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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
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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.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
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.
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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:
633 Comments
Ruth
0I love your recipes. I bought your book I wish there was a way to print these so they would fit into a file box. It would save a lot of writing. Love your website! Haven’t tried the recipe but sure I will love it.
Patsy
0Maya I LOVE your recipes. I haven’t come across one I didn’t like yet. Thanks so much for making Keto a bit easier for us.
Wholesome Yum M
0Hi Ruth, There is a ‘Print It’ button in the recipe card. I hope this helps!
Carla Allarding Sciascia
0I slightly scorched the granola. Is all lost? I also add cinnamon to the recipe. It is delicious.
Wholesome Yum M
0Hi Carla, You can’t undo burning something. You may be able to salvage some of the granola that didn’t get too dark. Best wishes!
Lee
0Hi Maya, I made this recipe today and it is amazing, absolutely love it and can’t stop picking at it. It did make a lot so I am wondering how long it can be stored and if I can freeze it. Thank you!
Wholesome Yum M
0Hi Lee, You can store this granola in an airtight container in the pantry or cupboard (somewhere dark). It will be good this way for a couple of weeks. You can freeze it if you like, but it’s not necessary if you are going to eat it within a couple of weeks.
SOFIA CARTER
0I am new to keto and I am just wondering if 1/4 cup of this cereal is going to be enough for breakfast. Its very high in calories for such a small amount. It looks so good!
Wholesome Yum M
0Hi Sofia, This cereal is a bit higher in fat than traditional granola, so it will likely fill you up with a lesser amount than you may be used to.
Rebecca
0Such an easy recipe to follow and so yum! I’ve made it a couple times now and it’s really easy to play with the recipe, I’ve done pumpkin spice, and white chocolate & coconut. Works really well with vanilla ice cream too.
Shay
0Love the recipe it’s easy, quick, healthy. Love love and appreciate the videos, the ingredient list, appreciate the alternatives, pictures, save for layer. Thank you so much for making the whole process convenient, good & healthy!! I have made a couple of other recipes that have turned out great! +Like the muffins. I will be picking up your book! Thanks so much; keep it up.
Gail
0This granola is so good! I eat it as a snack or with coconut milk for my breakfast. I put the coconut in mine which makes it so flavorful.
Kim
0This was so ridiculously good. I added a touch of cardamom to mine because I love the way cinamon and cardamom work together. I was able to eat only 1/4 cup at once as part of breakfast with some almond milk. I felt satisfied and the macros worked out really well for me. Thanks for this great recipe.
Jennifer
0I love this granola plain or added to plain yoghurt sweetened with liquid stevia, berries and Lily’s brand sugar free white chocolate or semi-sweet chocolate chips with a dash of cinnamon. I replaced the hazelnuts with Brazil nuts. I add about a 1/4 cup of toasted coconut flakes. I use coconut oil instead of butter. I store it in a tight sealed container in the refrigerator and it last for several months.
Ross Campbell
0I just made this, but it came out soft and chewy (and damp on the bottom!), not crunchy like a good granola should be
What did I do wrong?
Maya | Wholesome Yum
0Hi Ross, It sounds like it needed to be baked for longer. Also, did you wait for it to cool completely? It’s normal for it to be a bit soft out of the oven but when baked sufficiently, it should crisp up after cooling.
Tracey
0Can you freeze this granola
Wholesome Yum M
0Hi Tracey, Yes you can freeze this granola! It will last for several months when properly stored in a sealed bag. Enjoy!
jillypax
0This is such a winner, this recipe! I must’ve missed the part about pushing the nuts together before baking and I kinda spread the nut crumbles apart before baking and it still turned out perfect at about 16-17 minutes. Really YUM. So much better than the grain-free granola options I’ve tried from the market. Thank you so much. You really make doing keto so much more pleasurable!
Heather
0This stuff is great! Almost to good. I want to eat it for a snack, on yogurt, and for breakfast. It’s even good on top of some low carb ice cream.
melissa
0This is great, I’ve just been switched over to a low carb/paleo diet. Can’t wait to try this.
jean kim
0can you use earth’s balance vegan butter?
Wholesome Yum M
0Hi Jean, I have not personally tried this, but it should work fine in the recipe. Enjoy!
Joelle Bourke
0Looks great but I cannot have pecans what other option could I use. I also cannot have walnuts.
Wholesome Yum M
0Hi Joelle, This recipe is very forgiving. Feel free to replace those nuts with any other nuts or seeds you can enjoy.
Kim
0Great recipe! I made it and added cinnamon and nutmeg. Can’t wait for tomorrow mornings’ breakfast
Ava
0This recipe is fantastic and I make a new batch most weekends. It easily lasts the week for two people. It’s great as written but also very easy to adjust to suit your tastes. In my most recent batch I replaced the egg for a vegan egg and added shredded coconut and hemp hearts. With the added coconut I omit most of the erythritol as it’s sweet enough for me.
Hands down my favourite granola recipe!
Jen
0This was super easy to make and so yummy! I had to pre-portion right away so I wouldn’t eat it all in one go. I added a little cinnamon to it and it tasted like Christmas 🙂
Betsy
0Has a really yummy hazelnut taste that hits the spot if you have a craving for Ferrero Rocher chocolates!
Beverly Beyer
0This turned out just as I had hoped! Thank you for sharing this delicious treat! I needed a bit of crunch to shake up my keto breakfast slump! Yummy!!!
Marcia
0Thank you so much for this recipe, absolutely delicious!! So nice to have this for breakfast instead of EGGS
Annabelle
0This granola recipe is a game changer, absolutely amazing. It’s so easy to make and comes together so quickly. I love it for a quick breakfast or snack and will definitely be making again and again. I highly recommend!
Leah
0Love this recipe!!
Fairlight
0Any ideas on what to replace the egg white with? I have an egg allergy, but also have to stay low carb and sugar free for some health stuff I’m working through. I saw one person used aquafaba instead, but I’m not doing legumes (not sure if the liquid would count or not). Any other ideas? I know it is important as the binder. So excited to add granola back into my life after making regular granola for my family yesterday.
Ava
0I have used egg replacement and milled chia seeds successfully as replacements for the egg in this recipe. I use a standard 1-1 replacement.
Wholesome Yum M
0Hi Fairlight, I have not personally tried it, but you could experiment with a flax egg to see if you can achieve the same binding texture for your granola.
Tej
0Try aquafaba (the liquid from chickpea tins) it will be a direct substitute for the egg white.
Wholesome Yum M
0Hi Tej, Aquafaba is not keto, but if you are low carb it may work into your diet.
Marcia
0Thank you so much for this recipe, truly delicious. So happy to have a new breakfast idea. Simple to make
Gaby
0Already on my second batch, the only issue I have is that it makes a lot of smoke while in the oven…and no, I did not burn it
Wholesome Yum M
0Hi Gaby, Does this only happen with this recipe? Usually, an oven smokes when food particles fall to the bottom and burn up or if it’s recently been cleaned with chemicals and they can cause smoke.
Karen
0This recipe is amazing! My entire family is gobbling this up. I broke it up in big pieces (that remind me of peanut brittle size) and my kids are eating it like cookies. I love it granola-size with almond milk. I feel like this is going to be a staple for us! Love your recipes so much!
Annabelle Suratos
0I’m on my second batch. This granola is an absolute game changer!
Doreen
0Totally delicious! Love it. Gave as a gift as well. Thanks!
Jo
0Haven’t had granola in a long time. I made this to eat with the keto ratio yogurt. One container of yogurt with a handful of granola. First time I had it, it was hard to stop eating. Originally thought I would like it a little sweeter but with the yogurt, it’s perfect. Thank you thank you.
Jami Marie Lynn
0This was amazing – I had to leave the kitchen to stop just eating it warm off the pan. 🙂
I didn’t have hazelnuts, so subbed 1.5 C each almonds and pecans, used Lakanto Golden Monkfruit for the sweetener, and after it cooled, added 1 C toasted coconut. Awesome. Thank you!
Sarahlynn
0What is the meaning of the asterisk after almonds?
Wholesome Yum M
0Hi Sarahlynn, The asterisk is in the notes section. It says that I used salted nuts to make this recipe. If you used unsalted, then you will want to add a pinch of salt in step 4.
Cheryl
0Do the nuts have to be chopped up in a food processor? All I have is a Ninja blender
Wholesome Yum M
0Hi Cheryl, No, you can chop them by hand or with whatever tool will give you a rough chop.
Benni
0You can also put the nuts in a kitchen towel & roll a rolling pin over the top. Roll once or more, according to how big you want the pieces :))
David Diskin
0Just made today and will try for breakfast tomorrow. Looking forward to it! One question- I’m curious why only egg white is used and not the yolk? Thanks for your site and the great recipes!!
Wholesome Yum M
0Hi David, The egg white adds a crunch to the granola and helps to bind the ingredients together. Using egg yolks would help with the binding properties, but would not create the desired crunchy texture for granola. I hope this helps.
Erin
0Thank you so much for this recipe! It is delicious, and so adaptable. We don’t care for almonds, so I substituted fresh coconut instead, a tablespoon of honey for the sweetener. It was perfect. The binder of egg white and flaxseed meal is the key. Thanks again.
Anna Rees
0I just made this granola today by hand as I don’t have a food processor and it turned out absolutely perfect.
And a great side effect – my kitchen smells wonderful now!! My husband loves the granola and so do I. Thank you so much.
John
0Hello
Can you use whole egg or just egg white?
I love all of your recipes.
Thank you
Wholesome Yum M
0Hi John, Just the egg white for this recipe. Enjoy!
G Henry
0This recipe is so good and versatile. I have it a grab and go snack or a topping for dessert. Today I crumbled it on melted Lily’s dark chocolate chips and created a chocolate granola bar. Thank you for sharing the recipe!
Rebecca Hutchins
0I’m getting ready to make my second batch of this awesome granola!!! I love having cereal again for breakfast and this makes the Best cereal granola! I did tweek it just a little bit with 1 1/2 Tablespoons of ChocZero chocolate syrup added in at the end so it had just a touch of chocolate flavor, but other than that I followed Maya’s instructions. I have no words to fully describe just how good this is….you will have to make it yourself to fully understand just how yummy it is!!!!!
John Corfield
0Game changer!
Aurines Salas
0This recipe is awesome!! After trying many commercial low carb granolas, decided to make this one. I have never bought granola again! Top rating
Carmen Swinson
0I made this and it was easy and yummy to me. For the carb obsessed (my husband:), not sweet enough but it gave me just the right amount of sweetness, crunch, snack feel I was looking for. With Halloween and all the holidays after – clients keep dropping off yummy treats I can’t eat if I want to stick with my new keto lifestyle. I’m so glad I have this easy recipe as a snack staple I can always have around. I used almond flour instead of flax seed meal and it came out great. I added some toasted unsweetened coconut to the top as well before baking. I’m thinking mixing some a Lilly’s dark chocolate chips will make it feel more decadent while everyone else is eating candy bars at work:) Thank you – I love your website
Colleen McGrath
0You are unbelievable….the crunch and the flavours….you have nailed it again!
Thank you for sharing your increible talent with us, it
Sue
0Wow, what a great recipe–thank you! I added 2 tbs of maple extract and used Swerve confectioner’s and it is just DELICIOUS! I am so happy to have granola with my Oikos Zero yogurt! Can’t wait to try adding unsweetened coconut flakes to the next batch!
I do have to ask: my granola never really crisped up after cooling–even the edges. Can I break it up and rebake for a few minutes? Or is that a bad idea?
rosie
0This is fabulous (as are every other one of your recipes I have made).
1. I don’t care for hazel nuts so I replaced the with walnuts.
2. I have an egg allergy so I used aquafaba instead of egg white.
3. I didn’t realize the pumpkin seeds needed to be shelled and used them as is right out of the bag. They are tough and fibrous but this is so yummy I will just pick them out as I eat it and chalk it up as a lesson learned and will know better next time.
Wholesome Yum M
0Hi Sue, Yes, that’s fine. If you like you can use it under the broiler for a minute or two. It will brown and crisp your granola.
smalucch66@gmail.com
0I was a little leery of making this because it’s pretty expensive if it doesn’t turn out LOL to my surprise it was amazing I added a few substitutions and a few extra things. I love granola in my yogurt such an awesome recipe
Lisa
0I really appreciate your recipes and notes.
My cabinet is filling with odds and ends of ingredients I use infrequently.
For this recipe, what would be good alternatives to golden flax seed meal?
I have: chia seeds; hemp seeds; xantham gum; psyllium.
Would any of these be suitable?
Which would provide the best results?
Thank you for your time and expertise!
Wholesome Yum M
0Hi Lisa, I would do 1/4 chia seeds and 1/4 hemp seeds.
Rae Ann Woodrow
0I made this keto granola yesterday exactly as instructed per recipe. It is AMAZING! The texture, the crunch, the sweetness, the flavor are all perfect. I’ve tried several keto granola recipes from Pinterest with mixed results. This one is TOP NOTCH! Thanks for a keeper!
Donna C
0Love this granola. Before keto I ate granola and yogurt for breakfast. Now I have a better version. Couldn’t find hazelnuts so substituted walnuts and I added cinnamon. Yum!
Karen Allen
0Question: Can I sub Besti Monkfruit Allulose blend on a 1:1 with the erythritol? Really want to make this, but do not have the erythritol.
Wholesome Yum M
0Hi Karen, Yes it will work, but the final texture may not be as crunchy. Reduce the amount of sweetener to 1/4 cup, as the Besti Monk Fruit Allulose Blend is sweeter than pure erythritol. Enjoy!
Evelyn
0Can I use splenda instead?
Wholesome Yum M
0Hi Evelyn, I don’t recommend using artificial sweeteners, but if that’s what you have on hand, then the recipe should still work fine.
Michelle
0Hello Maya! Thank you for this great recipe! It’s easy and really delicious – I made two batches this morning, and boy did the house smell good. Only problem I have is keeping the quantity low enough! Mmmmm. This will make a very nice gift during the holidays. I’ve also tried some of your recommended products. All are high quality!!
Debbie Miller
0Just a question, I plan on making, but wondered if monk fruit can be substituted, and if so, how many drops should I add to this recipe? thank you! Looking forward to making this!
Wholesome Yum M
0Hi Debbie, A concentrated liquid sweetener will probably work fine in this recipe. Unfortunately, I can’t tell you how much to use, as brands can vary in flavor and intensity. I recommend you check with the manufacturer’s website to see how much you will need to equate the 6 tbsp of erythritol.
Catie
0So successful! I’ve been missing granola and yogurt since going low carb 4 months ago. Thank you!
Frances
0I like this granola! Very yum with almond milk or coconut milk for breakfast. I added some cinnamon and coconut oil instead of butter.
Thank you for sharing!
Sandra
0This is now my go to granola recipe. It’s the best one I’ve ever tried. I love to eat it as a cereal. I wish I had found this sooner Thank you for sharing this one.
Julie Adams
0So good thank you for a granola recipe! I miss cereal on keto