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Keto granola on top of a bowl of yogurt garnished with raspberries
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Keto Granola

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!
Course Breakfast
Cuisine American
Keyword cereal, collagen peptides, low carb
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 20 servings
Calories 205kcal
Author Cheryl Malik

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.
    Whole nuts in a food processor for keto granola
  • Add remaining ingredients. Pulse until combined.
    Nuts and seasonings for keto granola in a food processor bowl
  • Spread mixture in one even layer on baking sheet lined with parchment paper.
    Unbaked keto granola spread out on a baking sheet
  • 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.
    Baked keto granola on a sheet pan with parchment paper

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

Serving: 0.25cup | Calories: 205kcal | Carbohydrates: 11g | Protein: 6g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 60mg | Potassium: 173mg | Fiber: 4g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg | Erythritol: 5g | Net Carbs: 2g