This healthy, sugar-free and vegan low-carb granola has just four grams of net carbs, six grams of protein and tons of deliciousness in each serving. Large clusters of crunchy almonds, pecans, walnuts, sunflower seeds and pepitas tango with dried fruits and coconut flakes. Serve with soy milk to add more protein to your meal, or 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, but I do have to watch the 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 lovely 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 should take no more than 10 minutes to gather the ingredients from your pantry and toss them in a bowl. Give the granola 30 minutes to bask in the oven and you are all set for breakfast for weeks to come.
Table of Contents
Why you will love this low-carb keto granola
- 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.
- 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.
- 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.
- 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.
- 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. Almonds always seem like a natural in granola, and they are so delicious here. Use sliced almonds, blanched or with the skin on.
- 1 cup pecans. I love pecans in granola. Their flavor gets deeper and richer when toasted, and, like all nuts, they are so good for you.
- 1 cup walnuts. My favorite nut, walnuts are an absolute must-add to this granola.
- ½ cup raw, unsalted sunflower seeds. Sunflower seeds are loaded with protein, vitamin E and selenium, and they taste amazing in this keto granola.
- ½ cup raw, unsalted pepitas or pumpkin seeds. Like sunflower seeds, pumpkin seeds are protein-rich and packed with antioxidants.
- ½ cup unsweetened coconut flakes. Coconut flakes add so much deliciousness and a lovely texture to the granola.
- 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. Cinnamon stirs amazing aroma and sweetness into the granola.
- ¼ cup coconut oil. I love the flavor of coconut oil in the granola, but use a neutral oil if you want to substitute.
- 2 teaspoons pure vanilla extract. Yumm, the sweet aroma of vanilla makes this keto granola irresistible.
- ¼ cup erythritol and monk fruit sweetener. Or use any keto-friendly sweetener of your choice.
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.
Recipe FAQs
You can use any keto-friendly sweetener or syrup in this granola, including stevia, monk fruit and erythritol. If you are not low-carb you can use coconut sugar or maple syrup.
Yes, this keto cereal recipe is gluten free, grain free and soy free.
Extremely so. There are 236 calories in each filling ⅓rd cup serving, six grams of protein and 4 grams of net carbs. That's better than many storebought
You can use any nuts you like in this recipe. Make sure you chop the nuts first. You can chop them to whatever size you prefer -- I like to leave the nuts a bit chunky, but if you like your granola bits smaller, chop them fine.
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
Recipe card
Vegan Low Carb Keto Granola
Ingredients
- 1 cup sliced almonds (with or without the skin on)
- 1 cup pecans (finely chopped)
- 1 cup walnuts (finely chopped)
- ½ cup raw sunflower seeds
- ½ cup raw pumpkin seeds (pepitas)
- ½ cup unsweetened coconut flakes
- 1 cup dried fruit (any dried fruit is fine, including blueberries, strawberries, cranberries, figs, prunes, apricots and dates. If using larger fruit chop into small pieces)
- 2 teaspoons ground cinnamon
- ¼ cup coconut oil (melted, unless using fractionated coconut oil)
- 2 teaspoons pure vanilla extract
- ¼ cup erythritol and monk fruit sweetener (or any keto friendly sweetener)
Instructions
- Preheat the oven to 300 degrees Fahrenheit/150 degrees Celsius.
- Prepare a large baking sheet by lining it with parchment paper.
- Place the nuts, dry fruits and seeds in a large 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 and seeds in the bowl and mix well.
- Spread the granola in a thin layer on the 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 the granola, then break 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 put in jar.
Notes
- Replace the coconut oil, if you wish, with vegan butter. Melt before using.
- If you are not low-carb, you can use a natural sweetener like maple syrup or coconut sugar.
- Most dry fruits work fine in this recipe but if you are eating low carb or keto stay away from dried fruits with a high sugar content, like raisins and dates.
- Use any nuts of your choice in this recipe. Make sure you chop the nuts first. You can chop them to whatever size you prefer -- I like to leave the nuts a bit chunky, but if you like your granola bits smaller, chop them fine.
- 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.
Nutrition Information
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Anna says
I cannot thank you enough Miss Vaishali for this delicious granola recipe! I make a new batch every time we run out. It is such a versatile recipe. I’ve used pecans and chia seeds too when I ran out of walnuts and sunflower seeds. It’s wonderful over yogurt as our dessert or even a low card cereal. Delish❣️
Vaishali says
Yay!! It's my favorite granola too. I need to make another batch soon! Thanks for letting me know. ❤️
Morgan says
Can I sub sweetener with stevia? If so how much?
Tracey says
Can I skip the sweetener ?
Vaishali says
Yes, absolutely!
Carolyn Smith Moorman says
YUM!! I followed the recipe completely with only one exception. I didn't have walnuts so I used a bit more of the other ingredients. VERY tasty!!! I will use this again!!! Thank you for creating this very lovely recipe for us!!!
Vaishali says
Sounds awesome! So happy you made it.
Heather says
I made this with the following changes: I cut the oil to 2 T., I cut the fruit to 3/4 cup, I added flaxseed and dehydrated for 24 hours. It's perfect!!!
Loretta says
I got the ingredients together to make this but reading through, it doesn't say when to add the dried fruits??
Please can someone clarify? Thanks
Vaishali says
Hi Loretta, add in step 3 with the nuts and seeds! Thanks.
lynn says
Was looking for a new granola recipe and this one looked good, so I made a batch today. It is really, really, really good! Definitely going into the keeper file. Used maple syrup and will probably reduce the amount by a tablespoon or two on the next go-round, but that's just a personal preference. Thanks again!
Vaishali says
So great to hear, Lynn, happy you made the granola!