Easy Crunchy Sugar-Free Low Carb Keto Granola Recipe
This Keto Low Carb Sugar Free Homemade Granola is quick and easy to make in your slow cooker or oven! 3 grams of net carbs for one serving.
Keto Sugar Free Granola
Here’s a crunchy granola snack that’s made easily in your crock pot and perfect for an on-the-go treat!
Slow cooking makes my life so much better as a busy momma. Dump in the ingredients and be on my way to do other things is why I love my crock pot!
I recently bought a new one by Hamilton that has 3 different settings. If you choose timer you can make sure your food stops cooking when it hits a certain temperature so there’s no need of worrying about anything overcooking and drying out.
This recipe was first published in September of 2015 and the method was only for the slow cooker. I’ve updated this great recipe to now include a quick and easy oven method that takes under 30 minutes!
Carbs in Traditional Granola
Store-bought granola usually has oats in it and high carb flours.
According to the app Cronometer, Quaker Simply Granola with Oats, honey and almonds has 35 grams of carbs in 1/2 cup.
Much too high for anyone following a keto diet, since many stay under 30 total carbs a day. It might fit into someone following a low carb diet as often low carb could range from 50-100 grams of carbs a day.
Carbs in our Low Carb Granola Recipe
All nutrition facts information is on the recipe card at the bottom of this post. Our granola has 6 grams of total carbs per serving which can definitely fit into daily macros for anyone following a ketogenic diet.
This recipe makes a big batch so packing the servings up into smaller pieces with desired size in little containers is a great way to have something as a grab-n-go snack.
Can this homemade keto granola recipe be made nut free?
My youngest son has a tree nut and peanut allergy, but my hubby, myself and my daughter do not. I make plenty of yummy snacks that are nut free, but sometimes hubby, daughter and I really want some nutty delicious low carb granola.
If you have a nut allergy and need to keep it nut free, you have a couple of options.
Increase the low carb ingredients like pumpkin seeds and sunflower seeds I used in the recipe to swap out the amount of nuts used. It might even be lower carb than using the nuts.
You can also increase the shredded unsweetened coconut in the recipe or even swap it with some bigger coconut chips.
Lastly, you can add some unsweetened coconut flakes, sesame seeds and hemp hearts seeds and/or chia seeds to provide it a little but of a difference in textures. You could also toss in some sugar free chocolate chips after the seeds bake and the mixture is cooling.
How do I get the granola clusters?
Once cooked in the slow cooker you lay it out on a baking sheet and let it cool.
Allowing the mixture to cool completely before disturbing it is the key to clusters and clumps. It hardens nicely then you can store it as you like.
You can also speed up the process and place in the fridge.
Can I replace the nuts I don’t like?
The best part about this easy recipe is that You can absolutely replace any of the nuts I used. Just swap with your favorite nuts you prefer to equal the same amounts in the low-carb granola recipe.
Place your yummy grain-free granola in a mason jar and cover or make individual little baggies up for the kids in the cupboard when they want a snack to grab!
How to Make Keto Granola in the Slow Cooker
Directions
Turn the Slow Cooker to low and add coconut oil and allow it to melt.
Once melted add vanilla extract and stevia.Stir well before adding nuts, seeds and coconut. Stir the granola mixture well to make sure all is coated.
Whisk Sweetener, cinnamon and salt together then sprinkle over the nut and seed mixture.
Cover and cook on low 2 hours or until you can smell them and they appear browned and toasted. Stir every 30 minutes.
Pour and spread out onto a baking pan and allow granola cool and/or refrigerate.
UPDATE: After reading several comments that many people were getting burned granola, I’ve adjusted the temperature from high in orginial recipe to low, still works great but all crock pots are different and some heat better than others. On low this may take you longer than 2 hours to get them toasted.
How to Make Keto Granola in the Oven
Directions
Preheat oven to 325 degrees F.
In a large mixing bowl, add melted coconut oil, vanilla extract and stevia. Mix to combine.
Add all your nuts, seeds and shredded coconut to the bowl. Sprinkle the sweetener, cinnamon, and salt. Toss to fully coat the mixture.
Spread the mixture onto a large baking sheet pan. Keep the mixture touching each other, no gaps, but press down to make an even layer on the baking tray.
Bake for 15 minutes then remove, toss and pat down mixture again.
Bake another 10 minutes or until the nut mixture is golden brown. Allow to cool 30 minutes then break apart clumps.
Store in an airtight container for up to two weeks.
Can I leave out the sweetener?
If you want to leave out the sweeteners I used, that is fine to do so, but please note; the granulated low carb sweetener used here is what helps make the small pieces of clusters and clumps in the granola.
Leaving out the sweetener may result in a granola that does not form clusters.
Keto Low Carb Granola
Keto Low Carb Granola
Ingredients
- 1/3 cup coconut oil melted or room temperature butter
- 1 tsp vanilla extract
- 1 tsp vanilla liquid stevia
- 1/2 cup almonds
- 1/2 cup walnuts
- 1/2 cup pecans
- 1/2 cup macadamia nuts
- 1 cup sunflower seeds
- 1 cup pumpkin seeds
- 1/2 cup unsweetened shredded coconut
- 1/2 cup Monk Fruit sweetener or other sugar free sub of choice
- 1 tsp ground cinnamon
- 1 tsp salt
Instructions
Slow Cooker Method
- Turn the Slow Cooker to low and add coconut oil and allow it to melt.
- Once melted add vanilla extract and stevia.
- Stir well before adding nuts, seeds and coconut.
- Stir the granola mixture well to make sure all is coated.
- Whisk Swerve, cinnamon and salt together then sprinkle over the nut and seed mixture.
- Cover and cook on low 2 hours or until you can smell them and they appear browned and toasted.
- Stir every 30 minutes.
- Pour and spread out onto a baking pan to cool and/or refrigerate.
Oven Method
- Preheat oven to 325 degrees F.
- In a large bowl, add melted coconut oil, vanilla extract and stevia. Mix to combine.
- Add all your nuts, seeds and shredded coconut to the bowl. Sprinkle the sweetener, cinnamon, and salt. Toss to fully coat the mixture.
- Spread the mixture onto a large baking sheet pan. Keep the mixture touching each other, no gaps, but press down to make an even layer.
- Bake for 15 minutes then remove, toss and pat down mixture again.
- Bake another 10 minutes or until the nut mixture is golden brown. Allow to cool 30 minutes then break apart clumps.
- Store in an airtight container for up to two weeks.
Video
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Pumpkin seeds are the worst about carbs . Around 30 net carbs..better to remove and put something more keto
I used to think this too. But the carbohydrates vary between brands of anything. My pumpkin seeds i use now are 17grams carb per 100gms. Much better than the previous ones.
Be careful they didn’t mess with the serving size to change the nutrition information.
Who are you referring to messing with serving size?
Made a double batch of this because I wanted to give some to a fiend who just got out of the hospital. What a mistake! It’s an oily disgusting mess. Trying to figure out how to salvage all those expensive nuts.
Did you happen to use salted nuts? This recipe requires raw nuts. Also after it comes out of the crockpot it needs to cool before storing. /you can speed up the process by placing it on a baking sheet and refrigerating. It will harden into clusters.
I have just made it using cooked salted nuts and it is sooooo good. I also added way more coconut oil than the recipe. Thank you so much for the recipe.
This has become a favorite in my house! We all love granola. I have played with it this week and added pumpkin spice stevia drops in place of vanilla and pumpkin pie spice in place of the cinnamon- to give it a tallish flavor. It was amazing ! Thank you for sharing your recipes- your a blessing ?
Thank you so much!
What can I sub for the liquid Stevie? Personally not a big fan of the taste. Also, I noticed you use coconut oil in most thinks, is there a sub for that that would work just as well? Everything looks good.
Any other oil can be subbed for coconut oil, avocado, olive, etc. Use whatever sugar free sweetener you prefer in this recipe, it’s easy enough to add just a small amount, taste and adjust it.
Do you have any substitution suggestion for the stevia?
Just use more Swerve sweetener or your favorite sugar free sweetener and leave the stevia out if you don’t like it.
Looks amazing but does it not burn on ‘high’ for hours?
Thanks!
TK
You need to stir in every 30 minutes
Could you put this on a cookie sheet in a low oven instead of the crockpot?
I’m sure you could but very low maybe 300 F and watch closely.
I made this a few days ago after my husband said he was craving a moist granola, similar to one he had at a San Antonio restaurant one time. Nothing in the stores seemed to fit the bill. They are all so dry. So when I came across this recipe which was low carb, for me, I thought I would give it a try. Success! He loves it! I used splenda since that is what I had on hand and, like someone else commented, it didn’t totally clump together like the pictures. But the flavor is amazing. I will try putting it in the fridge next time for sure. I also couldn’t find vanilla stevia in my area so I used a pinch more vanilla extract with regular stevia. Thanks Brenda!
Glad you and hubby liked it!
Did you use raw nuts or roasted salted nuts? They look like raw nuts.
What program do you use to calculate the nutrition information?
I use myfooddiary.com and it’s $9.00 a month.
Does the shredded coconut provide a lot of texture? I don’t typically enjoy coconut (mostly it’s texture though) — wondering how big of a deal it would be to leave it out.
don’t think you will even notice it in there among all the nuts.
When I originally commented I appear to have clicked on the -Notify me
when new comments are added- checkbox and from now on whenever a comment is added I recieve 4 emails
with the same comment. Is there an easy method you can remove me from
that service? Thanks!
I will look into it, not sure but I will find out how to fix that.
I was told by my web designer that there should be an Unsubscribe somewhere on the bottom of the email notifications you are receiving.
Today was my first time making this granola. I did a few things different to the recipe and it turned out awesome!! My mom and son gives this recipe two thumbs up!! 😉 I’m unable to eat due to having cancer and having my tongue removed in June 2014; however that hasn’t stopped my LOVE for being in the kitchen! I added a cup of oats which I toasted, added a 1/4 cup of dried cranberries chopped and added a 1/4 cup of flax seeds which I toasted. Also, I toasted the sunflower seeds, pumpkin seeds, unsweetened coconut and the pecans. The ingredients which I toasted gave the granola a nice color plus it brought out the oils in the pecans which gives a wonderful nutty flavor to the granola. I doubled the vanilla to 2 tsp and I used 2 T of honey. For the last 30 minutes of cooking I turned down the temperature to low. I didn’t have any walnuts or hazelnuts on hand. What is Vanilla Stevia? I’m guessing its like vanilla extract, but sweetened with Stevia. I look forward to trying more of your recipes!! 😉 #cancersurvivor
Wow Shannon, you are such an inspiration making recipes for the family and not even being able to enjoy them. Great substitutions! Yes vanilla liquid stevia is stevia with a hint of vanilla flavoring added.
Do I have to use vanilla stevia or could I skip it?
You can leave it out.
I don’t know what swerve is, Is it possible to use raw honey instead? Thank you for the recipe it looks amazing.
Swerve is a sugar-free sweetener but yes of course you could sub honey.
I just wanted to tell you how amazing, awesome and delicious this recipe is. I’ve literally been eating it for 2 weeks straight with some unsweetened coconut milk yogurt or just unsweetened almond milk. It feels like I’m eating cereal again thank you thank you! I always triple this recipe and store the extra in the freezer and it holds up very well in there. So excited to have something as scrumptious as this to add to the breakfast menu!
So happy you like it, we so love it too!
Do you cook it for any extra when you triple it? I doubled it and it’s cooking right now.
I don’t think you need to.
This recipe is on constant repeat at my house now. Sooooo delish, almost too good. I can’t stop eating it once I start. Easy and delish and satisfying. We eat it like cereal with milk or on yogurt or just plain. Just love it.
Awesome! Us too, I make it on Sundays, gone before I the week is over!
I made this last night! It is so delicious! I had it on top of yogurt for lunch 😋
Anyone ever try this without the Swerve? I’ve tried stevia and didn’t care for it so I’m afraid to put any of the sweeteners on this. Wondering if it would set up even slightly without any sweetener. Thanks!!
I just made it with Splenda. It is not setting up like I think it should. Tastes great, but it does not harden to look like the pictures.
Try placing it in the fridge for a few hours.
Maybe try an egg white? Sweetener may still be required?
I know when we made sugar coated nuts for holidays it requires an egg white/meringue whipped? Just a suggestion though? I dont know.
Love this site tho! So excellent !
Good idea thanks!
Super excited to try this!
Wouldn’t it only work with Swerve? Something like Splenda wouldn’t set up, would it?
That’s a good question, I’m not sure but I think since the Swerve is granulated like the Splenda I think it will be fine. It’s the coconut oil that can firm it up, just put the mixture in the fridge after it comes out of the crock pot.
please continue to share sugar-free, grain-free recipes for those of us on Wheat Belly. I will make this today…have missed granola!! Thank you!
Is it 2 cup sunflower seeds and 1 cup pumpkin for a total of 3 cups of seeds?
I just updated it to say “each”, so total is just 2 cups. Sorry and thanks !
I just made this today and it smells so goooood. I love it’s grain free and sugar free. Mine never dried when I spread it out and I left it for quite awhile. Any ideas?
Probably because it’s still pretty warm out, you could pop it in the fridge for a bit to harden.
I LOVE pumpkin seeds! This combo sounds so amazing and I have all the ingredients in the pantry. Your recipes are so awesome, thanks so much!
Sounds yummy – but we have coconut allergies here. Another oil you would suggest? Thanks!
YOU CAN ALWAYS TRY AVOCADO OIL OR WLNUT OIL. I WOULD THINK THEY WOULD ADD A NICE FLAVOR TO THE GRANOLA…I PERSONALLY HAVE NOT TRIED USING OTHER OILS…THIS IS ONLY A
SUGGESTION…
HOPE THIS IS HELPFUL..
XO
walnut oil !
great recipe, I’ve never done it in the crock pot.Its genius! Love your recipes. I love being sugar-free!
Awe thanks!!
Hi,
Can I omit the Stevia and just use a little more sweetener? (I use monkfruit)
Can’t wait to make it!
yes
One of the few things that I really miss, doing LCHF, is a 1/4 cup of granola on Greek yogurt for breakfast. You are a Dieting Goddess. This looks amazing, and I’m heading now to the pantry to dig out the slow cooker. Many thanks! — Cass
LOL “Dieting Goddess” Best.Comment.Ever!
Is 1/4 a serving size?
Right under the title, 12 servings @1/2 cup