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    Home » Keto Breakfast » Keto Peanut Butter Granola

    Published: Feb 13, 2018 · Modified: Feb 27, 2021 by Carolyn

    Keto Peanut Butter Granola

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    28.5K shares
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    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.

    Low carb granola in a white ramekin on a brown table.

    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!

    A big pale green bowl filled with low carb granola, with more pieces scattered around.

    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.

    A small bowl of peanut butter granola on a white plate with a cup of coffee.

    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.

    A white jug pours almond milk into a bowl of low carb granola

    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
    A big pale green bowl filled with low carb granola, with more pieces scattered around.

    Low Carb Peanut Butter Granola

    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. 
    4.55 from 64 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: low carb granola
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 14 servings
    Calories: 308kcal

    Ingredients

    • 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
    US Customary - Metric

    Instructions

    • 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.

    Video

    Nutrition Facts
    Low Carb Peanut Butter Granola
    Amount Per Serving (1 serving = ⅓ cup)
    Calories 308 Calories from Fat 244
    % Daily Value*
    Fat 27.1g42%
    Carbohydrates 8.3g3%
    Fiber 4.1g16%
    Protein 9.5g19%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

    28.5K shares

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    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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      Recipe Rating




    1. Diane says

      January 30, 2022 at 4:54 pm

      Can I substitute vanilla collagen peptides for the whey protein powder?

      Reply
      • Carolyn says

        January 31, 2022 at 9:36 am

        It won’t crisp up as nicely but you’re welcome to try.

        Reply
    2. Vicki V says

      January 30, 2022 at 10:33 am

      5 stars
      This is the best granola ever. You won’t miss the oats at all! Chewy and crunchy and satisfying!

      Reply
    3. Suzanne Perkins says

      January 24, 2022 at 10:01 am

      4 stars
      I made this yesterday. Although I didn’t have vanilla flavored whey protein, I added a shit of vanilla. It turned out crunchy, crispy and tasty. It will go well in my Keyo yogurt. Thank you.

      Reply
    4. Amy says

      January 22, 2022 at 6:39 pm

      Okay, tell me who can really eat only 1/3 cup of granola?

      Reply
    5. Valerie Chase says

      November 22, 2021 at 9:47 am

      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!

      Reply
      • Carolyn says

        November 22, 2021 at 1:44 pm

        Yum!

        Reply
    6. Jan Lewis says

      November 14, 2021 at 6:01 pm

      Should these be stored in an air tight container or a regular one?

      Reply
      • Carolyn says

        November 14, 2021 at 7:49 pm

        Any tupperware is fine.

        Reply
    7. Gidget says

      October 04, 2021 at 8:47 am

      Can I use chocolate whey protein in place of the vanilla and can I substitute BochaSweet for Swerve?

      Reply
      • Carolyn says

        October 04, 2021 at 9:39 am

        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/

        Reply
    8. Christine Demetroff says

      September 13, 2021 at 9:54 am

      Can I freeze the Sunflower seed four after I grind it,I know I can for coconut and Almond

      Reply
      • Carolyn says

        September 13, 2021 at 1:39 pm

        Absolutely!

        Reply
    9. Evelynne says

      August 25, 2021 at 12:35 pm

      Can you sub ghee for butter?

      Reply
      • Carolyn says

        August 25, 2021 at 1:29 pm

        Absolutely!

        Reply
    10. DONNA BLAIR says

      August 16, 2021 at 2:55 pm

      5 stars
      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.

      Reply
    11. Nancy says

      August 09, 2021 at 12:57 pm

      5 stars
      I love this recipe! My grandchildren are fans too and I’m grateful they are eating a nutrient dense breakfast!

      Reply
      • Carolyn says

        August 09, 2021 at 12:58 pm

        Fabulous!

        Reply
    12. Diane Rolfe Levac says

      March 19, 2021 at 11:03 am

      5 stars
      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!

      Reply
    13. Caroline says

      November 04, 2020 at 8:29 am

      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!!

      Reply
      • Carolyn says

        November 04, 2020 at 8:40 am

        I have a recipe for that already! https://asweetlife.org/pumpkin-spice-low-carb-granola/

        Reply
        • Caroline says

          November 04, 2020 at 1:09 pm

          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?”

          Reply
          • Carolyn says

            November 04, 2020 at 3:09 pm

            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.

            Reply
    14. Linda says

      August 04, 2020 at 5:14 pm

      5 stars
      Subbed ghee for the butter, and coconut flavored protein powder; amazing flavor. Thanks!

      Reply
    15. Bitten, Denmark says

      July 23, 2020 at 2:57 am

      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..

      Reply
    16. Amy O'Day says

      July 13, 2020 at 1:56 pm

      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.

      Reply
      • Carolyn says

        July 13, 2020 at 6:59 pm

        I think it would be okay.

        Reply
    17. kathy says

      April 23, 2020 at 3:01 pm

      5 stars
      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!

      Reply
      • Carolyn says

        April 23, 2020 at 7:03 pm

        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.

        Reply
        • Kathy says

          April 24, 2020 at 6:33 pm

          Thanks. I’ll try again. 3rd times a charm.

          Reply
    18. vinaigrettchen says

      March 26, 2020 at 7:12 am

      5 stars
      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.

      Reply
    19. Jenny says

      February 23, 2020 at 10:46 am

      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.

      Reply
      • Carolyn says

        February 23, 2020 at 2:20 pm

        It used to but I updated the recipe. You can replace half of the almond flour with flax, if you like.

        Reply
    20. Kristy says

      January 20, 2020 at 2:06 pm

      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!

      Reply
      • Carolyn says

        January 20, 2020 at 3:13 pm

        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.

        Reply
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