Homemade Keto Granola Recipe

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"artisanal homemade keto granola with mixed nuts and seeds in a white bowl on a marble countertop, with a wooden spoon and cinnamon jar in the background"

Homemade Keto Granola Recipe

A crunchy, nutritious breakfast or snack that’s perfectly keto-friendly.

KEY INFO
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 10 (1/2 cup portions)
  • Difficulty: Easy
  • Dietary: Keto, Gluten-free, Grain-free, Sugar-free
EQUIPMENT NEEDED
  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • Measuring cups and spoons
  • Rubber spatula
  • (Alternative: Slow cooker instead of baking sheet)
Raw ingredients for keto granola neatly arranged in glass bowls in a modern kitchen with green subway tile backsplash, under natural daylight.
INGREDIENTS
Base Mix:
  • 1½ cups mixed nuts (almonds, walnuts, pecans) – roughly chopped
  • ½ cup blanched almond flour
  • 1 cup unsweetened shredded coconut
  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds
Binding Mixture:
  • ⅓ cup keto maple syrup (or preferred sugar-free sweetener)
  • 3 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 teaspoon cinnamon (optional)
Professional food photography of melted coconut oil being whisked with keto maple syrup and vanilla extract in a modern kitchen with white marble countertops and warm, earthy color grading
METHOD
  1. Preheat oven to 325°F (163°C)
  2. Line baking sheet with parchment paper
  3. Combine all dry ingredients in large mixing bowl
  4. In separate bowl, whisk together melted coconut oil, sweetener, vanilla, and salt
  5. Pour wet mixture over dry ingredients, stirring until evenly coated
  6. Spread mixture evenly on prepared baking sheet
  7. Bake for 18-22 minutes, stirring once halfway through, until golden brown
  8. Let cool completely (it will crisp up during cooling)
Professional food photography of granola ingredients being mixed in a modern kitchen with earthy color grading, natural daylight, and green tiled backsplash.
CRUCIAL TIPS
  • Don’t overcrowd the baking sheet
  • Watch carefully after 15 minutes to prevent burning
  • Store in airtight container immediately after cooling
  • Break into clusters while still slightly warm
Unbaked granola spread on a baking sheet in a modern kitchen with white marble countertops and green subway tile backsplash
STORAGE & VARIATIONS
Storage:
  • Room temperature: 2 weeks in airtight container
  • Freezer: Up to 3 months
Variations:
  • Chocolate: Add sugar-free chocolate chips after cooling
  • Fruity: Mix in freeze-dried berries
  • Spiced: Add nutmeg or ginger with cinnamon
Golden-brown granola clusters in white ceramic bowl on marble kitchen countertop, under natural daylight.
COMMON MISTAKES
  • Overcrowding the pan (leads to soggy granola)
  • Not stirring during baking
  • Breaking up clusters while too hot
  • Using regular sweeteners (will kick you out of ketosis)
See also  Keto Eggs Benedict with Cauliflower Hash Browns
Nutritional Info (per ½ cup serving):
  • Calories: 245
  • Net Carbs: 3g
  • Protein: 6g
  • Fat: 22g
  • Fiber: 4g

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