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keto granola

🥣 Keto Granola Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup almonds roughly chopped
  • 1 cup walnuts roughly chopped
  • 1 cup pecans roughly chopped
  • 1/2 cup unsweetened coconut flakes
  • 1/3 cup sunflower seeds
  • 1/3 cup pumpkin seeds pepitas
  • 3 tbsp chia seeds
  • 2 tbsp flaxseeds
  • 1/4 cup sugar-free syrup or monk fruit maple syrup
  • 3 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • Pinch of salt

Method
 

Preheat Oven:
  1. Heat oven to 325°F (160°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients:
  1. In a large bowl, combine almonds, walnuts, pecans, coconut flakes, sunflower seeds, pumpkin seeds, chia seeds, flaxseeds, cinnamon, and salt.
Add Wet Ingredients:
  1. Pour in the melted coconut oil, sugar-free syrup, and vanilla extract. Stir until all nuts and seeds are evenly coated.
Bake the Granola:
  1. Spread mixture evenly onto the baking sheet. Bake for 20–25 minutes, stirring halfway through to ensure even toasting.
Cool and Crisp:
  1. Remove from oven and let cool completely. The granola will firm up and get crunchy as it cools.
Store:
  1. Transfer to an airtight container. Keeps for up to 2 weeks at room temperature or longer in the fridge.

Notes

Sweeter Option: Add a few drops of liquid stevia if you like it sweeter.
Extra Crunch: Don’t skip the cooling step—it’s what makes the granola crispy.
Flavor Variations: Try adding unsweetened cocoa powder for chocolate granola or pumpkin spice for a fall twist.
Serving Ideas: Enjoy with unsweetened almond milk, Greek yogurt, or just as a snack on the go.