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    Home » Recipes » Keto

    Published: Feb 3, 2020 · Last Updated: May 28, 2020 by Kyndra Holley

    Vanilla Maple Keto Granola - gluten free

    This post may contain affiliate links

    3730 shares
    Jump to Recipe

    This Vanilla Maple Keto Granola is perfectly crunchy and best of all, it is gluten free, low carb and sugar free. This is the best keto granola recipe ever!

    a jar of low carb granola

    The best keto granola recipe:

    Nutty vanilla maple granola, lightly sweetened with granular monkfruit and flavored with a bit of cinnamon, salt, and butter flavored coconut oil for ultimate granola goodness. This sugar free granola recipe is perfect for sprinkling on top of yogurt, as a topping for keto ice cream, or as the perfect low carb snack on its own. A dairy free recipe that everyone can enjoy!

    a jar of keto granola with a yogurt parfait blurred in the background

    How to make keto granola:

    Typically, granola is made with oats, but since this is a low carb granola, I used a mix of slivered almonds, pecans, sunflower seeds, pepitas, flaxseed meal, chia seeds, and hemp hearts, pulsed in a food processor to break everything up. Using a mix of nuts and seeds results in a moderate protein, higher fat granola that tastes great, makes a great vegetarian keto breakfast, and offers an intense crunch, which is exactly what I look for in a granola. The whisked egg whites add a bit of texture and help to bind everything together. Once the granola is done baking, you can break up into your desired size. I like to break mine up into chunks, but you could could break it up into a finer consistency if you prefer that.

    If you're craving a granola with a fruity twist, you could add a few handfuls of my Sugar Free Dried Cranberries after baking and cooling. This easy homemade granola recipe makes a great gift, and you can make a few batches at a time depending on the size of your oven.

    a jar of gluten free granola with fresh fruit and yogurt

    How to make crunchy granola:

    The secret to crunchy granola is making sure it's spread evenly across the pan (so that it cooks evenly), and letting the pan sit in the oven until it's completely cold. Trust me: this is the foolproof method to getting perfectly crunchy granola ... and it's totally worth the wait. Even better if you have the time to let it stay in the oven over night.

    close up of a jar of paleo granola

    How do you store granola so that it stays crunchy?

    To keep your homemade low carb granola nice and crunchy, store it in an airtight container at room temperature. Your granola will stay fresh for up to a month, if it lasts that long. This healthy granola recipe is a great way to switch up your breakfast and add a low carb crunchy snack to your rotation. I like to store mine in these large mason jars, with white lids.

    overhead shot of a yogurt granola parfait bowl

    In addition to this Vanilla Maple Keto Granola, check out some of my other favorite low carb breakfast recipes:

    • Keto Breakfast Pizza
    • Low Carb Peanut Butter Berry Breakfast Loaf
    • Keto Taco Breakfast Skillet
    • Italian Spaghetti Squash Breakfast Casserole
    • Keto White Cheddar Sausage Breakfast Biscuits
    • Maple Chicken Breakfast Sausage
    • Cheesy Chorizo Breakfast Bake
    • Keto Spicy Sausage and Caramelized Onion Breakfast Bake
    • Cheese and Chive Keto Souffles
    • Cream Cheese Stuffed Everything Bagel Bites
    Print
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    a jar of gluten free granola with fresh fruit and yogurt

    Vanilla Maple Keto Granola


    ★★★★★

    5 from 3 reviews

    • Author: Kyndra Holley
    • Yield: 30 servings 1x
    Print Recipe
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    Ingredients

    Scale
    • 2 cups slivered almonds
    • 2 cups raw pecans
    • ½ cup hulled sunflower seeds
    • ½ cup hulled pepitas
    • ½ cup golden flaxseed meal (get it here)
    • ¼ cup chia seeds (I use this brand)
    • ¼ cup hemp hearts (I use this brand)
    • 1 teaspoon cinnamon
    • ½ teaspoon sea salt
    • 2 egg whites, whisked until frothy, with soft peaks
    • ⅓ cup butter flavored coconut oil, melted (get it here)
    • ½ cup granular monkfruit  (I use this brand) (code PEACE for 20% off)
    • ½ cup sugar free maple syrup ( I use this brand) (code PEACE for 20% off)
    • 1 tablespoon pure vanilla extract (I use this brand)

    Instructions

    1. Preheat the oven to 250°F.
    2. Pulse the pecans and almond in a high-powered blender or food processor and pulse until broken up. You can also rough chop them with a knife. Transfer to a large mixing bowl.
    3. Mix in sunflower seeds, pepitas, flaxseed, chia, hemp, cinnamon and sea salt and give a few quick pulses to chop and combine.
    4. In a separate small bowl, whisk the eggs until they are frothy, with soft peaks, and set aside.
    5. In a third bowl, combine the butter flavored coconut oil, monkfruit, maple syrup and vanilla extract. Mix until well combined.
    6. Add the egg whites to the nut mixture and mix to evenly distribute the eggs through the mixture.
    7. Pour the syrup mixture in a little at a time, mixing as you go.
    8. Once the nut mixture is evenly coated in the egg whites and the syrup mixture, spread it evenly across a large rimmed baking sheet. You want it to be as thin of a layer as possible to ensure that the granola will get crunchy.
    9. Bake it for 1 hour, mixing halfway through. If it still feels like it needs more time, add an additional 30 minutes on to the cook time.
    10. Leave the tray in the oven, but turn the oven off. Let the granola sit in the oven until the oven is completely cold. This will help it get extra crunchy. If you have the time, leave it in the oven (with the oven off) overnight (or for 8 to 10 hours). Don't open the oven door - just let it do its thing.
    11. Remove from the oven and break up into chunks. Store in an airtight container.

    Notes

    net carbs per serving: 1.5g

    Nutrition

    • Serving Size: ¼ cup
    • Calories: 165
    • Fat: 15.3g
    • Carbohydrates: 4.4g
    • Fiber: 2.8g
    • Protein: 4.5g

    Did you make this recipe?

    Tag @kyndraholley on Instagram and hashtag it #peaceloveandlowcarb

     

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    Reader Interactions

    Comments

    1. Jackie says

      June 04, 2022 at 7:03 am

      I have made this twice and everyone that has tried it, loved it.

      ★★★★★

      Reply
    2. Midori says

      September 17, 2020 at 8:03 pm

      Can I make it without the egg whites?

      Reply
    3. Karen Woyak says

      July 12, 2020 at 3:22 pm

      I made if for family vacation. I was amazing!

      Reply
    4. Karen Woyak says

      July 07, 2020 at 8:37 pm

      I made a triple batch. Oh my goodness it was worth the prep!! I have been using this as cereal with a bit of heavy whipping cream. It is so delicious!! This will be a new staple in my diet!!

      Thanks for the recipe!!

      ★★★★★

      Reply
    5. Nia Margalho says

      April 01, 2020 at 1:28 pm

      peace love, thanks for your inspiration.
      It was on this blog that I discovered Keto and so I managed to have a much healthier lifestyle!
      Much gratitude!

      ★★★★★

      Reply
    6. Kary says

      February 18, 2020 at 9:05 pm

      Hello! This recipe looks delicious! Am I able to sub the butter flavor coconut oil for real butter?

      Reply
      • Kyndra Holley says

        February 19, 2020 at 10:00 am

        Yes, of course.

        Reply
    7. Jess says

      February 05, 2020 at 2:53 am

      Can’t wait to try!

      Reply

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    About Kyndra


    Kyndra
    Hey there! Welcome to my site! I am Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog. I am an avid lover of all things low carb, keto and gluten free. I focus on real, whole food ingredients that you can find at your local grocer. Read more about Peace Love and Low Carb...

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