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
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.
- 1 cup pecan halves
- 1 cup flaked coconut
- 1/2 cup almonds
- 1/2 cup pumpkin seeds
- 1/2 tsp salt
- 1/2 cup butter
- 1/4 cup Swerve Brown
- 1/4 cup powdered Swerve Sweetener
- 1/2 tsp vanilla extract or maple extract
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Preheat the oven to 300F and line a large baking sheet with parchment paper.
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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.
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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.
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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.
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Bake 20 to 30 minutes, until golden brown. Remove and let cool completely, then break into large chunks with your hands.
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Store on the counter in an airtight container for up to a week.
Patricia says
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.
Carolyn says
I think so, yes.
Debi says
Unfortuantely I can’t abide coconut. Would flax work or do you have another recommendation?
Carolyn says
Perhaps just some sliced almonds.
Sherril Miller says
I added hemp hearts instead of coconut and it was fabulous! I also added 1 whole cup of sliced almonds and a 1/2 cup of sunflower seeds. It was so good that right now I have the same recipe in the oven except I added 2 teaspoons of cinnamon. I can’t wait to see how that turns out.
Allison says
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!
Carolyn says
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.
Lisa Gabriel says
Can I use stevia?
Carolyn says
No, I am sorry. It won’t create the right texture and they will fall apart and won’t be crisp.
Chrysann says
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!
Carolyn says
Butter works best, to be honest, but if you need to be dairy-free, coconut oil should be okay. It doesn’t combine as well and can feel a bit greasier when baking it.
Julia says
Would ghee work?
Carolyn says
It should!
Trisha says
Trader Joe’s still sells “Just the Clusters”. It was beckoning me just last week. Can’t wait to try this one!
Carolyn says
Good to know. I will stay clear of the cereal aisle at TJs! 😉
Kelly says
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.
Carolyn Johnson says
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!
Cristy says
Can I use walnuts instead of almonds?
Carolyn says
I think that should be fine.
Sarah says
Love this! Mine seemed to be a little oily when finished baking. Any ideas what I might have done wrong. It still tastes amazing just oily…?
Carolyn says
Not sure but sometimes if it’s not absorbing, just set the pieces on paper towels or blot them drier.
ChapelHillBetsy says
Shsucks! I should have done that (blotted with paper towels). Mine were delicious but greasy from all the butter.
Gayle says
I use walnuts in addition to the other nuts and also add sesame seeds. I don’t use the coconut. It is great.
Amanda says
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!!!!)
Carolyn says
Thanks, Amanda!
Katie Whitson says
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.
Carolyn says
They are based on my bars so they should. They might be a bit brittle as bars, though.
Janis says
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!
Carolyn says
So glad you liked it!
Sandra says
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)
Carolyn says
Glad you liked it!
Sandra says
edited to add: WARNING!…SERIOUSLY ADDICTIVE!! Just had my husband hide the remainder from me for a few days!:)
Roberta says
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 🙂
Carolyn says
Only erythritol sweeteners will work here but any of them should
Carolyn says
By the way, Swerve does not contain inulin. It contains oligosaccharides.
Julia Frey says
Absolutely the best and tastiest snack on the go. Thank you for sharing this recipe!
Toni says
This is such a perfect snack! My kids can’t stop eating these!
Kara says
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!
Kathlyn Ellis says
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 😢
Carolyn says
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.
Kathlyn Ellis says
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.
Carolyn says
So glad to hear it!
marybeth schneider says
Can I totally omit any sweetners?
Carolyn says
No, it won’t crisp up. Sorry.
Lauraa Reese says
This recipe is perfect for back to school!
Estelle says
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!
Becky Hardin says
These are the perfect snack. So good.
Pamela says
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.
Karen says
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
Carolyn says
Yum!
Faith says
WOW! Just made theis and it it OUT OF THIS WORLD!!! Love it from the moment I put it in my mouth!!! Was doing a happy dance!!! Used sunflower seeds instead of pumpkin seeds cause thats what I had, but man o man, this is a favorite!!! Can’t wait to try in on low carb yogurt!!! Thanks so much for this recipe! Plan on making it often!!!!!!
Karen says
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 🙁
Carolyn says
Not sure what happened, to be honest. It’s hard to say. Did you use the same sweetener I did?
Karen says
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
Patricia says
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.
Lundy says
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.
Carolyn says
Yes, that should be fine.
Shannon Baity says
What if you don’t have brown sugar substitute at all. I have powdered swerve. Is there a substitute for brown sugar swerve?
Carolyn says
You can use powdered Swerve and a teaspoon of molasses to get the right flavour and colour.
Gill Driver says
Caroline
Sounds and looks delicious.
Would it work with just Swerve Granular Sugar?
Gill
Jacki Smith says
I love everything your videos show. I love this recipe so much, just a life saviour. Best quick snack ever!!
Karen says
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,
Carolyn says
So glad you like it! It’s hard to resist.
Leeanne says
So incredibly good! Make this now!
Jennifer says
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.
Carolyn says
Wow, that’s a glowing review, thank you!
Donna says
Wow, These are absolutely delicious!!! Thank You for this Wonderful Crunchy Sweet Snack!
Carla says
AMAZING!!! Thank you for the recipe =]
tracey says
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!
Leonie says
Love this recipe…have made it twice, but can’t seem to keep it in good clusters, just completely falls apart..
Carolyn says
What sweeteners are you using?
Lucina says
OMG these are so delicious. I made it this morning and my husband and I can’t stop eating it
Nicole M Foster says
These are soooooooo good! My non-life carb friend and my super picky son liked them too!
Pams says
Blown away with how yummy AND low carb these are…are you sure?!!
Chrys says
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!
Marcella says
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.
Carolyn says
Nutritional info is always given per serving.
Lisa says
What is the serving size?
Carolyn says
Because these are irregular sized clusters, you need to eyeball it and divvy up the recipe into the correct number of portions.
Cynthia says
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…
Carolyn says
Sorry, I honestly cannot help you there. I haven’t cooked with sugar in about 10 years.
Mary says
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!
Carolyn says
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.
Maria says
I loved this!! But im a bit shocked about the calorie counts… any thoughts on that matter?
Carolyn says
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.
Cass says
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!
Carolyn says
It should be okay but may brown more quickly so be sure to keep your eye on it.
Ruby says
Hi what can I use in place of brown swerve? I’m in the uk and can’t get hold of it
Carolyn says
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.
Ellie says
I found it really bakes faster. I only do 12 to 15 minutes. It starts to get too brown around the edges
Carolyn says
Then your oven may run a bit hot.
Robin says
This is the best snack I’ve made while on a low carb eating plan. Thank you for sharing!
Carolyn says
Glad to hear it!
Baker Judy says
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
Carolyn says
Hi Judy… tons of my recipes actually use shredded. The granola bars, granola, and oatmeal cookies take the flaked but most take shredded. Here are a few recipes that use it…
https://alldayidreamaboutfood.com/low-carb-coconut-cream-poke-cake/
https://alldayidreamaboutfood.com/keto-almond-joy-bars-dairy-free/
https://alldayidreamaboutfood.com/coconut-chocolate-chip-cookies-low-carb-and-gluten-free/
https://alldayidreamaboutfood.com/keto-samoa-bundt-cake/
That ought to do you for now! 😉
Judy says
You are so very awesome, Carolyn!!!! Thank you
Judy says
The cookies look really good and more portion controlled. I really didnt want to make macaroons
Laura says
Is it ok to use Monkfruit brown and powdered sugars for this recipe?
Carolyn says
It’s okay to use any sweetener but it won’t necessarily have the same texture if you make substitutions.
Rachel says
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.
Carolyn says
So glad you like it!
Elisa Thomas says
I used cake batter instead of vanilla extract 🙂 So good!
Dee says
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.
Angie Henderson says
My house smells fantastic after baking this!!! Thank you so much for your hard work and sharing!!!
Modifications that I made:
I used Lakanto monkfruit granulated and powdered. I did not have brown sugar substitute, so I just didn’t use it. I have a feeling swerve must have something Lakanto does not, mine came out super buttery (I don’t mind this one bit.) I used all the same nuts, but added sunflower and about 1/3 c golden flax seed meal.
This is going to be on regular rotation as long as I can control my portion sizes!
Virginia Thompson says
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!
Nikki V says
Just ran across this recipe. Not sure if this question has been asked or not. Are you using raw nuts or roasted? Thanks for your time!
Carolyn says
They’re raw… because they get roasted during the cooking process. Never use already roasted nuts in something like this or they will get burned.
Karen says
Soooooooo goooood!!!! I made this as directed and it is so tasty and made my kitchen smell so yummy!! Will put this in my favorites!! Thank you for making my diabetic and weight loss keto journey much more palatable and enjoyable!
Kim says
This is delicious. It was wonderful on plain Greek yogurt with a drizzle of sugar free blueberry syrup. My husband enjoyed his with almond milk in a bowl. He has really been missing cereal since being on keto. Such a nice change for breakfast. Thank you.
Sandra says
OMG! You are a recipe queen! You are a kitchen Ninga! I am your biggest fan! I have never gushed over anyone before but, your work in the kitchen has changed my life. The husband loves when he sees me flipping through one of your cook books cause we know its going to be delish. Thank you for all you do, we appreciate your skills and dedication to creating wonderful dishes.
Sara says
OMG indeed. Brown “sugar” and butter…. I had this for breakfast and it was like eating cookies. Thank you for your cookbooks and this website. Every recipe is delicious.
Jen says
I want to marry this granola!
Carolyn says
HAHAHAH! <3
Neicy says
Thank you so much for this recipe!! I have my portion with some unsweetened Almond Milkfor a quick breakfast on the go or a half portion with some whipped double cream and a couple of mashed strawberries. I like in Ireland so I was unable to source the Swerve brown sugar do I just used the full amount of my regular sugar substitute and it is still amazing. So amazing intact that my kids and husband eat my granola now!! Its great knowing they are having a healthy start to the day as opposed to the sugar and processed granola they used to have.
Zoe Hansen says
Can I store this in my freezer?
Carolyn says
I would think so, yes, but I’ve never tried…
Lynn says
If there were 10 stars on this recipe, I would have given it an 11. This isn’t just Granola…it’s a religious experience, meant to be eaten with swoon-like reverence. Like a dolt, I managed to forget the coconut, which I’m sure would have sent me over the edge, to the point where I would have needed a straightjacket to keep from eating the entire batch. As it is, I merely need three strong men carrying explosives. Brava, Carolyn. Yet another winner.
Carolyn says
WOW. Now that’s an endorsement!
Rachel says
Delicious! I misread the recipe and thought the granola needed to harden in the oven, so it was overcooked by about 10 minutes. But but did that keep me from devouring it? Nope! And good thing I made a double batch! Can’t wait to eat some tomorrow, then it goes in the freezer so I can try other yummy looking recipes on your site. Whenever I have a craving for something, I check your site first. You’re the best!
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!!!!
Sherina Warstler says
Another amazing recipe! This was delicious as an Ice Cream topping! I can’t wait until tomorrow! Thanks again, Carolyn!
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!!!!!!!!!!!!!!!
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!
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.,