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.
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!
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!
Zoe Hansen says
Can I store this in my freezer?
Carolyn says
I would think so, yes, but I’ve never tried…
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.
Jen says
I want to marry this granola!
Carolyn says
HAHAHAH! <3
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.
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.
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.
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!
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.
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!
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!
Elisa Thomas says
I used cake batter instead of vanilla extract 🙂 So good!
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!
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.
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
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!
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.
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.
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.