These keto granola clusters make a delicious snack or a healthy low carb breakfast. A sweet sugar-free treat that satisfies the craving for crunch.
The big crunchy clusters are the best part of any bag of granola. Sometimes they have them and it’s like you hit the jackpot. Sometimes they don’t and the granola is somehow less delicious and satisfying. Why is that?
I have been a granola girl for a very long time. My mother made the best granola, chock full of nuts, seeds, and nice big clusters. Of course, it was also chock full of carbs and sugars. But oh boy, I used to love that stuff.
And Trader Joe’s totally understood the appeal of the large granola clusters. I don’t know if they still have it, but they used to have boxes of their granola called “Just the Clusters”. I could snack on that stuff all day long.
But now I wouldn’t touch either of those things (sorry, Mum!). So it’s up to me to make my own keto granola. And the more clusters, the better!
Granola clusters make a great keto snack
I have several great keto granola recipes, including my famous Peanut Butter Granola and my Banana Nut Cereal. They are well loved by many followers and fan.
But I started thinking about good keto back-to-school snacks (scary how quickly the summer goes!) and it occurred to me that big chunks of keto granola would be ideal. I mean, what’s not to love?
Granola clusters are crunchy, sweet, and slightly salty too. The ideal snack, really, and they appeal to all ages. Oh and did I mention can be made ahead and stored for two weeks?
So they’re perfect for popping into bags and sending off to school to be munched as hunger strikes. Or kept on the counter for after school hunger, when kids rummage around the kitchen, looking for anything that stands still long enough to be eaten.
And my kids did much on these granola clusters, but you know who I think loved them best? My husband. He ate a few every time he came through the kitchen. And he made big breakfast parfaits with yogurt, berries, and a some crumbled clusters over top.
So they’re great for snacking but they’re also just as good for breakfast.
Developing a recipe for keto granola clusters
The recipe for these delicious granola treats was actually based off my favorite keto granola bar recipe. I love these bars, and I find them almost hard to resist when I make them. So I knew they were perfect as the base for my granola clusters, but I did make a few changes along the way.
For one, I skipped the cranberries and chocolate chips. I also used more pecans and less almonds, and used pumpkin seeds instead of sunflower seeds.
Finally, I used Swerve Brown for part of the sweetener, allowing me to skip molasses or Yacon syrup. All of these changes made the recipe lower in carbs and just as delicious as it was before.
And for a fun little flavor twist, I used maple extract in place of the vanilla. But really, either would be fine.
Tips for making granola clusters
As I experimented with this recipe, I did learn a few useful things along the way.
For one thing, if you want truly crunchy clusters, you need to use erythritol based sweeteners. At one point, I tried using some other sweeteners (mainly Bocha Sweet) and it made the clusters so soft. They were delicious but you couldn’t pick them up without having them fall apart in your hands.
Also, pressing the mixture down firmly onto the pan is key to getting them crisp. It can feel a bit greasy, so use some parchment or waxed paper overtop as you press down.
The edges will get more brown than the center so if you want to remove them early and keep baking the rest, you can do so. And as always with recipes like this, let it cool completely before breaking into clusters or chunks. It won’t be fully crisp until you do.
Serving and storing keto granola clusters
Unlike most recipes, I found there isn’t a good way to measure a “serving” by volume or size, as the clusters can be all sorts of different sizes. So in the end, I weighed out the entire recipe and divided it up that way.
This recipe makes 8 servings of each about 64g, or a little over 2 ounces. But it’s rich and filling so could easily be divvied up into 10 or even 12 servings, especially as a snack.
I stored my granola clusters on the counter in a covered container for over a week. Because it has no eggs or super perishable ingredients, it can be easily stored at room temperature. Glass jars work well, if you have one big enough to keep all the clusters. Tupperware is fine too.
Ready to make some keto granola clusters? Your whole family will love them!
More Delicious Keto Granola Recipes
No Bake Peanut Butter Granola Bars
Keto Granola Clusters
Ingredients
- 1 cup pecan halves
- 1 cup flaked coconut
- ½ cup almonds
- ½ cup pumpkin seeds
- ½ teaspoon salt
- ½ cup butter
- ¼ cup Swerve Brown
- ¼ cup powdered Swerve Sweetener
- ½ teaspoon vanilla extract or maple extract
Instructions
- Preheat the oven to 300F and line a large baking sheet with parchment paper.
- In a food processor, combine the pecans, coconut, almonds, pumpkin seeds, and salt. Process until the mixture resembles coarse crumbs. A few larger pieces are okay.
- In a large saucepan over low heat, combine the butter and sweeteners. Whisk until the butter is melted and the sweeteners are mostly dissolved. Remove from heat and stir in the vanilla extract.
- Stir in the nut mixture into the butter mixture until well combined. Transfer the mixture to the prepared baking pan and spread out evenly. Top with waxed paper or parchment and press down firmly and evenly to a uniform thickness.
- Bake 20 to 30 minutes, until golden brown. Remove and let cool completely, then break into large chunks with your hands.
- Store on the counter in an airtight container for up to a week.
Karlyn says
These are absolutely addicting! Love this recipe and will keepit in regular rotation!
Claire says
I’ve really missed cereal since starting keto about 6 months ago. I got some granola from the Granola Bakery and loved it, but for a couple of servings it was super expensive. So I looked for recipes to try my own, sadly assuming I’d be disappointed because there aren’t very many sweet keto recipes I’ve really enjoyed. I made two granola recipes, this one and ADIDAF Mixed Berry Keto Granola. Both were incredible and were one of the very best, most satisfying recipes I’ve made. Both were very simple which is always a huge plus. I think the brown Swerve in the granola cluster really added another dimensions to the flavor, but I would also consider mixing them together as well for slightly different texture. The only change I made was I’m not crazy about almonds so I just traded the almonds for macadamia nuts in both recipes. I also added Butter Pecan extract to the clusters which was delicious!
I was concerned because both recipes didn’t seem completely dry after baking. In particular the Mixed Berry Granola seemed super wet even after cooking it until it was really, really toasted and left in far longer than the recipe’s recommendation to help it dry a bit. I was a little concerned as I didn’t know what would happen when I added milk, but it was totally fine and was absolutely delicious!
Thank you so much for your recipes!! You’re really gifted, your recipes never fail me and I’m grateful for your website!
Jan Lewis says
Are the pumpkin seeds in the shell or have they been shelled?
Carolyn says
Shelled.
ANITA says
This was very simple to make. I only had shredded coconut but it worked. The taste is very good and it seems to have some crunch.
Sherry Smith Cook says
I just made aa batch of these clusters. OMG are they good?! Can’t wait for breakfast in the morning. I didn’t have pumpkin seeds (not going to pay that price) so I used sunflower sees. Also threw in some macadamias and walnuts. Thanks for the recipe!
Shirley says
Really good recipe. Easy. Delicious. Thank you Carolyn for all you do. My husband and I really like your recipes. I cook them often.
Dlady says
I have made this so many times – I have the recipe memorized – this is a family favorite…thank you Carolyn! Absolutely Delicious
Carolyn says
Glad to hear it!
Pat Bumgarner says
All I can say is OMG!
This stuff is awesome!
I have recently “converted” to Keto lifestyle and have enjoyed several of your recipes and intend to keep going!
But this granola! My only regret is I didn’t quadruple the recipe!
You rock! 💕💕
Thanks so much!
Pat Bumgarner
North Carolina
Brenda says
Can you use monk fruit as the sweetener?
Carolyn says
That depends entirely on what your “monk fruit sweetener” is made with. It’s usually not primarily monk fruit (big marketing ploy!). Please read this article on sweeteners, it will help a lot. https://alldayidreamaboutfood.com/best-keto-sweeteners/
Theresa says
I accidentally bought sunflower seeds instead of pumpkin seeds. Do you think there would be a big difference?
Carolyn says
It’s a bit higher in carbs but should work fine.
Theresa says
It worked out perfectly! I thought I would try to eat the whole pan, but it’s so rich and filling! Thank you!!
Lissaroo says
Absolutely delicious!! Great to take hiking too. Do you have a savory version as well?
Joanne says
I love this recipe, and have simplified the process so it’s ready in no time. I measure all the nuts and seeds into a large measuring cup and dump everything in the food processor. Then I add the butter and sweeteners to the measuring cup and cook the mixture in the microwave. I then add that mixture to the chopped nuts and seeds in the food processor and pulse everything a few times. So simple!
Gina says
I love these granola clusters so much. I have to halve the batch when I make them because I know I’ll eat too much. Excellent, easy recipe- thank you!
Lee says
Hi Carolyn, love all your recipe’s😄
I wanted to ask what is your go to butter(brand) you mainly use for baking ?
Carolyn says
I just grab the organic Whole Foods brand or my local New Seasons organic brand mostly…
Sareeta says
Numerous people have already said how yummy and easy this is, so I’ll try not to again :)… wish I could post pics..20 stars if I could
Jay says
We are butter lovers and this was just toooo buttery for us. I followed the recipe since this was the first time. Other than being greasy and a big butter flavor it was delish. Any idea about the butter….otherwise I’ll add nuts or reduce butter next time.,
Kim says
Since restarting keto a few months back, I was heartbroken that I could no longer enjoy the mass produced oat and honey granola bars that I adored. Enter ADIDAF’s keto granola recipe…SCORE! Now, I don’t miss the sugar laden stuff one bit. Crunchy, sweet, and oh-so-satisfying, whether enjoyed by itself, with a bit of macadamia milk, or as a topping for keto yogurt, it’s absolutely wonderful!
Thank you!
JoAnn says
Made this for the first time on Saturday night (3 days ago) and it is fantastic! We left for Switzerland on Sunday and took most of it with us to stay away from high carb food and it traveled on our 8 1/2 hour plane ride really well! Thank you so much for this delicious granola treat.
Melody says
Hi Carolyn!
I LOVE LOVE LOVE this recipe! It’s the first granola one I tried to make and will be a staple for me. Whether just for snacking or to put in my yogurt it’s delish. I do have a question though … I know this is might be a little odd but can either of the sweeteners be cut down at all? I find a little sweet for me …. I said Odd but I’ve never really been a sweet person more of a salty one. Hubby who is also low carb loves it as well and says it’s just sweet enough for him. LOL Thank you for all your time and effort in creating and sharing your wonderful recipes!!!!!
VERY MUCH APPRECIATED!!!!!!
Melody says
Forgot to click my stars!!!!!!!!!!!!!!!
Sherina Warstler says
Another amazing recipe! This was delicious as an Ice Cream topping! I can’t wait until tomorrow! Thanks again, Carolyn!
Elizabeth says
Delicious! I ran into A LOT of oil in my first batch. The bits were swimming in an excessive amount. Still, it tasted really good, but…I followed directions on measurements but I thought maybe I used too much butter w one stick. I read correctly. I was able to save the batch. I blotted as much as I could with pamper towels and put it back in a warm oven to works itself out. It did. The second batch I used same brand of butter ( Challenger Brand) but used 6 Tb or 3/4 of stick. Left all other measurements the same. This helped a lot. Still had to blot and put back in oven at 175° for maybe 5-10 minutes and left it in the OFF oven for the rest of the day. It was very humid here in FL so… a few hours later I came back to it
and it was perfect. THANK YOU for the recipe!!!!