Keto nut granola bakes almonds, walnuts, coconut, and sunflower seeds into golden clusters with real crunch. Natural nut butter, vanilla whey protein powder, and a granular sweetener bind it all together. Sprinkle it over yogurt, pour on almond milk, or grab a handful straight from the jar.
Craving that satisfying granola crunch without the carbs and sugar? This Keto Nut Granola is your delicious solution! Packed with healthy fats, protein, and incredible flavor, these clusters are perfect for sprinkling over yogurt, enjoying with almond milk, or grabbing by the handful for a quick, energy-boosting snack. It’s the easiest, most versatile low-carb granola you’ll ever make.
Ingredients
• 1 1/2 cups / 210g (7.4 oz) raw almonds
• 1 1/2 cups / 180g (6.3 oz) raw walnuts
• 1 cup / 90g (3.17 oz) desiccated coconut or almond flour
• 1/4 cup / 35g (1.23 oz) sunflower seeds
• 1/3 cup / 65g (2.29 oz) Swerve Sweetener or your preferred granular sweetener
• 1/3 cup / 30g (1.06 oz) vanilla whey protein powder
• 1/3 cup / 85g (3 oz) natural nut butter, like almond or peanut
• 1/4 cup / 57g (2.01 oz) butter or coconut oil
• 1/4 cup / 60ml water
Instructions
1. Directions
2. Preheat your oven to 300°F (150°C) and line a large, rimmed baking sheet with parchment paper.
3. In a food processor, pulse the almonds and walnuts until they are coarsely chopped, leaving some larger pieces for texture. Transfer the chopped nuts to a large mixing bowl.
4. Add the desiccated coconut, sunflower seeds, Swerve Sweetener, and vanilla protein powder to the bowl with the nuts and stir to combine.
5. In a small, microwave-safe bowl, melt the nut butter and butter (or coconut oil) together until smooth, about 30-45 seconds.
6. Pour the melted butter mixture over the dry and stir until everything is evenly coated. Mix in the water; the mixture will begin to form clumps.
7. Spread the granola mixture in an even layer on the prepared baking sheet. Bake for 30 minutes, or until golden brown and fragrant.
8. Remove the baking sheet from the oven and let the granola cool completely on the sheet. It will crisp up as it cools. Once cooled, break it into clusters of your desired size.
Nutritional Information
• Nutrition (per serving)
• Calories: 338 kcal
• Total Fat: 17g
• Saturated Fat: 3.5g
• Sodium: 80mg
• Total Carbohydrates: 60g (2.12 oz)
• Fiber: 8g
• Total Sugars: 14g (0.49 oz)
Pro Tips
• For larger, chunkier clusters, gently press the mixture down on the baking sheet before baking and allow it to cool completely without disturbance before breaking it apart.
• Feel free to customize your granola by adding 1 teaspoon (5 ml / 0.2 fl oz) of cinnamon or a tablespoon of unsweetened cocoa powder to the dry for a different flavor profile.
• Store your cooled granola in an airtight container at room temperature for up to two weeks. For longer freshness, you can store it in the refrigerator.
• You can easily swap the nuts. Try using pecans, macadamia nuts, or hazelnuts, keeping the total measurement the same for the best results.
FAQ
Q: How do I get big granola clusters
A: For larger, chunkier clusters, gently press the mixture down on the baking sheet before baking. It is also essential to let the granola cool completely on the sheet without disturbing it before breaking it into pieces.
Q: Can I use different nuts in this keto granola
A: Absolutely. You can easily swap the almonds and walnuts for other low-carb nuts like pecans, macadamia nuts, or hazelnuts. For best results, keep the total measurement of nuts the same as the original recipe.
Q: How should I store this homemade granola
A: Store the completely cooled granola in an airtight container at room temperature for up to two weeks. For longer freshness, you can also store it in the refrigerator.
Q: Can I make this granola dairy-free
A: Yes, to make this recipe dairy-free, simply use coconut oil instead of butter and replace the vanilla whey protein powder with your favorite dairy-free, plant-based protein powder.
Pro Tips
- Pulse the almonds and walnuts in the food processor just until coarsely chopped, leaving some larger pieces. The uneven texture is exactly what gives the clusters their chunky bite.
- Press the mixture down gently on the sheet before baking and let the granola cool completely without touching it. It crisps and clusters only as it cools, so breaking it early means crumbly granola.
- The recipe is built to be swapped: use pecans, macadamia nuts, or hazelnuts in place of the almonds and walnuts, keeping the total nut measurement the same.
- For a dairy-free batch, use coconut oil instead of butter and replace the vanilla whey protein powder with a plant-based protein powder. The nut butter keeps the clusters just as rich.
- Store the cooled granola in an airtight container at room temperature for up to two weeks, or move it to the fridge for even longer freshness.
Frequently Asked Questions
How do I get big, chunky clusters in this granola?
Press the mixture firmly onto the baking sheet before it goes into the oven. Then let it cool completely on the sheet without stirring before breaking it into clusters.
Can I use different nuts in this keto nut granola?
Yes, swap the almonds and walnuts for pecans, macadamia nuts, or hazelnuts. Keep the total measurement the same so the nut butter and sweetener still coat everything evenly.
How should I store homemade nut granola?
Keep the fully cooled granola in an airtight container at room temperature for up to two weeks. Refrigerating it extends the freshness even further.
Can I make this granola dairy-free?
Yes, use coconut oil in place of the butter and swap the vanilla whey protein powder for a dairy-free, plant-based protein powder. The texture of the clusters stays the same.
Recipe card below.
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Keto Nut Granola
Ingredients
Method
- Directions
- Preheat your oven to 300°F (150°C) and line a large, rimmed baking sheet with parchment paper.
- In a food processor, pulse the almonds and walnuts until they are coarsely chopped, leaving some larger pieces for texture.
- Transfer the chopped nuts to a large mixing bowl.
- Add the desiccated coconut, sunflower seeds, Swerve Sweetener, and vanilla protein powder to the bowl with the nuts and stir to combine.
- In a small, microwave-safe bowl, melt the nut butter and butter (or coconut oil) together until smooth, about 30-45 seconds.
- Pour the melted butter mixture over the dry and stir until everything is evenly coated.
- Mix in the water; the mixture will begin to form clumps.
- Spread the granola mixture in an even layer on the prepared baking sheet.
- Bake for 30 minutes, or until golden brown and fragrant.
- Remove the baking sheet from the oven and let the granola cool completely on the sheet. It will crisp up as it cools.
- Once cooled, break it into clusters of your desired size.
