? I’m lazy. Or efficient, depend on your…
Maya | Wholesome Yum
0Hi Richard, No issues, but a bigger pan would work better if you double it.
Liyana Shepherdson
0Thank you for the recipe. Is there any substitute for the golden flax? Thank you
Wholesome Yum M
0Hi Liyana, Feel free to replace the flax with 1/2 cup of your favorite keto-friendly nuts. You may not get as large of a cluster to your granola, but it will still be delicious!
Tiffany
0I absoutely love this recipe! I add about 1/2 unsweetened coconut and 1 additional egg white and it comes out perfect. Such a great recipe! I post it and promote on my little low carb blog on FB called low carb craves.
Maya | Wholesome Yum
0Hi Tiffany! I love that you added coconut, that sounds delicious! Have a great day!
Sandy
0Made this now and it came out so good!May be not so crunchy but it works, didn’t have macadamia nuts so I omitted that and added coconut shreds at the end of my food processing amd drizzled sugar free chocolate syrup on top before baking to give it that chocolatey smell and holy cow this th ing won’t last!my macros may be off because I subbed things but who cares! It’s low carb anyway. Thanks alot
Maya | Wholesome Yum
0Hi Sandy! I am so glad you liked the granola! Thanks for stopping by!
Mary Hawes
0Was wondering how long this will last? Does it need to be refrigerated?
Maya | Wholesome Yum
0Hi Mary, It lasts at least a couple weeks. Possibly longer, but it has never lasted beyond that at our house. You don’t need to refrigerate it, just keep it in a cool, dark place in an airtight container.
Marilyn Brennan
0I don’t see the print icon anywhere. Looking forward to trying this!
Maya | Wholesome Yum
0Hi Marilyn, There is a print button right on the recipe card. Hope you like the cereal!
Marilyn Brennan
0Aha, the print icon has moved. I don’t know why I couldn’t see it. It used to be on the right side under the title. Thank you
Maya | Wholesome Yum
0You’re welcome! Sorry about that, we had a redesign recently. The print button is below the image on the recipe card now.
Claudia
0My family loved this recipe. Thank you for posting it. I was motivated to try it after seeing the facebook video. When I was ready to make it, I came to this page, but couldn’t find the video. I did eventually find the video on your Facebook page. It would be very helpful if you would either embed or link to the video. Thanks again!
Maya | Wholesome Yum
0Hi Claudia, Sorry about that! We do post all videos right on the website, but sometimes there is a delay between when it goes on Facebook and when we add it to the website. It’s in both places now. For recipes that have video, you’ll find them above the recipe card. We are working on adding more.
Carrie Romine Howell
0Just made this. All I can say is omg! So yummy. Great as a bar or crumbled on yogurt. Keeper!
Maya | Wholesome Yum
0Thank you, Carrie!
Lara
0At what point are the pecans added in? I didn’t see that step, or does it matter? Just curious.
Maya | Wholesome Yum
0Hi Lara, adding the pecans is in step three after the hazelnuts and almonds.
Stacy Depue
0Love love this recipe! My husband was desperate for a cereal and this is awesome. I love it for snacking during my work day.
Maya | Wholesome Yum
0Thank you, Stacy!
Shirley
0On the keto diet, if limiting to 20 carbs, is that net carbs I should calculate?
Maya | Wholesome Yum
0Hi Shirley, Yes, use net carbs for the keto diet. Net carbs are total carbs minus fiber and erythritol. I list net carbs for each recipe.
Chrystal Nelson
0Yum! My fiance wanted me to make him some cereal as he starts on his keto journey. This one looked relatively simple so I gave it a try tonight. Subbed macadamia nuts for the hazelnuts and added a small handful of hemp seeds just for fun. It is so good! Will definitely be putting this on my list of things to make regularly! I bet it will be awesome sprinkled on my homemade Greek yogurt!
Maya | Wholesome Yum
0Thank you, Chrystal!
Becky
0Do you need the flaxseed meal or is there something you could replace it with?
Maya | Wholesome Yum
0Hi Becky, The flaxseed meal helps bind it together. You could try without but I’m not sure how well it would work. You might need an extra egg white.
Lisa D
0Hi!! Can you use regular flaxseed meal or is there a difference w the golden?
Maya | Wholesome Yum
0Hi Lisa, You can use regular. I just like golden because it has a milder taste.
Lisa D
0Thank you! I made this morning and it came out great!! So excited to have a bowl of cereal!
Maya | Wholesome Yum
0Hi Lisa! I am so happy you liked it! Have a great day!
G S
0Hello! I noticed the recipe has egg white. How long will this granola last? Thanks in advance!
Maya | Wholesome Yum
0I’ve kept it for over a week without a problem. If you’re really concerned, you could put it in the fridge, but after baking it should be fine on the counter.
Paula
0The serving size is for 1/4 cup, how many grams is that? Is it 60?
Maya | Wholesome Yum
0Hi Paula, I don’t have the serving size in grams. If you wanted to know that, you can weigh the entire batch when you make it, then divide the weight by 12. That will get you the weight of one serving.
Tom Dibble
0Regarding making and weighing the total – I would highly recommend doing that always, anyway. Baking will always result in a slightly different finished product in every kitchen, and even every time you make it. Most obvious is how much moisture is removed from the ingredients while in the oven.
Overall, to get a good nutrition calculation (1) weigh all dry ingredients instead of volumetric (go try and weigh a cup of pecans, pour it out, try again, etc; you will see you probably have around 10% variance, and that variance skyrockets when you start talking about smaller quantities like 1/4 cup due to how the nuts pack in); (2) add all the ingredients into your recipe calculator of choice (I use mynetdiary.com, but YMMV); (3) weigh the final result out to find a total weight of results; (4) divide that weight by the number of servings, to see what weight your servings should be. You could also get a volumetric measure of servings after that just for fun, but see above about volumetric measures of dry goods (especially chunky, variably sized dry goods like this).
Robin Colvard
0What size is a serving?
Maya | Wholesome Yum
0Hi Robin, A serving is 1/4 cup.
Meredith
0I added cinnamon because it’s my fave. My kitchen smells divine. Thanks for the recipe. Once cooled, does this store on the counter or in the fridge?
Maya | Wholesome Yum
0Thank you, Meredith! Store it in an airtight container on the counter or in the pantry.
Abby
0If I was to use Truvia (an erythritol and steviol based sweetener), would I still use 6 tbsp? It says 1 tsp of sugar is equal to 1/3 tsp of Truvia. Just wondered what the equivalent of pure erythritol was.
Maya | Wholesome Yum
0Hi Abby, I have a sweetener conversion chart here. The approximate conversion would be 2 tbsp Truvia for this recipe.
Abby
0If I was to use Truvia (an erythritol and steviol based sweetener) would I still use 6 tbsp? It says 1 tsp of sugar is equal to 1/3 tsp of Truvia. Just wondered what the equivalent of pure erythritol was.
Abby
0I’ve just seen your very helpful conversion chart! Thank you x
Maya | Wholesome Yum
0No problem, you’re welcome!
Jen
0Hi, Love this recipe. Thank you! My macros app only calculates 16g of fat though, compared to your 26g. Why would this be? I used almonds, macadamias and a cup of mixed nuts (whose nutritional contents are already logged on the app), and almond butter instead of ghee. Would this have made a difference? Hope I’m not doing something wrong! Jen
Maya | Wholesome Yum
0Hi Jen, It’s probably due to using almond butter instead of ghee. Ghee has higher fat content.
Ellen | If It Brings You Joy
0My husband and I have been eating low carb for several months. We’re getting a little tired of the same old snacks, so I will definitely give this a try. Pinned it so I don’t lose it!
Maya | Wholesome Yum
0Thank you, Ellen! Let me know what you think when you make it!
Michelle
0Thank you! I thoroughly enjoyed the cereal. I did add a little cinnamon to the recipe, So yummy.
Maya | Wholesome Yum
0Thank you, Michelle! I like adding cinnamon sometimes, too.
Michelle
0Do you use raw nuts or roasted?
Maya | Wholesome Yum
0Hi Michelle, Mine were roasted and salted, but you could use raw, too. Add a little sea salt if yours aren’t salted.
Suzy
0Thank you! Worked really well.
Maya | Wholesome Yum
0Hi Edith, Sorry to hear that and thanks for letting me know. The text was showing up dark gray for me, not pale gray. I changed the font and made it solid black to hopefully make it clearer. I hope that helps!
Marion Robinson
0I totally agree with you Edith. I’ve also had many of my “low carb” friends comment about this as well. Let’s hope it can easily be rectified, as I love this web site, & the recipes are so good! Pity we can’t see them so clearly!
Maya | Wholesome Yum
0Hi Marion, Like I told Edith I just changed the font and made the text solid black. Does that help?
Edith
0I like your posts but I have a hard time reading the pale gray printing on the white background. The ads are always very bright and easy to read.
Suzy
0My HH is going to love this. Do you think I can add flax seed in with the big nuts at the beginning to get more of a meal? Thanks again!
Maya | Wholesome Yum
0Hi Suzy, The recipe already uses flaxseed meal rather than whole flax seeds. If you have whole flax seeds, you can make them into a meal in the food processor before you add the nuts. I wouldn’t try to make the meal together with the nuts at the same time, because you’ll likely end up with nut flour from the nuts before the seeds become a meal.
Lee
0How to make this when you don’t have a food processor? I have a blender.
Maya | Wholesome Yum
0Hi Lee, A blender might also work, if it’s powerful enough to chop up nuts. You’ll still want to use a pulse-stop-pulse method, and may need to stir between pulses. Otherwise, you can also try chopping up the nuts and seeds before mixing with the other ingredients. If you go that route, the resulting granola texture will be a little different compared to a food processor. I used a food processor partly because it makes both prep time and cleanup a lot faster, but also because that way you get a mix of larger chopped nuts and finer powder. I hope one of the other methods works out for you!