Savory spiced bacon granola (low-carb, grain-free) is a crunchy mix of nuts, toasted coconut, and crispy bacon slow-cooked to golden perfection. A little cinnamon and vanilla give it just enough sweetness to balance the smoky, salty bits. It's the ultimate low-carb, high-satisfaction start to your day.
Ready to revolutionize your breakfast routine? If you thought granola was just for sweet-tooths, think again! We’re adding the smoky, savory magic of bacon to create a breakfast masterpiece that’s unbelievably delicious. This grain-free granola is the perfect blend of crunchy nuts, toasted coconut, and crispy bacon, all slow-cooked to perfection. It’s the ultimate low-carb, high-satisfaction start to your day that will keep you fueled for hours. Get ready to fall in love with your new favorite savory-sweet snack!
MAKES: 16 servings (about 8 cups / 1920 ml)
PREPARATION TIME: 10 minutes
COOKING TIME: 3 to 4 hours
Ingredients
• 6 slices / 180 g / 6.4 oz unsmoked bacon
• 1/2 cup / 120 ml water
• 2 tablespoons / 30 g / 1.1 oz extra-virgin coconut oil
• 1/4 cup / 63 g / 2.2 oz almond butter or coconut butter
• 1 1/2 cups / 90 g / 3.2 oz unsweetened coconut flakes
• 3/4 cup / 56 g / 2 oz unsweetened shredded coconut
• 1 cup / 140 g / 5 oz whole almonds, roughly chopped
• 1 cup / 100 g / 3.5 oz pecan or walnut halves, roughly chopped
• 1/2 cup / 65 g / 2.3 oz pumpkin seeds or sunflower seeds
• 2 tablespoons / 16 g / 0.6 oz chia seeds or flax seeds
• 1 tablespoon / 8 g / 0.3 oz ground cinnamon
• 1 teaspoon vanilla powder or 1 tablespoon / 15 ml sugar-free vanilla extract
• 1/4 cup / 50 g / 1.8 oz granulated erythritol or Swerve (optional)
• For Serving
• Unsweetened nut milk, coconut milk, or full-fat yogurt
Instructions
1. Place the bacon slices and water in a large pan over medium-high heat. Once boiling, reduce heat to medium and cook until the water evaporates.
2. Lower the heat and continue cooking the bacon in its rendered fat until it’s lightly browned and crispy. Remove the bacon, crumble it, and set aside. Reserve the bacon grease.
3. Place the coconut oil and almond butter in the slow cooker and set to LOW to allow them to melt.
4. In a large bowl, combine all the dry : coconut flakes, shredded coconut, chopped nuts, seeds, cinnamon, vanilla, and erythritol (if using).
5. Pour the dry mixture, the crumbled bacon, and the reserved bacon grease into the slow cooker with the melted oil and almond butter. Stir with a spatula until everything is well-coated.
6. Cover and cook on LOW for 3 to 4 hours, stirring every hour to prevent the edges from burning.
7. Once done, spread the granola on a baking sheet to cool completely. It will become crunchier as it cools. Transfer to an airtight jar and store at room temperature for up to 1 month.
Nutritional Information
• PER SERVING (1/2 CUP / 40 G / 1.4 OZ)
• Energy: 244 kcal
• Total Carbs: 7.1 g
• Fiber: 4.5 g
• Net Carbs: 2.6 g (0.09 oz)
• Protein: 7.2 g
• Fat: 21.6 g
• Macronutrient Ratio: Carbs (4%), Protein (13%), Fat (83%)
Pro Tips
• To ensure extra crispy granola, prop the slow cooker lid open slightly with a wooden spoon. This allows moisture to escape during cooking.
• Feel free to customize! Add a pinch of cayenne for a spicy kick, swap pecans for hazelnuts, or add sugar-free chocolate chips after the granola has cooled.
• For perfectly crisp bacon, bake it on a wire rack over a baking sheet at 400°F / 200°C for 15-20 minutes. This allows for even cooking and easy cleanup.
• Let the granola cool completely and undisturbed on a baking sheet before breaking it apart. This helps create those irresistible large clusters.
FAQ
Q: How do I make this granola extra crispy
A: To ensure your granola is extra crispy, prop the slow cooker lid open with a wooden spoon during cooking to allow moisture to escape. It’s also important to let the granola cool completely on a baking sheet without disturbing it, which helps create large, crunchy clusters.
Q: Is this bacon granola sweet
A: This is primarily a savory granola featuring the smoky flavor of bacon. It is described as a ‘savory-sweet snack,’ and the recipe includes an optional sugar-free sweetener (erythritol or Swerve) if you’d like to add a touch of sweetness.
Q: How should I store this granola and for how long
A: Once the granola has cooled completely, transfer it to an airtight jar. It can be stored at room temperature for up to one month.
Q: What makes this granola low-carb
A: This granola is low-carb and keto-friendly because it is grain-free, using a base of nuts, seeds, and coconut instead of traditional oats. This results in only 2.6 grams (0.09 oz) of net carbs per serving.
Pro Tips
- Prop the slow cooker lid open slightly with a wooden spoon during cooking. Letting moisture escape is what turns the granola extra crispy instead of steamed.
- Stir the granola every hour so the edges don't burn, then spread it out on a baking sheet to cool completely. It gets crunchier as it cools.
- Let the granola cool undisturbed before breaking it apart — that's how you get those irresistible large clusters.
- For perfectly crisp bacon, bake it on a wire rack set over a baking sheet at 400°F (200°C) for 15 to 20 minutes before crumbling it in.
- Customize freely: a pinch of cayenne for a spicy kick, hazelnuts in place of pecans, or sugar-free chocolate chips stirred in after the granola has cooled.
Frequently Asked Questions
How should I store bacon granola?
Let it cool completely, then transfer it to an airtight jar. It keeps at room temperature for up to 1 month.
How do I get the granola extra crispy?
Prop the lid open slightly with a wooden spoon so steam escapes, stir every hour, and cool it fully on a baking sheet — it crisps up as it cools.
Is this granola keto?
A 1/2-cup (40 g) serving has 2.6 g net carbs (7.1 g total carbs, 4.5 g fiber), 7.2 g protein, and 21.6 g fat — no grains and no oats.
Can I make it spicier or swap the nuts?
Yes — add a pinch of cayenne for heat or use hazelnuts instead of pecans. Sugar-free chocolate chips can be added once the granola has cooled.
Recipe card below.
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Savory Spiced Bacon Granola (Low-Carb, Grain-Free)
Ingredients
Method
- Place the bacon slices and water in a large pan over medium-high heat.
- Once boiling, reduce heat to medium and cook until the water evaporates.
- Lower the heat and continue cooking the bacon in its rendered fat until it's lightly browned and crispy.
- Remove the bacon, crumble it, and set aside.
- Reserve the bacon grease.
- Place the coconut oil and almond butter in the slow cooker and set to LOW to allow them to melt.
- In a large bowl, combine all the dry : coconut flakes, shredded coconut, chopped nuts, seeds, cinnamon, vanilla, and erythritol (if using).
- Pour the dry mixture, the crumbled bacon, and the reserved bacon grease into the slow cooker with the melted oil and almond butter.
- Stir with a spatula until everything is well-coated.
- Cover and cook on LOW for 3 to 4 hours, stirring every hour to prevent the edges from burning.
- Once done, spread the granola on a baking sheet to cool completely. It will become crunchier as it cools.
- Transfer to an airtight jar and store at room temperature for up to 1 month.
- Let the granola cool completely and undisturbed on a baking sheet before breaking it apart. This helps create those irresistible large clusters.
