Keto Granola

Ingredients & Substitutions

Here I explain the best ingredients for my keto cereal recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Nuts & Seeds – Instead of traditional oats, I make the base of my keto granola with almonds, hazelnuts, pecans, pumpkin seeds (pepitas), and sunflower seeds. Here’s why I chose these and my notes on alternatives:
  • The variety prevents any one type from being overpowering, compared to when I used fewer kinds. You can add or swap in other keto nuts, though, such as walnuts, macadamia nuts, or Brazil nuts.
  • I usually use salted nuts and seeds. Feel free to use unsalted and add a bit of salt.
  • 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, since they are so tiny. I recommend them only as extras.
• Besti Monk Fruit Allulose Blend – This is my go-to natural sweetener that tastes and dissolves like real sugar (I’m very particular about avoiding any aftertaste). I used to make this recipe using erythritol, but I like the flavor and texture much more with Besti. If you want to use another keto sugar substitute, check out my sweetener conversion chart for how much to use.
• Flaxseed Meal & Egg White – Both help bind the low carb cereal together. (I also use flax as a binder for cauliflower hash browns.) I recommend golden flax seed meal, which has a milder flavor, but the regular brown kind also works. Keto granola doesn’t need a lot of binding power, so it’s totally fine to use other egg substitutes, or an extra flax egg.
• Unsalted Butter – For flavor and it also helps with browning. I wouldn’t recommend salted unless your nuts are unsalted. If you need a dairy free option, you can use coconut oil, butter-flavored coconut oil (my fave for a similar flavor), or ghee (not dairy-free but might work for your needs).
• Vanilla Extract – I like this one.

How To Make Keto Granola

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. 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.
2. Process the soft nuts. Add the pecans and pulse again, stopping when they are in large pieces.

3. Add the pumpkin and sunflower seeds, Besti, and flaxseed meal. Pulse just until all the dry ingredients are mixed well.
4. Add the wet ingredients. 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, stir a little from the bottom toward the top with a spatula, and then pulse a couple times again. Repeat as needed until everything is coated evenly.
5. Bake. Transfer the nut mixture to a large baking sheet, or two small ones, lined with parchment paper. Press into a thin, uniform thin rectangle. Bake the sheet of keto granola until it’s firm, dry, and lightly browned.
6. Cool and break apart. Let the mixture cool completely before breaking apart into pieces. Enjoy your keto cereal!

Flavor Variations

I love this classic vanilla flavor the most, but I’ve also had fun transforming this keto cereal into different flavors. Try these variations:

• Berry – Mix in dried berries, like my sugar-free dried cranberries, blueberries, or strawberries, to add a burst of fruity flavor. I always do this by hand, so they don’t turn to mush in the food processor.
• Chocolate – My recipe for chocolate keto granola is in my Easy Keto Carboholics’ Cookbook! You can also mix in 1/2 cup of sugar-free chocolate chips into my version here after cooling.
• Peanut Butter – Melt 1/4 cup of sugar-free peanut butter (I like this brand because it’s thick like the regular kind, not runny) together with the regular butter. Then you can proceed with my keto cereal recipe as usual.
• Cinnamon – Add 1 teaspoon of cinnamon (or pumpkin pie spice is amazing for fall) at the same time that you add Besti. Feel free to adjust the amount to your taste.

Ways I Use It

I have to be honest, sometimes my husband and I enjoy this low carb granola right out of the jar! But there are also so many other ways to eat it:

• Milk – The obvious choice! 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 half & half, pictured towards the top of this post. Keep in mind that half & half is not strictly keto, so you can use heavy cream if it doesn’t fit your macros.
• Yogurt – I love to top my keto yogurt (or sometimes just whole milk Greek yogurt) with crumbled keto granola, almost always with fresh berries. This also works well with my chia seed pudding.
• Smoothies – Add a sprinkle on top of your low carb smoothie, or even a keto protein shake.
• Muffins – Mix low carb granola into your muffin batter, or just use it as a crunchy topping. Try it with my keto blueberry muffins!
• Ice Cream – Crumble it over your keto ice cream for a crunchy contrast.
• Pancakes & Waffles – Top your keto pancakes or keto waffles with your favorite low carb fruit, a dollop of my sugar-free whipped cream, and a sprinkle of this granola. It also works over a simpler pancake topping of butter and my keto maple syrup.
• Oatmeal – Oats are not keto, but I make my own keto oatmeal or keto overnight oats with alternatives. This granola is surprisingly delicious on top!

More Keto Breakfast Recipes

Tired of eggs and bacon for breakfast? I got you! Try some of my other popular options for when you miss the carbs or sweetness:

Keto Coffee Creamer

Chaffles

Keto Bagels

Keto Cinnamon Rolls