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.
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.
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.
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.
- Sprinkle on a couple of spoonfuls of double cream
- As a crunchy topping for vanilla custard
- On top of your chia pudding
- As a trail mix
- Swap out the butter for coconut oil for a dairy fee option
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Tips for prepping and cooking
- 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.
Tag @havebutterwilltravel on Instagram with your granola photos as we would love to see your creations!
Check out our other breakfast recipes
- Keto Breakfast Muffins
- Keto Creamy Hot Chocolate
- Keto Pecan Cheesecake Muffins
- Keto Roasted Capsicum and Feta Frittata
- Keto Chocolate Fat Bomb Smoothie
- Keto Chia Pudding
- Keto Nut and Seed Granola
Keto Nut and Seed Granola Recipe
Makes 4 cups
Serving size is 1/4 cup
Preheat oven to 180 degrees Celsius.
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.
Note: This is based on the ingredients we used, nutritional information may vary depending on the ingredients used.
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