This healthy Grain-Free Low-Carb Keto Granola is so crispy and crunchy, and it’s gluten-free, sugar-free, paleo, and vegan-friendly!
In the mornings, a quick and easy breakfast that’s also filling and tastes great is what we all crave!
Sometimes, I just scarf down a zucchini blueberry muffin and race out the door, and other days I am more in the mood for a slice of Mexican breakfast casserole. Sometimes, though, I just want a bowl of granola that is filling, healthy, and delicious.
Today’s homemade keto granola is the perfect choice to start your day because it’s easy as ever to whip up, packed with protein and healthy fats, and will give you the energy you need to tackle your morning.
Plus, you can just make it at the beginning of the week and have it on hand for breakfasts whenever you need it!
Is this grain-free low-carb keto granola healthy?
Yes, this granola recipe is quite healthy, and is a great meal to start your day with! The flax meal is rich in fiber and omega-3 fatty acids, while the raw cashew halves are high in healthy fats, protein, and magnesium. The whole raw almonds are a great source of vitamin E and the chia seeds are also rich in fiber, omega-3 fatty acids, and antioxidants. With these ingredients, you’ll certainly get a high-energy start to your day.
Is Granola Keto?
Most store-bought granola is not keto-friendly. This is because the keto diet requires you to eat a very low amount of carbohydrates and sugar, which puts your body into a state of ketosis, where it swaps to burning fat for energy instead of carbohydrates.
Most store-bought granola brands often contain grains like oats or barley, which are high in carbohydrates. Additionally, many granolas have added sugars or sweeteners that can also push them out of the range of sugar allowed on the keto diet.
This recipe, however, is grain-free, low-carb and contains no added sugars, as it uses sugar-free monk fruit to sweeten it. So it’s the perfect breakfast choice for someone following a keto eating plan!
How to make ahead and store
This granola can be stored in the refrigerator in an airtight container for up to 2 weeks. Don’t forget to label it with the date you made it, then enjoy it whenever you like!
Serving Suggestions
I recommend serving your keto granola however you enjoy granola most! While a sprinkling over a bowl of plain Greek yogurt will do the job, I love to change it up and make this Avocado Smoothie Bowl With Cashew Cream or this Banana Split Vegan Smoothie Bowl with a sprinkling of granola on top.
It’s also great on top of this Protein Chia Pudding, or as a garnish on a post-dinner scoop of Frozen Yogurt. Finally, it’s the perfect crunch on top of this Low-Carb Keto Oatmeal in the morning.
Ingredients
- 2 tablespoons flax meal
- 5 tablespoons warm water
- 2 1/2 tablespoons monk fruit sweetener
- 2 tablespoons coconut oil softened at room temperature
- 1 cup (140g) raw cashew halves
- 1 cup (135g) whole raw almonds roughly chopped
- 1/2 cup (32g) unsweetened coconut flakes packed
- 2 tablespoons (20g) chia seeds
- 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Place the flax meal in a large bowl and whisk in the warm water. Place into the refrigerator for at least 15 minutes so the flax meal can begin to gel up and thicken.
- Once the flax has chilled, add in the monk fruit and coconut oil and stir together. The coconut oil won’t mix in smoothly and will start forming small chunks, that is normal.
- Add in all the remaining ingredients and stir until the flax/water mixture coats everything.
- Spread evenly into one layer on the baking sheet. Bake for 10 minutes, then stir. While stirring, try to stick a few pieces together so that they bake into chunks (if you like chunky granola.)
- Bake for another 10 minutes and repeat.
- Finally, bake for another 5 minutes and then check for doneness. You want the granola to be VERY golden brown when it’s done cooking, although it won’t feel crunchy yet. This could take another 5 to 15 minutes, so watch it in the last few minutes of baking.
- Once done, let cool to room temperature on the pan. Then, transfer to an air-tight container and place into the refrigerator to cool and crunch up completely!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
I love this granola!! I keep in on hand and enjoy it nearly every day. It’s easy to make and delicious. I eat it on yogurt with a bit of fruit or just snack on it occasionally. Only one question; what is the size of the serving that the nutrition facts refer to? Thank you!
Hi Vicki! This recipe has 11 servings.
Thank you Taylor
I have a nut allergy, do you think this could be made with seeds instead of nuts? It sounds delicious!
I haven’t tried but think it should work. Hope it will be as YUMMY as the original, let me know