Midway through the day, the urge for a snack strikes. Although you do not want to ruin your low-carb streak, you are searching for something crunchy and possibly a touch sweet. In this situation, keto granola comes in handy. With its fiber-rich nuts and seeds, healthy fats, and no added sweets, keto granola is the ideal low-carb snack. This grain-free granola fits in perfectly with your ketogenic diet, whether you are missing your old breakfast routine or you simply need a pleasant, crunchy nibble in between meals. And the finest aspect? To satisfy any appetite while controlling your net carb intake, you can alter the flavors to be sweet, savory, or chocolatey. Want to find out what your new favorite snack is? Here are ten of the best keto granola recipes that provide crunch, flavor, and energy without including any carbohydrates.

What Makes Granola Keto?

Generally speaking, traditional granola is not allowed on keto. For what reason? With so many oats, honey, and added sugars, it might cause blood sugar spikes and cause you to lose your way. Nuts and seeds (such as almonds, walnuts, pecans, sunflower seeds, and chia seeds), healthy fats (such as coconut flakes, nut butters, and coconut oil), and sugar-free sweeteners (including monk fruit, erythritol, and stevia) are used in place of high-carb fillers in keto granola. In addition to reducing carbohydrates, these substitutions increase nutritional density. Rich in fiber and good fats, keto granola is simple to make at home in less than 30 minutes and usually has less than 4g net carbs per serving.

Top 10 Keto Granola Recipes for Every Craving

1. Cinnamon Vanilla Almond Crunch

With this classic combination of flavors, traditional granola’s nostalgic flavor is revived without the extra carbs. A generous amount of cinnamon and vanilla extract, together with almond pieces, sunflower seeds, and coconut shreds, give this recipe a robust, subtly sweet flavor that makes it perfect for breakfast or a midday snack. It is slightly sweetened with erythritol or monk fruit and baked till golden brown and crisp. You will not get the sugar high, but it will feel like you are eating your favorite cereal again.

Ingredients

• 1 cup sliced almonds
• 1/2 cup sunflower seeds
• 1/4 cup shredded unsweetened coconut
• 2 tbsp flaxseeds
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 2 tbsp coconut oil
• 2 tbsp erythritol
• Pinch of salt

Instructions

Mix all ingredients in a bowl. Spread on a baking sheet and bake at 325°F (160°C) for 15–20 minutes, stirring halfway.

Nutritional Breakdown

Nutrient	Per 1/4 Cup Serving
Calories	190
Net Carbs	4g
Protein	4g
Fat	17g

2. Chocolate Lovers’ Crunch

If chocolate cravings hit hard, this keto granola delivers without guilt. Cocoa powder, cocoa nibs, and a touch of sugar-free chocolate chips turn a basic nut-and-seed blend into a rich, indulgent snack.

Ingredients

• 3/4 cup almonds
• 3/4 cup walnuts
• 1/2 cup pumpkin seeds
• 1/2 cup coconut flakes
• 2 tbsp cocoa powder
• 2 tbsp cocoa nibs
• 2 tbsp sugar-free chocolate chips
• 2 tbsp coconut oil
• 2 tbsp erythritol
• Pinch of salt

Instructions

1. Preheat oven to 325°F (160°C).
2. Combine almonds, walnuts, pumpkin seeds, and coconut flakes in a bowl.
3. Add cocoa powder, erythritol, and salt; mix well.
4. Stir in melted coconut oil and mix until well coated.
5. Spread the mixture on a baking sheet.
6. Bake for 20 minutes, stirring halfway through.
7. Cool, then mix in cocoa nibs and chocolate chips.

Nutritional Breakdown

Nutrient	Per 1/4 Cup Serving
Calories	200
Net Carbs	3g
Protein	5g
Fat	18g

3. Coconut Macadamia Delight

Creamy macadamia nuts and toasted coconut flakes form the base of this tropical-inspired granola. Lightly sweetened and gently spiced with a hint of cinnamon or ginger, this mix bakes up golden and crisp.

Ingredients

• 1 cup macadamia nuts, chopped
• 1/2 cup coconut flakes
• 1/4 cup sunflower seeds
• 1 tbsp chia seeds
• 1 tsp cinnamon or ginger
• 2 tbsp coconut oil
• 2 tbsp erythritol
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 325°F (160°C).
2. Mix macadamia nuts, coconut flakes, seeds, and spices in a bowl.
3. Stir in erythritol, melted coconut oil, and vanilla extract.
4. Spread mixture evenly on a baking sheet.
5. Bake for 15–20 minutes, stirring once.
6. Let cool completely before storing.

Nutritional Breakdown

Nutrient	Per 1/4 Cup Serving
Calories	210
Net Carbs	2g
Protein	3g
Fat	21g

4. Maple Pecan Spice

Warm, cozy, and a little sweet, this granola is comfort in a bowl. Pecans, chia seeds, and pumpkin seeds get a flavor lift with cinnamon, nutmeg, and keto-friendly maple syrup.

Ingredients

• 1 cup pecans, chopped
• 1/2 cup pumpkin seeds
• 2 tbsp chia seeds
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp keto maple syrup
• 1 tbsp coconut oil
• 1 tbsp erythritol
• Pinch of salt

Instructions

1. Preheat oven to 325°F (160°C).
2. Combine all dry ingredients in a mixing bowl.
3. Add keto maple syrup, coconut oil, and erythritol; mix well.
4. Spread on a parchment-lined baking sheet.
5. Bake for 20 minutes, stirring halfway.
6. Cool before serving or storing.

Nutritional Breakdown

Nutrient	Per 1/4 Cup Serving
Calories	185
Net Carbs	3g
Protein	3g
Fat	16g

5. Berry Nut Crunch

A berry lover’s dream without the sugar overload. This recipe uses freeze-dried raspberries or strawberries, combined with chopped nuts and a sprinkle of chia seeds for texture.

Ingredients

• 1/2 cup almonds, chopped
• 1/2 cup pecans, chopped
• 1/4 cup sunflower seeds
• 1/4 cup freeze-dried raspberries or strawberries
• 1 tbsp chia seeds
• 1 tsp lemon zest
• 2 tbsp coconut oil
• 2 tbsp erythritol
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 325°F (160°C).
2. Combine nuts, seeds, and lemon zest in a mixing bowl.
3. Stir in erythritol, melted coconut oil, and vanilla extract.
4. Spread mixture evenly on a parchment-lined baking sheet.
5. Bake for 20 minutes, stirring once.
6. Let cool, then mix in freeze-dried berries before storing.

Nutritional Breakdown

Nutrient	Per 1/4 Cup Serving
Calories	195
Net Carbs	4g
Protein	4g
Fat	17g

6. Pumpkin Pie Keto Granola

Fall flavors come alive in this granola made with pumpkin seeds, pecans, flaxseed, and plenty of pumpkin spice. A splash of vanilla and your favorite keto sweetener bring it all together.

Ingredients

• 1/2 cup pumpkin seeds
• 1/2 cup chopped pecans
• 2 tbsp ground flaxseed
• 1 tsp pumpkin pie spice
• 2 tbsp coconut oil
• 2 tbsp erythritol
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 325°F (160°C).
2. Mix seeds, nuts, flaxseed, and pumpkin spice in a bowl.
3. Add melted coconut oil, vanilla, and erythritol.
4. Spread on a lined baking sheet.
5. Bake for 15–18 minutes, stirring once.
6. Let cool completely before storing.

Nutritional Breakdown

Nutrient	Per 1/4 Cup Serving
Calories	180
Net Carbs	3g
Protein	3g
Fat	15g

7. Savory Rosemary Parmesan Crunch

Not all granola has to be sweet. This savory version is packed with flavor—think roasted almonds, sunflower seeds, pumpkin seeds, fresh rosemary, and shredded Parmesan.

Ingredients

• 3/4 cup roasted almonds
• 1/2 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 2 tbsp grated Parmesan cheese
• 1 tsp fresh rosemary, chopped
• 2 tbsp olive oil
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Preheat oven to 325°F (160°C).
2. Combine all ingredients in a bowl and toss to coat evenly.
3. Spread on a baking sheet lined with parchment.
4. Bake for 15–20 minutes, stirring once.
5. Cool before serving or storing.

Nutritional Breakdown

Nutrient	Per 1/4 Cup Serving
Calories	190
Net Carbs	2g
Protein	6g
Fat	16g

8. Espresso Hazelnut Crunch

Ingredients

• 1/2 cup roasted hazelnuts, chopped
• 1/2 cup chopped pecans
• 1/4 cup coconut flakes
• 1 tsp instant espresso powder
• 1 tbsp cacao powder
• 2 tbsp coconut oil
• 2 tbsp erythritol
• 1/2 tsp vanilla extract
• Pinch of salt

Perfect for coffee lovers, this energizing blend combines roasted hazelnuts, pecans, coconut flakes, and instant espresso powder for a bold, robust flavor.

Instructions

1. Preheat oven to 325°F (160°C).
2. Mix nuts, coconut flakes, espresso powder, and cacao in a bowl.
3. Add melted coconut oil, erythritol, and vanilla extract.
4. Stir until fully coated.
5. Spread on a baking sheet and bake for 15–20 minutes.
6. Let cool before serving.

Nutritional Breakdown

Nutrient	Per 1/4 Cup Serving
Calories	200
Net Carbs	3g
Protein	4g
Fat	18g

9. Tahini Sesame Crunch

For a nutty twist with a Middle Eastern flair, try this tahini-based granola. Sesame seeds, slivered almonds, and shredded coconut blend beautifully with vanilla, cinnamon, and tahini.

Ingredients

• 1/2 cup sesame seeds
• 1/2 cup slivered almonds
• 1/4 cup shredded coconut
• 1 tbsp tahini
• 1 tsp cinnamon
• 2 tbsp coconut oil
• 2 tbsp erythritol
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 325°F (160°C).
2. Combine sesame seeds, almonds, and coconut in a bowl.
3. Add tahini, melted coconut oil, erythritol, vanilla, and cinnamon.
4. Stir until well mixed.
5. Spread on a baking sheet.
6. Bake for 15–18 minutes, stirring once.
7. Let cool completely before storing.

Nutritional Breakdown

Nutrient	Per 1/4 Cup Serving
Calories	195
Net Carbs	2g
Protein	4g
Fat	17g

10. Peanut Butter Chocolate Chip

A crowd-pleaser that hits the mark every time. Roasted peanuts, sugar-free chocolate chips, coconut flakes, and pumpkin seeds are held together by creamy peanut butter and melted coconut oil.

Ingredients

• 3/4 cup roasted peanuts
• 1/2 cup pumpkin seeds
• 1/2 cup coconut flakes
• 2 tbsp peanut butter (natural, unsweetened)
• 2 tbsp coconut oil
• 2 tbsp erythritol or monk fruit sweetener
• 1/4 cup sugar-free chocolate chips
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 325°F (160°C).
2. In a bowl, mix peanuts, seeds, and coconut flakes.
3. In a separate bowl, melt coconut oil with peanut butter and stir in sweetener and vanilla.
4. Combine wet and dry ingredients and mix thoroughly.
5. Spread on a baking sheet and bake for 20 minutes, stirring once.
6. Cool, then stir in chocolate chips before storing.

Nutritional Breakdown

Nutrient	Per 1/4 Cup Serving
Calories	210
Net Carbs	3g
Protein	5g
Fat	19g

(FAQ) About Keto Granola

Is keto granola good for weight loss?

Yes. Thanks to its healthy fats, fiber, and low carb count, keto granola can help you stay full longer, reduce unnecessary snacking, and stay in ketosis, supporting your weight loss goals.

Can I buy keto granola instead of making it?

Definitely. There are many great store-bought options, but homemade gives you total control over ingredients, sweeteners, and portion sizes. Plus, it’s often more affordable.

How long does homemade keto granola last?

Store it in an airtight container at room temperature for up to 2 weeks. You can also refrigerate or freeze it for a longer shelf life without losing crunch.

Can I use different nuts or seeds?

Absolutely. Swap almonds for walnuts, or sunflower seeds for hemp hearts. These recipes are flexible—tailor them to what you like and what you have on hand.

What can I eat keto granola with?

Serve it with unsweetened almond or coconut milk, on top of keto yogurt, or simply eat it by the handful. It also makes a great base for trail mix or a crunchy dessert topping.

Is it okay to eat keto granola daily?

Yes—just watch your portion sizes. While low in carbs, it’s still calorie-dense due to the nuts and seeds. Stick to about 1/4 to 1/2 cup per serving, depending on your macros.

Conclusion

Crunch is not something you have to give up when you go keto. The comforting texture, robust tastes, and salty or sweet notes that you love about conventional granola are all present in these ten keto granola recipes, but without the carbs that can throw you off balance. These low-carb blends demonstrate that nutritious food does not have to taste bad, whether you are eating it right out of the jar, spooning it over Greek yogurt, or mixing it with almond milk. Tailor your mixture, prepare a batch, and maintain consistency without compromising taste. Your desire for crunch? Think of them as defeated.