5.0 from 3 votes
Best Keto Granola Recipe (Grain Free and Gluten Free)
This easy low carb recipe makes perfectly sweet and crunchy nut granola that happens to be grain-free, gluten-free, and keto-friendly!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 20
Calories: 256 kcal
Course:
Breakfast , Snacks , Brunch
Cuisine:
American , Keto
Ingredients
- 1 ½ cups whole raw almonds
- 1 cup raw pecan halves
- 1 cup raw walnut halves
- 1 cup raw pepitas
- ½ cup sunflower seeds
- ¼ cup chia seeds
- 1 cup unsweetened coconut chips
- 2 egg whites
- ¼ cup ghee or nut oil
- ¼ cup unsweetened almond butter or peanut
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2/3 cup erythritol or other keto-friendly sweetener
Instructions
- Preheat the oven to 325°F. Set out a large rimmed baking sheet, a food processor, and a large and small mixing bowl. Spray the baking sheet with nonstick oil spray.
- Pour the almonds, pecans, and walnuts in a large mixing bowl. Toss by hand, then measure out 2 1/4 cups of the whole nuts into the food processor. Pulse several times to break the nuts into smaller pieces, but do not purée into fine crumbs.
- Pour the nut pieces back into the large bowl with the remaining whole nuts. Add in the pepitas, sunflower seeds, Chia seeds, and coconut chips. Mix well.
- In the smaller mixing bowl stir together the ghee and almond butter. (If the almond butter is solid consider microwaving for 30 to 60 seconds to soften.) Then stir in the egg whites, vanilla extract, cinnamon, salt, and erythritol.
- Poor or scoop the mixture over the nuts and seeds. Stir well until all the pieces are coated and some are clumped together.
- Spread the mixture out over the baking sheet in an even layer. Bake for 15 minutes. Then use a metal spatula to flip the granola over. Spread the mixture out and bake another 8 minutes. Flip the granola again and spread it out into an even layer. Finally bake for another 6 to 8 minutes, making sure the nuts do not turn dark.
- Cool the granola completely on the baking sheet. Then use the spatula to move the granola to a large storage container.
Cup of Yum
Notes
- Don’t like walnuts or pecans? Swap any of the nuts or seeds with an equivalent amount of your nut of choice. Consider cashews, peanuts, pine nuts, macadamia nuts, or hazelnuts.
- Don’t like walnuts or pecans? Swap any of the nuts or seeds with an equivalent amount of your nut of choice. Consider cashews, peanuts, pine nuts, macadamia nuts, or hazelnuts.
- Homemade granola will keep well for up to 2 weeks stored in an airtight container at room temperature.
Nutrition Information
Serving
0.5cup
Calories
256kcal
(13%)
Carbohydrates
8g
(3%)
Protein
7g
(14%)
Fat
24g
(37%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
8g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
6mg
(2%)
Sodium
66mg
(3%)
Potassium
235mg
(7%)
Fiber
5g
(20%)
Sugar
1g
(2%)
Vitamin A
8IU
(0%)
Vitamin C
1mg
(1%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 256
% Daily Value*
| Serving | 0.5cup | |
| Calories | 256kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 66mg | 3% |
| Potassium | 235mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.