Homemade Crunchy Granola Clusters (keto, low carb)
This keto granola is a symphony of delightful crunch and satisfying sweetness, all without the blood sugar roller coaster. Packed with healthy fats and fiber, it keeps you feeling full and energized throughout the day.
Enjoy it with milk, yogurt parfaits, or straight out of the jar as a healthy snack. Ditch the store-bought granolas loaded with sugar and carbs and make your own homemade keto granola!
The recipe requires:
11 Ingredients
Active cooking time: 10 minutes
Total cooking time: 1 hour
Table of Contents
Why you will love this!
Sweet Satisfaction: Enjoy a satisfying crunch without the blood sugar spikes of sugary cereals.
Versatile Deliciousness: Perfect for breakfast with milk or yogurt, a delightful parfait with berries, or a convenient on-the-go snack.
Healthy Choice: A fantastic alternative to traditional granola – gluten-free, low in carbs (only 3.7g), packed with fiber (6g), and rich in vitamins.
Endless Customization: Make it your own! Add your favorite spices, berries, or even a touch of dark chocolate for a personalized keto sweet treat.
Diabetic-Friendly: Keto granola is a perfect choice for those managing blood sugar levels.
Keto Granola Recipe
Ingredients
For this homemade granola recipe, you’ll need*:
Coconut Slices (unsweetened): Don’t skip the coconut! It adds amazing sweetness and flavor. Choose big, juicy slices for the best texture.
Nuts and Seeds**: you can use any nuts you like: almonds, pecans, hazelnuts, walnuts, macadamia nuts, the possibilities are endless. My go-to combo includes almonds, sunflower seeds, and pumpkin seeds to create a delicious and balanced mix.
**Cashews: while delicious, cashews are higher in carbs than other options. Consider swapping them if you’re watching your carb intake.
Flax seeds + Chia seeds + Cold water: when mixed with cold water, both flax and chia seeds develop a gel-like consistency. This “gel” acts as a natural binder, holding all the delicious granola components together for perfectly formed clusters.
Egg White: helps to bind ingredients together and create crunchy granola clusters.
Low-Carb Sweetener: Choose your favorite keto-friendly option, like erythritol, allulose, or monk fruit (I tend to use erythritol). Alternatively, use natural sweeteners like maple syrup, honey, or coconut sugar if you don’t restrict your carb intake.
Salt: enhances all the other delicious notes in your granola, creating a delightful flavor contrast. Remember, I typically use unsalted ingredients, so salt is an extra step. If you’re using salted nuts or butter, you might not need it.
Optional add-ins:
Melted Butter (Unsalted): adds a rich, buttery flavor and helps achieve a beautiful golden brown color.
Pure Vanilla Extract: A splash of vanilla extract elevates the flavor profile, adding a warm and inviting depth.
Cinnamon & Nutmeg: These classic spices are an optional, yet wonderful way to add a touch of warmth and complexity to your granola.
100% Natural Nut Butter: Drizzle in some nut butter for an extra layer of nutty flavor.
Unsweetened Dried Berries: strawberries, blueberries, or raspberries are a delicious addition.
Chocolate: stir in dark chopped chocolate (chocolate chips) to the granola once it is completely cool and broken into pieces.
*you’ll find the exact measurements in the recipe card below.
Equipment
Gather these handy tools for the recipe:
- Food processor. If you don’t have a food processor, then use a knife and chop everything by hand. Alternatively, place nuts in a ziplock bag and crush them with a rolling pin.
- 2 mixing bowls + whisk & fork
- Rubber spatula
- Baking sheet lined with parchment paper/silicone mat
Instructions
Step 1: Mix seeds and water
Preheat the oven to 160 degrees C (320 F).
In a medium mixing ball combine flaxseeds and chia seeds with water. Let this mixture sit for 10 minutes – they’ll become a thick, gel-like paste that acts as a binder for the granola.
Step 2: Crush the nuts
Meanwhile, add your dry ingredients – coconut flakes, almonds, pumpkin seeds, and sunflower seeds – to the food processor bowl. Pulse the mixture in short bursts until the pieces are coarsely chopped. Be careful not to overprocess.
Step 3: Mix wet ingredients.
In a separate large mixing bowl whisk the egg white with salt and sweetener. Add crushed nuts and chia-flaxseed paste. Add spices and melted butter. Mix until well combined.
Step 4: Spread and Bake
Next, spread the granola mixture evenly on the baking sheet lined with silicone mat/parchment paper. Ensure, that you form an even and thin rectangle, and press the sides to the center so they won’t burn.
Bake for 40-50 minutes: this is a general guideline, so keep an eye on your granola. You want it to be golden brown, dry, and firm.
Ovens can vary, so if you notice the edges browning too quickly, reduce the heat slightly. The goal is a toasty golden brown, not burnt!
Tip: I also recommend splitting the granola into squares halfway through baking to speed up the process.
Once the granola is dry, firm, and has reached your desired color, remove it from the oven and let it cool completely on the baking sheet. This is important for achieving crunchy granola. As the granola cools, it will firm up and become easier to break into pieces.
Enjoy your homemade granola with milk, yogurt, or as a delicious snack!
Tips for the best results
- Pulse nuts in a food processor for just a few seconds to achieve a coarse crumble. Consider crushing larger nuts first before adding smaller seeds for a more balanced texture.
- Form the granola mixture into a thin rectangle, pushing the edges towards the center. This prevents the edges from drying out and burning too quickly.
- Split the granola into squares halfway through baking for faster and more even browning.
- Flip the granola towards the end of baking to achieve a beautiful golden brown color on all sides.
- Opt for a lower temperature and longer baking time to ensure even baking and avoid burnt spots.
- Let the granola cool completely on the baking sheet. This allows it to firm up and become deliciously crunchy.
FAQ
How to store keto granola?
Store granola in an airtight container/glass jar for 3 weeks at room temperature.
Keto granola: nutritional information
Servings: 10
Total carbohydrate 9.9 g
Dietary fiber 6.2 g
Total sugars 1.2 g
Net carbs 3.7 g
Total fat 22.2 g
Saturated fat 7.9 g
Cholesterol 6 mg
Potassium 146 mg
Calcium 81 mg
Nutrition Disclaimer: The nutritional value provided is based on general information and should not be considered as a substitute for professional dietary advice or medical guidance. The values are derived from reputable sources, such as food databases or nutritional labels, but there may be variations in nutrient content depending on factors such as brand, preparation methods, and serving sizes.
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Granola Clusters
Homemade keto granola - crunchy, sweet, low in carbs and sugar-free! Enjoy it with milk, yogurt, or as a healthy snack.
Ingredients
- 1 cup (108 g) Almonds
- 1 cup (80 g) Coconut flakes, unsweetened
- 1/2 cup (60 g) Pumpkin seeds
- 1/2 cup (50 g) Sunflower seeds
- 1 egg white
- 3 tbsp. (50-60 g) Erythritol
- Pinch of salt
- 1/2 tsp. cinnamon
- 2 tbsp. (30 g) Butter, melted
Chia-Flaxseed paste
- 4 tbsp. (50 g) Chia seeds
- 4 tbsp. (50 g) Flaxseeds
- 0.6 cup (160 ml) Water
Instructions
Preheat the oven to 160 degrees C (320 F).
- In a medium mixing ball combine flaxseeds and chia seeds with water. Let this mixture sit for 10 minutes - they'll become a thick, gel-like paste that acts as a binder for the granola.
- Meanwhile, add your dry ingredients - coconut flakes, almonds, pumpkin seeds, and sunflower seeds - to the food processor bowl. Pulse the mixture in short bursts until the pieces are coarsely chopped. Be careful not to overprocess.
- In a separate large mixing bowl whisk the egg white with salt and sweetener. Add crushed nuts and chia-flaxseed paste. Add spices and melted butter. Mix until well combined.
- Next, spread the granola mixture evenly on the baking sheet lined with silicone mat/parchment paper. Ensure, that you form an even and thin rectangle, and press the sides to the center so they won't burn.
- Bake for 40-50 minutes: this is a general guideline, so keep an eye on your granola. You want it to be golden brown, dry, and firm. I also recommend splitting the granola into squares halfway through baking to speed up the process.
- Once the granola is dry, firm, and has reached your desired color, remove it from the oven and let it cool completely on the baking sheet. As the granola cools, it will firm up and become easier to break into pieces.
Enjoy your homemade granola with milk, yogurt, or as a delicious snack!
Notes
- Pulse nuts in a food processor for just a few seconds to achieve a coarse crumble. Consider crushing larger nuts first before adding smaller seeds for a more balanced texture.
- Form the granola mixture into a thin rectangle, pushing the edges towards the center. This prevents the edges from drying out and burning too quickly.
- Split the granola into squares halfway through baking for faster and more even browning.
- Flip the granola towards the end of baking to achieve a beautiful golden brown color on all sides.
- Opt for a lower temperature and longer baking time to ensure even baking and avoid burnt spots.
- Let the granola cool completely on the baking sheet. This allows it to firm up and become deliciously crunchy.