Keto Grain-Free Granola
This crunchy keto grain-free granola is made with toasted nuts, seeds, and coconut bound in sweet vanilla clusters. At just 3.4g net carbs per serving and ready in 35 minutes total, it's the keto friendly granola you can spoon over yogurt or snack on by the handful.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 12. Values are estimates; brands vary.
This grain-free keto granola swaps oats and sugar for toasted nuts, seeds, and coconut bound into crunchy vanilla-cinnamon clusters. It's the keto friendly granola you'll want over yogurt, with almond milk, or straight from the jar by the handful.
Ingredients
- 1 1/2 cups raw almonds, roughly chopped
- 1 cup raw pecans, roughly chopped
- 1 cup unsweetened coconut flakes
- 1/2 cup raw pumpkin seeds (pepitas)
- 1/2 cup raw sunflower seeds
- 1/4 cup golden flaxseed meal
- 1/3 cup granulated erythritol or monk fruit sweetener
- 1/4 cup coconut oil, melted
- 1 large egg white, lightly beaten
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
Instructions
- 1
Preheat the oven to 300°F (150°C) and line a large rimmed baking sheet with parchment paper.
- 2
In a large bowl, combine the chopped almonds, pecans, coconut flakes, pumpkin seeds, sunflower seeds, flaxseed meal, sweetener, cinnamon, and salt. Toss until evenly mixed.
- 3
Add the melted coconut oil, vanilla, and beaten egg white. Stir thoroughly so every piece is coated — the egg white is what helps the mixture form crunchy clusters.
- 4
Spread the granola in an even layer on the prepared sheet, pressing it down firmly with a spatula to encourage clumping.
- 5
Bake for 20–25 minutes, rotating the pan halfway through, until deep golden brown and fragrant. Watch closely in the last few minutes, as nuts can burn quickly.
- 6
Let the granola cool completely on the pan without stirring — it crisps up and sets into clusters as it cools. Break into chunks and serve.
Tips & notes
- Store cooled granola in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months. Keeping it fully sealed preserves the crunch.
- For dairy-free serving, spoon over unsweetened coconut or almond-milk yogurt. It's also great over full-fat Greek yogurt with a few fresh raspberries.
- Swap the pecans for walnuts or macadamia nuts to vary the flavor and fat profile — all stay keto-friendly. Avoid cashews, which are higher in carbs.
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Frequently asked questions
- How many carbs are in keto grain-free granola?
- Each 1/3-cup serving has 3.4g net carbs (7.8g total carbs minus 4.4g fiber), 268 calories, 6.5g protein, and 25.3g fat. This recipe makes 12 servings.
- Why is store-bought granola not keto?
- Most commercial granola is built on rolled oats and sweetened with honey, maple syrup, or brown sugar, which pushes it well over 30g of carbs per serving. This grain-free version uses nuts, seeds, and a sugar-free sweetener to stay at just 3.4g net carbs.
- How do I get my keto granola to form clusters?
- The beaten egg white is the key — it acts as a binder that crisps in the oven. Press the mixture firmly onto the pan before baking, then let it cool completely without stirring so the clusters set.
