Free Printable: Low Carb & Keto Food List

• My Keto Granola Cereal Has All The Crunchy, Nostalgic Vibes
• Ingredients & Substitutions
• How To Make Keto Granola
• My Tips For The Best Texture
• Keto Granola Cereal (Low Carb & Easy) Recipe card
• Flavor Variations
• Ways I Use It
• More Keto Breakfast Recipes
• Recipe Reviews

My Keto Granola Cereal Has All The Crunchy, Nostalgic Vibes

When I first started a sugar-free lifestyle, I missed cereal so much. I grew up eating it on the daily while I did my homework after school or for breakfast on weekends. Even as an adult, grabbing a bowl for an effortless breakfast, snack, whatever occasion was still such a convenience I took for granted. That is, until I dipped my toes into keto for the first time. No more carby cereals! My keto granola was born in 2017, out of that yearning to recreate the experience again. Here’s why it’s everything I’d missed:

• Sweet, crunchy granola clusters – This might not be the same as those fake-colored, sugary cereals you had as a kid, but the one I used to love most had flakes mixed with granola clusters. My keto cereal has just the crunch, which is the best part anyway. You’ll feel like a kid again!
• Customizable – I let the nuttiness shine with just a hint of vanilla, but you can totally customize the flavor with my variations below .
• Keto friendly and gluten free – My low carb granola cereal has just 2g net carbs per serving, and it’s completely grain-free. I’ve also got a dairy-free option if you need it.
• Easy to make – This keto granola recipe takes less than 30 minutes. Oh, and it’s also kind of fun to break it up when it’s ready!
• Perfect meal prep breakfast – Make a big batch and you’ll be set for weeks. Enjoying a bowl for a keto breakfast is just as effortless as grabbing a box of pre-made stuff.

There are some commercial keto cereals that have popped up since then, but I still like to keep a stash of my own in my pantry. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my keto cereal recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Nuts & Seeds – Instead of traditional oats, I make the base of my keto granola with almonds , hazelnuts , pecans , pumpkin seeds (pepitas), and sunflower seeds . Here’s why I chose these and my notes on alternatives: The variety prevents any one type from being overpowering , compared to when I used fewer kinds. You can add or swap in other keto nuts , though, such as walnuts, macadamia nuts, or Brazil nuts. I usually use salted nuts and seeds. Feel free to use unsalted and add a bit of salt. You can also add flax seeds, chia seeds, or sesame seeds , but they don’t make a good replacement for the other nuts and seeds, since they are so tiny. I recommend them only as extras.
• Besti Monk Fruit Allulose Blend – This is my go-to natural sweetener that tastes and dissolves like real sugar (I’m very particular about avoiding any aftertaste). I used to make this recipe using erythritol, but I like the flavor and texture much more with Besti. If you want to use another keto sugar substitute , check out my sweetener conversion chart for how much to use.
• Flaxseed Meal & Egg White – Both help bind the low carb cereal together. (I also use flax as a binder for cauliflower hash browns .) I recommend golden flax seed meal , which has a milder flavor, but the regular brown kind also works. Keto granola doesn’t need a lot of binding power, so it’s totally fine to use other egg substitutes , or an extra flax egg .
• Unsalted Butter – For flavor and it also helps with browning. I wouldn’t recommend salted unless your nuts are unsalted. If you need a dairy free option, you can use coconut oil, butter-flavored coconut oil (my fave for a similar flavor), or ghee (not dairy-free but might work for your needs).
• Vanilla Extract – I like this one .

“Best recipe I have ever had for homemade granola! I can’t believe it only has 2 net carbs per 1/4 cup. My husband loves it too.” –Marsha

⭐⭐⭐⭐⭐

How To Make Keto Granola

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Process the hard nuts. Pulse the almonds and hazelnuts in a food processor intermittently, until most of the nuts are in chopped into large pieces.
2. Process the soft nuts. Add the pecans and pulse again, stopping when they are in large pieces.

1. Add the pumpkin and sunflower seeds, Besti, and flaxseed meal. Pulse just until all the dry ingredients are mixed well.
2. Add the wet ingredients. Add the egg white to the food processor. Whisk together the melted butter and vanilla extract in a small bowl, and evenly pour that in, too. Pulse a couple times, stir a little from the bottom toward the top with a spatula, and then pulse a couple times again. Repeat as needed until everything is coated evenly.
3. Bake. Transfer the nut mixture to a large baking sheet , or two small ones, lined with parchment paper. Press into a thin, uniform thin rectangle. Bake the sheet of keto granola until it’s firm, dry, and lightly browned.
4. Cool and break apart. Let the mixture cool completely before breaking apart into pieces. Enjoy your keto cereal!

My Tips For The Best Texture

• Process the hard nuts first. Pecans, walnuts, and macadamias are softer than almonds and hazelnuts. I process the harder nuts first and then add the softer ones. When I did them all at once, the soft nuts turned into flour before the hard nuts were broken up into pieces.
• Don’t overprocess. You want to have plenty of nut pieces remaining, and most of the seeds should be intact. Keto granola tastes best when there are some pieces in it, otherwise you’ve just got a weird cookie situation!
• You can also use a large bowl for mixing in the wet ingredients. This is a bit easier than using the food processor for that step, but I often mix in the processor anyway to avoid washing another bowl. 😉
• Don’t have a food processor? I’ve had this one for almost 10 years and highly recommend it. It’s still going strong, and large enough to hold a double batch of this keto cereal. You can try chopping the nuts and seeds using a knife, or possibly use a powerful blender, but the texture of the granola turns out a bit different.
• Spread the mixture in a thin, even layer. My ideal thickness is 1/4 to 1/3 inch thick. If you make the layer thicker, it won’t crisp up, and if the thickness is uneven, you’ll end up with burned spots.
• This baking sheet I use is the perfect size to get the right thickness. Even though I do recommend parchment paper here, the silicone non-stick surface is so good that I can often skip lining it for many other keto recipes .
• Cool completely to get crispy. Your low carb granola will be soft when you remove it from the oven — this is normal! It will crisp up as it cools. It’s easier to crumble afterward.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 cup Almonds (see notes below) ▢
• 1 cup Hazelnuts ▢
• 1 cup Pecans ▢
• 1/3 cup Pumpkin seeds ▢
• 1/3 cup Sunflower seeds ▢
• 6 tbsp Besti Monk Fruit Allulose Blend ▢
• 1/2 cup Golden flaxseed meal ▢
• 1 large Egg white ▢
• 1/4 cup Unsalted butter (measured solid, then melted; use coconut oil or ghee for dairy-free, or use salted butter if your nuts are unsalted) ▢
• 1 tsp Vanilla extract ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 325 degrees F (163 degrees C). Line a large baking sheet ( I used this size ), or two small ones, with parchment paper.
2. Pulse the almonds and hazelnuts in a food processor intermittently, until most of the nuts are in chopped into large pieces (about 1/4 to 1/2 of the full size of the nuts).
3. Add the pecans. Pulse again, stopping when the pecans are in large pieces. (Pecans are added later since they are softer.)
4. Add the pumpkin seeds, sunflower seeds, Besti, and golden flax seed meal. Pulse just until everything is mixed well. Don’t over-process! You want to have plenty of nut pieces remaining, and most of the seeds should be intact.
5. Add the egg white to the food processor. Whisk together the melted butter and vanilla extract in a small bowl, and evenly pour that in, too.
6. Pulse a couple times, mix a little from the bottom toward the top with a spatula, then pulse a couple times again. Repeat as needed until everything is coated evenly. Again, avoid over-processing. At the end of this step, you’ll have a combination of coarse meal and nut pieces, and everything should be a little damp from the egg white and butter. (Alternatively, you can do this step in a large bowl instead to avoid over-processing.)
7. Transfer the nut mixture to the prepared baking sheet in a uniform layer, pressing together into a thin rectangle (about 1/4 to 1/3 in (.6-.8 cm) thick). Bake for 15-18 minutes , until lightly browned, especially at the edges.
8. Cool completely before breaking apart into pieces. (The granola will be soft when you remove it from the oven, but will crisp up as it cools.)

Did You Like It?

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Maya’s Recipe Notes

Serving size: 1/4 cup

• Tips: Check out my recipe tips above to help you make this recipe more easily and get the best crunchy texture.
• Variations: See my variations here to make berry, chocolate, peanut butter, cinnamon, or even pumpkin spice flavors.
• Note on salt: The nuts and seeds I used were salted. If yours are not, you may want to add a little sea salt to the mixture in step 4, or use salted butter.
• Storage: My keto granola recipe makes a big batch! I keep it in glass jars, but any airtight container in the pantry is fine. It will last at least 3-4 weeks, maybe even longer — I’ve never had it last longer to find out!
• Freeze: If needed, it will keep in the freezer for up to 6 months.

📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Granola Cereal

Flavor Variations

I love this classic vanilla flavor the most, but I’ve also had fun transforming this keto cereal into different flavors. Try these variations:

• Berry – Mix in dried berries, like my sugar-free dried cranberries , blueberries, or strawberries, to add a burst of fruity flavor. I always do this by hand, so they don’t turn to mush in the food processor.
• Chocolate – My recipe for chocolate keto granola is in my Easy Keto Carboholics’ Cookbook ! You can also mix in 1/2 cup of sugar-free chocolate chips into my version here after cooling.
• Peanut Butter – Melt 1/4 cup of sugar-free peanut butter (I like this brand because it’s thick like the regular kind, not runny) together with the regular butter. Then you can proceed with my keto cereal recipe as usual.
• Cinnamon – Add 1 teaspoon of cinnamon (or pumpkin pie spice is amazing for fall) at the same time that you add Besti. Feel free to adjust the amount to your taste.

Ways I Use It

I have to be honest, sometimes my husband and I enjoy this low carb granola right out of the jar! But there are also so many other ways to eat it:

• Milk – The obvious choice! Regular dairy milk is not keto , but you can make a bowl of keto cereal with almond milk , coconut milk, hemp milk , or watered down heavy cream. My personal go-to is almond milk with 1-2 tablespoons of half & half, pictured towards the top of this post. Keep in mind that half & half is not strictly keto, so you can use heavy cream if it doesn’t fit your macros .
• Yogurt – I love to top my keto yogurt (or sometimes just whole milk Greek yogurt) with crumbled keto granola, almost always with fresh berries. This also works well with my chia seed pudding .
• Smoothies – Add a sprinkle on top of your low carb smoothie , or even a keto protein shake .
• Muffins – Mix low carb granola into your muffin batter, or just use it as a crunchy topping. Try it with my keto blueberry muffins !
• Ice Cream – Crumble it over your keto ice cream for a crunchy contrast.
• Pancakes & Waffles – Top your keto pancakes or keto waffles with your favorite low carb fruit , a dollop of my sugar-free whipped cream , and a sprinkle of this granola. It also works over a simpler pancake topping of butter and my keto maple syrup .
• Oatmeal – Oats are not keto, but I make my own keto oatmeal or keto overnight oats with alternatives. This granola is surprisingly delicious on top!

More Keto Breakfast Recipes

Tired of eggs and bacon for breakfast? I got you! Try some of my other popular options for when you miss the carbs or sweetness:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Keto Granola Cereal (Low Carb & Easy)

Whip up my fast, easy, keto granola recipe with nuts & seeds in 30 minutes! This keto cereal is crunchy, grain free, and just 2g net carbs.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/recipes/low-carb-granola-cereal-paleo-gluten-free-sugar-free/

Ingredients

• 1 cup Almonds (see notes below)
• 1 cup Hazelnuts
• 1 cup Pecans
• 1/3 cup Pumpkin seeds
• 1/3 cup Sunflower seeds
• 6 tbsp Besti Monk Fruit Allulose Blend
• 1/2 cup Golden flaxseed meal
• 1 large Egg white
• 1/4 cup Unsalted butter (measured solid, then melted; use coconut oil or ghee for dairy-free, or use salted butter if your nuts are unsalted)
• 1 tsp Vanilla extract

Instructions

1. Preheat the oven to 325 degrees F (163 degrees C). Line a large baking sheet ( I used this size ), or two small ones, with parchment paper.
2. Pulse the almonds and hazelnuts in a food processor intermittently, until most of the nuts are in chopped into large pieces (about 1/4 to 1/2 of the full size of the nuts).
3. Add the pecans. Pulse again, stopping when the pecans are in large pieces. (Pecans are added later since they are softer.)
4. Add the pumpkin seeds, sunflower seeds, Besti, and golden flax seed meal. Pulse just until everything is mixed well. Don’t over-process! You want to have plenty of nut pieces remaining, and most of the seeds should be intact.
5. Add the egg white to the food processor. Whisk together the melted butter and vanilla extract in a small bowl, and evenly pour that in, too.
6. Pulse a couple times, mix a little from the bottom toward the top with a spatula, then pulse a couple times again. Repeat as needed until everything is coated evenly. Again, avoid over-processing. At the end of this step, you’ll have a combination of coarse meal and nut pieces, and everything should be a little damp from the egg white and butter. (Alternatively, you can do this step in a large bowl instead to avoid over-processing.)
7. Transfer the nut mixture to the prepared baking sheet in a uniform layer, pressing together into a thin rectangle (about 1/4 to 1/3 in (.6-.8 cm) thick). Bake for 15-18 minutes , until lightly browned, especially at the edges.
8. Cool completely before breaking apart into pieces. (The granola will be soft when you remove it from the oven, but will crisp up as it cools.)

Maya’s Recipe Notes

Serving size: 1/4 cup

• Tips: Check out my recipe tips above to help you make this recipe more easily and get the best crunchy texture.
• Variations: See my variations here to make berry, chocolate, peanut butter, cinnamon, or even pumpkin spice flavors.
• Note on salt: The nuts and seeds I used were salted. If yours are not, you may want to add a little sea salt to the mixture in step 4, or use salted butter.
• Storage: My keto granola recipe makes a big batch! I keep it in glass jars, but any airtight container in the pantry is fine. It will last at least 3-4 weeks, maybe even longer – I’ve never had it last longer to find out!
• Freeze: If needed, it will keep in the freezer for up to 6 months.

📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

Free Printable: Low Carb & Keto Food List

• My Keto Granola Cereal Has All The Crunchy, Nostalgic Vibes
• Ingredients & Substitutions
• How To Make Keto Granola
• My Tips For The Best Texture
• Keto Granola Cereal (Low Carb & Easy) Recipe card
• Flavor Variations
• Ways I Use It
• More Keto Breakfast Recipes
• Recipe Reviews

My Keto Granola Cereal Has All The Crunchy, Nostalgic Vibes

When I first started a sugar-free lifestyle, I missed cereal so much. I grew up eating it on the daily while I did my homework after school or for breakfast on weekends. Even as an adult, grabbing a bowl for an effortless breakfast, snack, whatever occasion was still such a convenience I took for granted. That is, until I dipped my toes into keto for the first time. No more carby cereals! My keto granola was born in 2017, out of that yearning to recreate the experience again. Here’s why it’s everything I’d missed:

• Sweet, crunchy granola clusters – This might not be the same as those fake-colored, sugary cereals you had as a kid, but the one I used to love most had flakes mixed with granola clusters. My keto cereal has just the crunch, which is the best part anyway. You’ll feel like a kid again!
• Customizable – I let the nuttiness shine with just a hint of vanilla, but you can totally customize the flavor with my variations below .
• Keto friendly and gluten free – My low carb granola cereal has just 2g net carbs per serving, and it’s completely grain-free. I’ve also got a dairy-free option if you need it.
• Easy to make – This keto granola recipe takes less than 30 minutes. Oh, and it’s also kind of fun to break it up when it’s ready!
• Perfect meal prep breakfast – Make a big batch and you’ll be set for weeks. Enjoying a bowl for a keto breakfast is just as effortless as grabbing a box of pre-made stuff.

There are some commercial keto cereals that have popped up since then, but I still like to keep a stash of my own in my pantry. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my keto cereal recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Nuts & Seeds – Instead of traditional oats, I make the base of my keto granola with almonds , hazelnuts , pecans , pumpkin seeds (pepitas), and sunflower seeds . Here’s why I chose these and my notes on alternatives: The variety prevents any one type from being overpowering , compared to when I used fewer kinds. You can add or swap in other keto nuts , though, such as walnuts, macadamia nuts, or Brazil nuts. I usually use salted nuts and seeds. Feel free to use unsalted and add a bit of salt. You can also add flax seeds, chia seeds, or sesame seeds , but they don’t make a good replacement for the other nuts and seeds, since they are so tiny. I recommend them only as extras.
• Besti Monk Fruit Allulose Blend – This is my go-to natural sweetener that tastes and dissolves like real sugar (I’m very particular about avoiding any aftertaste). I used to make this recipe using erythritol, but I like the flavor and texture much more with Besti. If you want to use another keto sugar substitute , check out my sweetener conversion chart for how much to use.
• Flaxseed Meal & Egg White – Both help bind the low carb cereal together. (I also use flax as a binder for cauliflower hash browns .) I recommend golden flax seed meal , which has a milder flavor, but the regular brown kind also works. Keto granola doesn’t need a lot of binding power, so it’s totally fine to use other egg substitutes , or an extra flax egg .
• Unsalted Butter – For flavor and it also helps with browning. I wouldn’t recommend salted unless your nuts are unsalted. If you need a dairy free option, you can use coconut oil, butter-flavored coconut oil (my fave for a similar flavor), or ghee (not dairy-free but might work for your needs).
• Vanilla Extract – I like this one .

“Best recipe I have ever had for homemade granola! I can’t believe it only has 2 net carbs per 1/4 cup. My husband loves it too.” –Marsha

⭐⭐⭐⭐⭐

How To Make Keto Granola

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Process the hard nuts. Pulse the almonds and hazelnuts in a food processor intermittently, until most of the nuts are in chopped into large pieces.
2. Process the soft nuts. Add the pecans and pulse again, stopping when they are in large pieces.

1. Add the pumpkin and sunflower seeds, Besti, and flaxseed meal. Pulse just until all the dry ingredients are mixed well.
2. Add the wet ingredients. Add the egg white to the food processor. Whisk together the melted butter and vanilla extract in a small bowl, and evenly pour that in, too. Pulse a couple times, stir a little from the bottom toward the top with a spatula, and then pulse a couple times again. Repeat as needed until everything is coated evenly.
3. Bake. Transfer the nut mixture to a large baking sheet , or two small ones, lined with parchment paper. Press into a thin, uniform thin rectangle. Bake the sheet of keto granola until it’s firm, dry, and lightly browned.
4. Cool and break apart. Let the mixture cool completely before breaking apart into pieces. Enjoy your keto cereal!

My Tips For The Best Texture

• Process the hard nuts first. Pecans, walnuts, and macadamias are softer than almonds and hazelnuts. I process the harder nuts first and then add the softer ones. When I did them all at once, the soft nuts turned into flour before the hard nuts were broken up into pieces.
• Don’t overprocess. You want to have plenty of nut pieces remaining, and most of the seeds should be intact. Keto granola tastes best when there are some pieces in it, otherwise you’ve just got a weird cookie situation!
• You can also use a large bowl for mixing in the wet ingredients. This is a bit easier than using the food processor for that step, but I often mix in the processor anyway to avoid washing another bowl. 😉
• Don’t have a food processor? I’ve had this one for almost 10 years and highly recommend it. It’s still going strong, and large enough to hold a double batch of this keto cereal. You can try chopping the nuts and seeds using a knife, or possibly use a powerful blender, but the texture of the granola turns out a bit different.
• Spread the mixture in a thin, even layer. My ideal thickness is 1/4 to 1/3 inch thick. If you make the layer thicker, it won’t crisp up, and if the thickness is uneven, you’ll end up with burned spots.
• This baking sheet I use is the perfect size to get the right thickness. Even though I do recommend parchment paper here, the silicone non-stick surface is so good that I can often skip lining it for many other keto recipes .
• Cool completely to get crispy. Your low carb granola will be soft when you remove it from the oven — this is normal! It will crisp up as it cools. It’s easier to crumble afterward.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 cup Almonds (see notes below) ▢
• 1 cup Hazelnuts ▢
• 1 cup Pecans ▢
• 1/3 cup Pumpkin seeds ▢
• 1/3 cup Sunflower seeds ▢
• 6 tbsp Besti Monk Fruit Allulose Blend ▢
• 1/2 cup Golden flaxseed meal ▢
• 1 large Egg white ▢
• 1/4 cup Unsalted butter (measured solid, then melted; use coconut oil or ghee for dairy-free, or use salted butter if your nuts are unsalted) ▢
• 1 tsp Vanilla extract ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 325 degrees F (163 degrees C). Line a large baking sheet ( I used this size ), or two small ones, with parchment paper.
2. Pulse the almonds and hazelnuts in a food processor intermittently, until most of the nuts are in chopped into large pieces (about 1/4 to 1/2 of the full size of the nuts).
3. Add the pecans. Pulse again, stopping when the pecans are in large pieces. (Pecans are added later since they are softer.)
4. Add the pumpkin seeds, sunflower seeds, Besti, and golden flax seed meal. Pulse just until everything is mixed well. Don’t over-process! You want to have plenty of nut pieces remaining, and most of the seeds should be intact.
5. Add the egg white to the food processor. Whisk together the melted butter and vanilla extract in a small bowl, and evenly pour that in, too.
6. Pulse a couple times, mix a little from the bottom toward the top with a spatula, then pulse a couple times again. Repeat as needed until everything is coated evenly. Again, avoid over-processing. At the end of this step, you’ll have a combination of coarse meal and nut pieces, and everything should be a little damp from the egg white and butter. (Alternatively, you can do this step in a large bowl instead to avoid over-processing.)
7. Transfer the nut mixture to the prepared baking sheet in a uniform layer, pressing together into a thin rectangle (about 1/4 to 1/3 in (.6-.8 cm) thick). Bake for 15-18 minutes , until lightly browned, especially at the edges.
8. Cool completely before breaking apart into pieces. (The granola will be soft when you remove it from the oven, but will crisp up as it cools.)

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1/4 cup

• Tips: Check out my recipe tips above to help you make this recipe more easily and get the best crunchy texture.
• Variations: See my variations here to make berry, chocolate, peanut butter, cinnamon, or even pumpkin spice flavors.
• Note on salt: The nuts and seeds I used were salted. If yours are not, you may want to add a little sea salt to the mixture in step 4, or use salted butter.
• Storage: My keto granola recipe makes a big batch! I keep it in glass jars, but any airtight container in the pantry is fine. It will last at least 3-4 weeks, maybe even longer — I’ve never had it last longer to find out!
• Freeze: If needed, it will keep in the freezer for up to 6 months.

📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Granola Cereal

Flavor Variations

I love this classic vanilla flavor the most, but I’ve also had fun transforming this keto cereal into different flavors. Try these variations:

• Berry – Mix in dried berries, like my sugar-free dried cranberries , blueberries, or strawberries, to add a burst of fruity flavor. I always do this by hand, so they don’t turn to mush in the food processor.
• Chocolate – My recipe for chocolate keto granola is in my Easy Keto Carboholics’ Cookbook ! You can also mix in 1/2 cup of sugar-free chocolate chips into my version here after cooling.
• Peanut Butter – Melt 1/4 cup of sugar-free peanut butter (I like this brand because it’s thick like the regular kind, not runny) together with the regular butter. Then you can proceed with my keto cereal recipe as usual.
• Cinnamon – Add 1 teaspoon of cinnamon (or pumpkin pie spice is amazing for fall) at the same time that you add Besti. Feel free to adjust the amount to your taste.

Ways I Use It

I have to be honest, sometimes my husband and I enjoy this low carb granola right out of the jar! But there are also so many other ways to eat it:

• Milk – The obvious choice! Regular dairy milk is not keto , but you can make a bowl of keto cereal with almond milk , coconut milk, hemp milk , or watered down heavy cream. My personal go-to is almond milk with 1-2 tablespoons of half & half, pictured towards the top of this post. Keep in mind that half & half is not strictly keto, so you can use heavy cream if it doesn’t fit your macros .
• Yogurt – I love to top my keto yogurt (or sometimes just whole milk Greek yogurt) with crumbled keto granola, almost always with fresh berries. This also works well with my chia seed pudding .
• Smoothies – Add a sprinkle on top of your low carb smoothie , or even a keto protein shake .
• Muffins – Mix low carb granola into your muffin batter, or just use it as a crunchy topping. Try it with my keto blueberry muffins !
• Ice Cream – Crumble it over your keto ice cream for a crunchy contrast.
• Pancakes & Waffles – Top your keto pancakes or keto waffles with your favorite low carb fruit , a dollop of my sugar-free whipped cream , and a sprinkle of this granola. It also works over a simpler pancake topping of butter and my keto maple syrup .
• Oatmeal – Oats are not keto, but I make my own keto oatmeal or keto overnight oats with alternatives. This granola is surprisingly delicious on top!

More Keto Breakfast Recipes

Tired of eggs and bacon for breakfast? I got you! Try some of my other popular options for when you miss the carbs or sweetness:

Free Printable: Low Carb & Keto Food List

• My Keto Granola Cereal Has All The Crunchy, Nostalgic Vibes
• Ingredients & Substitutions
• How To Make Keto Granola
• My Tips For The Best Texture
• Keto Granola Cereal (Low Carb & Easy) Recipe card
• Flavor Variations
• Ways I Use It
• More Keto Breakfast Recipes
• Recipe Reviews

My Keto Granola Cereal Has All The Crunchy, Nostalgic Vibes

When I first started a sugar-free lifestyle, I missed cereal so much. I grew up eating it on the daily while I did my homework after school or for breakfast on weekends. Even as an adult, grabbing a bowl for an effortless breakfast, snack, whatever occasion was still such a convenience I took for granted. That is, until I dipped my toes into keto for the first time. No more carby cereals! My keto granola was born in 2017, out of that yearning to recreate the experience again. Here’s why it’s everything I’d missed:

• Sweet, crunchy granola clusters – This might not be the same as those fake-colored, sugary cereals you had as a kid, but the one I used to love most had flakes mixed with granola clusters. My keto cereal has just the crunch, which is the best part anyway. You’ll feel like a kid again!
• Customizable – I let the nuttiness shine with just a hint of vanilla, but you can totally customize the flavor with my variations below .
• Keto friendly and gluten free – My low carb granola cereal has just 2g net carbs per serving, and it’s completely grain-free. I’ve also got a dairy-free option if you need it.
• Easy to make – This keto granola recipe takes less than 30 minutes. Oh, and it’s also kind of fun to break it up when it’s ready!
• Perfect meal prep breakfast – Make a big batch and you’ll be set for weeks. Enjoying a bowl for a keto breakfast is just as effortless as grabbing a box of pre-made stuff.

There are some commercial keto cereals that have popped up since then, but I still like to keep a stash of my own in my pantry. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my keto cereal recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Nuts & Seeds – Instead of traditional oats, I make the base of my keto granola with almonds , hazelnuts , pecans , pumpkin seeds (pepitas), and sunflower seeds . Here’s why I chose these and my notes on alternatives: The variety prevents any one type from being overpowering , compared to when I used fewer kinds. You can add or swap in other keto nuts , though, such as walnuts, macadamia nuts, or Brazil nuts. I usually use salted nuts and seeds. Feel free to use unsalted and add a bit of salt. You can also add flax seeds, chia seeds, or sesame seeds , but they don’t make a good replacement for the other nuts and seeds, since they are so tiny. I recommend them only as extras.
• Besti Monk Fruit Allulose Blend – This is my go-to natural sweetener that tastes and dissolves like real sugar (I’m very particular about avoiding any aftertaste). I used to make this recipe using erythritol, but I like the flavor and texture much more with Besti. If you want to use another keto sugar substitute , check out my sweetener conversion chart for how much to use.
• Flaxseed Meal & Egg White – Both help bind the low carb cereal together. (I also use flax as a binder for cauliflower hash browns .) I recommend golden flax seed meal , which has a milder flavor, but the regular brown kind also works. Keto granola doesn’t need a lot of binding power, so it’s totally fine to use other egg substitutes , or an extra flax egg .
• Unsalted Butter – For flavor and it also helps with browning. I wouldn’t recommend salted unless your nuts are unsalted. If you need a dairy free option, you can use coconut oil, butter-flavored coconut oil (my fave for a similar flavor), or ghee (not dairy-free but might work for your needs).
• Vanilla Extract – I like this one .

“Best recipe I have ever had for homemade granola! I can’t believe it only has 2 net carbs per 1/4 cup. My husband loves it too.” –Marsha

⭐⭐⭐⭐⭐

How To Make Keto Granola

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Process the hard nuts. Pulse the almonds and hazelnuts in a food processor intermittently, until most of the nuts are in chopped into large pieces.
2. Process the soft nuts. Add the pecans and pulse again, stopping when they are in large pieces.

1. Add the pumpkin and sunflower seeds, Besti, and flaxseed meal. Pulse just until all the dry ingredients are mixed well.
2. Add the wet ingredients. Add the egg white to the food processor. Whisk together the melted butter and vanilla extract in a small bowl, and evenly pour that in, too. Pulse a couple times, stir a little from the bottom toward the top with a spatula, and then pulse a couple times again. Repeat as needed until everything is coated evenly.
3. Bake. Transfer the nut mixture to a large baking sheet , or two small ones, lined with parchment paper. Press into a thin, uniform thin rectangle. Bake the sheet of keto granola until it’s firm, dry, and lightly browned.
4. Cool and break apart. Let the mixture cool completely before breaking apart into pieces. Enjoy your keto cereal!

My Tips For The Best Texture

• Process the hard nuts first. Pecans, walnuts, and macadamias are softer than almonds and hazelnuts. I process the harder nuts first and then add the softer ones. When I did them all at once, the soft nuts turned into flour before the hard nuts were broken up into pieces.
• Don’t overprocess. You want to have plenty of nut pieces remaining, and most of the seeds should be intact. Keto granola tastes best when there are some pieces in it, otherwise you’ve just got a weird cookie situation!
• You can also use a large bowl for mixing in the wet ingredients. This is a bit easier than using the food processor for that step, but I often mix in the processor anyway to avoid washing another bowl. 😉
• Don’t have a food processor? I’ve had this one for almost 10 years and highly recommend it. It’s still going strong, and large enough to hold a double batch of this keto cereal. You can try chopping the nuts and seeds using a knife, or possibly use a powerful blender, but the texture of the granola turns out a bit different.
• Spread the mixture in a thin, even layer. My ideal thickness is 1/4 to 1/3 inch thick. If you make the layer thicker, it won’t crisp up, and if the thickness is uneven, you’ll end up with burned spots.
• This baking sheet I use is the perfect size to get the right thickness. Even though I do recommend parchment paper here, the silicone non-stick surface is so good that I can often skip lining it for many other keto recipes .
• Cool completely to get crispy. Your low carb granola will be soft when you remove it from the oven — this is normal! It will crisp up as it cools. It’s easier to crumble afterward.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 cup Almonds (see notes below) ▢
• 1 cup Hazelnuts ▢
• 1 cup Pecans ▢
• 1/3 cup Pumpkin seeds ▢
• 1/3 cup Sunflower seeds ▢
• 6 tbsp Besti Monk Fruit Allulose Blend ▢
• 1/2 cup Golden flaxseed meal ▢
• 1 large Egg white ▢
• 1/4 cup Unsalted butter (measured solid, then melted; use coconut oil or ghee for dairy-free, or use salted butter if your nuts are unsalted) ▢
• 1 tsp Vanilla extract ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 325 degrees F (163 degrees C). Line a large baking sheet ( I used this size ), or two small ones, with parchment paper.
2. Pulse the almonds and hazelnuts in a food processor intermittently, until most of the nuts are in chopped into large pieces (about 1/4 to 1/2 of the full size of the nuts).
3. Add the pecans. Pulse again, stopping when the pecans are in large pieces. (Pecans are added later since they are softer.)
4. Add the pumpkin seeds, sunflower seeds, Besti, and golden flax seed meal. Pulse just until everything is mixed well. Don’t over-process! You want to have plenty of nut pieces remaining, and most of the seeds should be intact.
5. Add the egg white to the food processor. Whisk together the melted butter and vanilla extract in a small bowl, and evenly pour that in, too.
6. Pulse a couple times, mix a little from the bottom toward the top with a spatula, then pulse a couple times again. Repeat as needed until everything is coated evenly. Again, avoid over-processing. At the end of this step, you’ll have a combination of coarse meal and nut pieces, and everything should be a little damp from the egg white and butter. (Alternatively, you can do this step in a large bowl instead to avoid over-processing.)
7. Transfer the nut mixture to the prepared baking sheet in a uniform layer, pressing together into a thin rectangle (about 1/4 to 1/3 in (.6-.8 cm) thick). Bake for 15-18 minutes , until lightly browned, especially at the edges.
8. Cool completely before breaking apart into pieces. (The granola will be soft when you remove it from the oven, but will crisp up as it cools.)

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1/4 cup

• Tips: Check out my recipe tips above to help you make this recipe more easily and get the best crunchy texture.
• Variations: See my variations here to make berry, chocolate, peanut butter, cinnamon, or even pumpkin spice flavors.
• Note on salt: The nuts and seeds I used were salted. If yours are not, you may want to add a little sea salt to the mixture in step 4, or use salted butter.
• Storage: My keto granola recipe makes a big batch! I keep it in glass jars, but any airtight container in the pantry is fine. It will last at least 3-4 weeks, maybe even longer — I’ve never had it last longer to find out!
• Freeze: If needed, it will keep in the freezer for up to 6 months.

📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Granola Cereal

Flavor Variations

I love this classic vanilla flavor the most, but I’ve also had fun transforming this keto cereal into different flavors. Try these variations:

• Berry – Mix in dried berries, like my sugar-free dried cranberries , blueberries, or strawberries, to add a burst of fruity flavor. I always do this by hand, so they don’t turn to mush in the food processor.
• Chocolate – My recipe for chocolate keto granola is in my Easy Keto Carboholics’ Cookbook ! You can also mix in 1/2 cup of sugar-free chocolate chips into my version here after cooling.
• Peanut Butter – Melt 1/4 cup of sugar-free peanut butter (I like this brand because it’s thick like the regular kind, not runny) together with the regular butter. Then you can proceed with my keto cereal recipe as usual.
• Cinnamon – Add 1 teaspoon of cinnamon (or pumpkin pie spice is amazing for fall) at the same time that you add Besti. Feel free to adjust the amount to your taste.

Ways I Use It

I have to be honest, sometimes my husband and I enjoy this low carb granola right out of the jar! But there are also so many other ways to eat it:

• Milk – The obvious choice! Regular dairy milk is not keto , but you can make a bowl of keto cereal with almond milk , coconut milk, hemp milk , or watered down heavy cream. My personal go-to is almond milk with 1-2 tablespoons of half & half, pictured towards the top of this post. Keep in mind that half & half is not strictly keto, so you can use heavy cream if it doesn’t fit your macros .
• Yogurt – I love to top my keto yogurt (or sometimes just whole milk Greek yogurt) with crumbled keto granola, almost always with fresh berries. This also works well with my chia seed pudding .
• Smoothies – Add a sprinkle on top of your low carb smoothie , or even a keto protein shake .
• Muffins – Mix low carb granola into your muffin batter, or just use it as a crunchy topping. Try it with my keto blueberry muffins !
• Ice Cream – Crumble it over your keto ice cream for a crunchy contrast.
• Pancakes & Waffles – Top your keto pancakes or keto waffles with your favorite low carb fruit , a dollop of my sugar-free whipped cream , and a sprinkle of this granola. It also works over a simpler pancake topping of butter and my keto maple syrup .
• Oatmeal – Oats are not keto, but I make my own keto oatmeal or keto overnight oats with alternatives. This granola is surprisingly delicious on top!

More Keto Breakfast Recipes

Tired of eggs and bacon for breakfast? I got you! Try some of my other popular options for when you miss the carbs or sweetness:

Free Printable: Low Carb & Keto Food List

• My Keto Granola Cereal Has All The Crunchy, Nostalgic Vibes
• Ingredients & Substitutions
• How To Make Keto Granola
• My Tips For The Best Texture
• Keto Granola Cereal (Low Carb & Easy) Recipe card
• Flavor Variations
• Ways I Use It
• More Keto Breakfast Recipes
• Recipe Reviews

My Keto Granola Cereal Has All The Crunchy, Nostalgic Vibes

When I first started a sugar-free lifestyle, I missed cereal so much. I grew up eating it on the daily while I did my homework after school or for breakfast on weekends. Even as an adult, grabbing a bowl for an effortless breakfast, snack, whatever occasion was still such a convenience I took for granted. That is, until I dipped my toes into keto for the first time. No more carby cereals! My keto granola was born in 2017, out of that yearning to recreate the experience again. Here’s why it’s everything I’d missed:

• Sweet, crunchy granola clusters – This might not be the same as those fake-colored, sugary cereals you had as a kid, but the one I used to love most had flakes mixed with granola clusters. My keto cereal has just the crunch, which is the best part anyway. You’ll feel like a kid again!
• Customizable – I let the nuttiness shine with just a hint of vanilla, but you can totally customize the flavor with my variations below .
• Keto friendly and gluten free – My low carb granola cereal has just 2g net carbs per serving, and it’s completely grain-free. I’ve also got a dairy-free option if you need it.
• Easy to make – This keto granola recipe takes less than 30 minutes. Oh, and it’s also kind of fun to break it up when it’s ready!
• Perfect meal prep breakfast – Make a big batch and you’ll be set for weeks. Enjoying a bowl for a keto breakfast is just as effortless as grabbing a box of pre-made stuff.

There are some commercial keto cereals that have popped up since then, but I still like to keep a stash of my own in my pantry. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my keto cereal recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Nuts & Seeds – Instead of traditional oats, I make the base of my keto granola with almonds , hazelnuts , pecans , pumpkin seeds (pepitas), and sunflower seeds . Here’s why I chose these and my notes on alternatives: The variety prevents any one type from being overpowering , compared to when I used fewer kinds. You can add or swap in other keto nuts , though, such as walnuts, macadamia nuts, or Brazil nuts. I usually use salted nuts and seeds. Feel free to use unsalted and add a bit of salt. You can also add flax seeds, chia seeds, or sesame seeds , but they don’t make a good replacement for the other nuts and seeds, since they are so tiny. I recommend them only as extras.
• Besti Monk Fruit Allulose Blend – This is my go-to natural sweetener that tastes and dissolves like real sugar (I’m very particular about avoiding any aftertaste). I used to make this recipe using erythritol, but I like the flavor and texture much more with Besti. If you want to use another keto sugar substitute , check out my sweetener conversion chart for how much to use.
• Flaxseed Meal & Egg White – Both help bind the low carb cereal together. (I also use flax as a binder for cauliflower hash browns .) I recommend golden flax seed meal , which has a milder flavor, but the regular brown kind also works. Keto granola doesn’t need a lot of binding power, so it’s totally fine to use other egg substitutes , or an extra flax egg .
• Unsalted Butter – For flavor and it also helps with browning. I wouldn’t recommend salted unless your nuts are unsalted. If you need a dairy free option, you can use coconut oil, butter-flavored coconut oil (my fave for a similar flavor), or ghee (not dairy-free but might work for your needs).
• Vanilla Extract – I like this one .

“Best recipe I have ever had for homemade granola! I can’t believe it only has 2 net carbs per 1/4 cup. My husband loves it too.” –Marsha

⭐⭐⭐⭐⭐

How To Make Keto Granola

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Process the hard nuts. Pulse the almonds and hazelnuts in a food processor intermittently, until most of the nuts are in chopped into large pieces.
2. Process the soft nuts. Add the pecans and pulse again, stopping when they are in large pieces.

1. Add the pumpkin and sunflower seeds, Besti, and flaxseed meal. Pulse just until all the dry ingredients are mixed well.
2. Add the wet ingredients. Add the egg white to the food processor. Whisk together the melted butter and vanilla extract in a small bowl, and evenly pour that in, too. Pulse a couple times, stir a little from the bottom toward the top with a spatula, and then pulse a couple times again. Repeat as needed until everything is coated evenly.
3. Bake. Transfer the nut mixture to a large baking sheet , or two small ones, lined with parchment paper. Press into a thin, uniform thin rectangle. Bake the sheet of keto granola until it’s firm, dry, and lightly browned.
4. Cool and break apart. Let the mixture cool completely before breaking apart into pieces. Enjoy your keto cereal!

My Tips For The Best Texture

• Process the hard nuts first. Pecans, walnuts, and macadamias are softer than almonds and hazelnuts. I process the harder nuts first and then add the softer ones. When I did them all at once, the soft nuts turned into flour before the hard nuts were broken up into pieces.
• Don’t overprocess. You want to have plenty of nut pieces remaining, and most of the seeds should be intact. Keto granola tastes best when there are some pieces in it, otherwise you’ve just got a weird cookie situation!
• You can also use a large bowl for mixing in the wet ingredients. This is a bit easier than using the food processor for that step, but I often mix in the processor anyway to avoid washing another bowl. 😉
• Don’t have a food processor? I’ve had this one for almost 10 years and highly recommend it. It’s still going strong, and large enough to hold a double batch of this keto cereal. You can try chopping the nuts and seeds using a knife, or possibly use a powerful blender, but the texture of the granola turns out a bit different.
• Spread the mixture in a thin, even layer. My ideal thickness is 1/4 to 1/3 inch thick. If you make the layer thicker, it won’t crisp up, and if the thickness is uneven, you’ll end up with burned spots.
• This baking sheet I use is the perfect size to get the right thickness. Even though I do recommend parchment paper here, the silicone non-stick surface is so good that I can often skip lining it for many other keto recipes .
• Cool completely to get crispy. Your low carb granola will be soft when you remove it from the oven — this is normal! It will crisp up as it cools. It’s easier to crumble afterward.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 cup Almonds (see notes below) ▢
• 1 cup Hazelnuts ▢
• 1 cup Pecans ▢
• 1/3 cup Pumpkin seeds ▢
• 1/3 cup Sunflower seeds ▢
• 6 tbsp Besti Monk Fruit Allulose Blend ▢
• 1/2 cup Golden flaxseed meal ▢
• 1 large Egg white ▢
• 1/4 cup Unsalted butter (measured solid, then melted; use coconut oil or ghee for dairy-free, or use salted butter if your nuts are unsalted) ▢
• 1 tsp Vanilla extract ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 325 degrees F (163 degrees C). Line a large baking sheet ( I used this size ), or two small ones, with parchment paper.
2. Pulse the almonds and hazelnuts in a food processor intermittently, until most of the nuts are in chopped into large pieces (about 1/4 to 1/2 of the full size of the nuts).
3. Add the pecans. Pulse again, stopping when the pecans are in large pieces. (Pecans are added later since they are softer.)
4. Add the pumpkin seeds, sunflower seeds, Besti, and golden flax seed meal. Pulse just until everything is mixed well. Don’t over-process! You want to have plenty of nut pieces remaining, and most of the seeds should be intact.
5. Add the egg white to the food processor. Whisk together the melted butter and vanilla extract in a small bowl, and evenly pour that in, too.
6. Pulse a couple times, mix a little from the bottom toward the top with a spatula, then pulse a couple times again. Repeat as needed until everything is coated evenly. Again, avoid over-processing. At the end of this step, you’ll have a combination of coarse meal and nut pieces, and everything should be a little damp from the egg white and butter. (Alternatively, you can do this step in a large bowl instead to avoid over-processing.)
7. Transfer the nut mixture to the prepared baking sheet in a uniform layer, pressing together into a thin rectangle (about 1/4 to 1/3 in (.6-.8 cm) thick). Bake for 15-18 minutes , until lightly browned, especially at the edges.
8. Cool completely before breaking apart into pieces. (The granola will be soft when you remove it from the oven, but will crisp up as it cools.)

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Maya’s Recipe Notes

Serving size: 1/4 cup

• Tips: Check out my recipe tips above to help you make this recipe more easily and get the best crunchy texture.
• Variations: See my variations here to make berry, chocolate, peanut butter, cinnamon, or even pumpkin spice flavors.
• Note on salt: The nuts and seeds I used were salted. If yours are not, you may want to add a little sea salt to the mixture in step 4, or use salted butter.
• Storage: My keto granola recipe makes a big batch! I keep it in glass jars, but any airtight container in the pantry is fine. It will last at least 3-4 weeks, maybe even longer — I’ve never had it last longer to find out!
• Freeze: If needed, it will keep in the freezer for up to 6 months.

📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System !

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Keto Granola Cereal

Flavor Variations

I love this classic vanilla flavor the most, but I’ve also had fun transforming this keto cereal into different flavors. Try these variations:

• Berry – Mix in dried berries, like my sugar-free dried cranberries , blueberries, or strawberries, to add a burst of fruity flavor. I always do this by hand, so they don’t turn to mush in the food processor.
• Chocolate – My recipe for chocolate keto granola is in my Easy Keto Carboholics’ Cookbook ! You can also mix in 1/2 cup of sugar-free chocolate chips into my version here after cooling.
• Peanut Butter – Melt 1/4 cup of sugar-free peanut butter (I like this brand because it’s thick like the regular kind, not runny) together with the regular butter. Then you can proceed with my keto cereal recipe as usual.
• Cinnamon – Add 1 teaspoon of cinnamon (or pumpkin pie spice is amazing for fall) at the same time that you add Besti. Feel free to adjust the amount to your taste.

Ways I Use It

I have to be honest, sometimes my husband and I enjoy this low carb granola right out of the jar! But there are also so many other ways to eat it:

• Milk – The obvious choice! Regular dairy milk is not keto , but you can make a bowl of keto cereal with almond milk , coconut milk, hemp milk , or watered down heavy cream. My personal go-to is almond milk with 1-2 tablespoons of half & half, pictured towards the top of this post. Keep in mind that half & half is not strictly keto, so you can use heavy cream if it doesn’t fit your macros .
• Yogurt – I love to top my keto yogurt (or sometimes just whole milk Greek yogurt) with crumbled keto granola, almost always with fresh berries. This also works well with my chia seed pudding .
• Smoothies – Add a sprinkle on top of your low carb smoothie , or even a keto protein shake .
• Muffins – Mix low carb granola into your muffin batter, or just use it as a crunchy topping. Try it with my keto blueberry muffins !
• Ice Cream – Crumble it over your keto ice cream for a crunchy contrast.
• Pancakes & Waffles – Top your keto pancakes or keto waffles with your favorite low carb fruit , a dollop of my sugar-free whipped cream , and a sprinkle of this granola. It also works over a simpler pancake topping of butter and my keto maple syrup .
• Oatmeal – Oats are not keto, but I make my own keto oatmeal or keto overnight oats with alternatives. This granola is surprisingly delicious on top!

More Keto Breakfast Recipes

Tired of eggs and bacon for breakfast? I got you! Try some of my other popular options for when you miss the carbs or sweetness: