Vegan Low Carb Keto Granola

Set aside just 10 minutes to mix up a big batch of this vegan low carb keto granola!

If you love granola, here's your next favorite recipe: a healthy sugar-free and vegan low-carb granola with just four grams of net carbs, six grams of protein and more deliciousness than you can measure in each serving. Large clusters of crunchy almonds, pecans, walnuts, sunflower seeds and pepitas tango with dried fruits and coconut flakes. Serve with almond milk for the perfect, healthy, low-carb breakfast or snack.

I am not much of a cereal person but I do make a happy exception for a big bowl of granola for breakfast. The larger and crunchier the clusters the better, although I do have to watch out for the carbs and sugar. So when I set out to make and perfect a vegan keto breakfast granola that would be good enough to share with you, I made sure it not only met those all-important taste and texture requirements, but that it was absolutely, quintessentially, healthy.

This sugar free granola recipe has so much going for it. It is grain-free and made with nuts and seeds. Coconut flakes, perfectly toasted, add a nice texture and flavor contrast. I also love stirring some dried fruit into my granola, usually small dried fruit like blueberries and cranberries. This time I used a mix of figs (my favorite dried fruit) and prunes.

It takes barely any time to toss the ingredients into a bowl--if you know your way around your pantry it will likely take you under 10 minutes. Give the granola a scant 30 minutes to bask in the oven and you are all set for breakfast for weeks to come.

Why you'll love this vegan keto granola recipe

• It's chock full granola clusters and tasty little tidbits with multiple textures and flavors. There are walnuts, pecans, almonds, pepitas, sunflower seeds, coconut flakes and dried fruit in here, all incredibly tasty.
• It's so good for you, whether you are a low carber or not. Nuts and seeds are good to include in nearly any diet (unless you are allergic to them). There is no sugar in this low carb breakfast granola recipe--the only sweetener used is a blend of monk fruit and erythritol, which is keto friendly.
• Everyone will love it. Although I am the only member of my family that eats a low carb diet, this cereal is loved and coveted by everyone at home. It is one of my favorite healthy recipes to make and eat and Desi often munches on it for an afternoon snack.
• It is so easy to make, you need just 10 minutes. After that it's hands-off because the oven's going to do most of the work. You do need to stir the granola once halfway through baking so don't put it in the oven and run out for an errand.
• It's way cheaper than any keto granola you can buy off the shelf. Although nuts and seeds are not cheap, making your own keto granola at home is way more economical than buying it at the store. I get sticker shock when I look at the price of keto granola even at warehouse stores like Costco and often the granola is not even vegan because it has butter in it.
• It makes a huge batch of six cups of granola, which is 18 ⅓rd cup servings. You can make this easy keto granola once and eat for weeks.

Ingredients

• 1 cup sliced almonds
• 1 cup pecans
• 1 cup walnuts
• ½ cup raw, unsalted sunflower seeds
• ½ cup raw, unsalted pepitas or pumpkin seeds
• ½ cup unsweetened coconut flakes
• 1 cup dried fruit. Any kind you like, although if you eating low on the carb scale you should avoid any dried fruit with sugar added to it or a very sugary dry fruit. If using larger dried fruit like apricots, prunes or figs make sure you chop them into small pieces. You can add blueberries, cranberries and strawberries whole.
• 2 teaspoons ground cinnamon
• ¼ cup coconut oil
• 2 teaspoons pure vanilla extract
• ¼ cup erythritol and monk fruit sweetener (or any keto-friendly sweetener)

How to make vegan keto low carb granola

• Preheat the oven to 300 degrees Fahrenheit/150 degrees Celsius.
• Prepare a large baking sheet by lining it with parchment paper.
• Place the nuts, seeds and dry fruits in a large mixing bowl along with the cinnamon. Mix well.

• In a small bowl, mix the melted coconut oil, monk fruit and erythritol sweetener and pure vanilla extract.
• Pour the coconut oil-sweetener-vanilla mixture over the nuts, fruits and seeds in the bowl and mix well.

• Spread the granola in a thin layer on the prepared baking sheet. Press down on it gently with fingers or with the bottom of a bowl or glass to create an even layer.

• Bake the granola for 30 minutes, stirring it once halfway through.
• Cool completely on a rack, then break the granola into pieces and place in jar. If you want larger clusters refrigerate the baking sheet with the granola for a couple of hours first, then break and store in airtight jar or any container.

Frequently asked questions

Storage instructions

• You can store this homemade granola in an airtight container in a cool, dark place for up to two weeks. The coconut oil can go rancid if stored for a long time at room temperature, so after two weeks you can store the granola in the fridge for up to four months.

More vegan keto recipes you might enjoy

• Vegan Keto Chocolate Chip Cookies
• Vegan Low Carb Keto Chili
• Vegan Low Carb Keto Pancakes
• Vegan Keto White Hot Chocolate
• Vegan Keto Brownies