This low carb granola is an easy and delicious sugar-free breakfast option. Packed with healthy fats, protein, and plenty of crunchy goodness, it’s sure to satisfy that craving for cereal.
This low carb peanut butter granola was one of the first recipes I created for All Day I Dream About Food, almost 10 years ago now. I daresay it’s one of the first keto cereal recipes ever. There were so few of us writing recipes back then!
It’s certainly a recipe that has withstood the test of time, as it remains one of my most popular.
Even in my own house! My whole family loves this grain-free and sugar-free cereal recipe, and I make it at least once a month. It never lasts longer than a few days.
Believe me, keto breakfast never looked, or tasted, so good!
Grain-Free Granola Love
I’ve been making homemade granola since I was a young teen. My mother did a number of Outward Bound courses after her divorce, including a mountaineering course in the Canadian Rockies and a dog-sledding course somewhere in the Yukon. All very important in her quest to become a confident, self-assured single woman in her forties.
But all her kids really cared about is that she brought home a spectacular granola recipe that we ate on an almost daily basis. It was hearty, filling, and absolutely delicious.
And completely jam-packed with sugar, carbs, and grains.
So when I embarked on a low carb diet, I thought I was saying goodbye to granola forever.
But the more I played around with my low carb ingredients, the more I realized that crunchy granola didn’t have to be made with oats. Chopped nuts, flaked coconut, and healthy seeds could mimic that same texture in a much more keto-friendly way.
How To Make Low Carb Granola
It’s astonishingly easy to make your own low carb granola. Here are my best tips for getting it right.
Mixed nuts and seeds
If you think granola can only be made with oats, think again! 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 or almond flour
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.
Stir in some nut 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.
Consider your 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 Swerve or another erythritol based sweetener. Allulose, BochaSweet or xylitol will make your granola much softer. If that’s okay by you, then go for it!
For a better understanding of how all the various sugar alternatives work in baking and cooking, check out my Ultimate Guide to Keto Sweeteners.
Can you skip the protein powder?
You can skip it but I recommend it for both flavor and a boost of nutrition. You have plenty of options, since you can really use any protein powder here. I have noticed, however, that collagen protein makes the end result a little less crispy and more chewy.
How to make it crunchy
Aside from the ingredients I specified above, the other important trick to getting crunchy low carb granola is how firmly you press it down. You will notice in the instructions that I have you press it down firmly 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.
Can you make this dairy-free?
You bet! Switch out the butter for any non-dairy oil and away you go.
How do you serve low carb granola?
The same way you serve conventional granola! I like mine with heavy cream but it’s great with non dairy milk too.
And sometimes we just like grabbing a handful of dry granola to snack on.
How long does low carb granola last?
The best part about a recipe like this one is that it’s good for several weeks. It has no eggs or anything that spoils quickly and it’s baked until it’s very dry. So it’s fine on your counter in a covered container for up to two weeks or possibly longer.
That is assuming, of course, that your household doesn’t devour it in a few short days like mine does!
More delicious keto cereal recipes
- Keto Cinnamon Crunch Cereal
- Very Berry Keto Granola
- Nut Free Keto Chocolate Cereal
- Keto Granola Clusters
- Keto Oatmeal
- Keto Paleo Granola
Low Carb Peanut Butter Granola
- 1 ½ cups almonds
- 1 ½ cups pecans
- 1 cup shredded coconut or almond flour
- ¼ cup sunflower seeds
- ⅓ cup granulated Swerve Sweetener
- ⅓ cup vanilla whey protein powder (or egg white protein powder)
- ⅓ cup peanut butter
- ¼ cup butter (use coconut oil for dairy-free)
- ¼ cup water
- Preheat the oven to 300F and line a large rimmed baking sheet with parchment paper.
- In a food processor, process the almonds and pecans until they resemble coarse crumbs with some larger pieces. Transfer to a large bowl and stir in theshredded coconut, sunflower seeds, 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.
Pam Niven says
What kind of peanut butter, sugarfree, natural or regular?
Jo DeJager says
Awesome thanks I appreciate the effort you put into making this.
🥰 I love it ,! So much better than the original 👌
yummy! wasn’t quite sweet enough for me so I’ll add some stevia liquid next time. also needed to add some salt – none of my nuts seeds or butters were salted.
Kathy Zachry says
I just made this for the first time but I used what I had on hand: walnuts instead of pecans and almond butter instead of peanut butter. It’s so delicious I’ve been sneaking bites off the cookie sheet while it’s cooling! And it’s very easy to make. I love all your recipes!
Glad you enjoyed it!
Great granola, just like the real thing.
As a diabetic it would be much appreciated if the nutrition listed sugar along with the carbs.
As a fellow diabetic, I think it’s unnecessary. It’s the total carbs that affect our blood sugar, not the sugar. And given that none of my recipes have any added sugars, the sugar count itself will be very low.
Michelle Halliday says
what is the purpose of the water? Mine was still quite soggy after the 30 min. not sure what I did wrong.
Water helps it clump together better. Did you use a different sweetener?
Danielle Soucy says
Hello, I like to know if I don’t add any sugar, will the mixture still be sticky?
I really have no idea, I have never tried it that way.