For those following a ketogenic diet, finding suitable breakfast or snack options can be challenging. Traditional granola, often loaded with oats and high-carb flours, is typically off-limits. However, this keto coconut granola recipe offers a delicious and crunchy alternative, free from grains and refined sugars. It's perfect for satisfying cereal cravings or adding a delightful crunch to various keto-friendly desserts.
Why Choose Keto Coconut Granola?
Store-bought granola often contains oats and high-carb flours. According to the app Cronometer, Quaker Simply Granola with Oats, honey and almonds has 35 grams of carbs in 1/2 cup, which is much too high for anyone following a keto diet, since many stay under 30 total carbs a day. This homemade version allows you to control the ingredients, ensuring it aligns with your dietary needs and preferences.
Key Ingredients and Substitutions
The beauty of this recipe lies in its flexibility. You can easily adapt it to suit your taste and available ingredients.
- Nuts: Pecans, almonds, and walnuts form the base of this granola, providing healthy fats and a satisfying crunch. You can absolutely replace any of the nuts with your favorite alternatives. Macadamia nuts, cashews, and peanuts are all great options.
- Seeds: Sunflower seeds, chia seeds, and flaxseed add extra fiber and nutrients.
- Coconut: Unsweetened coconut flakes contribute to the signature coconut flavor and delightful texture.
- Sweetener: A combination of Lakanto Gold and Pyure is used for sweetness without the carbs. Feel free to substitute your favorite sweetener, such as stevia, monk fruit, or erythritol. If you want to leave out the sweeteners, that is fine to do so, but please note; the granulated low carb sweetener used here is what helps make the small pieces of clusters and clumps in the granola.
- Coconut Oil: This healthy fat binds the ingredients together and adds a subtle coconut flavor. Replace the coconut oil, if you wish, with vegan butter.
- Spices: Cinnamon adds warmth and enhances the overall flavor profile.
For those with nut allergies, increase the low carb ingredients like pumpkin seeds and sunflower seeds to swap out the amount of nuts used. Lastly, you can add some unsweetened coconut flakes, sesame seeds and hemp hearts seeds and/or chia seeds to provide it a little but of a difference in textures.
Methods for Making Keto Coconut Granola
There are two primary methods for preparing this recipe: the oven method and the slow cooker method.
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Oven Method
This method offers a faster cooking time and allows for more precise control over browning.
Ingredients:
- ½ cup pecan halves
- ¼ cup sunflower seeds
- 1 T chia seeds
- 1 cup sliced almonds
- 1 cup unsweetened coconut
- 1/3 cup coconut oil, melted
- 1 T Pyure Organic Stevia Blend
- ½ T Lakanto Gold
- 2 T golden flax meal
- ¼ t salt
- 3 egg whites, beaten
- 1 tsp vanilla
Instructions:
- Preheat oven to 250 degrees Fahrenheit. Line a sheet pan with parchment paper and set aside.
- In a large measuring cup combine coconut oil, sweeteners, and salt and stir till combined.
- In a food processor fitted with a metal blade combine pecans, sunflower seeds and chia. Pulse a few times to break up pecans. Add almonds, coconut, and flax to the processor. Add the beaten egg whites, vanilla and the coconut oil mixture and pulse about 10 times until ingredients are combined and until desired texture is reached. If you want it more chunky, pulse less.
- Pour mixture out on the line sheet and toss to ensure everything is coated thoroughly. Press down the mixture onto the sheet pan…this will help make clusters!
- Bake the granola at 250 degrees for about 35-45 minutes watching it closely so it does not burn.
- Remove from oven and let it cool completely on the sheet pan.
- When cool, package up in an air tight container and enjoy!
Alternative Oven Method:
- Preheat oven to 325 degrees F.
- In a large bowl, add melted coconut oil, vanilla extract, and stevia. Mix to combine.
- Add all your nuts, seeds, and shredded coconut to the bowl. Sprinkle the sweetener, cinnamon, and salt. Toss to fully coat the mixture.
- Spread the mixture onto a large baking sheet pan. Keep the mixture touching each other, no gaps, but press down to make an even layer.
- Bake for 15 minutes then remove, toss and pat down mixture again. Bake another 10 minutes or until the nut mixture is golden brown.
- Allow to cool 30 minutes then break apart clumps.
- Store in an airtight container for up to two weeks.
Make sure to watch the nuts and coconut carefully while making this low carb granola recipe so you don’t burn them.
Slow Cooker Method
This method is ideal for busy individuals as it requires minimal hands-on time.
Instructions:
- Turn the Slow Cooker to low and add coconut oil and allow it to melt.
- Once melted add vanilla extract and stevia. Stir well before adding nuts, seeds and coconut.
- Stir the granola mixture well to make sure all is coated.
- Whisk Swerve, cinnamon and salt together then sprinkle over the nut and seed mixture.
- Cover and cook on low 2 hours or until you can smell them and they appear browned and toasted.
- Stir every 30 minutes.
- Pour and spread out onto a baking pan to cool and/or refrigerate.
Note: After reading several comments that many people were getting burned granola, I’ve adjusted the temperature from high in original recipe to low, still works great but all crock pots are different and some heat better than others.
Tips for Achieving the Perfect Granola
- Cluster Formation: Allowing the mixture to cool completely before disturbing it is the key to clusters and clumps. It hardens nicely then you can store it as you like. The granulated low carb sweetener used here is what helps make the small pieces of clusters and clumps in the granola.
- Even Baking: Keep the mixture touching each other, no gaps, but press down to make an even layer.
- Storage: The goal is to keep this crunchy granola crunchy. Store in an airtight container for up to two weeks.
Serving Suggestions
This keto-friendly snack is great as a complete recipe like this or can easily be served on top of low carb yogurt with fresh berries. Having this recipe is a great way to have an alternative to cereal options as well. Just add some milk or a little bit of coconut milk, and enjoy!
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- With Almond Milk: Enjoy it as a cold cereal with almond milk.
- Yogurt Topping: Sprinkle it over vegan yogurt with fruit for a filling breakfast.
- Dessert Topping: Use it as a crunchy topping on low-carb ice cream, pancakes, waffles, or keto mousse.
- Snack: Enjoy a handful for a quick and satisfying snack.
Nutritional Information
This recipe yields about 3 cups of granola so with a generous 1/3 cup serving you get 213 calories, 20.3g fat, 5.6g total carbs, 3.6g fiber, 2g net carbs and 5g protein!
Variations and Add-Ins
- Peanut Butter Granola: Mix in some peanut butter for some added flavor.
- Chocolate Granola: Add cacao powder for a chocolatey twist.
- Spice it Up: Add nutmeg along with cinnamon for a warmer flavor.
- Dried Fruit: Stir some dried fruit into your granola, usually small dried fruit like blueberries and cranberries. If using larger dried fruit like apricots, prunes or figs make sure you chop them into small pieces. If you eating low on the carb scale you should avoid any dried fruit with sugar added to it or a very sugary dry fruit.
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