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4.04 from 32 votes

Keto Low Carb Granola

Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 14 @ ⅓ cup
Calories 263kcal
Author Brenda Bennett | Sugar Free Mom

Ingredients

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

Net Carbs: 3g
Serving size is ⅓ cup or 50 grams.

Nutrition

Serving: 1serving @⅓ cup | Calories: 263kcal | Carbohydrates: 6g | Protein: 6g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 169mg | Potassium: 206mg | Fiber: 3g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg