Keto Granola


Granola is one of the breakfast foods I miss most. But traditional granola is definitely not keto friendly. This grain-free granola, however, is perfect—and it’s travel-friendly and keeps well, too! I tend to make mine to last for a week or two. I use it as cereal, as a topping for ice cream or smoothies, and even as a parfait with greek no sugar yogurt and some berries!

Its perfectly crunchy and contains some really great super foods. Pair it with your choice of nut milk and you have a simple healthy keto friendly breakfast. Its great to satisfy your hunger any time of the day and makes a simple snack as well. Truth be told… I snuck it into the movie theaters one time ;P

Its a great substitute for the original thing and once you try it, I am pretty sure you wont even miss the old type of granola. This super foods keto granola will be your favorite for a long time- guaranteed.

Keto Granola1


Category: Breakfast, Snack Calorie Count: 321 (per ½ cup serving) Macronutrient ratio: Carb-induced calories—4% Protein: 9 grams Carbohydrates: 4 grams Total Fat: 30 grams
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 1/2 cup servings


  • 2 cups coconut unsweetened flakes
  • 1 cup almonds sliced
  • 1/3 cup chia seeds
  • 1/2 cup hemp seeds
  • 1 tablespoon Cinnamon ground (or substitute with vanilla powder if that's your preferred flavor profile)
  • 1/4 cup cacao powder unsweetened
  • 1/4 cup coconut oil melted


  • 2 tablespoons erythritol or substitute with 2-5 drops liquid stevia pererythritol


  • Preheat your oven to 300 F. While the oven warms, place your ingredients in a mixing bowl, mixing well; if using a sweetener, add it to the melted coconut oil before adding to the rest of your ingredients.
    Keto Granola12
  • Spread your mixture on a baking tray and place in the oven; bake 10 minutes, pausing halfway through to remix your cereal to ensure an even bake. Remove from the oven and let cool before transfer to a jar or airtight container; the granola will keep at room temperature for up to a month.


Again, consider this recipe a starter. For instance, I'll sometimes replace the nuts with pumpkin seeds for a more autumnal flavor, and I've sometimes swapped out some of the sweeter flavors (the cinnamon, vanilla, cacao) for savory or even spicy seasonings—rosemary and thyme, or garlic and red chili flakes, or even seaweed flakes and a bit of soy sauce. Be creative with the flavor profiles you prefer and you may find this makes a perfect snack mix.
Tools Needed:
  • Mixing bowl
  • Baking sheet (rimmed)
  • Spatula Jar or other airtight container

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