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
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
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
- 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
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.
- 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.
What if you are allergic to any type of coconut?
I would remove it and replace with more of the other ingredients you like.And use butter instead of coconut oil.
Kathleen Bonafilia Kathleen
Brenda, I just found your website and I am thrilled with your recipes. I am going to try the slow cooker granola this weekend. Thank you, Kathleen
What could I sub for the coconut oil and shredded coconut? I have a coconut allergy and sensitivity.
You could use butter or ghee and leave out the shredded coconut and add some ground almond meal or more nuts of choice.
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.
I did! My hubby didn't like the hazelnuts so I changed it.
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
Wonderful to hear! Do you still get any clumps without sweetener?
For some reason I’m not able to print your recipes. I have to screen shoot them. Can you investigate this issue please?
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.
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
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
Did you use all raw, unsalted, not roasted nuts? If yes then you could reduce the coconut oil a bit.
Can you leave out the vanilla stevia and just use the swerve for sweetness?
Yes you could.
I would love to make this as granola bars. How would I do that? Would this recipe work?
They won't be chewy but more crunchy. Best bet might be to just make them in a silicone muffin cup rather than bars.
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. 👌
Love this granola, just finished making my weekly recipe 🤩