Keto Granola with Coconut and Nuts Recipe

If you have been missing crunchy cereal on your low-carb diet, this keto granola with coconut and nuts is exactly what you need to fill that void. By combining a few nourishing ingredients like coconut flakes, almonds, and your favorite seeds, you can enjoy a sweet and crunchy treat without worrying about spiking your carbs. It is naturally grain-free and gluten-free, thanks to the focus on nuts, seeds, and low-carb sweeteners rather than oats or refined grains.

You will love how quickly this recipe comes together. The secret lies in toasting everything to perfection so that each spoonful has a bit of crunch and a burst of flavor. You can pair this keto granola with yogurt, sprinkle it on fresh berries, or grab it by the handful when you need a snack on the go.

Ingredients

• 1 cup coconut flakes (unsweetened)
• ½ cup almonds (coarsely chopped)
• ½ cup macadamia nuts (coarsely chopped)
• ¼ cup pumpkin seeds (optional)
• ¼ cup sunflower seeds (optional)
• 2 tablespoons melted butter or coconut oil (for a dairy-free version)
• 2 tablespoons low-carb sweetener (such as stevia, erythritol, or monk fruit)
• 1 teaspoon cinnamon
• ½ teaspoon vanilla extract
• Pinch of salt (if using unsalted nuts)

Directions

1. Preheat your oven to 325°F. Line a baking sheet with parchment paper to prevent sticking.
2. In a mixing bowl, combine your coconut flakes, chopped almonds, macadamia nuts, and any seeds you like. Stir them gently so everything is evenly distributed.
3. In a separate small bowl, whisk together the melted butter (or coconut oil), low-carb sweetener, cinnamon, vanilla extract, and salt if needed.
4. Pour the butter mixture over the dry ingredients. Use a spatula or spoon to toss everything until the granola is well coated.
5. Spread the mixture in an even layer on your lined baking sheet.
6. Bake for 15 to 18 minutes, stirring halfway through. Keep an eye on it to avoid burning—nuts and coconut can brown quickly.
7. Remove the tray from the oven once the mixture is lightly golden. Let it cool completely. The granola will crisp up as it cools.

Tips & variations

• Swap in different nuts: Try pecans, walnuts, or pistachios for a fun flavor spin.
• Go plant-based: Use coconut oil instead of butter if you prefer a vegan option.
• Add dried fruit sparingly: If you want a hint of sweetness but still watch your carbs, use a small amount of low-sugar dried fruit.
• Experiment with sweeteners: Stevia, erythritol, or monk fruit can all be used to keep carbs in check.

Nutrition facts

Below is an approximate breakdown per ¼ cup serving. Keep in mind that exact values will depend on the specific ingredients you choose:

These numbers are estimates based on a typical nut-and-coconut blend. For the most accurate breakdown, input your specific ingredients and quantities into a nutrition calculator.

Final thoughts

This keto granola with coconut and nuts proves that cutting carbs does not have to mean cutting flavor. Whether you want a topping for your favorite low-carb yogurt or a quick snack to satisfy a crunch craving, this recipe has you covered. A simple toasting process and a handful of pantry staples deliver a big payoff in taste and texture.

If you ever want a store-bought alternative, many brands offer keto-friendly granolas featuring nuts, seeds, and wholesome sweeteners. Some even come in flavors like vanilla almond or cinnamon peanut butter, so there are plenty of ways to keep your snack time exciting.

Frequently asked questions (faqs)

1. Can I use oats instead of coconut flakes?
   Traditional oats are higher in carbs, so if you are strictly following a keto diet, they may not fit your daily carb limits. However, if you are more flexible, you can experiment with small amounts of whole-grain oats, keeping an eye on your macros.

2. How do I store this granola?
   Store it in an airtight container at room temperature for up to two weeks. Make sure it is completely cool before sealing to maintain its crispness.

3. Is it gluten-free?
   Yes, this recipe is naturally gluten-free, as it does not include grains like wheat, barley, or rye. Always double-check product labels if you have any concerns about cross-contamination.

4. Can I add sweetened coconut flakes?
   You can, but it will raise the carb count. If you prefer more sweetness, stick with unsweetened coconut flakes and add a keto-friendly sweetener to control the sugar levels.

5. Is it okay to use honey or maple syrup?
   While honey and maple syrup are natural sweeteners, they are still high in sugar, which can make them unsuitable for strict keto diets. Opt for a low-carb sweetener to keep it keto-friendly.

Keto Granola with Coconut and Nuts Recipe

Recipe by AngryLionFitness.com

Course: Low-Carb Diet Recipes

Ingredients

• 1 cup coconut flakes (unsweetened)

• 1/2 cup almonds (coarsely chopped)

• 1/2 cup macadamia nuts (coarsely chopped)

• 1/4 cup pumpkin seeds (optional)

• 1/4 cup sunflower seeds (optional)

• 2 tablespoons melted butter or coconut oil (for a dairy-free version)

• 2 tablespoons low-carb sweetener (such as stevia, erythritol, or monk fruit)

• 1 teaspoon cinnamon

• 1/2 teaspoon vanilla extract

• Pinch salt (if using unsalted nuts)

Directions

• Preheat your oven to 325°F. Line a baking sheet with parchment paper to prevent sticking.
• In a mixing bowl, combine your coconut flakes, chopped almonds, macadamia nuts, and any seeds you like. Stir them gently so everything is evenly distributed.
• In a separate small bowl, whisk together the melted butter (or coconut oil), low-carb sweetener, cinnamon, vanilla extract, and salt if needed.
• Pour the butter mixture over the dry ingredients. Use a spatula or spoon to toss everything until the granola is well coated.
• Spread the mixture in an even layer on your lined baking sheet.
• Bake for 15 to 18 minutes, stirring halfway through. Keep an eye on it to avoid burning—nuts and coconut can brown quickly.
• Remove the tray from the oven once the mixture is lightly golden. Let it cool completely. The granola will crisp up as it cools.