Do you love granola but eat keto? Or maybe you don’t eat grains and miss that excellent breakfast of crunchy goodness? Seek no further. This easy recipe makes an extraordinary, crispy, sweet granola, without grain or sugar, that goes perfectly with yogurt and fresh fruit! Tip for yogurt, get plain whole milk and sweeten it to taste using monk fruit sweetener. If you do paleo rather than keto, you can use coconut sugar instead of monk fruit sweetener.
On the Ingredients
- Coconut
- Monk fruit
- Walnuts
- Almonds
Recipe Notes and Substitutions
Alternative flavors:
- Use 1 tbsp cinnamon for a Cinnamon Granola
- Add Lily’s chocolate chips after cooling for Chocolate Chip Granola
- Add cocoa powder to the coconut oil to make Chocolate Granola
- Replace the egg white with 1/2 cup of nut butter for Nut Butter Granola (and to make vegan)
- Use cashews and ginger instead of walnuts and cinnamon for Ginger Cashew Granola
Easy and Delicious Keto Granola
12
servings5
minutes30
minutes35
minutesDo you love granola but eat keto? Or maybe you don’t eat grains and miss that excellent breakfast of crunchy goodness? Seek no further. This easy recipe makes an extraordinary, crispy, sweet granola, without grain or sugar, that goes perfectly with yogurt and fresh fruit! Tip for yogurt, get plain whole milk and sweeten it to taste using monk fruit sweetener. If you do paleo rather than keto, you can use coconut sugar instead of monk fruit sweetener.
Ingredients
3 tbsp coconut oil
1/3 cup monk fruit sweetener
2 cups coconut flakes
2 cups walnuts
1 cup slivered almonds
1 tsp cinnamon
1/4 tsp salt
1 egg white
Directions
- Preheat the oven to 300°F.
- Line a baking sheet with parchment paper.
- Melt the coconut oil and mix in the monk fruit sweetener.
- In a large bowl, combine the nuts, coconut flakes, cinnamon, and salt. Add the coconut oil and monk fruit and stir to combine.
- Add the egg white and mix together, making a slightly sticky mixture.
- Spread the granola on a baking sheet and bake for 15 minutes. Stir, then bake for another 15 minutes or until golden brown.
- Remove from the tray as soon as it’s out of the oven and let it cool completely before storing it in an airtight container.
