The Best Low Carb Granola
I wanted to make a low carb granola recipe that everyone will love. While I have a lot of recipes for keto granola in my books this is a first on the website. It may just be my new favourite too!
This is one of those recipes that is super simple to make. If you are missing an ingredient just swap it for another similar spice, nut or seed. No hard and fast rules to fabulous keto cereal recipes.
The Ingredients
A great keto granola can have just about any combination of nuts and seeds. Try using lower carb nuts but honestly any of your favourites can go in. I have chosen a variety of texture and size nuts and seeds in this recipe. Macadamias are little balls of good fats and are a firm favourite for me in a keto granola recipe.
While I have used unsweetened shredded coconut in this recipe you can use unsweetened desiccated or even better coconut chips. I usually prefer the chips but sadly I had none in my pantry. A good keto pantry should always have coconut chips 🤣.
With sweeteners I like to choose low-zero carb sweeteners. The sweetener not only adds a little sweetness to the granola but also help caramelise during baking and make the granola really crunchy.
If you want to add sweetener and make a paleo friendly granola then use a little molasses or coconut sugar. (This will increase the carbs though, but still be incredibly delicious).
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How To Make Keto Granola
This is far from a hard recipe. I have used a food processor for the conventional method to mix the granola you can easily just mix all the ingredients in a large bowl.
Firstly, I like to mix/pulse part of the mixture to make it a little smooshy and then fold through the chunky stuff. I find making it this way you end up with a keto granola with clusters of yumminess. I like it chunky as I often eat granola like I would a keto trail mix. A handful of keto granola is quite satisfying, trust me. (And it is such an easy meal).
For our thermi fans I have added a Thermomix keto granola recipe / method. It is super simple and of course to make your own almond meal just blitz the almonds for 10 sec/speed 10.
My oven is fan forced and preheat to 160°C (320°F). I spread out the granola on a large baking paper lined tray. I smoosh (yes it is a technical term) some of the mix into clusters so I really do get a crunchy keto cereal.
After about 10 minutes give the granola a stir bringing the edges and moving the stuff in the middle to edge. Burnt nuts don’t taste good so just keep checking every 5 minutes or so. Remove from the oven once it is nicely golden and leave to cool for an hour or more until completely cool. The mixture crisps up upon cooling.
How To Serve It
As I mentioned above I love to have mine by the handful to keep me going when I just cannot be bothered cooking. Here are just a few other great ways to serve keto granola.
- Serve with Keto Milk or for a dairy-free option use Peanut Milk.
- In a jar layered with 2 Ingredient Yoghurt.
- Serve layered with Sugar Free Lemon Curd and double thick cream
- Add to the top layer of Lemon Curd Tea Cake before baking.
- Serve it with a bolw of Protein Chia Pudding.
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Low Carb Granola
Equipment
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Ingredients
- 1 cup shredded coconut
- 1/4 cup almond meal
- 1/4 cup hemp seeds
- 2 tbsp coconut oil
- 60 g (2 oz) sweetener or maple flavoured syrup (both optional) See Note 3
- 3 tsp ground cinnamon
- 1 tsp vanilla extract
- Zest of 1 orange finely grated (optional)
- 1 cup macadamias roughly chopped
- 1/2 cup slivered almonds
- 1/4 cup sunflower seeds
- 1 tbsp chia seeds
- 2 tbsp sesame seeds
Instructions
CONVENTIONAL METHOD
- Preheat oven to 160°C. Line a large baking tray with baking paper.
- Place shredded coconut, almond meal, hemp seeds, coconut oil, sweetener (if using), cinnamon, vanilla and orange zest into a food processor. Pulse in short bursts until it comes together. See Note 1.
- Add remaining ingredients and stir through. Spread out onto prepared baking tray. I like to clump some of the ingredients together to have crunchy clusters in my granola.
- Bake 20-30 minutes, stirring every 5 minutes or so after the first 10 minutes to avoid burning. The granola will go a nice gold colour. Remove from oven and allow to cool on tray completely for 1 hour or longer. During this time the granola will crisp up.
THERMAL METHOD
- Preheat oven to 160°C. Line a large baking tray with baking paper.
- Place shredded coconut, almond meal, hemp seeds, coconut oil, sweetener (if using), cinnamon, vanilla and orange zest into a mixer. Mix 3 sec/speed 7. See Note 1.
- Add remaining ingredients and mix 20 sec/reverse/speed 1. Spread out onto prepared baking tray. I like to clump some of the ingredients together to have crunchy clusters in my granola.
- Bake 20-30 minutes, stirring every 5 minutes or so after the first 10 minutes to avoid burning. The granola will go a nice gold colour. Remove from oven and allow to cool on tray completely for 1 hour or longer. During this time the granola will crisp up.
Notes
- I mix the first part of the granola together to form a bit of a paste to help hold the granol together in clusters. If you do not have a food processor you can simply mix all the ingredients in a bowl and form clusters by squeezing the mixture in your hand.
- Be careful to not burn the granola. Stir often after the first 10 minutes of baking and transfer the mix from the middle of the tray to the outer edges, as they always seem to brown first. The mixture will still be soft when you remove it from the oven and will crisp as it cools.
- Sweetener and syrup are optional. I like to use Sukrin Gold for sweetness. Queens Maple Flavoured Syrup is a good choice or a maple extract if you wish to have a maple flavour.
- Read the above blog post for more substitutions and variations.
- Granola should be kept in an airtight container. Depending on the freshness of the nuts and seeds it should be able to be kept fresh for months. Mind you it will never last that long as it is too delicious! 😂
Your Own Notes
Nutrition
38 responses to “Low Carb Granola”
Do you think green banana flour could replace the almond meal? I try to avoid almonds/oxilates
I wouldnt use it as it is very drying and needs moisture.
This recipe was such a great find. Absolutely love this granola. Thank you!
Hello:
How can this be made so it turns out softer? (not hard and crunchy)..easier on teeth…
JennYou could toast it less or leave each serving in your chosen milk for longer to soften. x
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