Easy Keto Granola Recipe

If you love granola but you're also following a low carb diet, this keto granola recipe from food blogger and recipe developer Jennine Bryant is just what you need. But what exactly is keto granola, anyway? Regular granola can quite high in carbohydrates and is not suitable for someone on the low-carbohydrate, high-fat, moderate protein diet known as the keto diet. This keto granola relies on protein-based ingredients such as nuts and seeds to form its base, and it also uses a keto-friendly sweetener.

But net carbs and ketosis aside, this granola recipe comes together quickly and is absolutely delicious. "It's so much more flavorful than shop-bought granola and you know exactly what's in it," Bryant says. Another benefit of making granola at home that you don't get from store-bought granola is that your kitchen will smell amazing! You only need 35 minutes, a few familiar ingredients, one keto-specific ingredient, and a hankering for low-carb granola.

For this recipe, you'll need chopped almonds, chopped hazelnuts, and unsweetened desiccated coconut. You'll also need some mixed seeds, ground cinnamon, almond butter, two egg whites, and vanilla extract.

If you don't already follow a keto diet, the one ingredient that you'll need that might be unfamiliar to you is erythritol. "Erythritol is considered to be a Keto-safe sweetener, as it doesn't affect blood sugar levels unlike normal sugar," Bryant says. "It's derived from natural sources and it works roughly the same as normal sugar in how it looks, feels, and the amount needed. All in all, a great replacement to add that little bit of sweetness!"

Before you doing anything else, preheat your oven to 350 F. Then, line a large baking a sheet with parchment paper. Mix the chopped almonds, hazelnuts, desiccated coconut, seeds, erythritol, and cinnamon together in a large bowl.

Whisk the almond butter, the egg whites, and vanilla extract together in a smaller bowl. Pour the wet ingredients into the dry ingredients, and stir everything together until well combined. Make sure that the wet ingredients are fully mixed in with the dry ingredients so that granola, when baked, forms clusters.

Pour the granola mixture out onto the parchment paper-lined baking sheet. Spread it out to form an even layer, then press it down lightly with your hands to help it form clumps. Once you've adequately spread and "clumped" your granola, bake it in your preheated oven for 25 minutes, or until fragrant and golden. Remove the granola from the oven and let it cool completely before serving. If it feels or seems too soft at first, Bryant says not to worry — it will harden up after cooling.

And just like that, you've made keto granola! Once the granola has completely cooled, it's ready to eat. "My absolute favorite way to eat this granola is with vanilla coconut based yogurt and blueberries," Bryant says. "It can also be eaten with milk like normal cereal, or even used to sprinkle on top of things like roasted or poached fruits to add a sweet crunch." Your keto granola will fare best if stored at room temperature in a sealed container and, if sealed properly, should stay nice and crunchy for up to a month.