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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?
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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:
629 Comments
Caley
0I made this and it was amazing! The blend of almonds, hazelnuts, and pecans with a hint of vanilla was delicious. Perfect for a quick, healthy treat during work.
Joey Phillippi
0Mine doesn’t look like that but tastes good. I didn’t have vanilla extract so I used cinnamon instead and I only used 3tbs monk fruit and sweet enough as is
Ev have
0It seems like the cooked egg whites would not keep for months. I haven’t used it because of that concern
Maya | Wholesome Yum
0I’ve stored this for months and never had an issue with it, but you can freeze it if you’re concerned about it and need it to last a long time.
Dawn Carter
0Hello! I am new to low carb and I love your recipes. Could I sub pistachios and cashews for the hazlenuts and pecans? If so, would it change the amount of carbs/net carbs for the recipe? Thank you!
Maya | Wholesome Yum
0Hi Dawn, Yes, you can use any kind of nuts you like. Pistachios and cashews are higher in carbs than the ones I used here. You can swap ingredients in the Wholesome Yum app to see how it changes the nutrition info.
Clara
0I have an allergy to artificial sweeteners. Id like to use honey or date syrup. How much of either would I use for this recipe?
Maya | Wholesome Yum
0Hi Clara, I have not tested this recipe with liquid sweeteners, so am not sure how much. I don’t use any artificial sweeteners in this recipe, though, they are natural only.
Dr. Patrick Worley
0I don’t like the taste of flax seed. I evokes bad memories of that smell. Can I substitute chia, ground, or anything else? Thank you.
Your recipes are the best.
Patrick
Maya | Wholesome Yum
0Hi Patrick, Yes, ground chia seeds would probably work.
Kelly Hemsley
1I found wholesome yum years ago, before Maya’s first cookbook. This came out in the cookbook, OR at least that was the first time I’d seen it. I’ve been making it ever since. It’s awesome! And I actually prefer it to regular granola. I eat it with yogurt and whether I’m following keto or carnivore or not.
cjbffngtn@gmail.com
0I’m very excited to try this on my husband! I’ve missed having granola and this will be perfect. I loved adding cinnamon and a little nutmeg.
Lindsay
0Perfect! I missed cereal so much and this is not only tasty but filling. I used hemp seed hearts instead of pumpkin seeds but I don’t think that made any difference? Will definitely add this to weekly meal planning schedule
Amy
0This is my favourite granola now. So good!
Sonii Nagel
0I love this and have added variations when I didn’t have exact ingredients. Today I am adding hemp and chia, but after it is cooked. Unsweetened coconut flakes are also only 4g carbs for 1/4 C.
I make my own kefir milk from raw milk, so was looking for things to add to that.
Barbara Stark
0Hi, How do you store this recipe please and how long will it keep? I’m thinking of making it for my hubby who is diabetic. Thank you xx
Wholesome Yum D
0Hi Barbara, The best way to store it is in airtight containers in the pantry or cupboard. It will last at least 3-4 weeks.
Barbara Stark
0That’s great. Thank you!
Stacey
0What is the actual serving size?
Wholesome Yum D
0Hi Stacey, The serving size is 1/4 cup.
Michaela Cobb
0Can I use honey or maple syrup instead of monk fruit?
Thx
Maya | Wholesome Yum
0Hi Michaela, I haven’t tried that for this particular recipe. It might be too wet, but let me know how it goes if you try it. Also, using regular honey or maple syrup would make it no longer keto, but sugar-free honey or sugar-free maple syrup would be.
Sia Wong
0Followed your recipe and it came out exactly as it should be. Delicious! This will be a keeper!
Sarah
0Could you leave a weight for your serving size? 60 gm or so?
Wholesome Yum D
0Hi Sarah, You can change the ingredient amounts at the top of the recipe card from US customary to metric.
Carol
0New to keto and am loving this recipe!
Only change I made was I used 6 tbsp brown sweetener (not Besti cause it’s not available in Canada). Oh, also used extra almonds cause I didn’t have Hazelnuts. Turned out perfect! Thank you so much for this recipe!
Wholesome Yum D
0Hi Carol, Besti Brown is available in Canada.
Craig L Kosal
0Great easy recipe, I subbed Walnuts for the Pecans and hazel nut, came out great .
Johanna
0Just what I’ve been looking for! I love granola but the carbs are so high. This granola recipe is perfect. It’s easy to make, it’s super tasty, and the recipe makes a nice big batch. I add a little cinnamon to mine as recommended in the post and it’s delicious. This is one that I will always have in my cupboard.
Jody
03rd time making this. For those WMart shoppers, I use 1 “can” of Great Value Roasted & Lightly Salted Mixed Nuts, 14.75 oz for the recipe for ease and reduced storage, along with the stated amounts of pepitas and sunflower seeds. It works perfect. Otherwise, I make according to recipe. I love it as a breakfast food with milk and adore it with faux-gurt.
Charoo
0I am a vegetarian. Would you have low carb healthy recipes for people like me who do not eat eggs, fish, etc. Many thanks
Maya | Wholesome Yum
0Hi Charoo, Here are my vegetarian recipes (some of them are made vegetarian with swaps). I also have notes on replacing the egg whites in my keto granola in the post above.
Susie Q
0Fabulous recipe, eat this every morning, thank you so much ?
Lisa
0I’m loving your recipe, thank you! I want to use my dehydrator as opposed to the oven… might you have info on cooking it the dehydrator way?
Wholesome Yum D
0Hi Lisa, I have not used a dehydrator for this recipe so I, unfortunately, have no suggestions.
Lori
0Hello, I was wondering with this granola recipe, I did not see when to add the Besti…? I am not sure if I missed it? Thank you.
Wholesome Yum D
1Hi Lori, You add the Besti in step 4.
Ann D.
0I love this granola! As I don’t like coconut, I’ve been looking for a recipe that doesn’t have that. I tried it with Almond Extract instead of Vanilla….Love it! I also change up the nuts, depending on what’s on sale, etc. Thanks!
Barbara
0Fantastic and delicious granola.
Mary
0Lovely granola. I didn’t use sweetener. Instead I drizzled dark choc stripes on top and cut into squares. It’s just like a crispy, crunchy muesli bar. Thank you for recipe. Will definitely have this as a regular in the pantry.
Carol
0This stuff is addictive! It’s very easy to make, and uses ingredients I already had. I decided to add some low-carb chocolate chips to mine. Yummy!
Terry Proveau
0I have made this granola before from your recipe with the erythritol as sweetener and it was good. I’ve made it now with the Wholesome Yum Allulose and it didn’t really crisp up. It tastes good and I used two pans in the oven but maybe didn’t cook it long enough? It did brown up some. Any suggestions? I like the allulose for making ice cream a lot but I find some of the products a bit too soft and not crunchy or crispy, like this granola, and some chocolate chip cookies I made?
Maya | Wholesome Yum
0Hi Terry, Yes, it could be it needed to cook a little longer, or spread out a little thinner. It does crisp up for me with Besti, but the time can vary a little compared to allulose. Also, with allulose it’s softer straight out of the oven but should still get crispy once it’s cool. For cookies though, it’s true that they are usually on the softer side.
Susan
0Sounds yummy! Love granola.
Cheryl
0Haven’t made yet. Can hemps seeds be used instead of flax seed meal?
Maya | Wholesome Yum
0Hi Cheryl, You can add hemp seeds if you like, but they wouldn’t be a good substitute for the flax seed meal.
Kumarie
0Excellent recipe thank you so much.
Sharon
0I love this! Not going to pay $16 for store bought ever again ? It is really delicious with Greek yogurt and some raspberries. And must not nibble on it with coffee ?
Gayle
0This recipe is a keeper. I don’t use any sweetener at all, and we still love the taste and texture. Husband adds a granola to plain Greek yogurt; I put it in a small bowl with milk. Thanks!
Joy
0This was amazing! I’d been missing granola on keto and this was so satisfying and delicious! I used it on low carb yogurt with a few berries added on top. I couldn’t find hazelnuts so I substituted macadamia nuts ….and I added cinnamon to mine. It turned out great! This will be a staple in my house from now on! Thank you!
Donna
0Another great recipe, thanks!
Karen
0Very nice recipe and will make a healthy snack to munch on!
Lisa
0I had walnuts on hand so used 2 cups of walnuts in place of the hazelnuts and pecans. Added 1 T of bourbon. 🙂 Amazing! And so easy to make.
Claire
0How should this be stored and how long will it stay fresh?
Wholesome Yum D
0Hi Claire, The best way is in airtight containers, in a cupboard or pantry. Personally, I’ve done it for a few weeks with no problems at all.
Cecilia
0I love granola but since keto, there weren’t many options. They are either very expensive or has after taste. This one is homemade and I know it’s fresh and the cost of making it is very reasonable. Thumbs up!!
saleema
0Thank you for sharing your recipes! I love to bake and am adjusting to keto baking. My husband finds the Erythritol after taste off putting. I’ve looked around at various brands but everything seems to be blended with it. ?????
Sheila
0Fabulous – so nice to be able to make our own granola now that we have gone keto. This recipe was easy to make, and I had all the ingredients but one in my house when I started. All I did was substitute one type of nut for another and it turned out great. I know I’ll be making this again and again, using different combinations of ingredients to keep things interesting for us! Thanks so much!
Daphne McRae
0Thank you for sharing your recipes! I love to bake and am adjusting to keto baking. My husband finds the Erythritol after taste off putting. I’ve looked around at various brands but everything seems to be blended with it. Do you have any suggestions? Thank you and keep the recipes coming! ?
Maya | Wholesome Yum
0Hi Daphne, I’m actually not a big fan of erythritol anymore, either. (It was all that was available at the time this recipe was created.) I now make it using Besti Monk Fruit Allulose Blend (which you can see I used in the video above, that is newer). It doesn’t have that cooling effect or erythritol aftertaste. Give it a try!
Audrey
0Forgive me if this is already discussed. Have you tried a Vitamix vs a food processor? I don’t have a food processor but do have a Vita. I imagine it would pulverize the nuts?!?!
(I’m not much of a culinary person so not sure that’s possible)
Wholesome Yum D
0Hi Audrey, Yes, your Vitamix should work in place of a food processor.
Marcia LeCompte
0This was delicious. Thank you. We have been on Keto for 3 months and lately felt cravings for something akin to granola. This was perfect! Easy to make, and feels healthy to eat!
Heather
0Hi.. how do you store…and how long will it keep… thank you
Wholesome Yum D
0Hi Heather, The best way is in airtight containers, in a cupboard or pantry. This granola would last for a few weeks in the pantry.
Cindy
0I made this, and it’s very delicious! I did make a few alterations, I put 3 tbs of calorie free brown sugar and 2 of the other sugar. I added a little cinnamon as well. Also, I like bigger chunks of nuts so I just bought almond slivers and pecan pieces.
Mary Mauck
0Better than store bought granola. I added fennel, chia, sesame seeds and unsweetened coconut flakes… Yummy!
Julie
0This granola is just so tasty and easy to make. The flavour combinations are lovely.
Thank you so much for a healthy and delicious granola.
Yakira
0Great recipe!! I was really missing cereal on keto as it was one of the few things I couldn’t find any low carb substitutes for, so this was amazing. I doubled it and made a big batch, but put too much stevia in and had a stevia aftertaste, but it wasn’t noticeable with almond milk and Greek yoghurt. Also added coconut flakes, cinnamon and nutmeg, it tasted great!
Cheryl
0Maya, I love this keto granola recipe. I had been buying my keto granola and an 11 oz bag is 13.00. So I thought why not make my own. I immediately checked Wholesum Yum because I have used so many of your other keto recipes and have had great success with them. Thanks again for providing your expertise!
PS: I added 1/4 cup of matcha powder and it tasted great!