This Crunchy Keto Grain-Free Granola recipe is super simple to make with keto and low carb ingredients featuring toasted nuts, coconut, seeds, and hemp hearts. Flavored with almond, vanilla, cinnamon, and cardamom, this crunchy granola makes for an easy breakfast or quick snack.
Best Grain Free Crunchy Granola Recipe - Low Carb, Keto, Grain-free, Gluten-free, Sugar-free
I don’t always make the best breakfast choices during the week. Trying to get myself as well as my son out the door just doesn’t leave much time. Kuddos to you moms that can execute the morning routine with multiple children. One of my favorite ways to start the day is a simple coconut cream parfait with blackberries and this crunchy grain-free low carb granola. It’s a simple breakfast, packed with healthy fats, and always satisfies that need for something more akin to cereal. This granola also makes a tasty topping choice for my Chocolate Raspberry Overnight Porridge.
What I love about this granola is not only its ease, but the crunchy clusters of almonds and hazelnuts, toasted coconut, and hemp hearts wrapped in some of my favorite flavors: cinnamon, cardamom, and vanilla. This granola is ready in about 20 minutes, so there’s really no excuse not to include this in my weekly meal prep.
I store keto granola in an air-tight container and sprinkle it on my parfait or even grab a handful for a quick snack. Plus, given the cost of low carb grain-free granola available in the stores, you’ll save money by making your own. Sure, the initial purchase of the ingredients is a tad shocking, but you’ll end up with far more granola in the long run. Costco has the best deal on bulk nuts. All-in-all, making your own granola will keep you in control of the ingredients, keeps you fueled in a jam, and can save a bit of money in the process.
How to make Crunchy Keto Grain-free Granola
- Unsweetened shredded coconut
- Pumpkin seeds
- Sunflower seeds
- Hemp hearts
- Flax seed
- Almond extract
- Vanilla extract
- Unsalted butter
- Egg white
Some tips, tricks, and take-aways about the Keto Granola recipe and process:
Nuts and seeds need to be blasted in a food processor to achieve even texture and crunch. While tempting to buy pre-diced nuts, it’s much better to get whole and blitz everything in a food processor. You’ll save much more money when buying your nuts, but you’ll actually get a better bake on your granola.
Nuts and seeds do not need to be salted. I actually find that if you buy all pre-salted nuts and seeds, your final granola is overwhelmingly salty. It’s much easier to add your own and control it. Sure, I’ve used one or two ingredients that were already salted, simply because that’s what I had on hand. You won’t notice much of a difference. Just don’t go all-in on the salted nuts and seeds.
Press and pat down your granola before baking. If you have large clusters, you won’t get an even bake or a crunchy texture. Pat down and then break apart into clusters after baking.
Watch towards the end of baking to prevent burning. Nuts burn fast. You want a toasty brown, not a burnt granola. There’s a small window of time between toasted and crunchy and burnt. I start to check my granola after about 14 minutes to make sure I get the color I want.
Ways to Use Low Carb Granola Recipe
I mentioned a coconut cream parfait earlier in this post. If you don’t do yogurt, you can make something similar on your own using coconut cream. Coconut cream is the more solid part that rises to the top of a can of full-fat coconut milk. Do not use cream of coconut; that is an entirely different product.
Scoop out the coconut cream into a small mixing bowl. Add ¼ tsp of pure vanilla extract and 1 tsp of powdered erythritol. Mix to combine and pop into the fridge (I often do this the night before so it’s ready to go for my mad dash out the door). Divide in half the next day after chilled. Top with ¼ cup of low carb grain-free crunchy granola and blackberries.
Other easy quick low carb breakfast recipes to explore
This Crunchy Keto Grain-Free Granola recipe is super simple to make with keto and low carb ingredients featuring toasted nuts, coconut, seeds, and hemp hearts.
- 2 1/2 cups sliced almonds
- 1/2 cup hazelnuts, whole
- 1/2 cup unsweetened shredded coconut
- 1/4 cup pumpkin seeds, whole
- 1/4 cup sunflower seeds
- 1/4 cup hemp hearts
- 2 tbsp ground flaxseed
- 1/4 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp sea salt, see notes; optional
- 4 tbsp salted butter, melted
- 1/4 cup powered erythritol, Swerve
- 1/2 tsp pure almond extract
- 1/2 tsp pure vanilla extract
- 1 large egg white
- Preheat oven to 350 degrees. Line large baking sheet with parchment and set aside.
- Add almonds and hazelnuts to food processor and blitz a few times to create a coarse, chunky meal. Pour into a large mixing bowl.
- Add pumpkin seeds, sunflower seeds, and hemp hearts. Pulse a few times to crush down to small pieces. Add into nut mixture. Add flax seed and spices. Stir to combine.
- Whisk melted butter and erythritol in a small bowl. Add in egg white and whisk until all is incorporated. Add extracts and stir to combine. Add this to the nut/seed mixture and mix to moisten and coat the nut/seeds.
- Spread the mixture evenly onto the parchment-lined baking sheet. Press down to form an even layer, filling as much of the pan as possible to ensure even baking. Bake for 15-18 minutes until golden brown on the edges.
- Remove and cool. Break into desired sized pieces. Eat or store in an air-tight container.
Salt is optional; adjust based on taste and whether or not nuts/seeds are pre-salted
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