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Keto Granola Clusters

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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.

Large clusters of grain-free keto granola in a wooden scoop on a white table

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!

A glass jar full of keto granola clusters with the pan in the background

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.

Low carb granola in a bowl with a white pitcher

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.

Top down photo of granola clusters in a wooden scoop on a white table

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.

A bowl of granola clusters with berries in the background

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

Paleo Coconut Granola

Keto Maple Pecan Granola

Almond Joy Granola Bars

Nutty Chocolate Granola

4.92 from 24 votes
A bowl of granola clusters with berries in the background
Print
Keto Granola Clusters
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

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.

Course: Snack
Cuisine: American
Keyword: granola clusters, keto granola
Servings: 8 servings
Calories: 327 kcal
Ingredients
Instructions

  1. Preheat the oven to 300F and line a large baking sheet with parchment paper.

  2. 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.

  3. 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.

  4. 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.

  5. Bake 20 to 30 minutes, until golden brown. Remove and let cool completely, then break into large chunks with your hands.

  6. Store on the counter in an airtight container for up to a week.

Nutrition Facts
Keto Granola Clusters
Amount Per Serving (64 g per serving)
Calories 327 Calories from Fat 284
% Daily Value*
Fat 31.5g48%
Carbohydrates 6g2%
Fiber 3.5g14%
Protein 5.5g11%
* Percent Daily Values are based on a 2000 calorie diet.

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Hi Carolyn, These looks so yummy ! Just checking to see if you think I can use a vegan butter and they still turn out good? I have to be dairy free! Thank you in advance.

    Reply

  3. 5 stars
    Can’t wait to make this! Carolyn what size pan did you use? I have a huge bag of Sunflower seeds I need to use up so I am hoping I can use then instead of the pumpkin. I love the maple extract!

    Reply

    • As long as it’s a big rimmed pan, it doesn’t matter. You aren’t filling the pan, you are just pressing the mixture down as firmly as you can.

      Reply

  5. Thoughts on coconut oil vs. butter or half of each? I wanted to see what you thought before making it because I have limited supplies and live in a very rural area (order most of my pantry supplies). Thank you for sharing your knowledge and experiences with us!

    Reply

  6. Trader Joe’s still sells “Just the Clusters”. It was beckoning me just last week. Can’t wait to try this one!

    Reply

  7. Thank you for another great recipe! Have you noticed brown sugar swirls affecting or elevating your blood sugar more than regular swerve? We tried one bag and it seemed My t1d Daughter.

    Reply

    • 5 stars
      Brown swerve affects my blood sugar as well. Not nearly as much as a simple sugar, but definitely a spike. This is tasty though. I just finished the last of my Swerve, hopefully this is as tasty with Sukrin, but without the blood sugar jump. Thanks for another great recipe Carolyn!

      Reply

  9. I don’t know how to rate this! This is seriously delicious. Absolutely addicting. Like….I don’t know whether to set your site as my homepage (which let’s be real…when I get up the first thing I do is check your site anyway because you are amazing) or find some way to keep from ever visiting it again…because you make this lifestyle completely delicious. I hadn’t realized how much I missed things like granola until I made this recipe. And unlike a lot of these type of treats…rather than pushing me towards the store to get the “real” thing; all I want is the whole jar of this granola.

    I’m so sorry for the long post, but I had to say just how EASY and delicious this is. Highly recommended; you won’t be disappointed (Maple all the way!!!!)

    Reply

  10. I was wondering if these would hold up as bars instead of clusters. Then I guess if one wanted the cereal or cluster effect could crumble the bars. Or will the bars not hold up as well because it uses swerve vs yakon syrup? The peanut butter granola is delicious and the bars we delicious too. Excited to try this version too.

    Reply

  11. 5 stars
    Oh my, Carolyn, this stuff is heaven! I made a double batch last night using pecans, cashews, almonds & coconut. What a heavenly treat! Thank you for the recipe!

    Reply

  12. So good…and addictive! Took longer than I expected to harden/crisp out of the oven, but I’m not sure I would have cared anyway-it’s THAT tasty! (#teamvanilla)

    Reply

  13. Unfortunately inulin causes me heavy GI issues, and also spikes my BG, so can I use golden monkfruit (like Lakanto Golden) and powdered erythritol instead the two versions of Sweerve mentioned in the recipe? I’d really like to try this yumminess… Thank you for support our needs of healthy jet tasty diet: your recipes are always a huge resource 🙂

    Reply

  16. 5 stars
    My whole family loves coconut, so these would be a huge hit! School starts next week, so I’ll have to make them for after school snacks!

    Reply

  17. 4 stars
    Help! I made this recipe today…bought Swerve brown and powdered sugars. Followed your recipe exactly. It tastes great, but it is not at all crisp and is very buttery. I used 1 stick of Kerry Gold butter. Where did I go wrong? I am putting it back in the oven, as it is really too soggy to enjoy 😢

    Reply

    • Well, if it’s soggy, then it isn’t baked through. Perhaps you didn’t spread it out enough in the pan? Putting it back into the oven is exactly the right thing to do and you could leave it in a low temp oven for a while. 175F would help dry it out.

      Reply

      • 5 stars
        I just made this again today. So yummy and it came out nice and crunchy this time! I did reduce the butter by about 1.5 TBLS and was quite generous with the amount of nuts. I used maple flavoring. I really pressed it down firmly and baked for a full 30 minutes. This will become a regular recipe for me! Thank you Carolyn.

        Reply

  19. 5 stars
    This was way too easy to make, as for the portion size, also wayyyy too small! since I made it last night, I kept on ‘tasting’ about a quarter of the whole batch… less than a day has passed and I cannot stop tasting it 🙈 that is how spot on the balance between sweet and salty it is. Even though my powdered sweetener was part xylitol and I used erythritol with some molasses for ‘brown’ , it worked out sufficiently crisp for me. Thank you for a great recipe once again!

    Reply

  21. OMG. This is sinfully delicious. Besides topping my morning yogurt, imagine it on keto ice cream. I used sunflower seeds instead pumpkin seeds and baked five minutes longer. I love all your recipes, Carolyn.

    Reply

  22. My friend and i are both on Keto – we share various snacks we make. She made this and wow!!! Heaven!
    I made it but instead of vanilla i added maple extract and a teaspoon of cinnamon to the butter mixture.
    Smelled like apple crisp in the oven

    Reply

  23. My friend and i are both on Keto – we share various snacks we make. She made this and wow!!! Heaven!
    I made it but i used a magic bullet style food processor to mix the nuts and my granola didnt get hard? I kept it in the oven long but just very oily and i used 1 cup of butter called for double recipe. What did i do wrong 🙁

    Reply

      • hi – yes i did – powdered erythritol – i think the issue was the food processor – i used a bullet type machine and it quickly but it pulverized the nuts within a couple of seconds.
        i think next time i am going to put all ingredients in a ziplock bag and hit with my mallet (aka meat tenderizer) – it tasted very good but did not look like yours at all which look like much bigger pieces, and i had to keep in the oven at least an additional 20 minutes

        Reply

  24. This is a stand up double. But I’m considering adding some of that corn extract flavoring stuff. That would make it a home run.

    Reply

  25. Hi! I’m going to be making these this weekend! I have swerve confectioners sugar, however I do not have their brown sugar substitute. Do you think it would be OK to use the Monk fruit gold? I believe the Monk fruit gold is there version of a brown sugar substitute.

    Reply

  28. 5 stars
    This is absolutely my very most favorite thing right now. Have made it several times and, for me, maple is the best flavoring. Love to crumble it in a bowl and cover with heavy cream for breakfast. Thank you so much for your fabulous recipes,

    Reply

  29. 5 stars
    Uhm, this didn’t even last 48 hours in my house! Unquestionably the best snack ever made. You are a true culinary goddess and I worship you.

    Reply

  32. 5 stars
    So yummy, crunchy and salty-sweet! Thank you for the recipe! My batch turned out great. I switched out the pumpkin seeds for walnuts. And followed your advice and took the edges off and out of the oven when they started to get browner than the middle. Can’t wait to try it with lo-carb yogurt!

    Reply

  37. 5 stars
    Absolutely delicious, especially with a bit of cinnamon. The only problem with this is that it’s difficult to stop munching. Time to portion it up!
    Thank you for sharing!

    Reply

  38. Just wondering about the nutritional information. The stats it gives is that for the whole batch or a specific serving size? It doesn’t say.

    Reply

  39. Can I use regular brown / white sugar in the recipe? My budget is limited& until I use what’s in my pantry I can’t get the sweetener subs…

    Reply

      • Hi! I made this today! Went by your recipe except used regular brown sugar. It has a delicious taste but was so greasy! Way too much grease in pan and granola. Also, it did not get crunchy. I tried to blot as much grease out as I could. I used real butter. I would like to make it again but question as to why it was so greasy. Didn’t know if using the regular brown sugar was a problem! Thanks for your insight on this!

        Reply

        • Yes, it would be the sugar. Keto sugar substitutes have fibre that help them absorb more oils. Mind you, this recipe is a bit greasy and that’s fine because on keto, we love our fats. But it shouldn’t be overly greasy.

          You should try it with Swerve.

          Reply

    • The thoughts are that it is filling and satiating and you don’t need a lot of it. 327 calories is not actually a lot when it’s a full breakfast. While calories do matter some, it’s more important to feel satiated but not overeat and keto food tends to be calorie dense but very filling and satiating.

      Reply

  41. Hello Carolyn, I lined my pan with parchment paper. Will this affect the baking time or texture? I’m thinking not but sure. Thanks for a wonderful product!

    Reply

    • Use regular Swerve or regular erythritol with 1 tsp molasses. It won’t raise the carb count more than about 0.4g carbs per serving.

      Reply

  45. Hi Carolyn, I asked our friend to pick up “Flaked unsweetened coconut. Don’t buy if it’s not flaked” for our groceries. We got Bob’s Red Mill unsweetened SHREDDED instead. Any suggestions for low carb recipes using it? I tried looking up recipes for it on your blog, but you ask for flaked.

    Thank you! Love your recipes. Your voice is so soothing during this trying time, also! Can’t wait till I get the ingredients for the oatmeal cookies

    Judy
    Simi Valley, CA

    Reply

    • It’s okay to use any sweetener but it won’t necessarily have the same texture if you make substitutions.

      Reply

  47. This recipe is so yummy! I love it crumbled into almond milk as a cereal or as bigger clusters as a snack! I don’t eat coconut (major texture issue) so I sub with 1 cup of extra almonds, pumpkin seeds, walnuts, pecans or a combination of all of the above! I also use lakanto brand instead of swerve for personal preference.

    Reply

  49. 5 stars
    This is the first time I ever made granola. I am delighted with it. Sooo Goood! My non-low carb hubby loved it, too. I’m making yogurt parfaits for dessert tonight and topping them with this granola. Thank you.

    Reply

  50. I just made this yesterday! It is my go to granola recipe. So easy! I do find that I need to add a few more nuts etc. and also about 2/3 cup of almond flour. It seems to keep it from getting to greasy from the butter. I keep it in the freezer and then when adding almond milk it’s super cold. Just the way I like it!

    Reply

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