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.
Lisa Dillon
What could I sub for the coconut oil and shredded coconut? I have a coconut allergy and sensitivity.
Brenda
You could use butter or ghee and leave out the shredded coconut and add some ground almond meal or more nuts of choice.
Guy Hurd
Baked my first batch. Used 1/3 cup coconut oil. After first 15 minutes my mixture was very oily and not stuck together at all. I soaked up oil with paper towels and tried to dab as much off of my mixture and finished baking. Still oil. Tasted great and will make more for sure. Question: Should I use less coconut oil or bake some of the nuts first (maybe they are oily)? Thanks.
Guy Hurd
Mixture set up when it cooled. I think I will use less coconut oil next batch. Going to up the shredded coconut too. Yum. Thanks.
Brenda
Did you use unsalted, raw nuts? If not that would be the reason for the extra oil.
Ida Farias
Love this recipe! It’s my “go to” granola. Question- Did you add Macadamia nuts and drop the Hazelnuts? Not a problem, but just curious.
Brenda
I did! My hubby didn't like the hazelnuts so I changed it.
Maggie
Hi just wanted to say we love your recipe! Make a big batch and have it most mornings. I make it without the sweetener and its absolutely delicious
Brenda
Wonderful to hear! Do you still get any clumps without sweetener?
Bev Martin
For some reason I’m not able to print your recipes. I have to screen shoot them. Can you investigate this issue please?
Thank you,
Brenda
Printing at home or from your device would not be an issue with my print button on my website. The print button works well and is used daily without issue for many. I'm sorry I can't help you.
Tiffanie
Hello! I'm excited to try this. I'm curious your cost vs store bought keto granola? I usually buy Ketola granola or Ratio brands which come to approx $1.16- $1.74/ 50g. Thanks
Vicki
I have made this twice and love it. However it comes out a little oily. I’ve tried adding extra nuts, but still the same. Any suggestions? Thanks
Brenda
Did you use all raw, unsalted, not roasted nuts? If yes then you could reduce the coconut oil a bit.
Lisabeth Schaefer
Can you leave out the vanilla stevia and just use the swerve for sweetness?
Brenda
Yes you could.
NormaJean
I would love to make this as granola bars. How would I do that? Would this recipe work?
Brenda
They won't be chewy but more crunchy. Best bet might be to just make them in a silicone muffin cup rather than bars.
Denise Borm
This is deelish. Thank you. I was diagnosed last March with type 2 diabetes and this is a welcomed treat. Used monk fruit sweetener and added pistachios and macadamia nuts. Gonna be grazing (in moderation) for a while. Super satisfying. 👌
Toni
Love this granola, just finished making my weekly recipe 🤩
Sharon
Yum! Thanks so much for this, I love granola and miss it big time. I'm a big fan of slowcooker food too 😋 . I subbed maple stevia and brown sugar swerve since that's what I had! What a treat!
Carolyn
Alcohol sugars, like Swerve, cause significant GI issues for me. Can I use just additional stevia instead of the granular sweetener? Or is it needed for bulk?
Brenda
The erythritol is what provides that crunchy coating and to make the granola stick together.
Gene
I made this today for the first time. Followed the directions and cooked it for 2 hours on the high setting. Mine turned out dry and crumbly, which is fine because it can be a topping on yogurt or eat it with a spoon. My crockpot has 4 hours, 6 hours, (high) 8 hours, & 10 hours (low). Do you think the high setting is too high and that's why it's dry?
I chopped up the walnuts, almonds and pecans into pieces which could be part of the issue too in that there was maybe more nuts?
Overall I love it and will definitely make it again!!! Just discovered your site. We had a healthy cooking competition (pre COVID-19) at work and someone made these and shared the recipe. There's was more hardened and in chunks so that's what I was expecting. Any help/suggestions is appreciated.
Brenda
Yes sounds like your crock pot high setting might be too much, try low for just 2 hours that might mean you need more than two hours if the mixture isn't browned enough.
Michael
I made this recipe last week following the recipe as written. I used roasted nuts and seeds. I made a double batch in my large slow cooker, and let it go for about 4 hours on low, stirring occasionally. Unfortunately, none of the nuts, seeds or coconut clumped together at all. It's essentially just a dry mix of ingredients. The larger nuts did end up with a slight coating of sweetness. I love the flavor, but it's not really enjoyable to eat or use as a topping because it has not one bit of that clumping that you want/need with granola. Any thoughts on what I may have done wrong or what I may try to address the less than desired outcome?
Brenda
What sweetener did you use and did you lay it out on a baking pan to cool? If you spread them out too much they won't cluster, keeping them nice and tight while it cools allows them to cluster.
Michael
I used Swerve Granulated. I did cool on a baking sheet that's about 1" deep with the mixture at least halfway up. It was definitely packed in there, but didn't clump. The nuts ended up with a coating, but the seeds and coconut just didn't clump or adhere to anything else. Maybe I should try a single batch and the high setting on the slow cooker.
Crystal
Would it be ok to take out the shredded coconut? Not a fan.
Brenda
Yep that would be fine
Diane
So easy, and perfectly crunchy sweet and salty. I made this today in preparation of the 7 day trial. 1 tablespoonful is a satisfying treat.
Deb Rittenburg
I’m a T2 Diabetic and trying to keep the carbs down. I really miss cereal, and this sounds great! I see the nutritional data, but it doesn’t say how much 1 serving is equal to. Also, is there a way to add or substitute all natural crunchy peanut or almond butter into this recipe? I’m not good with that sort of thing, but think it could add a variation. Thank you so much for all of your wonderful recipes and posts. I’ve been a follower now for about 2 years!
Brenda
Right under the title of the recipe it shows a serving as a 1/2 cup. You could add nut butter but I would suggest after it's been cooked in the crock pot. Thank you!
Jennifer
Would love to try this, just curious though, how much is an actual serving? One cup? A half cup? It doesnt say.
Brenda
Right under the title of the recipe is shows 12 servings @ 1/2 cup each
Karen
So I used Splenda and after the first 20 minutes I knew it wasn’t going to clump up . I dumped it out of the crock pot cooled it and folded in 3 egg whites lighty beaten . I put it on a cookie sheet on tin foil and baked it at 300 for about 40 minutes. It turned out soo good! It broke in whatever size pieces I wanted . This is a great recipe. Thanks Karen
Denise
This is the best recipe I have come across in ages. I love it as a snack and it is fabulous as a cereal. Super easy to make substitutions and additions. Thank you.
Karen Vestal
Can I make this in a 2 quart?
Jude
I inadvertently came up with a variation on this wonderful recipe. About halfway through I tasted the mixture after stirring and decided that I’d like some additional cinnamon, so I grabbed the jar and shook some into the pot. But... it wasn’t cinnamon - it was Penzey's Arizona seasoning. After screaming a few choice words I tasted it again and found that I had accidentally made a sweet, smokey granola with a mild kick. It’s actually pretty good!
Thanks for all your recipes!
Brenda
LOL! Glad it still worked out for you!
Leah
We just made this last night and it tastes amazing! We originally made it for my dad who is on a low-carb diet, but now the whole family is eating it!
Denise
Holy Hannah, I’m in heaven! This is to die for! I can’t stop eating it and my house smells amazing. I used raw almonds, raw pecan pieces, raw sunflower seeds and raw pumpkin seeds. I roasted them a little bit in a pan with the coconut flakes before I added them to the crockpot. I can’t wait for breakfast...if I haven’t eaten it all by then ???
This is a lifesaver for me as I have an auto immune disease that I have to be sugar, gluten, grain, dairy and soy free. Along with a good sensitive to eggs. Breakfast was my hardest meal to come up with something. I believe I found my go to recipe!!! Thank you!!!!!
JackieS.
Just came across this recipe a few months ago. I love it! Thank you for posting. It's amazing how much you can crave something you never really cared for when you change your diet. I never cared for cereal but when I went Keto, suddenly I started craving it. This definitely satisfies.
Jenifer
I just made a batch and loved it! I have made other low carb granola in the past and I ended up adding one egg to the mixture - I think it helps to give a little more crunch to the nuts. I also added this information into My Fitness Pal and weighed the batch. My batch made about 22 oz. and after inputting the recipe into My Fitness Pal, it shows almost double the nutrient values as yours does. I will make it again, though!
Mari
Hi Brenda,
Just want to say Thank You! This recipe is fantastic. I love it and my husband loves it and he is a granola fiend. I've been working over time to get him on the no sugar, no grains bandwagon and this recipe is huge help.
Best ,
Mari
Donna
the flavor combination is perfect.
Milena
I made this granola for a second time within 10 days. It fits even my vegan daughter’s lifestyle and she stole half of the first batch. It is incredibly delicious. The only change I made was in using sliced almonds instead of whole because I like it like a cereal and sliced are better size, IMO. Anything else is just perfect! Thank you!
Adanna
Looks really yummy....and simple enough to prepare.
How long can this keep for i.e. on the shelf? ...before microbial activity sets in? Are there ways of preserving it, assumming one wants to package for commercial purposes.
Thanks
Brenda
Mine never lasts more than a week in our house.
Ann
I don't have a crockpot. Can this be made in the oven or on the stove?
Brenda
Yes, 350 degrees F about 15 minutes, turn them over a bit and then another 10 minutes, maybe longer so just keep checking on them so they don't burn.