Welcome to your new favorite breakfast. This easy low carb granola is packed with healthy fats, protein, and satisfying crunch – no oats required! Whether you’re craving a bowl of cereal in the morning or a tasty snack in the afternoon, this recipe delivers big flavor without the carbs.
If you need more ideas for high protein breakfasts, you’ll also love Chocolate Protein Muffins and Keto Pancake in a Mug. Great for busy weekday mornings.
I’ve always had a soft spot for homemade granola, and our house was almost never without a big container of it. When I switched to a low carb lifestyle, I thought granola was one of those foods I’d have to give up forever. But as I began to experiment with low carb ingredients, I realized that cereal didn’t have to be made with grains.
This Keto Peanut Butter Granola was my first foray into making low carb cereal, and it has stood the test of time. Readers love it, and so does my whole family. Whenever I make a batch, it disappears within a few days.
Since that time, I’ve created other delicious recipes like Keto Granola Clusters and Keto Cinnamon Cereal. But this peanut butter version might just be my all-time fave.
What readers are saying
“Absolutely delicious! I couldn’t wait to sample and while it was warm, I made myself a bowl. It’s easy to make and would definitely make it again. I would eat this a breakfast, but also a snack with maybe some sugar free chocolate or peanut butter chips!” — Sonia
Why we love this recipe
- Easy to make: Making your own keto granola is astonishingly easy, and it’s ready in 40 minutes.
- Ultra-satisfying: With plenty of healthy fats, protein, and delicious crunch, you won’t miss the high carb stuff!
- Free from: This recipe is gluten-free, grain-free, and egg-free. And of course, contains no added sugars.
- Customizable: Not a fan of coconut? Allergic to almonds? You can easily switch out the various nuts and seeds to suit your tastes.
- Low carb: With only 4.1 grams net carbs, you can indulge in your favorite breakfast again!
Ingredient Notes
- Nuts and seeds: Chopped nuts and seeds are perfect for making that crunchy breakfast treat. The combination you use doesn’t matter much, although I do recommend using a mix for better texture. I like a combination of almonds, pecans, and sunflower or pumpkin seeds.
- Shredded coconut: Adding in something with a finer texture, such as shredded coconut or almond flour, helps bind the granola together a little more. You can also use flax seed meal or ground hemp seeds.
- Sweetener: It’s important to understand that different keto sweeteners will give you different results. If you want a crunchy texture, you need to use an erythritol-based sweetener. For a better understanding of how all the various sugar alternatives work in baking and cooking, check out my Ultimate Guide to Keto Sweeteners.
- Protein powder: You can skip it but I recommend it for both flavor and a boost of nutrition. You can also use egg white protein powder.
- Peanut butter: This is an egg-free recipe so stirring in a thick nut butter helps to hold the other ingredients together and create clusters. You don’t have to use peanut butter, as any nut butter will do.
- Butter: This also helps bind the granola, but you can switch it out for coconut oil as well.
Overview: How to Make This Recipe
- Process the nuts: Add the nuts and seeds in a food processor and process until they resemble coarse crumbs.
- Mix in the other dry ingredients: Transfer to bowl and stir in the shredded coconut, seeds, sweetener, and protein powder.
- Add the wet ingredients: Melt the peanut butter and butter together in the microwave then pour over the nut mixture and stir well. Stir in the water.
- Bake: Spread the mixture onto baking sheet and pressing it down firmly with your hands. Bake 30 minutes, stir mixture again, press it down and bake until done.
- Break into pieces: Let the granola cool completely then break up large clumps.
Tips for Success
Aside from the ingredients specified above, the other important trick to getting crunchy keto granola is pressing it down firmly. You will notice in the instructions that I have you press it before and during baking. This helps it clump and stick together, and bake crisp against the hot pan.
You also need to let it cool completely after baking. Keto baked goods always continue to firm up and crisp up as they cool.
Sweetener Notes: For crunchy keto granola, you really need an erythritol based sweetener. Any amount of allulose or xylitol will prevent the granola from crisping up properly.
Frequently Asked Questions
Conventional granola is made with grains and added sugar, so it’s not a keto-friendly food. However, you can make your own low carb granola with nuts, seeds, and non-nutritive sweeteners. There are also some store-bought brands, and my favorite of those is NuTrail.
The same way you serve conventional granola! I like mine with heavy cream but it’s great with non dairy milk or Greek yogurt. And sometimes we just like grabbing a handful of dry granola to snack on.
This keto peanut butter granola recipe has 7.9g of carbs and 3.8g of fiber per serving. That comes to 4.1g net carbs per serving.
More delicious breakfast recipes
Keto Peanut Butter Granola
Ingredients
- 1 1/2 cups (214.5 g) almonds
- 1 1/4 cups (148.5 g) pecans
- 1 cup (112 g) shredded coconut, or almond flour
- 1/2 cup (33.5 g) pumpkin seeds
- 1/3 cup (60.67 g) granulated sweetener, (erythritol based)
- 1/3 cup (36 g) vanilla whey protein powder, (or egg white protein powder)
- 1/3 cup (86 g) peanut butter
- 1/4 cup (56.75 g) butter, (use coconut oil for dairy-free)
- 1/4 cup (59.15 g) water
Instructions
- Preheat the oven to 300ºF and line a large rimmed baking sheet with parchment paper.
- In a food processor, process the almonds, pecans, shredded coconut, and pumpkin seeds until they resemble coarse crumbs with some larger pieces. Transfer to a large bowl and stir in the sweetener, and vanilla protein powder.
- In a microwave safe bowl, melt the peanut butter and butter together. Pour the melted peanut butter mixture over the nut mixture and stir well, tossing lightly. Stir in the water – at this point, the mixture should begin to clump toether.
- Spread the mixture out evenly on the prepared baking sheet and press it down firmly with your hands. Bake 30 minutes, stirring halfway through and re-pressing it down. Remove and let cool competely.
- Break up any large clumps with your hands.
Video
Notes
Nutrition
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.
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Are all the nuts and seeds raw before adding?….I only have roasted everything, except the pecans…any way I can still make/use them for this recipe?
You should be able to use them.
I put these ingredients into MyFitnessPal Recipe Builder and the nutritional data for carbs was much higher than yours. 404 calories, 12g carbs, 36g fat, 5 fiber.
That is likely because My Fitness Pal is calculating the carbs from the erythritol. As these do not affect my blood sugar, I don’t count them and I state this clearly in my nutritional disclaimer.
Thanks for letting me know. It doesn’t count the stevia extract but does count 12g for the entire recipe for the granulated Swerve. I removed that and it calculated to 12g carbs…closer to your 9.9. Probably a matter of brands used. I will be trying this today.
This muesli is delicious and I love that it is low in carbs but when I entered it in to my food diary it came up as 499 calories per serve. I hope I have done it wrong. Has anyone got a different result?
I made this today and it’s fabulous!! I have been looking for a low carb granola that didn’t have coconut and this is perfect ?
Wonderful!
My husband will be thrilled to see granola back on the menu. 🙂
Your mom sounds like a very inspiring person.
Thank you for all you do. I have been wheat-grain free for only a month but your recipes have been incredibly helpful. I LOVE to bake, so it’s been wonderful to be able to continue doing so while sticking to my new life choices. You are really making a difference for so many.
For the vanilla whey powder, can I sub it for unflavored whey powder and maybe a tsp of vanilla extract? So excited to try this out!!
I’ll have to find a substitute for the pecans, but I’ve got to try this. I used to make huge batches of Alton Brown’s granola, before we went LC, and had it on my Greek yogurt for breakfast.
I’m new at all of this, I do not have stevia. I only have swerve, do I just add a little more of that? Thank you
Yup! I’d say another 1/4 cup should do it.
I have not found a Bob’s Red Mill product I haven’t loved yet. Right now my fav is their steel cut oats, Irish Oatmeal.
Can i substitute whey protein powder Caroline?
Thanks for everything!!
In this recipe, you can leave it out altogether.
What would you recommend as a substitute for the flax? Trying to limit my consumption a little bit. Would chia meal have the same effect?
Chia absorbs a lot of liquid so might make it too moist but you could certainly try it.
Finally made this today and it is yummy! I added some Hershey’s Special Dark Chocolate Chips, which gives it extra yumminess (because seriously chocolate and pb, right!?!?). I had to *force* myself to eat what couldn’t fit in my largest tupperware. I should have stayed in the kitchen while I secretly snacked because I ended up sharing this with my 5 year old (and she can chow down!!). Thank you, Carolyn, and keep up the great work!
I love Bob’s Red Mill products!
This has nothing to do with the contest, but I’m printing this recipe and making it for the third time…my husband, Mr Picky Englishman, loves it! We live in Malaysia and it’s been a struggle to get ingredients–but at last we have a pretty full complement and I’m headed to California for a visit tomorrow (and bringing back loads of Swerve at long last).
Hubby doesn’t like eating low carb, misses all his favourites, and it’s really hard to do here in rice-and-noodle land…BUT his blood sugar is under control at long last (TypeII, still on meds at the moment) and so will live with it.
And this is one of his favourites, thank you SO very much for it!
Oh, Malaysia, I bet that is tough to get the ingredients!
Hi, I have been a lurker on your site for a few months now after searching for low carb recipe substitutes. I have PCOS and thyroid problems, and am a true sugar addict in every sense of the word. Obviously this is not a good combo…BUT you are one of the people online that have helped me tremendously with managing my health issues and food. Bob’s Mill products are an integral part of my food and sugar management, too. Right now in my cupboard I currently have the coconut flour, almond flour, xanthan gum, flax seed meal, and wheat gluten. I just bought more coconut flour two days ago (and it was sold out in the first 3 stores I went to!) so to say I utilize Bob’s Mill products is an understatement. I would love a gift card because Bob’s Mill products can be a little expensive for my family, so every little bit helps…but either way, thank you for your site, sincerely. I appreciate all the effort you put into what you do!