This keto granola is crunchy and perfectly sweetened, but it’s totally keto and sugar free! Delicious with your favorite low-carb milk, over a little unsweetened yogurt, or simply by the handful, this is a breakfast and snack must for any keto or low carb diet!
This recipe is sponsored by Sprouts Farmers Market, but all thoughts and opinions are my own.
What Makes This Recipe So Good
- This keto granola recipe is super easy to customize – it can be different every time you make it! You can use raw or roasted/salted nuts. Brown sugar alternatives or granular sugar alternatives or powdered sugar alternatives, or a blend of any. With coconut flakes, without coconut flakes. Butter or coconut oil. There are so many possible flavor combinations!
- It’s perfect for meal prep. Store the granola in an airtight container at room temperature and out of direct sunlight, and it will last at least two weeks. Two weeks!
- This recipe makes 20 quarter-cup servings, so you end up with a lot of granola for very little work.
- It can be eaten in a variety of ways! I love to have it as a bowl of cereal with my favorite low-carb milk, on top of unsweetened yogurt with a little fruit, or just by the handful when I’m feeling snacky.
- All of the ingredients listed in this recipe are available at Sprouts Farmers Market, for easy one-stop shopping! Sprouts is my go-to grocery store for the highest quality food and ingredients, plus they’ve got everything I need to stay healthy and feeling good! If you’re on a keto diet, they’ve made it super easy to find all of the keto products throughout their stores – just look for the “keto” tags!
Keto Granola Ingredients
Chia Seeds – These are an incredible source of omega-3 fatty acids and are rich in antioxidants, which fight the production of free radicals that can damage body tissues. Chia seeds are a great source of fiber (super important on a keto diet!), iron, and calcium, too. It’s thought that chia seeds can reduce blood sugar levels, which is perfect for keto since stable blood sugar is crucial to ketosis!
Vital Proteins Collagen Peptides – Collagen peptides truly elevate this recipe beyond just another “granola” variation. Collagen is a naturally-occurring protein in your body. It makes up your hair and nails, and the majority of your tissues, including tendons, muscles, and skin. It’s what keeps your skin supple and elastic! Unfortunately, collagen production diminishes as we age, which is why collagen supplements like this are so important. Vital Proteins Collagen Peptides support healthy hair, nails, skin, and joints, and the added hyaluronic acid and vitamin C boost the body’s natural collagen production, too!
How to Make Keto Granola
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Start by pulsing just the almonds in the food processor, since those are the hardest nuts. After a few pulses, add in the walnuts, pecans, and sunflower seeds, and pulse again until everything is just chopped.
Add the remaining ingredients, and pulse one last time until everything is combined. There should still be some larger pieces of nuts, and the chia seeds should be mostly whole.
Spread everything in one even layer on a baking sheet lined with parchment paper, and bake at 325° Fahrenheit for 18-20 minutes. Everything should be golden brown and firm. Remove the pan from the oven and let the granola cool completely, then break it into whatever-size-you-like chunks. Enjoy!
Chef’s Tips
- You might be tempted to up the temperature on the oven, but this can cause the nuts and seeds to burn before the granola has a chance to get crispy. Trust me on the baking temp – 325° Fahrenheit is the way to go.
- Don’t overdo the cinnamon! Just a pinch is all you need for this recipe, and I promise you’ll be able to taste it. Too much will overpower the rest of the flavors in the keto granola.
- You’ll pulse the ingredients a total of three times, so be careful not to over-pulse your almonds on the first step. You want them to be roughly one-half their original size after the first pulse.
- Let the keto granola cool completely before you try to break it into pieces. It will be a little soft when it first comes out of the oven, but will harden as it cools.
More Incredible Keto Recipes
- Keto Ramen
- Keto Meat Pie
- Creamy Keto Hot Chocolate
- Keto Shortbread Cookies
- Keto Truffles
- Cream Cheese Fat Bombs
- Keto Gravy
- Keto Broccoli Cheese Soup
- Marry Me Chicken
- Keto Zucchini Bread
Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!
Keto Granola
Equipment
- Food processor
- Parchment Paper
Ingredients
- 1 cup almonds
- 1 cup pecans
- 1 cup walnuts
- ½ cup sunflower seeds
- ½ cup flaked coconut optional
- ¼ cup chia seeds
- ½ cup flaxseed meal
- 2 scoops Vital Proteins Collagen Peptides
- 1 pinch cinnamon
- ¼ teaspoon salt
- ½ – ⅔ cup keto sweetener to taste, see Note
- 1 egg white whisked until frothy
- 2 teaspoons vanilla extract
- ¼ cup butter melted, or refined coconut oil
Instructions
- Pulse almonds in food processor until roughly chopped. Add walnuts, pecans, and sunflower seeds. Pulse until roughly chopped.
- Add remaining ingredients. Pulse until combined.
- Spread mixture in one even layer on baking sheet lined with parchment paper.
- Bake at 325° Fahrenheit for 18-20 minutes, or until golden brown and firm. Remove from oven and let cool. Once cooled, break into chunks of desired size.
Notes
- My favorite sweetener for this recipe is an equal blend of Swerve Sweetener Granular and Swerve Sweetener Brown. You can use any sweetener you like, though! A blend of monk fruit and erythritol would be delish, as would Swerve Sweetener Confectioners.
- Raw nuts or roasted/salted nuts can be used for this recipe.
- After the first pulse, the almonds should be roughly one-half their original size.
- After the third pulse, the chia seeds should be mostly whole still.
Nutrition
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.
Christine McVearry says
Oh my gosh! Made this today and in spite of the fact I accidentally doubled the coconut oil, it was amazing!! I did a full teaspoon of cinnamon and did 1tsp vanilla extract and 1tsp coconut extract. So delicious!!
Megan | 40 Aprons Team says
So happy to hear you loved it! Thanks for the great review, Christine!