This Keto Low Carb Sugar Free Granola is quick and easy to make in your slow cooker or oven!
Keto Sugar Free Granola
Here's a crunchy 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 the recipe to now include a quick and easy oven method that takes under 30 minutes!
Can this keto granola 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 granola.
If you have a nut allergy and need to keep it nut free, you have a couple of options.
Increase the pumpkin seeds and sunflower seeds I used in the recipe to swap out the amount of nuts used.
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 sesame seeds and hemp seeds to provide it a little but of 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 clusters and clumps in my granola?
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?
You can absolutely replace any of the nuts I used. Just swap with whatever else you prefer to equal the same amounts in the recipe.
Place your yummy 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 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.
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 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.
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 Swerve low carb sweetener used here is what helps make the 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
- ⅓ cup coconut oil melted
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla liquid stevia
- ½ cup almonds
- ½ cup walnuts
- ½ cup pecans
- ½ cup macadamia nuts
- 1 cup sunflower seeds
- 1 cup pumpkin seeds
- ½ cup unsweetened shredded coconut
- ½ cup Swerve sweetener or other sugar free sub of choice
- 1 teaspoon ground cinnamon
- 1 teaspoon 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.
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.
Vickie Park
I make this several times a month. Just started making a dark chocolate base, on a cookie sheet, and then put the warm nut mixture on top, sprinkle some sugar free chocolate chips on top and then put the whole thing in the freezer to cool. I store it in the refrigerator in plastic containers. It makes it easier for me to carry to work for my lunches and snacks.
shana
Wow super impress this is a must have staple in my house now soooooooo goooood Love this thank you so much and easy to make as well
Tracie
I am new to carb free/ sugar free dieting so apologize for any silly questions. I am allergic to any artificial sweeteners . What should I leave out of this recipe and/or should I substitute? Can you also recommend substitutes? Thanks so much.
Brenda
Swerve is not artificial, it is derived from vegetables but feel free to use whatever sweetener you like equal to at least a 1/2 cup. https://www.sugarfreemom.com/recipes/what-is-erythritol-a-swerve-give-away/
Bill
What should the serving size shown in the nutritional info actually be - I know it's not 1gr. 🙂
Brenda
This happened to many of my recipes when I converted to a new recipe plug in. I just fixed it now, thanks! 1/2 cup serving
Debbie Lalonde
I made this today, YUM....but its so warm out i have to store it in the fridge because the coconut oil gets melty when i leave it out. Anyone else?
Debbie Lalonde
did you use swerve granular or swerve confectionary for he sweetner? cant wait to try this!
Brenda
Either will work, I've tried both but the granular actually makes nice clusters.
Marsha
Brenda, I like this recipe, and usually make it in a doubled batch. However, could you come up with a recipe to make it spicy and salty? I'm needing a salty snack!
Brenda
I will work on it!!
Marsha
Thank you, can't wait!!!!!! Hopefully it will come directly to my email address, I will watch for it:-)
Kim j
Just read your recipe and I could just weep, ty for this, I've been dying for something crunchy and delicious with that salty sweetness that i love but without the BAD, u truly r a life saver!
Kathy
This was very, very good. I followed the instructions to stir every 30 minutes, but didn't keep track of total time...I think it took longer in my crockpot than 2 hours, but I just stopped the cooking when the nuts looked toasted. It certainly was very crisp with great clusters!
Lucy B.
I'm a low-carber, and love your recipes. Some of the carb counts make me cringe because I can't figure out the net carbs. Would it be possible to add fiber counts to your Nutrition info. for us keto folks?
Brenda
Fiber count is included in every single recipe on my site. Both are in this recipe above. Subtracting that from total carbs = net carbs. Often I have the net carbs listed under the notes of the recipe. Net carbs for this recipe is 4.8.
Jen
super tasty, but mine was a bit oily. Not sure what I did wrong. Any suggestions?
Sharon
I don't care for sunflower seeds would there we a good low carb alternative.
Thank you, this looks yummy.
Brenda
Just use more nuts you like.
Sharon
Thanks, you mentioned MyFoodDiary.com and was wondering if it calculates net carbs for you?
Brenda
No it doesn't, I do that myself.
Lauren Grant | Zestful Kitchen
Granola in a crockpot! Life changing, just found this on pinterest and repining!
Irene
Hi, I am German, and I made this wonderful receipt - but I used cashew instead of pecans and I made it in the oven with 150° Celsius (how long depend of the oven, I think it was 10-15 minutes with turning in between.
And I used less sweetener because we no longer like things too sweet.
I have a Crock Pot but for such recipes the time in the oven is quicker.
The whole family liked this Granola recipe, and I have to do it more often.
Thanks!
kathy
I would love to make this but don't have a crock pot. Can I make it in the oven or on the stove top?
Brenda
Yes you could bake it at 325 degreed F for about an hour, stirring half way through.
kathy
Thanks....it's in the oven now. Looking forward to having it will some Greek yoghurt for breakfast tomorrow ?
Sally
When sprinkling the swerve mixture on top, do you stir it in?
Brenda
yes
Jeffery Graves
This looks amazing. I was just wondering if dark chocolate chips could be stirred into the mixture just prior to putting it into the fridge?? Do you have any idea how much that would change the carb count? Can't wait to try it either way. LOL Thanks
Brenda
I think that is a good idea, right before adding it to the fridge.
Therese
I believe I commented on this when I found it sometime last year. Have to come back and thank you once again. So loving this recipe, Can't Get Enough. Was talked into buying a bag of low carb cereal on Amazon. Paid. $20 for a one pound bag. Was kicking myself when I tasted it and it was exactly the same recipe. Quickly went to nuts.com. for all the nut ingredients paid about $55. I think I have enough to make it least six bags. I will never stray from this recipe again. Loving it so much!
Therese
Oh and I forgot to say. Works perfect in the instant pot! I'm going to post it on the instant pot Community with a link to your site.
Brenda
thank you so much!
Amy
How long did you cook in the instant pot? Thanks
Cindy
Can you share the instant -pot instructions, please?
(& thanks)
Brenda
Sorry I've not made it in the instant-pot.
Hannah
Mine also burnt, I could smell that it started browning after the first hour so I switched to mixing every 15 minutes but it still tastes really burnt and everything became pretty uniformly brown. Really bummed. Hopefully next time an hour will be enough.
Mary
2 hours definitely too long - my batch burned, and I followed instructions exactly - smelled great while it was cooking, so we're very disappointed! I will try again but probably reduce the cooking time by half.
Brenda
I've made this in two different crock pots I have. The recipe began in one of my older ones, and I have a new one now which heats up much stronger than the old one and really holds the heat. It super powerful so after 1 hour, mine seemed done, but the old crock pot needed another hour. So if it seems they are cooked enough take them out to set on the baking pan after 1 hour.
Karessa Holbert
I made it per directions stirring every 30 minutes snd it is very dark and burnt and wet. It does necessairly taste burnt, and i will try putting it in fridge to see if it will dry up any.
Sianne
I think my slow cooker must cook hot as I just made this and I did stir every 30 minutes and it got quite burnt. I'm hoping that I can rescue it. Any suggestions for next time?
Linda
Hi. I love this granola and have it every day on my yogurt. I've analyzed the recipe with a few sites to see the carb content and the lowest I get is 19gm / serving (myfitnesspal.com). Not sure what I'm doing wrong... I'm using raw unsalted nuts and seeds from Whole Foods, as well as Swerve and the other specific ingredients. Could you please post the link for the site you use for analysis or provide any insight. Thanks so much.
Brenda
I don't have Swerve into my totals because it has little to no effect on blood sugar. I use My Food Diary site and I pay a fee monthly for accurate info. I will also double check mine.
Linda
Not counting the Swerve accounts for the discrepancy! When I don't count the Swerve, I get 9gm / serving. I wasn't aware that Swerve doesn't affect blood sugar... I must do some more reading. Thanks Brenda!
June
Just tried cooking this...followed the recipe exactly. Stirred after first 30 minutes. Close to the second 30 I smelled something burning. The nuts had started burning on the bottom. Wondering if it would work on low, stirring ever 30 minutes for 2 hours?
Gail Blain Peterson
Not sure what took me so long to try this recipe BUT glad I finally did! Very yummy!!