Shop
My
Custom
Free Printable: Low Carb & Keto Food List
Get It NowMy Keto Granola Cereal Has All The Crunchy, Nostalgic Vibes
When I first started a sugar-free lifestyle, I missed cereal so much. I grew up eating it on the daily while I did my homework after school or for breakfast on weekends. Even as an adult, grabbing a bowl for an effortless breakfast, snack, whatever occasion was still such a convenience I took for granted. That is, until I dipped my toes into keto for the first time. No more carby cereals! My keto granola was born in 2017, out of that yearning to recreate the experience again. Here’s why it’s everything I’d missed:
- Sweet, crunchy granola clusters – This might not be the same as those fake-colored, sugary cereals you had as a kid, but the one I used to love most had flakes mixed with granola clusters. My keto cereal has just the crunch, which is the best part anyway. You’ll feel like a kid again!
- Customizable – I let the nuttiness shine with just a hint of vanilla, but you can totally customize the flavor with my variations below.
- Keto friendly and gluten free – My low carb granola cereal has just 2g net carbs per serving, and it’s completely grain-free. I’ve also got a dairy-free option if you need it.
- Easy to make – This keto granola recipe takes less than 30 minutes. Oh, and it’s also kind of fun to break it up when it’s ready!
- Perfect meal prep breakfast – Make a big batch and you’ll be set for weeks. Enjoying a bowl for a keto breakfast is just as effortless as grabbing a box of pre-made stuff.
There are some commercial keto cereals that have popped up since then, but I still like to keep a stash of my own in my pantry. Make it with me!
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.
Reader Review
“Best recipe I have ever had for homemade granola! I can’t believe it only has 2 net carbs per 1/4 cup. My husband loves it too.” –Marsha
⭐⭐⭐⭐⭐
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.
- 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 flaxseed 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 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.
- 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.
- Cool and break apart. Let the mixture cool completely before breaking apart into pieces. Enjoy your keto cereal!
My Tips For The Best Texture
- Process the hard nuts first. Pecans, walnuts, and macadamias are softer than almonds and hazelnuts. I process the harder nuts first and then add the softer ones. When I did them all at once, the soft nuts turned into flour before the hard nuts were broken up into pieces.
- Don’t overprocess. You want to have plenty of nut pieces remaining, and most of the seeds should be intact. Keto granola tastes best when there are some pieces in it, otherwise you’ve just got a weird cookie situation!
- You can also use a large bowl for mixing in the wet ingredients. This is a bit easier than using the food processor for that step, but I often mix in the processor anyway to avoid washing another bowl. 😉
- Don’t have a food processor? I’ve had this one for almost 10 years and highly recommend it. It’s still going strong, and large enough to hold a double batch of this keto cereal. You can try chopping the nuts and seeds using a knife, or possibly use a powerful blender, but the texture of the granola turns out a bit different.
- Spread the mixture in a thin, even layer. My 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.
- This baking sheet I use is the perfect size to get the right thickness. 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.
- Cool completely to get crispy. Your low carb granola will be soft when you remove it from the oven — this is normal! It will crisp up as it cools. It’s easier to crumble afterward.
Keto Granola Cereal (Low Carb & Easy)
Whip up my fast, easy, keto granola recipe with nuts & seeds in 30 minutes! This keto cereal is crunchy, grain free, and just 2g net carbs.
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
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.
-
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).
-
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, 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.
-
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. (Alternatively, you can do this step in a large bowl instead to avoid over-processing.)
-
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.)
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.
Maya’s Recipe Notes
Serving size: 1/4 cup
- Tips: Check out my recipe tips above to help you make this recipe more easily and get the best crunchy texture.
- Variations: See my variations here to make berry, chocolate, peanut butter, cinnamon, or even pumpkin spice flavors.
- Note on salt: 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.
- Storage: My keto granola recipe makes a big batch! I keep it in glass jars, but any airtight container in the pantry is fine. It will last at least 3-4 weeks, maybe even longer — I’ve never had it last longer to find out!
- Freeze: If needed, it will keep in the freezer for up to 6 months.
📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My 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.
Keto Granola 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:
635 Comments
Julie Adams
0So good thank you for a granola recipe! I miss cereal on keto
Elizabeth
0This is so good!! I didn’t put anything in a food processor, my pecans and hazelnuts were already chopped, my almonds were sliced. I didn’t have pepita’s so I added some coconut. My yolk broke when I tried to separate from the white so I went all in, lol. I also added some cinnamon. Delicious!
Rayna
0This is really good. I added some cashews because I had them in the house, so why not. I also added cinnamon and a little sugarfree maple syrup. So delicious. I’ve made it several times.
Tauriel
0Thank you for sharing this recipe! It’s easy to make, healthy, and delicious! I used to make my own for my kids which is better than the grocery store but it still contained sugar, maple syrup, and vegetable oil. They love this recipe and it’s healthy! I added cinnamon and will add pumpkin spice in the fall. So good! Thank you!!
Simma
0I just made my 2nd batch of granola, and I used chopped nuts instead of the food processor. I found out the first time, I processed a little too much, so I opted for purchasing bags of dry roasted chopped pecans, hazelnuts and almonds. It was super easy to just dump into a bowl and mix everything in order. It baked up beautifully, and the final granola is absolutely scrumptious! I prefer the nut chunks, it’s an incredible recipe. Thank you!! I’m a cinnamon fan too, and after reading some other reviews, I may add that in the next batch. I hope my family thinks my keto snacks are only for me! If they find out how delicious this granola is, it may be gone before I know it!
Sue
0I noticed an asterisk next to the almonds in the ingredient list for the Keto/Paleo granola cereal. Could you tell me why that is there? I scrolled down the post looking for the corresponding note and couldn’t find it. It’s probably there, but I have vision issues, so I have everything on my screen magnified by 250%….yeah, it’s that bad, LOL.
I want to try this especially because my 22-year old daughter loves granola but also gravitates toward high carb/high sugar varieties. I’m sure she will try this. Thanks.
Wholesome Yum M
0Hi Sue, It’s referenced in the notes section. The nuts I used in the recipe were salted. If you are not using salted nuts, then you may wish to add a pinch of salt in step 4. Enjoy!
Shlee
0I was also confused about the asterisk, you could out another in the notes for us newbies don’t wander around
Wholesome Yum M
0Hi Shlee, The note for the asterisk is located below the recipe in the Notes section. It explains that the nuts I used in the recipe were salted, but if you use unsalted nuts, be sure to add a pinch to the recipe.
Saya
0Oh my goodness! This is absolutely divine!
I added the following nuts as that’s all I had in my cupboards; almonds, Brazil nuts, pecans, sunflower seeds and sesame seeds.
I love the crunch and the fact it doesn’t become soggy and of course the taste is just amazing! Would 110% recommend to make this.
Sharon
0Another winner! Adding the coconut and cinnamon, great idea! Don’t like hazelnuts so just added more almond and some walnuts. This is a keeper!
Hilary Stokes
0It would be good to have metric measurements for those of us not in the USA!
Wholesome Yum M
0Hi Hilary, You can toggle between metric and US cup measurements within the recipe card.
Hilary Stokes
0Love this recipe! I don’t use it because it is a KETO recipe, but because it is delicious. I add it as a topping to my oats, yoghurt and fruit every morning. I have also added dried cranberries to the granola, putting them in only for the last 10 minutes or they go too hard.
Jiff
0This was DELIGHTFUL!! Thank you for sharing! We didn’t have everything, so we just added what we had. We ended up with pecans, almonds, unsweetened coconut, monk fruit sweetener, egg white, butter, and a smidge if vanilla. It baked up beautifully in 15 minutes and it’s so good!
Diane
0So yummy! Served mine with unsweetened vanilla almond milk… delicious!
Sophie Lunnon
0I’ve made this granola three times now and it’s amazing! So delicious and perfect to have with almond milk or to sprinkle on top of some greek yoghurt. Normal granola would make my blood sugars spike dramatically, so it’s wonderful to have this low carb alternative.
Kristine
0How many grams saturated fat are in a serving?
Wholesome Yum M
0Hi Kristine, I am not sure how much saturated fat is in the recipe. You can enter the recipe into an online recipe calculator to get the nutrition facts you need. Enjoy!
Britt
0Love this! I’ve been doing keto since 2016, and this is one of my fave recipes! So simple and delicious.
I added cashews, pistachios, coconut and cinnamon because I wanted to… but it doesn’t need it!
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?
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!
Wholesome Yum M
0Hi Bethany, You can omit the flaxseed meal if you don’t have any. Your granola will still turn out great.
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.