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?
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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
Saya
0Hi,
What is the net carb per 1/4 cup serving?
Wholesome Yum M
0Hi Saya, 2g net carbs.
Nonto
0Made my first batch, its a winner! I used coconut oil and added coconut flakes, smells and tastes so good!
Rayna
0This is my second batch. I added cashews, some cinnamon and a little sugarfree maple syrup. It’s really good.
Vero
0Is there a way to make this recipe without using sugar substitutes?
Wholesome Yum M
0Hi Vero, You can omit the sweetener if you wish. Erythritol adds a textural crunch to the granola, but it will work without the sweetener.
Jenna
0This is excellent! I will be printing this one to post on the inside of my cabinet for easy access! I’ve tried about 3-4 other paleo/keto granola recipes and this one takes the cake. Thank you!
Luke
0Loved it!! Thanks for sharing this will be a big hit in my house!!
Barb
0Is there a recipe for keto sugar free cereal that has nuts, seeds and Steele oatmeal?
Wholesome Yum M
0Hi Barb, This recipe for Low Carb Granola contains nuts and seeds.
Kevin
0Hi, I have digestive issues and was wondering if there are any substitutes for the seed ingredients. I am not sure if the food processor making them into smaller pieces make it more tolerable or not.
Thanks,
Wholesome Yum M
0Hi Kevin, Chopping the seeds won’t help with digestibility. If you wish, you can increase the amount of nuts and omit the seeds. If you would like to add other textures, consider shredded coconut or other types of nuts that your body can tolerate. Enjoy!
Teresa Wheeler
0I have made this recipe twice and it is close to regular granola. 1/4 c is not very much and it is hard to restrain myself. My only complaint is that it taste so much better before I bake it. As you can guess, I am not the most patient of people. It make a pretty good size batch. I suggest if you want to double the recipe that you do them separately because most food processor will have be able to have such a large amount and can’t really mix everything well. (Don’t ask me how I know. LOL! Like I said, I am not a patient person!)
Pam Cartwright
0Looking forward to making this. My question is how large is a ‘serving’ of the 12 in the recipe… maybe 1/4 cup?
Thanks in advance
Wholesome Yum M
0Hi Pam, You are correct. A serving size is 1/4 cup.
Steve in Denver
0Thanks for the recipe. I also added a liberal amount of cinnamon and unsweetened coconut that I toasted (and it toasts FAST, so keep an eye on it — I burned the first tray). The unsweetened coconut is from the bulk bin at the natural foods store and is in large shavings, so it should be one of the first things in the food processor in order to break it down. It adds lots of fiber, coconut oil and FLAVOR.
Jess
0Thanks for this! I have been looking for a low carb granola recipe.
I made my own version using hazelnuts, peanuts, desiccated coconut, sunflower seeds, chia seeds, a bit of poppy seed, coconut oil, the egg white, and vanilla essence. Plus some cacao nibs. It came out well. I skipped the sweetener so I can adjust the flavor as and when I need to. Having my first portion with apple and peanut butter. I will check out your other recipes.
KetoOB
0So good! Was surprised how well it stuck together! I like to keep it in big pieces and spread almond butter on it! Thanks for another great recipe!
Cynthia A Zayas-Bazan
0Super happy with the results. I used swerve sugar and could have used more. Next time!!!
Megan
0I had to make a LOT of modifications because I didn’t have everything and wanted this granola NOW… I kept the binding agents the same and the same proportion and idea of keto-friendly nuts. Right now, feeling “normal” as I thoroughly enjoy my Two Good yogurt with this on top for dessert! Thank you!
Kristina H
0This was fan-freaken-tastic!
So easy to make and just so delicious! I will make this again and again. I had missed cereal so much, but not anymore!!!! Thank you, thank you, THANK YOU!
Tammy K.
0This recipe is so delicious. I made a slight change by using only a half of the Hazelnuts & the other half Walnuts. I also used the Coconut Sugar someone else suggested. I would highly recommend this recipe to anyone. It is awesome! Thank you very much!!!
Melissa
0Love this granola!! Just seems that portion sizes are tiny though, only a couple of mouthfuls really in a quarter cup.
Teri Briggs
0I was wondering if I could sub hemp seeds and other seeds for the almonds?
Wholesome Yum M
0Hi Teri, That will change the nutrition for the final granola, but the recipe will still work well without the almonds.
Lori E Garvey
0What can I sub for the sweetener? I do not use erythritol. Honey/maple syrup???
If so, what amount?
thanks
Wholesome Yum M
0Hi Lori, A dry sweetener is your best bet. If you don’t have erythritol or allulose, then I suggest going with a natural sugar like coconut sugar.
Lori E Garvey
0do you think 6 tbsp is too much coconut sugar?
Wholesome Yum M
0Hi Lori, To make the recipe with the same sweetness level as written, you would cut back 2 Tbs of coconut sugar (so use 4 Tbs of coconut sugar in the recipe). Coconut sugar is the same “sweetness” as white sugar. Erythritol is 70% the sweetness of white sugar. Of course, if you prefer sweeter granola, you can adjust the amount to taste. Enjoy!
Bethany
0I couldn’t find any golden flaxseed, most of the baking supplies are out of stock. Could I use almond flour instead?
Wholesome Yum M
0Hi Bethany, You can omit the flaxseed meal if you don’t have any. Your granola will still turn out great.
charlotte green
0Hi looking forward to making this, thank you for sharing this recipe. I don’t have the sunflower seeds so was wondering whether you could suggest what I could do to replace this or can I just leave it out? Also I have the Linwoods milled organic flaxseed so is this ok to use in replace of your golden flax? I don’t want to be adding any more carbs to the recipe due to following this diet for cancer. Fancied a change and baking something different whilst I have more time. Would be great to hear back from you. Thank you. Charlotte
Wholesome Yum M
0Hi Charlotte, You can omit the sunflower seeds if you don’t have any. The flax seeds you have will work just fine, there isn’t any change in nutrition with this substitution. Best wishes to you!
Judy G. Goldin
0This was so good. I used walnuts instead of hazelnuts and added with the pecans. I also added 1 tsp cinnamon, 1/2 tsp ginger and 1/4 cup of shredded unsweetened coconut. It was truly hard not to eat it all straight from the jar. Thank you for posting this.
Linda
0I have a serious problem, everyone who tries this falls in love with it and I get request after request to mail this granola to my family and friends. Even non-keto people love it. I wish it didn’t taste so good it’s giving me too much work to do! Seriously though this granola is so so good and makes my house smell so yummy! 10/10
Pistol
0Been doing keto for three weeks when I found this recipe. I am a bowl of cereal and cup of coffee kind of breakfast person. So after so many egg breakfasts this recipe made me so very happy. It’s so easy and so much better tasting than the “normal” granola. I didn’t have hazelnuts or sunflower seeds (maybe next time I will) so just used more almonds and pecans to get the correct amount. Ate with almond milk and cream and was in heaven. Thanks so much for posting this recipe!
John S
0I made the recipe exactly the way it was written and it came out perfect. Tastes great and has given me a reason to stay on my diet.
Tamara Pemberton
0Do you have to use an egg white? Is there any substitute for that?
Wholesome Yum M
0Hi Tamara, The egg white is a binder and essential to the texture in this recipe. I have not tried it, but you could experiment with a flax egg to see if you can achieve the same binding texture for your granola.
Sue
0Aquafaba from canned chickpeas also may work as a binder. It’s worth testing and would make the granola vegan as well.
Wholesome Yum M
0Hi Sue, Aquafaba is relatively high in carbs. If low carb/keto is not your goal, then that may be a good workaround.
Tisha McMeekin
0Great recipe! I was able to make it with some alterations according to what I had in the pantry and what I like. This granola is crunchy, appropriately sweet (I added a drizzle of molasses to mine and only 2 tsp. monk fruit) and versatile (I used macadamia instead of pecan and shredded coconut instead of sunflowers).
I like having a tried and true foundation from which to experiment.
Thank you for sharing your recipe!
Lori
0I Love this recipe….Decided to experiment and added 1 tablespoon cinnamon to the recipe, when the granola was warm out of the oven I added Lillys sugar-free chips. I could hardly wait for it too cool. Wow, so good!!
Jenny
0I love this recipe! My husband has requested a peanut butter version. Do you have any suggestions on how I may try this? I appreciate any ideas you have.
Wholesome Yum M
0Hi Jenny! So glad you love it! Hmm… I would add a small amount of chopped peanuts and a couple of tablespoons of Peanut Butter Powder to nut mix before baking. That should give it a fairly strong peanut flavor. Enjoy!
Tiffany
0I love this so much! I forced me, my husband and my dad on to keto about 6 months ago because of health reasons. We seriously have been craving cereal so much, it was a struggle to get through without our comfort foods, lol. This is hands down amazing. The only thing I changed is subbed hazelnuts for walnuts (made sure to add to pecans because they are just as tender) because I can’t stand the taste of hazelnuts and a few teaspoons of cinnamon. It really is such a comfort for us now that we can have cereal again lol. I also want to thank you so much for your chaffle recipes, the Churros are our go to for breakfast waffles and the garlic parmesan for pizza. I am so glad I found your site, my dad especially loves you lol.
Julie Taylor
0This is a favorite in our house. I add cinnamon and a little melted peanut butter to ours. I press into pan with a rolling pin, then score with a pizza cutter before baking to make granola bars.
Carrie
0This is a wonderful recipe; thank you so much!! I used raw unsalted almonds and pecans, and walnuts too, Macademia nuts instead of hazelnuts. Also added some hemp seed, unsweetened coconut and sea salt and because of the extra ingredients added extra butter, vanilla, and erythritol. Baked for about 30 minutes, stirring occasionally. It’s heavenly! I will store in the freezer and add to my yogurt in the mornings. This is a great addition to my Keto diet. I can’t wait to share some with a friend at work! 🙂
Daniela Maria Rodriguez Rodriguez
0where do you keep this granola and for how long will bee safe ?
Wholesome Yum M
0Hi Daniela, This granola will keep for a week in an airtight container.
Sharon cumming
0I love this! It’s just what I was missing….the slightly sweet crunch! Thanks for the recipe.
Carol
0I’m planing on making this for backpacking, to much or for morning cereal with dehydrated fruits etc. If I food saver seal each granola serving in a bag, and keep them out of sun until eating time. It should last 2-3 days right?
Wholesome Yum M
0Hi Carol, Yes, your granola should hold up just fine.
Beth
0Excellent recipe! Used honey as sweetner and added cinnamon. Definitely a keeper, Thank you!
Penny
0Oh this looks great! I am making it this week! I was wondering why there is an asterisk on the Almonds in the ingredients. I can’t seem to find what this relates to.
I am thinking that perhaps this recipe , maybe ground a bit finer , could make an interesting base for my Keto cheesecake!? I will let you know how it goes….
Wholesome Yum M
0Hi Penny, No additional notes on the almonds. Thanks for catching that stray asterisk! I haven’t tried granola as a base for a cheesecake, but it sounds like a fun experiment! Please let us know how things go if you decide to try it.
Michele Lindquist
0My family loves this added a small amount of a Cinnamon /Swerve mixture sprinkled on top before baking
Sherry
0I love this! Just made today but used Macadamia nuts instead of Hazelnuts. Couldn’t find them. I can’t wait for breakfast tomorrow. Who am I kidding? It will be my snack tonight! Thank you for posting!
Kelly
0This recipe is fabulous, I couldn’t wait for breakfast I had to have a bowl now lol. My keto macros are high protein moderate fat so I want to increase the protein, would you suggest egg white protein powder or regular protein powder or just play around with it?
Wholesome Yum M
0Hi Kelly, Either should be fine as long as they are neutral or vanilla flavored. Also, you may need to add an extra egg white depending on how much powder you decide to use in your recipe.
Jodi Henderson
0Can this granola be frozen? How will it hold up? After buying all ingredients (bulk) I’ve spent $80 on one recipe. Lol. I just want to make sure it’s going to last a while.
Wholesome Yum M
0Hi Jodi, Freezing this granola will definitely make it lose its crunch. It’s better stored in an airtight container at room temperature.
Kathy Bruno
0Wholey smokes this recipe is a keeper for sure! Thanks so much for the recipe. Just for kicks I added a couple drops of maple flavoring. I did run across one problem. I have a lot of trouble sticking to one serving! I can’t wait to try other variations.
Georgia
0this granola is fantastic! I made it exactly as your recipe stated and it was perfect! I loved it with some almond milk. This was such an awesome treat when you’re missing a bowl of cereal. Thank you for sharing!
Stephanie
0I am having a hard time with eggs. Any way I can substitute with flax, or something else?
By the way, I love you’re recipes! They’ve become some of my favorite meals! Thanks for all you do to help bring healthy options!
Wholesome Yum M
0Hi Stephanie, You can omit the egg white. The egg white is a binder that helps to create those “clumps” in granola. It will still taste great without it.
Polly James
0I followed your recipe just as printed and it turned out wonderfully! I was really missing a granola type breakfast food and this really fit the bill! I took a snack bag serving with me to work for more than a week and snacked on it too with just one batch. I think I will try adding some Lilly’s chocolate chips and unsweetened coconut next time just to mix it up.
In the meantime, do you think this recipe could be modified to be a pie crust? I think it would taste good with chocolate cream or pumpkin filling (thinking Thanksgiving), but wonder if it would hold up with a moist filling. I have tried other low carb crusts and have been underwhelmed.
Wholesome Yum M
0Hi Polly, I have not tried this, but it sounds like a delicious experiment! I would try baking the granola crust before adding any kind of filling to give it more stability. Please let us know how it turns out.
Polly James
0I made the recipe with walnuts instead of almonds but otherwise as written. Then I packed the raw mixture densely into a pie pan probably 1/8 – 1/4 inch thick. I had a little less than half the recipe left to make granola too (to which I added unsweetened coconut and Lily’s milk chocolate baking chips. I baked both at the same time as per the recipe. The bottom of the pie crust bulged up a little, but was easy to push back down when I took it out. I cooled it completely and filled it with low carb pumpkin pie and baked according to recipe directions. I did not cover the crust and it came out totally awesome! In fact, I really liked the top edge where it toasted a bit more. It did stick to the pan just a little and some of it broke apart when I cut it, but I would say it was a little like graham crust in that regard. Maybe spray the pie pan next time?
My daughter said she usually likes the filling but doesn’t care too much for the crust but she said this crust was as good as the filling! I can send a photo if you want.
Sarah
0That pie idea sounds amazing!
Courtney
0Made this this weekend! Absolutely irresistible! I did not use hazelnuts as I could not find them, So I just added extra almonds and pecans. This turned out really well! Put it in my yogurt this morning. I also used Monk fruit for sweetening and it was great. i could eat that stuff off the spoon! Thanks for the recipe
LeeAnne Pugh
0This is so good. I have made it a few times, varying nuts and seeds, sometimes adding hemp and chia, almonds, walnuts, whatever I have, and it turns out perfect every time.
Barri Alexander
0This granola is awesome. In addition to eating with milk or dry as a snack, I used it to make apple crisp. Yum!
Janet
0I love this recipe! My whole family loved it! Thanks for sharing. I do have a question. Can this recipe be made into bars and if so how long would they need to bake for? Thanks for you time!
Wholesome Yum M
0Hi Janet, I think you would prefer this recipe if you are looking for granola bars.
Nevena
0Delicious! The Hazelnuts in this are a must for me. I love the flavor. Added 1 tsp cinnamon. Thank you for the wonderful recipe.