This keto granola has all the crunchy clusters you crave, with none of the grains or sugar. It makes a healthy low carb breakfast or an easy on-the-go snack. Sweet and crispy!
I think we can all agree that the big, crunchy clusters are the best part of any 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.
I started making my own keto granola almost from the moment I went low carb. I have several recipes, each with their own special twist. Readers love my Peanut Butter Granola and Banana Nut Cereal for the flavors and the simplicity.
But this keto granola recipe is all about the crunch factor. Crispy clusters of goodness!
Why you will love this recipe
I started thinking about good low carb 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?
These keto 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?
They’re perfect for adding to lunch boxes when hunger strikes at school. Or kept on the counter for after school snacks, when hungry kids rummage around the kitchen, looking for anything that stands still long enough to be eaten.
And my kids did love this keto granola, but you know who I think loved it best? My husband. He ate a few clusters every time he came through the kitchen. And he made big breakfast parfaits with yogurt, berries, and a some crumbled clusters over top.
They’re great for snacking but they’re also just as good for breakfast. Or even dessert over some Keto Vanilla Ice Cream.
Reader Reviews
“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.” — Lynn
“OMG indeed. Brown “sugar” and butter…. I had this for breakfast and it was like eating cookies.” — Sara
“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.” — Jennifer
Ingredients you need
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- Raw nuts: I used pecans and almonds, but you could also use walnuts, macadamia nuts and cashews.
- Flaked coconut: If you aren’t a fan of coconut, use sliced almonds instead.
- Pumpkin seeds: You will need shelled pumpkin seeds, also known as pepitas. You can use sunflower seeds instead.
- Salt: This balances the sweetness of the granola.
- Sweeteners: if you want truly crunchy clusters, you need to use erythritol based sweeteners. Any amount of allulose or xylitol will keep the keto granola from crisping up properly. See the Expert Tips section for a detailed discussion of what sweeteners work best.
- Butter: I think this granola works best with butter but you can try coconut oil for a dairy free version.
- Flavoring: You can use vanilla extract or maple extract.
Step-by-step directions
1. In a food processor, combine the nuts, seeds, and salt. Process until the mixture resembles coarse crumbs. A few larger pieces are okay.
2. 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.
3. Stir in the nut mixture into the butter mixture until well combined. Transfer the mixture to a large baking sheet with parchment paper and spread out evenly. Top with waxed paper or parchment and press down firmly and evenly to a uniform thickness.
4. Bake at 300ºF for 20 to 30 minutes, until golden brown. Remove and let cool completely, then break into large chunks with your hands.
Expert Tips
As I experimented with this recipe, I did learn a few useful things along the way.
Pressing the mixture down firmly onto the pan is key to getting bigger clusters. It helps the mixture stick together and bake into a single piece. 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.
Sweetener Options
As mentioned above, only erythritol-based sweeteners allow keto granola to become truly crisp, so be sure to check the ingredients in your sweetener. Even the smallest amount of allulose, xylitol, or BochaSweet will prevent it from becoming crispy. If your sweetener contains monk fruit or stevia, that’s okay.
I used the OLD version of Swerve Brown, but the new version contains allulose so it’s not a good choice. They do now have an organic version Swerve Brown that’s mostly erythritol and monk fruit, so you can use that. I know this is confusing so make sure you read the labels.
Lakanto Brown, Gold So Nourished, and Purecane Brown should also work.
Serving Size and Storage Information
Unlike most recipes, I found there isn’t a good way to measure a serving by volume, as the clusters can be all sorts of different sizes. 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.
Frequently Asked Questions
Conventional granola is made with oats and typically has a lot of added sugar, so it’s not a keto-friendly option. However, keto granola uses nuts, seeds, and low carb sweeteners to simulate the same taste and texture. You should still pay close attention to the carb count.
These keto granola clusters make an excellent healthy breakfast or snack. They are low carb and packed with healthy fats, antioxidants, and fiber. It’s a delicious way to satisfy that craving for crunch!
This recipe for keto granola has 6.5g of carbs and 3.7g of fiber per serving. That means it has 2.8g net carbs.
Store this granola on the counter in a covered container for up to 10 days. Because it has no eggs or other perishable ingredients, it can be stored at room temperature.
More crunchy keto snacks
Keto Candied Pecans
These easy Keto Candied Pecans are the perfect crunchy, salty-sweet snack. They take only 5 ingredients and you can make them in your slow cooker or on the stovetop. They make a great last minute gift too!
Keto Cheese Crackers
Make easy Keto Cheese Crackers with only 5 ingredients! Crispy, salty, and deliciously cheesy, they taste like your favorite snack crackers but with a fraction of the carbs.
Keto Granola Bars
These easy keto granola bars are sweet, salty, and delicious. Chockfull of healthy nuts and seeds, they’re one of my favorite keto snacks!
Keto Granola Clusters Recipe
Ingredients
- 1 cup pecan halves
- 1 cup flaked coconut
- ½ cup almonds
- ½ cup pumpkin seeds
- ½ teaspoon salt
- ⅓ cup butter
- ¼ cup brown sugar replacement
- ¼ cup powdered Swerve Sweetener
- ½ teaspoon vanilla extract or maple extract
Instructions
- Preheat the oven to 300ºF 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.
Diana says
Made this today, it was yummy, I’m grateful for a granola recipe that taste so good that I could have with milk. I miss cereal. A keeper and will keep in my rotation weekly. 😊
Lu Ann says
I make this every week. We use it for so many things. Snacks, yogurt or ice cream. So good, also change up extracts. 🙂 Thank you
Rose says
I couldn’t find the alternate directions for using my crockpot. I could be blind😳
Carolyn says
I don’t have any alternate directions for the crockpot… not sure where you are getting that from?
Janet Garrett says
we love love love this. it is our go to snack now.
Marsha says
If you just can’t stand coconut flakes, your suggestion?
Carolyn says
More nuts and seeds.
Vicki says
Outstanding! Wish I would’ve made a double batch. I have also made the PB granola on this site which is equally great.
LuAnn Turner says
Excellent. Followed the recipe exactly. My husband isn’t doing low carb, but tried the granola and he’s hooked. Thank you
Lexi says
This is such a great recipe, so good as a snack and makes a great cereal substitute with almond milk, Husband even loved it!! Second batch I made I added Banana extract and cinnamon for a yummy banana nut crunch!
Sherry Jarrell says
Oh, my, you’ve outdone yourself! This was so nice and crunchy to satisfy lots of yearnings. I substituted maple flavoring as someone suggested. Terrific taste! FYI: a hand blender for the nuts and cocoanut made a simple recipe even quicker.
Thank you
Lori says
This was my second time making this recipe. First time I made it as written and found it to be overly sweet for my taste buds. This time I added an extra cup of pecans to processer. After removing the mix from the food processor, I stirred in some leftover raw pistachio and sunflower seed (probably another cup or so). I only used about 5 tbs of butter and the 1/4 cup of brown swerve (left out the powdered swerve all together), plus the dash of maple extract. The final product was much looser this time around, which was perfect since I like my granola this way. Still plenty of yummy chunks, too! Only needed about 18 minutes in the oven. I’m not kidding when I say this was absolute perfection! I’m supposed to be saving it for breakfast, but I can’t stop eating it straight from the pan….
Irna says
Delicious, I made a batch to take on holidays. While I was away hubstar (he who does not eat cereal) ate nearly the whole lot as a trail mix (while watching adventurers on TV) Batch number 2 is a double batch and will be hidden!
Bev says
I made it once without the coconut as my husband doesn’t like it but it was pretty greasy from the butter. What can you use in place of the coconut?
Carolyn says
You need some more bulk so add more almond flour.
Ola says
So yummy ???? ???? ????
Natalie says
Thank you for the recipe can you substitute the brown sugar with sugar free maple syrup?
Carolyn says
I am not sure if that will change the consistency. A lot of it will depend on what sweetener the syrup is made with, because many will keep it from crisping up properly. But you’re certainly welcome to try!
Kristy says
Can you sub coconut oil for the butter for dairy free?
Carolyn says
Possibly but I haven’t tried it myself. I would cut back on it by a few tbsp as I find coconut oil makes things greasier.
Jen Schaffer says
Made this tonight because I was in the mood for something crunchy and sweet. This is the third time I’ve made this recipe and I love it every time. When I’m craving cereal I put some in a bowl with a splash of cream. Delicious and oh so satisfying!!
pc says
How much of cup would be 64g be? TIA
Carolyn says
You can’t measure clusters like this by cup. Sorry! You will need to simply eyeball it to get 8 servings if you don’t have a kitchen scale.
Nicole S says
This looks really good & I can’t wait to try it!
I don’t care for coconut, though. Is there a suitable substitute?
Also, a tip for spreading granola in a pan… when you top the granola with waxed paper, place a clean baking sheet on top of that. Press down on the baking sheet. It helps spread the granola evenly!
Carolyn says
You can use sliced almonds.
Tracy says
I just made this today and I love it. I like to have something crunchy instead of mushy and this satisfied my sweet tooth. Thanks
Becca Carrera says
Oh my, so delicious. The recipe says leave in a container on the counter for up to a week and now I find myself standing at the kitchen counter indulging. Yum, yum.