After living the keto lifestyle for about a year, I found myself craving granola. I searched for a granola that was low carb and tried a few paleo ones I could find at the supermarket. The ones I found were still very high in carbs as they all still had some form of dried fruit in them. They were also extremely expensive so it prompted me to create my own keto granola recipe.
Keto Granola Recipe
It is super simple to make, stores easily in the cupboard in an airtight container and is great to have on hand when you are craving a crunchy topping for a dessert.
Our 11 year old niece, Abbey, loves to cook and her family have been changing their diet to a more low carb and ketogenic approach. This has become one of her favourite recipes to make. She cooks it all by herself and she likes to have it for breakfast or even an after school snack.
She has a sweet tooth and this keto granola recipe seems to satisfy that craving for her. We are so proud that she likes this recipe and love it when she sends us pictures of her new batch.
Nut and Seed Granola
Nuts & Seeds
You can use any nuts and seeds you have on hand. Macadamia, brazil, pecan and walnuts are the nuts lowest in carbs and are great for keeping the total carbs per serve as low as possible. Other nuts that will also work well are hazelnuts and almonds.
Avoid using peanuts and cashews if possible. Seeds that work well with this recipe are chia, flax, hemp, pumpkin, sesame and sunflower seeds. Just remember if you change the nuts or seeds in this recipe you may be changing the total carbs as well.
Pecans are our favourite nut to use in this recipe. We love the flavour and the texture of the pecan and it is a really good low carb nut option.
Dairy free/Vegan Option
The thing I really love about this recipe is that it can easily be made dairy free by swapping out the butter for coconut oil. We have done some experimenting with dairy free for a few weeks at a time and love that we can still have our granola.
We also had some overseas visitors stay with us for a couple of nights in March and one of our friends is vegan. We were really unsure of what we could do for breakfast and decided on making some chia pudding and our granola with the coconut oil. It was a big hit with our friends and they now make the chia pudding and granola at home.
Granola ingredients
Serving Suggestions for our Keto Granola recipe
- Sprinkle on a couple of spoonfuls of double cream – YUM!
- As a crunchy topping for vanilla custard
- On top of your chia pudding
- As a trail mix
- It works really well added to our chocolate salami
- Swap out the butter for coconut oil for a dairy free and vegan option
Struggle with lunch ideas? access our free ebook now
Tips for prepping and cooking our Keto Granola recipe
- If you wanted a finer chop on the nuts you can chop in a food processor, just be careful not to make it too fine. I prefer the texture when the nuts are roughly hand chopped.
- You can find the maple flavour here.
- When mixture is in the oven, keep an eye on it as the coconut can catch easily. The time in the oven depends on your oven, so watch that it doesn’t burn.
- Australians! Don’t worry, this Sukrin products are available for us too. If you are interested check out Sukrin Australia.
Granola ready to go in the oven
What do you think of this keto granola recipe? Have you made it? What are your favourite nuts to use? We would love to hear about your favourite combination of nuts for this recipe in the comments below.
Tag @havebutterwilltravel on Instagram with your keto granola photos as we would love to see your creations!
Check out our other breakfast recipes –
- Keto Chocolate Peanut Butter Muffins
- Keto Egg Muffins – Salami & Ricotta
- Keto Egg Loaf – Blueberry & Lemon
- Keto Smoothie Bowl
- Black Forest Keto Chia Parfait
- Keto Cheesy Taco Omelette
- 5 Easy Make Ahead Keto Breakfast Ideas
- Pecan Pie Keto Oatmeal
- Bulletproof Bone Broth
- Mediterranean Eggs
Ingredients
Dry Ingredients
- 100 g Coconut, shredded or flaked 3.5 Ounces
- 50 g Macadamias, roughly chopped 1.7 Ounces
- 50 g Almonds, roughly chopped 1.7 Ounces
- 50 g Pecans, roughly chopped 1.7 Ounces
- 20 g Sesame Seeds 0.7 Ounces
- 20 g Hemp or Chia Seeds 0.7 Ounces
- 30 g Pumpkin Seeds 1 Ounce
Wet Ingredients
- 50 g Butter, melted and cooled 1.7 Ounces
- 3 tbsp Sukrin Gold, brown sugar replacement (or your preferred sweetener)
- 1 tbsp Cinnamon, ground
- 1/4 tsp Maple Flavour
- 1/4 tsp Salt
Instructions
- Preheat oven to 180 degrees Celsius (350 Fahrenheit)
- Combine all the dry ingredients in a bowl.
- In a seperate bowl combine all wet ingredients and spices until all combined.
- Mix the spice and butter mixture with the dry ingredients until the dry ingredient mixture is completely coated with the butter mixture.
- Spread the mixture evenly on a baking tray.
- Bake for 10 minutes or until golden, occasionally stirring mixture.
- Allow to cool completely before storing in an airtight container.
Notes
Note: This is based on the ingredients we used, nutritional information may vary depending on the ingredients used.
Nutrition
Disclosure: The above post may contain affiliate links. We may earn a small commission from purchases made through these links, at no additional cost to you. Everything we recommend on our website are products we use and love. Thank you for supporting Have Butter will Travel and allowing us to share our low carb experiences with you.
I have your ingredients on my shopping list in preparation for the Granola Recipe.
I will let you know how it goes!!
Your sight is fabulous, I look forward to reading & sharing it!!
Congratulations!!
We are so glad you enjoy our blog. We can’t wait to hear how you go with the granola.
Excited to try this! How many servings is this?
Thanks
Oops I see it now at the top 🙂
Great. Let us know how you go Janine. hope you enjoy it!
This sounds and looks amazing. I have your ingredients on my shopping list in preparation for the Granola Recipe. Can you convert the grams to me in cups or spoon sizes.
Thank you
Hi Annie, Looking forward to hearing how you like the granola. We used grams as it’s a much more accurate measurement. The best thing to do would be to convert it to ounces using google and weigh it out. Each ingredient would convert differently into cups because they all weigh differently, so almost impossible to do. Check your scale to see if it has grams and ounces as our does, this would make it much easier.
Amazing!!
Glad you enjoyed it.
What is the conversion in American measurements and tmeperature.
FYI
180 degrees Celsius is 350f
100g is 3.5 ounces
50g is 1.7 ounces
30g is 1 ounce
20g is 0.7 ounce
That’s the best we can do for the American measurement conversions using Google conversions.
Hope this helps
I find made the Keto Granola, yum…
It is incredibly delicious & useful to have made in the pantry, limited only by your imagination.
Great for breakfast or nibbles during the day.
It is certainly morish isn’t it! Glad you enjoyed it.
I make this every week, it’s quick, simple and delicious. We have it for breakfast with full fat greek yoghurt, strawberries and blueberries. Thank you for the recipe.
We love this granola and just finished making some ourselves. Glad you like it. It’s great with yoghurt and berries.
This granola recipe is fabulous and was easy to make. I love it over Greek yogurt. Addictive!
Thanks Carla, It is addictive, but we love it.
As someone who despises coconut (thankfully we have refined coconut oil) what would you suggest to use instead of the coconut in this recipe? More seeds maybe?
The coconut adds quite a bit of bulk in the recipe. You could add more of the other nuts and seeds to make it up.
From another Aussie, thank you for this recipe with gram measurements! It’s so hard to find one that isn’t in cups (not very accurate, depends how finely the nuts are chopped). Am I right in assuming the tablespoon measure is is 20ml not 15ml?
Another good question Lyn. When we make it we are using the Australian tbsp, but the calculating of the macros would be US due to the software we are using. So, when making it, you will be fine. When calculating macros it might be slightly off. Hope this helps.
Absolutely delicious, have remade three times in two weeks! Thank you for this, my non-keto husband loves it too… The only changes I made were slightly less butter – 40g instead of 50g – and 2tbsp sweetener instead of 3. I also added 50g sliced almonds dry toasted in a pan to the cooled granola as I wanted to make sure they didn’t burn in the butter. Total winner!
Sounds great. Glad you both love it.
Thanks for the recipe. Tried and tested……amazing and so easy to make.
Thank you so much.