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.
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.
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
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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.
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 –
- 5 easy Make Ahead keto Breakfast ideas
- Pecan Pie Keto Oatmeal
- Bulletproof Bone Broth
- Mediterranean Eggs
- How to Poach Eggs
- Keto Breakfast Muffins
- How to Make an Omelette
- How to Fry Eggs
- How to Boil Eggs
- How to Scramble Eggs
A delicious healthy keto granola recipe. Homemade grain free granola made easy using nuts, coconut, sweetener and spices.
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.
Makes 4 cups
Serving size is 1/4 cup
Note: This is based on the ingredients we used, nutritional information may vary depending on the ingredients used.
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