A Spicy Perspective

Best Keto Granola Recipe (Grain Free and Gluten Free)

Homemade Keto Nut Granola Recipe – This sweet and crunchy granola happens to be grain-free, gluten-free, and keto-friendly. It’s a delicious breakfast and snack staple that everyone loves!

Open jar brimming with homemade keto nut granola.

Why We Love This Gluten-Free Recipe

If you are looking for a gluten-free and grain-free granola, that also happens to be low carb and keto, you have found a winner!

This simple Keto Granola Recipe is loaded with nuts and seeds, and slightly sweetened with keto-friendly sweetener. It’s comforting and satisfying to help you stick to your diet!

But this isn’t just for those following strict dietary rules… Anyone that enjoys a hearty bowl of crunchy granola will love our recipe. It’s chock full of healthy plant-based protein and fiber, with no cane sugar. We made many batches to try different blends of ingredients, and this combination is the absolute best.

Close view of side of jar of granola.

Ingredients You Need

  • Whole raw almonds
  • Raw pecan halves
  • Raw walnut halves
  • Raw pepitas
  • Sunflower seeds
  • Chia seeds
  • Unsweetened coconut chips
  • Egg whites
  • Ghee (or nut oil)
  • Unsweetened almond butter (or peanut)
  • Vanilla extract
  • Ground cinnamon
  • Salt
  • Erythritol (or other keto-friendly sweetener)

Plus your choice of yogurt or milk (or vegan nut beverage) to serve, if you like.

Bowl with granola and milk, hand scooping with spoon.

How to Make Keto Nut Granola

First, preheat the oven to 325°F. Set out a large rimmed baking sheet, a food processor, and a large and small mixing bowl. Spray the baking sheet with nonstick oil spray.

Pour the almonds, pecans, and walnuts into a large mixing bowl. Toss by hand to combine.

White mixing bowl with raw almonds, pecans, and walnuts.

Then measure out 2 1/4 cups of the whole nuts into the food processor. Pulse several times to break the nuts into smaller pieces, but do not purée them into fine crumbs.

Nuts pulsed in a food processor.

Pour the nut pieces back into the large bowl with the remaining whole nuts and the pepitas.

White mixing bowl with pepitas and other nuts.

Then add sunflower seeds, chia seeds, and coconut chips.

Get the Complete (Printable) Keto Nut Granola Recipe Below. Enjoy!

White mixing bowl with chia seeds, sunflower seeds, and chia seeds.

Mix well.

In the smaller mixing bowl stir together the ghee and almond butter.

Pro Tip: If the almond butter is solid consider microwaving for 30 to 60 seconds to soften.

Then stir in the egg whites, vanilla extract, cinnamon, salt, and erythritol.

Glass mixing cup with ghee and almond butter.

Poor or scoop the mixture over the nuts and seeds. Stir well until all the pieces are coated and some are clumped together.

Almond butter and ghee mixture being added to white bowl with remaining granola ingredients.

Spread the mixture out over the baking sheet in an even layer.

Low carb granola spread evenly on a baking sheet.

Bake for 15 minutes.

Then use a metal spatula to flip the granola over. Spread the mixture out and bake another 8 minutes. Flip the granola again and spread it out into an even layer. Finally bake for another 6 to 8 minutes, making sure the nuts do not turn dark.

Hand with spatula scooping to turn nut granola on a baking sheet.

Cool the granola completely on the baking sheet.

Hand holding chunk of homemade keto granola.

Then use the spatula to move the granola to a large storage container.

Top view two glass jars of homemade granola.

Recipe Variations and Tips

  • Don’t like walnut or pecans? Swap any of the nuts with an equivalent amount of your nut of choice. Consider cashews, peanuts, pine nuts, macadamia nuts, or hazelnuts.
  • Use peanut butter or your preferred nut butter! We love almond butter, but sunflower or cashew butters are also delicious options.
  • This recipe includes sunflower and chia seeds. However, you can use one instead of the other or leave out the seeds entirely, if you prefer.
  • Take care that you pulse to combine the nuts well in the food processor, but do not puree the nuts into a fine crumb.
  • Once the ingredients are all in the mixing bowl together, be sure to stir well so that everything clumps properly.
  • Keep a close eye on the granola during the last several minutes of baking. You want to be careful that it does not overbake, otherwise the nuts will taste bitter.
  • Let the low-carb granola cool completely before transferring it to a container with a lid. Store at room temperature in a cool dry place.
Top view white bowl with granola.

How to Use Granola for Breakfast

My faaavorite way to enjoy crunchy keto nut granola is in a big bowl with lots of milk. It beats all sugary boxed cereals any day! Enjoy your homemade granola by the bowlful with your preferred dairy or plant-based milk, or with cool and creamy yogurt.

Or get fancy with it and layer granola, yogurt, and fresh fruit for a delicious slightly less low-carb snack or breakfast parfait.

You can also use this fantastic grain-free granola recipe as a base for our Keto Cereal Bars!

Pouring milk from a jug into bowl of keto nut granola.

Frequently Asked Questions

Can you have oat milk on keto?

No, oat milk is quite high in carbs and not considered keto-friendly.

Is this keto granola recipe vegan?

Our recipe uses eggs as a binder and is therefore not vegan. You can use a vegan egg substitute to adjust the recipe as needed.

How many servings does this recipe make?

This yields 10 cups of granola, which is approximately 20 servings. Feel free to halve or double the recipe as needed!

How long does homemade granola last?

It will keep well for up to 2 weeks stored in an airtight container at room temperature.

Top view spoon with granola and milk held to camera, over a bowl of granola.

Looking for More Easy Keto Recipes?

Best Keto Granola Recipe (Grain Free and Gluten Free)

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
This easy low carb recipe makes perfectly sweet and crunchy nut granola that happens to be grain-free, gluten-free, and keto-friendly!
Servings: 20

Ingredients

Instructions

  • Preheat the oven to 325°F. Set out a large rimmed baking sheet, a food processor, and a large and small mixing bowl. Spray the baking sheet with nonstick oil spray.
  • Pour the almonds, pecans, and walnuts in a large mixing bowl. Toss by hand, then measure out 2 1/4 cups of the whole nuts into the food processor. Pulse several times to break the nuts into smaller pieces, but do not purée into fine crumbs.
  • Pour the nut pieces back into the large bowl with the remaining whole nuts. Add in the pepitas, sunflower seeds, Chia seeds, and coconut chips. Mix well.
  • In the smaller mixing bowl stir together the ghee and almond butter. (If the almond butter is solid consider microwaving for 30 to 60 seconds to soften.) Then stir in the egg whites, vanilla extract, cinnamon, salt, and erythritol.
  • Poor or scoop the mixture over the nuts and seeds. Stir well until all the pieces are coated and some are clumped together.
  • Spread the mixture out over the baking sheet in an even layer. Bake for 15 minutes. Then use a metal spatula to flip the granola over. Spread the mixture out and bake another 8 minutes. Flip the granola again and spread it out into an even layer. Finally bake for another 6 to 8 minutes, making sure the nuts do not turn dark.
  • Cool the granola completely on the baking sheet. Then use the spatula to move the granola to a large storage container.

Video

Notes

Don’t like walnuts or pecans? Swap any of the nuts or seeds with an equivalent amount of your nut of choice. Consider cashews, peanuts, pine nuts, macadamia nuts, or hazelnuts.
Homemade granola will keep well for up to 2 weeks stored in an airtight container at room temperature.

Nutrition

Serving: 0.5cup, Calories: 256kcal, Carbohydrates: 8g, Protein: 7g, Fat: 24g, Saturated Fat: 6g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 6mg, Sodium: 66mg, Potassium: 235mg, Fiber: 5g, Sugar: 1g, Vitamin A: 8IU, Vitamin C: 1mg, Calcium: 69mg, Iron: 2mg
Course: Breakfast, Brunch, Snack
Cuisine: American, Keto, Low Carb
Author: Sommer Collier

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