• Krista Smith, FNTP

Keto Granola!

Ever wanted the crunchiness of granola without the extra carbs? Then I have a recipe for YOU!

Traditional granola contains oats and sugar, making it a high carb treat that elevates blood sugar. I promise you won’t miss anything in this recipe at all.

Keto granola is super easy to make with healthy, low carb ingredients. It’s super nutrient dense, crunchy and nutty with all the granola taste and a lot less carbs than traditional granola. To give it a slightly sweet taste, I added a little bit of erythritol (a sugar alcohol that doesn’t raise blood sugar).

You'll notice the recipe goes by weight for the nuts. This is due to the fact I used a mix. If you don't have a food scale, it's about 1 1/2 cups.

Once completely cooled, be sure to store this granola in the refrigerator! This will maintain the nice crunch.

I love to use this as a topper for low carb yogurt or even ice cream! It’s a perfect little snack by itself too!

To make this granola stick in clumps, you’ll need to add an egg. Be sure to firmly press the mixture into the baking sheet and let it cool completely before breaking it apart.



Keto Granola

By Krista Smith, FNTP

This oat-free, egg free granola is great by itself, on yogurt or ice cream. The granola will be small, individual pieces due to the lack of egg as a binder.

If you prefer larger chunks, add an egg to the mix when you add the coconut oil. Be sure to allow the granola to cool completely before breaking into chunks.


200g mixed nuts of choice such as a mix of cashews, almonds, walnuts, hazelnuts

¼ C raw pumpkin seeds

3T flaxseeds

1/3 C coconut

1T cinnamon

¼ tsp sea salt

¼ C coconut oil, softened or melted

1T Pyure or other sugar free sweetener (optional)


Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment paper.

Using a food processor, pulse nuts into small pieces (careful not to over-process!).

Add coconut, pumpkin, flaxseeds, cinnamon and salt. Pulse a few seconds more until they combine and are a texture of a coarse crumb. Pour mixture into a bowl and stir in the coconut oil.

Spread the granola evenly on the parchment paper and bake until browned, about 20 minutes. Let cool completely before storing in a glass container.

Store in refrigerator up to 1 month.

Palmdale, CA



Krista Smith
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Nutritional Therapy Practitioner


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