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
Dimple
0Thank you for this easy and delicious recipe. My husband and I started a Keto diet plan which called for eating plain nuts for snacks. We had every nut known to mankind and they weren’t being eaten. This recipe has taken care of that! My husband can’t stop eating this granola and it’s perfect with my yogurt in the morning.
Kathleen B
0I’m excited to try your recipe. My question is how do you store it and for how long? ? I will use the 1/4c to top my light yogurt for breakfasts and this recipe makes quite a bit?
Wholesome Yum D
0Hi Kathleen, There is a whole section in the post about how to store the granola.
Christina S
0If you wanted to incorporate oats 2-3cups for a cereal style granola, what modifications would you make?
Wholesome Yum D
0Hi Christina, I have never used oats in this granola because they are not low carb, so I have no suggestions on that alteration.
Kimberly Maione
0Omg. This was amazing. Can’t wait to use it with yogurt.
Beyo
0This is amazing… love it! Thank you!
ChefK
0The recipe says 12 servings. How much is a serving? 1/4 or 1/2 a cup? In the video it looked like you used about 1 cup!
Maya | Wholesome Yum
0The serving size that the nutrition info is based on is 1/4 cup (which is FDA standard for granolas), but I had around 1/2 to 2/3 cup in the bowl in the video.
Saoirse Guerin
0Absolutely love this recipe I have it with yoghurt. Thank you so much for sharing.
Darcy
0This is delicious and very easy. I added cinnamon. I was unable to find my favourite keto granola at Costco. I am so happy I found your recipe! Thank you thank you!
Shelly
0This granola is REALLY yummy. I enjoy it on top of yougart or eat it as a dessert sometimes. I really appreciate this recipe and the hard work that was put into making this such a success.
Carol
0I love this granola! It’s easy to make and so satisfying. I enjoy grabbing a handful as a healthy snack or add to almond milk or yogurt for a meal.
Cammie
0I love granola and was missing this with my yogurt since on keto. I tried this recipe, and I LOVE it!! It’s delicious. I wasn’t sure I’d like it because I’m not a fan of pecans, but I didn’t even notice them. Next time I make this (and I will) I’m going to add some coconut. Also, if you want a bit of sweetness, add some (Lilly) chocolate chips per serving.
I will definitely be making this regularly, and I forgot to mention I had other people try this granola and they couldn’t believe it was keto.
Lesan
0This is, by far, my favorite granola recipe! I’ve tried so many keto recipes, and this one turns out just the way I hope every time! I don’t always have hazelnuts on hand, so I will substitute walnuts and a dash of chia seeds. Terrific base and I would highly recommend giving this a try!
Antionnette
0Wow! Wow!Wow!
What an amazing creation! My kids love love love it. I adore and enjoy it. It took me a while as I did 2 batches and fill my cereal pan. This cereal is worth every second and every penny I put in it. I also made some sugar free dried cranberry and have it like cereal, in my chia seed pudding breakfast, on my ice cream, on my yogurt, and everything my kids are eating.
A hearty thank you Maya!
Carol
0Omg!!! These are amazing. Thank you for sharing this recipe. Just one question……can I freeze the granola?
Wholesome Yum D
0Hi Carol, If you made more than you will eat over 5 days or so, then you can store it in the freezer.
Brenda
0I LOVE this granola! I eat it by itself or as a cereal with almond milk. I use a granular pre/pro/post biotic and it’s perfect to add it to my cereal. I sometimes add a few blueberries or strawberries to it!
Jennifer
0So easy and so good!! This will definitely be on repeat, thank you!
Amanda Elliott
0can you use walnuts and macadamias instead of pecans and hazelnuts.
Wholesome Yum M
0Hi Amanda, Absolutely! Enjoy.
Colleen
0I’d love the carbs per cup somewhere. I have 1/3 and wondering if that’s too much?
Wholesome Yum M
0Hi Colleen, The serving size is listed on the recipe card. It’s 1/4 cup. I hope that helps!
Joe Azzopardi
0This sounds terrific cannot wait to try it
Carmen
0Hi Maya! I have a Question, can I substitute the flax seed meal for xanthan gum, and what it would be the ratio thank you.
Wholesome Yum M
0Hi Carmen, Xanthan gum does not work in this recipe. Feel free to skip the flax in this recipe if you can’t tolerate it. The flaxseed and egg white work together as a binder. If you skip the flax, your granola won’t cluster together at much, but it will still be a delicious cereal.
Carmen
0🙂 thank you so much
Sinda
0Ok thank you. Thank you also for the Free Printable Keto Food List.
Lynda Pedersen
0I’ve gone through 2 batches of this….I love it mixed with homemade yogurt and berries. I’ve recently bought hemp hearts and oat fiber for other recipes. Would either or both of these work in the granola recipe?
Wholesome Yum M
0Hi Lynda, You could add hemp hearts to this granola recipe, but I don’t think oat fiber would benefit the texture. Enjoy!
Heather Hawk
0I am allergic to peacans. Can I use cashews as a substitute for the granola?
Wholesome Yum M
0Hi Heather, Feel free to sub in any keto-friendly nut for the pecans. Enjoy!
Sinda
0This sounds really good, is there anything else I can use for a binder instead of flax, I’m allergic to that. Am going to try it with out the flax. Maybe fiber powder or almond flower or coconut flower?
Wholesome Yum M
0Hi Sinda, Feel free to skip the flax in this recipe. The flaxseed and egg white work together as a binder. If you skip the flax, your granola won’t cluster together at much, but it will still be a delicious cereal.
Pascale Kull
0Oh, my…! So good! I had to muzzle myself to not eat it all before baking 😀
I added soy flakes for more protein and a little bit of maple syrup as I love that flavor.
Bye bye all you store-sold granolas! Never will I ever buy you again. With this recipe I can play around and build my very own, amazing granola.
Next batch with cinnamon and dried apple. Or white chocolate chips and raspberries. Can’t wait to try more….
Thank you Maya!
Marci
0I just love your recipes. And I would LOVE to make this. BUT I cannot have eggs. What would I substitute or should I just forget about egg altogether and add more coconut oil/butter?
Wholesome Yum M
0Hi Marci, The egg white holds the ingredients together into clusters. You can omit the egg white, but the cereal will not cluster together like traditional granola. I hope this helps!
Reme
0What does the asterisk mean on the ingredient list for “almonds”?
Wholesome Yum M
0Hi Reme, The asterisk refers you to the ‘Notes’ section just below the recipe. I used salted nuts, but if you are using unsalted, then you may want to add a pinch of salt to the recipe to help balance flavors. Enjoy!
REME
0Thank you! It didn’t have an asterisk by the note so I wasn’t sure. I think if you add that you won’t have as many questions. I saw the question and answer after I submitted in other comments.
Tebogo Tsetsewa
0So yummy and easy to make! Absolutely obsessed! Thank you for sharing!
Safina
0Hi how do you store this as I have made a big batch?
Wholesome Yum M
0Hi Safina, This granola can be stored in an airtight container in a dark place like a pantry. If you made more than you will eat over 5 days or so, then you can store it in the freezer.
Phyllis Dufrene
0Another keeper! So easy to prepare and delicious. Satisfies the desire for cereal, a quick breakfast. I thought 1/4 cup was never going to fill me up but totally did.
I added apple juice sweetened dried cranberries.
Gloria Ingram
0I love the flavor but I would like a little crispier. Any suggestions
Wholesome Yum M
0Hi Gloria, Yes, let it sit out overnight on the baking rack. Either covered with a tea towel on the counter or in the oven with the door propped slightly open. The longer it sits in the open air, the crisper it will become.
Julie
0Hi Maya! I am prepping snacks and meals for my camping trip this week. I just made this low carb granola and it smells and tastes amazing! I appreciate all of your hard work in providing regular folks like me easy to follow recipes. Thank you so much!
Tracy Baugh
0My husband loved this recipe and so did I. It was easy and tasty but I couldn’t find hazelnuts so I used walnuts instead. I’m going to add coconut also next time for a variation. This would make a great gift for keto friends, perfect for packaging in mason jars..
Alyson
0I really like this recipe and I like that you can play with it and add other ingredients, thank you very much this is a firm favourite
Andre
0What could I use in place of hazelnuts?
Wholesome Yum M
0Hi Andre, You can use more almonds and pecans, or sub with any other keto-friendly nut you prefer.
Kyje
0Also makes fab granola/muesli bars, I broke 1/2 into larger snack size bars and crumbled the rest for breakfast.
Thank you!
Georgie
0Quick, easy and delicious. Much more economical than store bought and you are in control of the ingredients! Brilliant go to breakfast.
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.
Wholesome Yum M
0Hi Ruth, There is a ‘Print It’ button in the recipe card. I hope this helps!
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.
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.