This gluten-free granola recipe makes a delicious start to your day! Add it to a bowl like cereal and top it with milk or add it to your yogurt to give it some crunch.
This grain-free granola also makes a delicious Keto cereal substitute. It is a sugar-free, low-carb granola recipe that fits a variety of dietary needs, so if you are looking for an easy grab and go Keto diet breakfast idea, this will work. Despite the fact that it doesn’t have sugar or grains, the cinnamon and vanilla ensure this low-carb breakfast cereal has lots of flavor!
Filled with nuts and seeds, this gluten-free cinnamon granola makes a tasty and filling afternoon snack.
We used Swerve and Honest Maple Pecan Syrup to create a sugar-free granola recipe and almond flour to keep it grain-free. If you also avoid dairy, use coconut oil, to ensure your batch is dairy-free as well.
Gluten-Free Granola Recipe
Ingredients:
- ½ cup sliced almonds
- ½ cup chopped pecans
- ½ cup chopped walnuts
- ⅓ cup raw pumpkin seeds
- ½ cup unsweetened shredded coconut
- 4 tablespoons chia seeds
- 3 tablespoons almond flour
- 1 tablespoon Erythritol or another sugar-free sweetener like Swerve
- 2 tablespoons coconut oil, butter, or ghee, melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons sugar-free syrup (we used Honest Maple Pecan Syrup)
Instructions:
- Preheat the oven to 300 degrees.
- In a large mixing bowl, combine the unsweetened shredded coconut, sliced almonds, chopped pecans, and chopped walnuts.
- Add in pumpkin seeds, chia seeds, almond flour, cinnamon, and erythritol. If you wish to use a different keto-friendly sweetener, you can swap them out without an issue. Stir the ingredients to combine them well.
- Mix in 1 teaspoon of vanilla.
- Pour the melted butter over the top of the granola, and stir to combine.
- Stir in 2 tablespoons of a keto-friendly sugar-free syrup. Be sure to check the label and find a sugar free syrup with a low number of carbs.
- Place the granola in a flat single layer spread out on a parchment paper-lined baking sheet.
- Bake the granola for 10-15 minutes until it is crispy and toasted. Do not overcook, or your granola will taste burnt.
- Let the granola cool down, and then break apart any large pieces. Store any unused granola in the fridge in an air-tight container.
Printable Recipe for Gluten-Free Granola
Gluten-Free Granola
Ingredients
- ½ cup Sliced almonds
- ½ cup Chopped pecans
- ½ cup Chopped walnuts
- ⅓ cup Raw pumpkin seeds
- ½ cup Unsweetened shredded coconut
- 4 tablespoons Chia seeds
- 3 tablespoons Almond flour
- 1 tablespoon Erythritol or other keto friendly sweetener
- 2 tablespoons Butter melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 2 tablespoons Keto friendly sugar-free syrup we used Honest Maple Pecan Syrup
Instructions
- Preheat the oven to 300 degrees.
- In a large mixing bowl, combine the unsweetened shredded coconut, sliced almonds, chopped pecans, and chopped walnuts.
- Add in pumpkin seeds, chia seeds, almond flour, cinnamon, and erythritol. If you wish to use a different keto-friendly sweetener, you can swap them out without an issue. Stir the ingredients to combine them well.
- Mix in 1 teaspoon of vanilla.
- Pour the melted butter over the top of the granola, and stir to combine.
- Stir in 2 tablespoons of a keto-friendly sugar-free syrup. Be sure to check the label and find a sugar free syrup with a low number of carbs.
- Place the granola in a flat single layer spread out on a parchment paper-lined baking sheet.
- Bake the granola for 10-15 minutes until it is crispy and toasted. Do not overcook, or your granola will taste burnt.
- Let the granola cool down, and then break apart any large pieces. Store any unused granola in the fridge in an air-tight container.
Nan Grover says
This is delicious and addicting! I switched out a couple of the nuts for what I had on hand, and used regular maple syrup because that’s all I had. The plan was to have it over my yogurt, but I kept snacking on it so I went through it fast! It’s extremely easy to make, and I will be making it again and again.
Susan Smith says
This is delicious! My husband and I both really like it! It’s easy to make also.
Kim says
Does it have to be refrigerated or just in air tight container? I’ve never seen granola in the fridge.
Roberta says
What’s the function of the almond flour in the recipe? I’va only seen recipes for granola that dind’t include any flour until now, so I was wondering what could be the difference between using it rather than not. And about the sugar-frre syrup: caould I skip it if I don’t have any on hand…?
JJ says
I found nutrition info for a low carb, grain and gluten-free granola. Should be a good guide.
Serving size 1/4 cup (50g)
287 calories
15g total carbs
6g dietary fiber
8g net carbs
8g sugars
6g protein.
Hope this helps.
Lisa says
What about the macros? Am I missing it?
Doris says
This is so delicious! I have made it four times and love it.
BB says
I’m new to keto and it would be very helpful and much appreciated to know how many carbs are in this. I saw a previous post that said “depends on what type of syrup you use”. Could anyone tell me what carb amount would be minus the syrup? I can add the necessary carbs once I know what type of syrup I’m going to use
I HATE eggs in any form shape or fashion, and it’s hard to find recipes for breakfast that don’t contain eggs.
Any help on this recipe would be greatly appreciated.
Thanks,
BB
cheryl bell says
What is the carb content of this
Linda says
Really good will do again
Shannon says
Should the nuts and seeds be salted or unsalted?
Alea Milham says
I prefer unsalted, but you can use whichever you prefer.
Linsey Vallett says
What is the nutrition information on this recipe? Thanks!
Lisa says
This is really tasty, and so simple to make. I am keto, and it’s hard and/or expensive to find Keto friend,y foods. I love granola. And, I love this granola recipe. I personally would double to cinnamon for a more cinnamon flavor, but that is merely my personal taste. I might also experiment with other flavors, add ins for other variations. Thanks!
Rebecc says
Oh my goodness! This is So delicious! I used ChocZero Maple Pecan for my syrup but I believe it would be just as good with Carmel or any other flavor. I’ve been wanting some Keto granola for quite some time and I’m so thrilled that you shared your recipe with everyone! Now I can finally have some over low carb yogurt or ice cream…or maybe I’ll put a little bit in a bowl with some unsweetened vanilla almond milk or just munch on it!!! 😃❤️😃
Dan says
Love this recipe, I’ve been munching on this off on now for 2 days. Yum!
Question, I love chia seeds for pudding or baking into things, though in granola they get stuck in my teeth really badly. Any suggestions for a replacement?
Pat says
Hemp seeds or flax seeds are good in granola…or sunflower seeds
Kelli says
How many carbs per serving?
Alea Milham says
It will depend on which sweetener you use.
Jenni says
I love this recipe! I’m not on a keto diet, but I’m a vegetarian always trying to find different ways to add protein to my diet. Sometimes I use slivered plus whole almonds with pumpkin seeds and walnuts, I’ve tried it with only almonds and walnuts, used sugar free pancake syrup (it’s delicious)… haven’t had a bad batch! All good! (Haven’t tried with pecans)
CK says
How many carbs would you estimate a serving if used sugar free syrup?
Gina says
How many servings does this make? It looks amazing and I’m going to make it tonight.
Alea Milham says
It makes a little over 5 1/2 cups, in our family, a serving is usually about 1/2 cup so that would equal approximately 11 servings.
Pam says
Would you please provide nutrition information? Including carbs when using Honest Maple Pecan Syrup? That info would be appreciated and helpful.