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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Carolyn I made your Granola yesterday and munched on it most of the day. I added Lily’s Chocolate Chips to mine because life without Chocolate is not worth it. Thank you so much for all the recipes you provide for all of us, you are amazing!
Yum!
Should these be stored in an air tight container or a regular one?
Any tupperware is fine.
Can I use chocolate whey protein in place of the vanilla and can I substitute BochaSweet for Swerve?
The flavor of protein doesn’t matter but the sweetener MOST DEFINITELY does. If you use BochaSweet or Allulose it will be soft and won’t firm up.
Please read this: https://alldayidreamaboutfood.com/best-keto-sweeteners/
Can I freeze the Sunflower seed four after I grind it,I know I can for coconut and Almond
Absolutely!
Can you sub ghee for butter?
Absolutely!
I love a little granola mixed in with my yogurt in the morning. I’ve tried other keto recipes, and they were ok, but I was so thrilled with this one .it is just soo good ! Thank you for your efforts in developing keto friendly recipes, and sharing them with us.
I love this recipe! My grandchildren are fans too and I’m grateful they are eating a nutrient dense breakfast!
Fabulous!
I love this recipe. I have discovered that it is delicious when you replace the water with sugar free pancake syrup. I also switched the vanilla whey powder to a peanut butter chocolate one from keto chow and it was awesome also.
Thanks for all the great, inspiring recipes!
I LOVE this granola recipe and have been making it for well over a year. Any suggestions on how to make a pumpkin version. It would be so great for the fall. Thanks!!
I have a recipe for that already! https://asweetlife.org/pumpkin-spice-low-carb-granola/
Oh Great! Where would I add in the nut butter? would I take anything out? Is this another blog that you do, or are they related?”
I write recipes for them. You wouldn’t add the nut butter at all. Well, I guess you could but I am not sure how it will fare.
Subbed ghee for the butter, and coconut flavored protein powder; amazing flavor. Thanks!
Holy moly.. this is goood.. I added a little maple extract and cinnamon.
Used as topping to a serving of cottage cheese softned with full fat cream..
I could hear the angels sing..
Do you think it would still turn out ok without the whey or collagen? I am dairy free and I don’t care for the taste of collagen and only put it in my coffee.
I think it would be okay.
I’ve made this twice. Once exactly as written. 2nd time I used almond butter instead of PB and added hemp hearts (because I bought them and don’t know what to do with them) and cinnamon.
Both times the granola tasted great…too good really, it was gone in days. But it never came out in big clumps like your photos or video shows. I’m wondering where I went wrong. Was there supposed to be flaxseed in this? Would that have made a difference? I didn’t see it in the recipe.
Carolyn, thanks for the awesome work you do!
No, I changed the recipe so no flaxseed. It should just clump, unless you are spreading it too far apart when putting it on the pan.
Thanks. I’ll try again. 3rd times a charm.
Wow!! I’ve really been missing granola. I made this yesterday and it’s GREAT! Even slightly burned (my oven is sooo hot; I really need an oven thermometer), it still tastes really good. My husband likes it, too. Next time I will be more conservative with the temp and it will be even better. Only item I changed was the protein; I used hemp protein since I don’t have whey. Hemp protein is nasty but can easily be masked by other flavors, and it turned out well with this recipe without other adjustments.. I loved how easy this was to make and how customizable it is! Thanks for yet another wonderful recipe.
Does this recipe have flax in it? I thought it was supposed to but I am not seeing it – I had read somewhere that flax helps with clumping in granola so I want to be sure before I try this. I love peanut butter and granola, so I know this will be fab.
It used to but I updated the recipe. You can replace half of the almond flour with flax, if you like.
I’m new to Keto and am loving your blog. I just made the granola and after 30 minutes in the oven, it is still really wet. Then I watched the video and realized, the 1/4 cup water might not all be needed. I’d love to see that printed in the directions as well as the video.
It smells delicious, here’s hoping it’ll turn out with a little longer bake time.
Thanks!
You can still save it. Keep it in a warm oven, very low temp (no more than 200F) and it should dry out/crisp up.