Shop
My
Custom
Free Printable: Low Carb & Keto Food List
Get It NowMy 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.
Reader Review
“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.
- 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.
- Process the soft nuts. Add the pecans and pulse again, stopping when they are in large pieces.
- Add the pumpkin and sunflower seeds, Besti, and flaxseed meal. Pulse just until all the dry ingredients are mixed well.
- 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.
- 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.
- 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.
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.
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
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.
-
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).
-
Add the pecans. Pulse again, stopping when the pecans are in large pieces. (Pecans are added later since they are softer.)
-
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.
-
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, 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.)
-
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.
-
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 Notes Your Notes
Try More Of My Recipes
© 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:
614 Comments
Rebecca McCay
2Great recipe! Also, to change it up I will add extra egg white and baked in snack bar molds, freeze for 15 minutes, remove
from mold and coat one side of the bars with melted Lilly’s chocolate. The chocolate helps keep the bars together once it hardens.
Laura
0Into bars with chocolate- that sounds fantastic!
Carrie J Skogfeldt
0Hi, I’m wondering what you recommend I use if I don’t have a food processor?
Dora Ruilova
0I’ve made this without the food processor and it is chunkier, unless you want to take the time to coarsely chop the nuts. It’s still very good.
Maya | Wholesome Yum
0Hi Carrie, I’ve added notes about this to the post above. A knife or powerful blender can work, but the texture turns out a bit different.
Debbie
0I love this recipe. So satisfying. But if 1/4 cup is 7g that seems like a lot of carbs for a cup of cereal…am I reading it wrong?
Jean
0Hi, I love this cereal but I get 12 1/2 cup servings from my batch – is 1/4 cup a misprint?
Maya | Wholesome Yum
0Hi Jean, My batch pretty much always makes 3 cups, so the recipe makes 12 servings at 1/4 cup each. It’s possible yours fills measuring cups differently depending on how finely you crumble it. I’m not sure how you could get 6 cups total (unless you double it), since the actual ingredients only add up to about 4 cups and they compress as you grind the nuts. Either way, the nutrition info is for 1/12 of the entire recipe as written. Hope this helps!
Wholesome Yum D
0Hi Debbie, The serving size is 1/4 cup, and it has 2 net carbs.
Michelle
0So, I could use my ninja as I don’t have a food processor either?
Deena
0Is there a substitute for the egg white?
Wholesome Yum D
1Hi Deena, The granola will not turn out as good if you to not use the egg white, but you could use Wholesome Yum maple syrup or Wholesome Yum keto honey.
Wholesome Yum D
0Hi Michelle, Yes, You could use a Ninja.
Maggi
0Do you use all unsalted nuts? If so, do you add a little salt to the granola before baking?
Sandy
2A small pinch of sea salt is recommended if you use unsalted nuts….add at step 4.
Aretha
0Fantastic granola! I also added coconut shavings and erythritol really helps with the stuffy belly when your used to normal granola.
Dale Crawford
0Wow… very easy to make.
Good taste, though I would have liked it a little sweeter. But, I guess that is why it is so low in net carbs.
Didn’t have golden flax seed meal, so I used regular… made the granola darker in colour.
Banandee
1This turned out great! I didn’t have pecans so I used chopped Walnuts. I didn’t use sesame seeds. I used almond slices (walnuts, pumpkin seeds, sunflower seeds, golden flax, egg white, vanilla extract, butter) and skipped the food processor. I just mixed by hand. I used 4 Tbsp brown sugar Allulose. I usually think granola is too sweet. I probably could have done 3Tbsp. I waS just eating it plain. Mostly made it to have one my yogurt. This is a very nice recipe. Thank you
Clarissa
1This is the best keto granola I fixed! I’m about to fix another batch!
Susan N
1Thank you! Easier than I thought. I made substitutions, walnuts for hazelnuts, hemp for flax. A different brand of monk fruit, and used half. Next time would use less, and less butter. No food processor, so chopped by hand. About 30 minutes prep, made over a quart, total cost less than $11.00 with bulk, organic nuts. Commercial keto granola is about $10 for 6-8 ounces!
Donna
1This is a great recipe as it is so versatile. I ended up with about 7 cups of granola. I may have lost track of my nut and seed measurements as I was making this. I had to use a variety of ingredients as I didn’t have the exact amounts as written. It is not too sweet. Just a hint, the way I like it. I used chia seeds instead of flax as that is what I had on hand. So glad to still have a granola on my diet!
Anthea
1I have been making this recipe for several years now and love it. Many of my family members have also enjoyed it so much they’ve made it for themselves. It has flexibility as it can be made vegan (coconut oil instead of butter and aqua faba instead of egg white) and still tastes good. I never add quite as much sugar substitute as the recipe calls for and still find it sweet enough.
Lori Collins
1Oh my! I am so glad I found your site! I am prediabetic so have gone low-carb to lose weight and get blood sugar in check. I am loving the keto lifestyle, but I have only been eating eggs, meat, cheese, nuts, and veggies for the past two months and have been getting really tired of the same thing. I just made this granola and it is fabulous. Just what I need to help me have something a bit sweet. Can’t wait to have it with yogurt or almond milk!
Alexandra
1So incredibly delicious! I love that this is a perfect base to experiment with. I split the recipe in two and added cinnamon and nutmeg to one batch… WOW! If I would have known it was this easy to make my own granola I never would have purchased store bought! For anyone wondering I did some rough calculations on what I spent on ingredients and the price, it cost me per ounce to make this granola vs what my local supermarket charges for their keto granola… This granola cost .40 cents per oz versus $1.14 for the store bought!
Leiza Brock
0Love this granola…I cooked it for 17 minutes and would probably do a little less because my oven cooks fast. I would never know that it is low carb as it tastes very sweet. And it doesnt have any of the items that can be really hard when you bite into them in regular granola. Will definitely make this on repeat!
Wholesome Yum D
0I’m so happy to hear that, Leiza! I love that you found the sweetness just right and the texture better than regular granola, that’s exactly what I was going for. Thanks for sharing!
Renea Dodson
0Fantastic! I loved granola… I missed it since starting my keto journey. This fills every craving! Thanks!
Wholesome Yum D
0I’m so happy to hear that, Renea! It’s the best feeling when you find something that satisfies those cravings and even better when it fits your keto lifestyle.
Allison
0This looks so good! I’m curious how to make my breakfast get to 30 grams of protein if this only has 7grams. Plain Greek Yogurt, what else?
Maya | Wholesome Yum
0Hi Allison, This is not really a high protein recipe, but I agree that serving it over Greek yogurt would be the best way to serve it in a high protein way. You can also stir extra protein powder into the yogurt if you like. Some types of seeds, such as pumpkin seeds and hemp seeds, are also pretty high in protein. Another option is to serve it over ricotta or cottage cheese. Hope this helps!
Ruth
0We’ve had this granola every morning for 6 months and still not fed up with it! It’s tasty, healthy and simple to make. I use mixed nuts & pecans and mixed seeds and coconut oil. Need to have my oven at 180 to make it as crispy as we like and then it’s just perfect. Thank you.
Wholesome Yum D
0That’s amazing to hear, Ruth! I love that it’s been your go-to for six months and still going strong. Your combo of mixed nuts, seeds, and coconut oil sounds delicious. Thank you for sharing!
Pam
0This granola is amazing. Due to an almond allergy in the family, I had to replace it with another grain but that was all. Everyone in the family loved it. We were all very surprised how incredibly good it is. I would definitely recommend trying this for yourself.
Wholesome Yum D
0Thanks for sharing, Pam! I’m so glad your family enjoyed it and that your swap worked out well. It’s always the best when everyone is pleasantly surprised by how tasty something healthy can be!
Kathy
0My doctor has me counting calories but I’m also trying to eat lower carbs as well. That said, is there a good alternative for the butter? I was thinking almond butter or peanut butter as they would save a little calorie and fat but I know will add some carbs and protein. Or could I omit it altogether? I will be using it to top my Greek yogurt and berries so crumbly is fine.
Maya | Wholesome Yum
0Hi Kathy, I would not omit the butter altogether, but you can reduce the amount. I don’t think nut butters will work the same way in this case. Hope this helps!
Daniel
0I don’t tolerate flax. Can I substitute something else for it?
Maya | Wholesome Yum
0Hi Daniel, You might be able to substitute 2 extra egg whites, but I haven’t done this. Let me know how it goes if you try it.
Sheri Earle
0I have tried several different keto granola recipes over the years and I always come back to this one as my favourite. I try to mix it up a bit here and there, but the basics are generally the same. It’s just an all around good recipe.
Wholesome Yum D
0I’m glad this one’s your favorite, Sheri! It’s always nice when a recipe becomes the one you keep coming back to. Mixing it up while still keeping the base the same sounds like the perfect balance.
Michelle Girasole
0This was the first recipe I tried from your vast collection, and I have made it twice now. Absolutely delicious to the last crumb! I eat the large pieces as a snack, made a great topping for yogurt, in a bowl with almond milk, even used as a base for overnight oats without the oats! Will definitely make this again and again…
Wholesome Yum D
0That makes me so happy to hear, Michelle! I love all the different ways you’ve enjoyed it — especially using it as a base for overnight oats. Sounds like it’s become a true staple for you!
Beth
0I make this granola every week. It tastes better than the traditional granola and tastes so much better. I add a teaspoon of cinnamon and toasted unsweetened coconut. Thank you for making my low carb diet so much easier! This is awesome!
Wholesome Yum D
0That’s wonderful to hear, Beth! I’m so happy this granola has become part of your weekly routine and your cinnamon and toasted coconut twist sounds amazing.
Marsha
0Best recipe I have ever had for homemade granola! I can’t believe it only has 2 net carbs per 1/4 cup. Myhusband loves it too. No more boughten cereal for us.
Thank you for all your great low carb recipes and sharing them us. Keep up the good work.
Wholesome Yum D
0I’m so glad you and your husband loved it, Marsha! That means a lot and I’m thrilled to hear it’s replacing store-bought cereal for you!
Cathy Slichter
0Full of flavor! I added shredded unsweetened coconut.
Wholesome Yum D
0So glad you enjoyed it, Cathy! I love the idea of adding shredded unsweetened coconut. That sounds delicious!
E S
0I didn’t use hazelnuts, just increased the pecans and almonds. I didn’t use Besti; substituted stevia. Since I omitted the hazelnuts, do nutrition facts change much?
Otherwise this granola was so good and satisfying. Will make it again.
Maya | Wholesome Yum
0I’m glad you liked it even with your modifications. The nutrition info will be slightly different depending on the types of nuts, yes. If you need the exact numbers, you can customize the recipe by swapping ingredients in my Wholesome Yum App and it’ll update nutrition info for you.
Tina
0I just made this and it is great! I added some unsweetened coconut flakes, and a little cinnamon. It’s delicious. Thank you for sharing!
Maya | Wholesome Yum
0Thank you, Tina! Those are great additions.
Chi Ling Moy
0Great recipe! I smashed nuts with the handle of a cleaver to get more nut chunks and less nut flour. I used raw nuts and 6 Tb of straight allulose. Laying bits down on parchment paper with spaces in between helped airflow when baking and lowered oven temperature to 300° to prevent burning. Before putting in oven and while sticky, I sprinkled coarse salt. That gave it a salty and mild sweet taste.
Maya | Wholesome Yum
0Thank you, Chi! That’s a great tip for the nuts.
Janet McGhee
0This is amazing! I eat it every morning with berries and banana! I just love it!
Maya | Wholesome Yum
0Thank you, Janet! That sounds delicious. For anyone reading, just keep in mind bananas are not keto friendly. But, I’m a firm believer everyone should do what works for them, so if it works for you, go for it!
Deka
0Will this work with liquid egg whites? I have a carton seating in the refrigerator and don’t know what to do with it, this sounds like a good opportunity to use that up!
Wondering if it will as crunchy.
Thank you for this great recipe!
Maya | Wholesome Yum
0Hi Deka, Yes, absolutely! Please let me know how your granola turns out.
NIKOLETTA
0I love it ! It’s a very nice recipe and I’m going to make it right away. However, I would like to ask you how I can replace the egg white ?
Maya | Wholesome Yum
0Hi Nikoletta, I have this info in the substitutions section. You can substitute a flax egg.
Tristan Reddell
0So this is DANGEROUSLY good! I thought I’d try just a bit as a snack……
I didn’t add some of the nuts, or the egg white, but put some sugar free maple syrup in with the melted butter & vanilla. I baked it at 150ish*C for around an hour, then let it cool in the oven with the door open. It is fragile, so breaks up easily, but it’s lovely & crunchy, & EXTREMELY moreish! Thank you for a wonderful recipe! 😘
Maya | Wholesome Yum
0I’m so happy you liked it, Tristan! Thank you for sharing how you made it.
Anna Putman
0I would like to add my chocolate protein powder to this. A serving size is 2 scoops which is 160 calories. Any idea how many scoops I should add to the recipe?
Maya | Wholesome Yum
0Hi Anna, I haven’t tried this so I don’t have an exact amount to offer, but probably a few scoops. I would add it in a bowl at the end to avoid overprocessing the nuts, and just add it a scoop at a time, mixing with each addition), until mixed well without looking like it will start to be dry. Let me know how it goes and how much you used if it works, I’d like to try this too!
Dani
0I’m looking forward to making this…I am not on a Keto diet, but mainly use paleo recipes. My body can not tolerate any monk fruit of any sort or any artificial sweeteners. Could I use honey or maple syrup in place of the Besti?
Maya | Wholesome Yum
0Hi Dani, For what is worth, I don’t use artificial sweeteners either and Besti is 100% natural. Most brands labeled “monk fruit” are actually mostly erythritol and that is likely why you can’t tolerate them, so I’d encourage you to try Besti to see how it’s different. All of that being said, I do have recipes where honey or maple syrup would work, but replacing dry sweeteners with liquid ones doesn’t work well, so this is not one of them. Coconut sugar would be a suitable paleo substitute. Hope this helps!
Monica
0Easy and tasty. Had resisted the egg white portion initially but it’s fine. Wonder if I could use the dried egg whites I bought early on in my keto journey.
Maya | Wholesome Yum
0Thank you, Monica! I’ve only made this with regular egg whites and not dried, but please let me know how it goes if you try reconstituted dried ones.
Julie B.
0Love this recipe! Such a treat without cheating when you live a low carb lifestyle. I’ve found that if you double the recipe so it’s thicker when you press it on the pan, and then bake a bit longer, it gets some much appreciated crunch too. Great recipe!
Maya | Wholesome Yum
0I’m so happy you love it, Julie! I recommend using two pans if you double it to get the same crispness, but baking for longer can work too.
Lana Macaulay
0Love this recipe!!
Maya | Wholesome Yum
0Thank you, Lana!
Jen
0Thank you so much for this gorgeous, yummy recipe! My son and I made a large jar of it a week ago, and I’m about to make my second batch! My husband also loves to eat it straight from the jar! Haha! I’m not great at maths, and I’m trying to work out how much a serving would be in grams so I can log it in the app I use. Could you please let me know how much in grams is a serving that provides 2 netcarbs!? I would be so grateful! Thank you! ❤️
Maya | Wholesome Yum
0You’re very welcome, Jen! How sweet to make it together with your son. Sorry, I don’t have an individual serving weight, so you’d have to weigh it if you need that. Just measure out a serving (1/12 of the entire pan). The easiest way to do this would be to divide the pan into roughly 3×4 rectangles (12 total), then weigh that and crumble after. Hope this helps!
Fred
0Excellent. I eat as cereal with unsweetened almond milk and love it. My print of this recipe actually titles it as cereal. Apparently it was changed after I printed it, but never the less recommend this as cereal.
Tara Kingswood
0I made this recipe today with a few small changes. I left out the flaxseed meal simply because of personal preference, and I only added 5T of sweetener. We found it plenty sweet and otherwise delicious on Greek yoghurt with a few fresh raspberries!
Maya | Wholesome Yum
0I’m glad you liked it, Tara! Good to know it worked well for you even with those changes.
Nina
0My wife and I really like this Keto granola. I didn’t have the Besti monkfruit allulose mix, so I used half allulose and half swerve brown sugar substitute. I probably should have spread it thinner as it took way longer to bake.
Julie
0I am making for a second time. This is excellent. I added some cinnamon to my batch. Healthy and good.
Maya | Wholesome Yum
0I’m glad you liked it, Julie! Cinnamon makes a great addition. Enjoy!
Colleen King
0I love using your besti products because I have a severe cold reaction to erithrytol. Are there any adaptations that can be made to recipes using your allulose blends To give them more crispness. Thanks. I did enjoy the granola
Maya | Wholesome Yum
0Hi Colleen, I’m so happy you like my Besti sweeteners! Adaptations really depends on the recipe. This granola should be crispy if you spread it out thinly, bake long enough, and let it cool.
Andrew Edmondson
0Great recipe. I suggest making this in two batches, to avoid a bad nut or shell. I made the entire amount and now have tiny very hard bits. I’ll probably throw it away, which is expensive.
Maya | Wholesome Yum
0Oh no, sorry to hear that happened, Andrew! I’ve never had that happen (I buy already shelled nuts), but yes, feel free to split it into 2 batches if you prefer next time.
Julie
0I made this today. I turned out great ! I used a bowl for wet ingredients, then added the rest after it was well mixed. I didn’t have the hazelnuts, so just added a bit more of the other seeds and nuts to compensate. I reduced the sweetener from 6 T to 5 and it was perfect for me. Only question I have is how long will it keep stored in an airtight container. I highly recommend this recipe. I will use this on Greek yogurt, fruit and overnight oats. I’m on a sugar free, gluten free, low carb plan.
Maya | Wholesome Yum
0I’m happy you liked it, Julie! For me this lasts 3-4 weeks in an airtight container in the pantry.
Liz Monroe
0Made a batch and stored the rest. I use it for my smoothies, yogurt bowls and fruit bowls. So good and healthy!
Joanne
0Will the recipe work with a whole egg instead of just the white? Haven’t made it yet so can’t rate the recipe.
Maya | Wholesome Yum
0Hi Joanne, I haven’t tried this, but don’t recommend using a whole egg. It will likely taste eggy that way, and might not store as well.
Rose Stagliano
0Hi can’t wait to try the granola. Can I omit the Besti monk fruit?
Maya | Wholesome Yum
0Hi Rose, I don’t recommend omitting Besti, as granola is supposed to be a little sweet and it would probably taste strange without it.
Kristen
0This granola was amazing, I used it with some yogurt and it was a perfect snack.
Kristyn
0This is such a good granola!! I love it by itself or on other things. I love that it’s healthy & tasty!
Caley
0I made this and it was amazing! The blend of almonds, hazelnuts, and pecans with a hint of vanilla was delicious. Perfect for a quick, healthy treat during work.
Joey Phillippi
0Mine doesn’t look like that but tastes good. I didn’t have vanilla extract so I used cinnamon instead and I only used 3tbs monk fruit and sweet enough as is
Ev have
0It seems like the cooked egg whites would not keep for months. I haven’t used it because of that concern
Maya | Wholesome Yum
0I’ve stored this for months and never had an issue with it, but you can freeze it if you’re concerned about it and need it to last a long time.
Dawn Carter
0Hello! I am new to low carb and I love your recipes. Could I sub pistachios and cashews for the hazlenuts and pecans? If so, would it change the amount of carbs/net carbs for the recipe? Thank you!
Maya | Wholesome Yum
0Hi Dawn, Yes, you can use any kind of nuts you like. Pistachios and cashews are higher in carbs than the ones I used here. You can swap ingredients in the Wholesome Yum app to see how it changes the nutrition info.
Clara
0I have an allergy to artificial sweeteners. Id like to use honey or date syrup. How much of either would I use for this recipe?
Maya | Wholesome Yum
0Hi Clara, I have not tested this recipe with liquid sweeteners, so am not sure how much. I don’t use any artificial sweeteners in this recipe, though, they are natural only.