This delicious paleo low carb granola recipe whips up in less than 30 minutes. Dairy-free and grain-free. See just how easy it is to make this healthy keto breakfast with my new how-to video!
Cereal. It’s what we all grew up eating for breakfast, right? And when you decide to follow a low carb, paleo or keto diet, you find yourself stumped. You wake up, bleary-eyed, and head downstairs. You pour yourself a cup of coffee, take a few sips and reach for the cupboard. You open it and you suddenly pull up short. Where are the boxes of cereal? They’re not there! Your tired brain can’t quite handle this information so early in the morning. It refuses to believe that you could be so silly as to let yourself run out of that ultimate breakfast food. Why on earth didn’t you put it on the grocery list last time? Oh wait…that’s right. Because cereal and grains aren’t paleo or keto approved. Oh damn. Now what?
Easy Low Carb Granola Recipe
I think you know what I am going to say here. Make your own! Let’s face it, if you are on specialized diet, you can’t just head to the store and pick up convenience foods like cereal and bread. You can sometimes order them online but I always look at the ingredients and think “Well, gee. I could make that!”. I absolutely HATE spending money on something I know I could make easily enough at home. “Easily” being the operative word here. And when it comes to homemade cereal, you can indeed easily make it at home. This low carb Paleo Granola recipe whips up in less than half an hour. So even if you just got up, all bleary-eyed and in need of caffeine, you could have your cereal. Better yet, if you make a big batch, you can store it in the fridge for several weeks.
I’ve made a few different kinds of low carb granola and cereal, and I had one reader thank me for making it without coconut. Guess he wasn’t a coconut fan, but I sure am and it got me pondering a tasty version with some large flaked coconut. And some coconut oil, to really play up that flavour, because I adore it. Then some cacao nibs to add a hint of chocolatey flavour, which pairs so well with coconut. If you haven’t tried cacao nibs (also called cocoa nibs) yet, I think you should. They are chocolatey but not sweet and make a great addition to cookies and cakes, and of course, granola. And they are virtually all fiber, so they make a great low carb food. Just don’t buy them at discount places like Marshalls. I bought a bag that tasted burnt and were just awful. If I hadn’t known what real cacao nibs tasted like, I would have written them off altogether. It’s worth paying a little more for a quality bag if you really want the cacao nib experience!
Paleo Coconut Cacao Nib Granola
Ingredients
- 2 cups nuts, almonds, pecans, walnuts, hazelnuts, etc
- 1 cup mixed seeds, sunflower, pepitas, hemp, etc
- 1 cup almond flour
- 1 cup unsweetened flaked coconut
- 1/3 cup Swerve Sweetener
- 1/2 tsp salt
- 1/3 cup coconut oil, melted
- 1 egg
- 1/2 cup cacao nibs
Instructions
- Preheat oven to 300F and line a large rimmed baking sheet with parchment paper.
- In the bowl of a food processor, combine almonds and other nuts or seeds. Pulse until mixture resembles coarse crumbs with some bigger pieces in there too.
- Transfer to a large bowl and add almond flour, flaked coconut, sweetener of choice, and salt. Drizzle with coconut oil and stir to combine.
- Add egg, and toss until mixture begins to clump together. Stir in cacao nibs
- Spread mixture evenly on prepared baking sheet and bake 20 to 30 minutes, stirring frequently, until golden brown.
- Remove and let cool.
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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Fabulous basic cereal recipe. I replaced a portion of the seeds with protein powder, added 1 TBL cinnamon, and replaced the coconut oil with egg whites and upped the amount to 1/2 cup in an attempt to lighten up a bit of the fat content. Bless you for your recipes. They make low carb eating a treat!
Can coconut flour be used in place of almond flour?
No, not in this recipe.
I love granola! Trying this recipe next!
I love granola! I could snack on it all day! I love the ingredients in this recipe!
Granola is my favorite thing for breakfast! Can’t wait to try this.
Homemade Granola is the best thing on the planet! I love this one so much!
I love a good granola and this one looks so amazing – And low carb!! That’s a win!
I made this this morning and added a spoon of your dried cranberries and had with almond milk! What a TREAT!!! I am about to tackle the Gingerbread cake, Earthquake cake, and Cranberry Biscotti. Have already made the stuffing, dinner rolls, Pecan pie and creamy pumpkin pie! You are my favorite!!
Have fun!
This granola recipe was OUTSTANDING! It truly provided me my cereal fix. The only thing 2 things I changed were the addition of cinnamon and vanilla and half Stevia/half Truvia Brown Sugar Blend. I know those on a strict Keto Diet may not want to add the Truvia Brown Sugar.
I do have a question though. How should I store the granola? I’ve put it in jars in my cabinet. Is that ok?
It should be good there for a week or so.
This is ridiculously delicious. How do you stop yourself from gobbling it all up?
Well it’s also pretty filling so you do need to portion it out. I eat mine with some heavy cream and it’s extra filling that way!
Hey Carolyn,
I work for MountainHouse.com and we loved your recipe!
We were just wondering if you would mind letting us use one of your images for our blog post? We won’t republish the recipe, just link to it and include a small blurb. And if you would like us to add anything to our description of your recipe once it’s published, please let us know.
Hopefully, some Mountain House fans will become regular readers of your site!
Thanks,
Katelyn
Hi Katelyn, as long as you don’t publish the recipe, I am fine with that. Thanks for asking!
This is a super recipe. I use pecans, walnuts, chia, sunflower and pumpkin seeds. I omit the cocoa nibs and add cardamom and cinnamon. Next time I will add some orange zest. Thank you for all your recipes and books.
I added pecans, walnuts, almonds and a small amount of cashews. I didn’t think I had any seeds on hand, so I added in a small amount of extra nuts. I forgot about chia seeds! Duh. The cinnamon works really well too! Plus vanilla for me. How can you not add cacao? ???? Just kidding!
Another comment from me! This recipe is soooo forgiving! You can make it your own! I forgot the 1/2 tsp vanilla and 1/2 tsp cinnamon I sometimes put in…so added it after it came out of the oven…then popped it back in for under 5 min. Thank you, Carolyn for this great “recipe” I now eat it with half a small carton of full fat plain Greek yogurt and a few blueberries! Love! I now have your cookbook!
I also am curious about egg sub or if it would work left out. I wanted to make this because my doc has me on a 4-6 week elimination diet including dairy and eggs which is my daily breakfast….then I saw this had egg…must have forgotten. Now wondering if I could modify it?
Hi, I several food sensitivities. I’d like to make this, it sounds delish! I am allergic to eggs. Do you know of any suitable replacements or will it work if I leave it out?
Thank you!
I just made this tonight. I must say, the flavor was amazing. Can’t wait to have it in the morning for breakfast with some almond milk. I added fax and chia seeds as well as a small amount of macadamia nuts.