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A crunchy low carb keto granola made from nuts, seeds, and coconut flakes. It is quick to prepare, sugar-free, gluten-free, protein-packed, and perfect for a satisfying breakfast or snack.

  • Total Time: 40 minutes
  • Yield: About 15 servings (50g each) 1x

Ingredients

Scale
  • 1 cup whole almonds (150g)
  • 1 cup walnut halves (100g)
  • 1 cup pecans (100g)
  • ½ cup pumpkin seeds (65g)
  • ½ cup sunflower seeds (65g)
  • ⅓ cup milled flaxseed (40g)
  • ⅓ cup unflavored whey protein powder (30g)
  • 1 ½ cup unsweetened coconut flakes/chips (90g)
  • ⅓ cup smooth almond butter (80g)
  • ⅓ cup water (80 ml), plus splash more if needed
  • 4 tablespoons freeze dried raspberries (divided)
  • 2 tablespoons granulated sweetener (e.g. erythritol or monk fruit)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 150°C (300°F).
  2. Pulse almonds, walnuts, and pecans in a food processor until a mix of small and chunky pieces forms; do not overblend into nut butter.
  3. Pulse pumpkin and sunflower seeds briefly to break them up.
  4. Transfer nuts and seeds to a large bowl. Add coconut chips, ground flaxseed, whey protein powder, almond butter, water, vanilla extract, granulated sweetener, and all but 2 tablespoons of the freeze-dried raspberries.
  5. Mix thoroughly to form a sticky mixture, adding a splash more water if it doesn’t stick together.
  6. Spread the mixture evenly on a parchment-lined baking sheet and press firmly to create a flat, compact layer for clusters.
  7. Bake for 25–30 minutes, rotating the tray after about 20 minutes and watching the edges to avoid burning.
  8. If the center is still soft after baking, return the tray to the oven for a few more minutes to dry out moisture.
  9. Cool the granola completely on the baking sheet.
  10. Break the cooled granola into clusters, toss in the reserved 2 tablespoons of freeze-dried raspberries, and store in an airtight container.

Notes

Can swap almond butter for coconut oil, butter, light olive oil (about 4 tablespoons), or other nut/seed butters., Customizable nuts and seeds can be used, maintaining balance of wet and dry ingredients., Ground chia seeds may substitute for flaxseed; using 1-2 egg whites can help bind clusters instead of flaxseed., Freeze-dried fruit can be substituted with cinnamon, nutmeg, or cardamom for a warming spice twist., Adding fiber syrup before baking can create low-carb granola bars., Sugar-free chocolate chips or dried cranberries can be added after baking for variety., Store in an airtight container for several weeks or freeze up to 6 months to maintain freshness.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast

Nutrition

  • Serving Size: 50 grams
  • Calories: ~270 per 50g serving
  • Fat: High (nuts, seeds, almond butter)
  • Carbohydrates: Low net carbs (~3.7g net carbs per 50g serving)
  • Protein: High (contains whey protein powder and nuts)