Crispy Keto Granola, ready in minutes! (Grain-Free, Sugar-Free, Paleo & Vegan)
Irresistibly crisp Keto cinnamon granola without oats/grains, dairy, eggs or sugar! A low-carb and Paleo recipe that’s easy to make in minutes on the stovetop. No oven required! Jump to Recipe
Easy (Super Crispy) Homemade Keto Granola!
Traditional granola is a mixture of oats, sugar, butter and egg whites! Well surprise surprise 😉 I don’t use any of those ingredients lol.
This easy-to-make Keto Granola has:
- No grains (oats)
- No sugar
- No dairy
- No eggs
But it’s STILL full of crispy, crunchy, cinnamon-packed FLAVOR that is hard to resist.
It’s simple and quick to make in a matter of minutes! You won’t believe how EASY it is.
This may be your new favorite breakfast. Eat it on top of yogurt, berries, or with almond milk as a bowl of cereal 😉 (Yummm! I have missed cereal since cutting grains and processed food!)
And bonus – It’s high in protein and nutrients for a healthier low-carb granola you can feel good about!
Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you).
Easy Shortcut Method: SKILLET
No oven needed! This recipe is all done on a stovetop! (YES it really works!)
- No waiting for the oven to preheat.
- No waiting for the granola to bake.
This is MUCH easier, much FASTER. So simple!
Literally throw everything in a skillet and cook it.
Stir occasionally for about 5 minutes until your house is filled with the aroma of cinnamon sugar and toasted nuts. Ahhh, it’s so warm and comforting.
Then let it cool on a piece of parchment paper (so it doesn’t stick to your pan). Then break it up into CLUSTERS however big or small you like (Big clusters are my fav!!) 
No oats?
If you follow a Keto or Paleo or gluten-free diet, oats are a no-go.
They’re high carb, can hurt your digestion and are often cross-contaminated with gluten and/or cross-reactive (meaning your body basically treats them as gluten). I discovered years ago that oats were causing me major digestive distress, so I sadly had to give them up forever.
Since traditional granola has oats as the MAIN ingredient, it’s been a long time since I got to enjoy my beloved granola.
BUT, I figured out how to replicate the taste and texture of granola and oats without any grains! (similar to my “N’Oatmeal” Pumpkin Cookies and Granola Balls recipes)
Not only is it oat-free, but it’s also MUCH lower carb (under 1.5 carbs per serving!), but still DELICIOUS.
What are the ingredients?
It’s made with NUTS and SEEDS (including coconut flakes, one of the magic ingredients!)
Nuts provide that crunch that you crave, while coconut gives a flavor and texture similar to oats. (If you don’t like coconut, don’t worry– it does NOT taste like coconut. Seriously.)
Toasting the nuts and adding a granulated sweetener gives that CRISP irresistible texture to the granola that I love SO MUCH.
Adding sweetness, butter flavor, cinnamon and salt creates a flavor explosion!! THOSE CLUSTERS ARE SO HARD TO RESIST.
Good luck not shoveling this granola straight from the pan into your mouth, lol (guilty as charged)
Customize it!
This recipe is FLEXIBLE and customizable!
Here are the nuts and seeds I used. You can adjust to your own tastes and preferences. (Just keep the same overall quantity)
- 1 cup pecans (my favorite nut because of their softness and delicious flavor! They’re BFFs with cinnamon)
- 1/4 cup walnuts (another soft nut that crisps amazingly when toasted)
- 1/4 cup pepitas (green pumpkin seeds – I use pre-roasted)
- 1/4 cup almond slivers (you can also use whole almonds if you break them down in a food processor)
- 1/2 cup coconut flakes (unsweetened – this is a key ingredient, but you can use less if you prefer)
Want even MORE flavor customization?
Swap the cinnamon for another spice:
- ground ginger
- nutmeg/allspice/pumpkin spice –yasss!
- or a pinch of cayenne if you like it spicy!
Change it up with extracts and flavorings (add these to the oil at the beginning):
- cacao powder
- matcha
- vanilla extract
- almond extract
- maple extract
Add extra MIX-INs after it’s cooked, like:
- chocolate chips/white chocolate chips (sugar-free)
- dried fruit like raisins or mango chunks (for non-keto)
- cacao nibs, chia seeds, … the possibilities are endless!
Sweetener Options (Sugar-Free or Not!)
This recipe uses Lakanto classic granulated monk fruit sweetener (available here. Use code PRETTYPIES at checkout for a 20% discount)
A dry granulated sweetener gives the granola a crisp sugar-coating. Monk fruit granules have the awesome ability to melt when heated (just like real sugar!), which makes it the ideal sweetener for this granola.
I haven’t tried pure erythritol (Swerve) but that may work, too.
If you’re not low-carb/keto/sugar-free, you can sub coconut sugar (or regular white sugar).
Maple syrup or sugar-free maple syrup is another option, although it’s best for oven-made granola, not skillet (since it can take longer and be more wet/sticky).
The BEST Keto Cereal!
One of my favorite ways to eat this granola is just like a bowl of cereal!! Especially since I haven’t been able to eat “real” cereal in years because it messes with my stomach.
Add some unsweetened almond or cashew milk and it ALMOST tastes like Cinnamon Toast Crunch cereal. YUM.
If cereal’s not your jam, add it to yogurt or a bowl of berries and whipped cream! (dairy-free whipped cream recipe found here)
Are you ready for the EASIEST, quickest, granola that is Keto, Paleo & Vegan friendly?! YESS! Don’t forget to comment and leave a rating if you try it! 🙂 ENJOY!
Click below to save this recipe on Pinterest
Keto Granola (Grain-Free, Low-Carb, Paleo, Vegan)
Ingredients
- 1 cup pecans
- 1/4 cup walnuts - *or other nuts/seeds, see above
- 1/4 cup roasted pepitas
- 1/4 cup almond slivers
- 1/2 cup coconut flakes
- 4-5 Tbs Lakanto granulated monk fruit - or coconut sugar for non-keto
- 2 Tbs buttery coconut oil - or other neutral oil
- 1/2 tsp cinnamon
- Pinch of pink salt
Instructions
- Heat a large skillet on medium. Add oil and let it melt.
- Meanwhile, in a food processor, pulse pecans and walnuts a few times until coarsely ground into medium pieces (similar size to the other nuts and seeds)
- Add pecan/walnuts pieces and all remaining ingredients to the skillet and stir well to combine. Cook for about 5 minutes, stirring occasionally until golden and fragrant.
- Pour granola onto a sheet of parchment paper and let cool. Break into clusters and transfer to a jar. ENJOY!
Notes
Did you make this recipe? Be sure to tag me on Instagram @emily.likes.food #prettypies so I can feature you in my stories!
Featured Products:
Lakanto Monkfruit from:
- Thrive Market (use my link to save an extra 25% on your first order)
- Amazon
- Lakanto.com Click here {use code PRETTYPIES to save 20% on your order}
Buttery Coconut Oil from Thrive Market (use my link to save an extra 25% on your first order)
Food processor available here on Amazon
42 Comments
Kellie Byers
This looks very yummy. What is monk fruit? Is there an alternate? Also….I REALLY hate coconut, lol…..can I just leave it out or does it ‘do’ something to the recipe?
Thanks.
Emily
Hi! Monk fruit is a fruit grown in Asia that is 100-200x sweeter than sugar. It’s sweetness is extracted into a zero calorie sweetener. You can read more about it here: http://bit.ly/2Kj7NbI It’s my new FAVORITE sweetener. I use it (in various forms) for everything now. (don’t forget to use code PRETTYPIES to save 20% at Lakanto.com if you wanna try it!)
Yes, you can leave out the coconut. But to me, that’s what mimics the flavor of oats. It still works and is yummy without 🙂
Let me know if you try it. Hope you enjoy!
Carla
I’m thinking about writing an ode to, or a sonnet about this granola. It is delicious. I don’t normally eat granola (even when I’m not low carb). But I am keeping this stocked in my house 24/7.
I love it so much that I’ve turned into the Granola Lady who walks around telling all of my friends, and people I’ve never met, to make this.
I used Swerve brown sugar, heaps of cinnamon (because that’s how I roll), and vanilla.
Make this now. Make this often. You’re welcome.
Amber Gremmels
stellar. I added maple and vanilla extract, as well assome chia seeds (because I saw them in the Lakanto version of granola). Very good. I rarely write reviews, but this needs one. Bookmarked and shared with friends!
Emily
Awesome! Thank you so much for your review & for sharing! Much appreciated ☺️
Kristy Shaw
oh! I am in LOVE with this granola. So good and so easy! I used 4 T granulated erythritol and it was fab. Have to watch closely at the end though, so it doesn’t burn! 5 minutes was perfect. I turned down the heat though at about 3.5 minutes. Can’t wait to do another batch using pumpkin spices/nutmeg, etc. Also, I’m not usually a fan of walnuts, so i did half walnuts, half sunflower seeds. THANK YOU!! <3
Emily
SO thrilled you love it, Kristy! Thanks for your comment! I’ll definitely have to make a pumpkin spice version too! Yum
Kristy Shaw
PS – I didn’t have buttery coconut oil, so I just used half n half: butter and coconut oil 🙂
Emily
Ok good to know that works! Thank you!
Paige Rennekamp
Ooooh…I was missing cold crunchy cereal so much since I’m dairy-free, gluten-free, oat-free, sugar-free (everything free haha)! I grew up eating all the sugary cereals that make me cringe now. I started craving and missing cereal when my husband got on the granola kick recently (he can eat all the stuff I can’t!) and would eat it front of me. When I got your email with this recipe I stopped everything to check it out. Most recipes have something in them I can’t eat but this one didn’t! I did sub out the monk fruit for erythritol since it doesn’t agree with me and I used half butter and half coconut oil. I made it on the stove in a pan and it turned out so delicious. I am over the moon and no joke when I wake up in the morning now I’m like ooooh I get to have cereal!! LOL. Thanks Emily for creating recipes for people like me who need to have healthy options for things we used to love to eat.
Emily
So thrilled you are enjoying it That makes me happy to hear! Yay for having cereal again! I know what you mean – I was missing it too!
Glad you were able to make the easy swaps to fit your dietary needs and those worked just as well.
Thanks so much for your review!
Jennifer
This granola is so good and easy to make! Love your recipes!
Emily
Yay! So happy you liked it Thank you for commenting!
Angie
I just made this over the weekend. I used hazelnuts instead of pecans from our local farm. It is SO good! Oh and I also used pumpkin spice instead of cinnamon. Thank you for this recipe!
Emily
Awesome, So glad you liked it! Great idea to add pumpkin spice. Yum!!
Edel
I am saving just about every recipe on your site. I am keto and dairy free and I hate sugar. Your recipes are just heaven sent and I can finally have a lot of things I thought I could no longer have on Keto. You even breakdown the MACROS!!!! Now I can’t wait to make all these great recipes once I am in my maintenance phase
Emily
YAY I’m so happy to have recipes that work for you! Let me know if you make one or if you have any questions. I hope you enjoy! 🙂
KL Martin
LOVE LOVE LOVE this granola! So easy to make. I used butter-didn’t have buttery coconut oil. It is so yummy! Yay for cereal again! I had to measure out my serving so I wouldn’t eat the whole batch all at once.
Thank you for this!
Emily
You are so welcome!! Yay for cereal indeed
Mimi
This is by far the most delicious granola I have ever tasted.
Emily
I’m so happy you like it!
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Debra H Soehner
So good, I blended the nuts too much but tasted awesome.
Emily
So glad you enjoyed! Thank you for your review! 🙂
Destinee Roberts
Wow this recipe just as written is superb!!!
Emily
Thank you so much!
Mary Cyr
I’ve recently gone grain-free (on top of gf, df, ef, sf), and figuring out breakfast has been a huge struggle! Most things don’t fill me up for very long. Not only is this recipe delicious and super simple, but I also feel full!! Thank you!!!
Emily
Wonderful! So happy it works for you! You are welcome
Laura
This was absolutely delicious ! Both my husband and I were so excited to have a bowl of cereal again after seven years of Paleo living, and it was so easy!! I used ghee and coconut oils, and used coconut sugar in place of monk fruit, and otherwise mostly the same nuts. It was amazing, and I’ll make it again for sure! Thank you !
Emily
So happy to hear that!! Thanks very much for leaving a review 🙂
Laura
BTW, I accidentally left a second review here. I loved it so much I reviewed it twice, LOL.
Emily
Haha that’s awesome! Thank you Laura!
Laura
This is by far the easiest and best cereal/granola recipe that I have found yet! I love using my cast iron pan and it works so well for this cereal, and it’s finished in minutes. My family loves it with Almond Milk, but cashew milk is divine as well. I did sub coconut sugar for the monk fruit, and skipped the walnuts in place of adding more almonds, but the instructions for this recipe is absolutely perfect. Thank you for all of your great recipes!
Derek Gaffney
I’m making this tomorrow, but I’ll admit… I’m not a fan of walnuts and pecans. Can I substitute other nuts like sunflower seeds, peanuts, cashews and macadamias? For keto version I mean. Thx!
Emily
Sure, any nuts or seeds should work fine.
Derek Gaffney
I flipped the measurements on the pecans and almonds and omg… SO YUMMY! Just a note, if you are like me and can’t stop yourself from doing heaping cup size measurements, add another TBSP of oil. Heh. Don’t freak if you burn them! I had the second batch singe the edges but honestly, can’t tell the difference! I’ve been buying sola’s keto friendly granola cereal @ 6.99 for 5 servings (which really lasts 3 for me lol), and this is SO MUCH BETTER! OMG, this. This is what I miss SO MUCH! My mom is really getting (fake) angry at me bc I keep making snacks like this and she can’t stop coming back into the kitchen over and over and over again to crunch off them! This is a new fave recipe now. THANK YOU!!!! (Btw I used almonds, pecans (to use up what I had left), pumpkin seeds (pepita’s), & peanuts
I think next time I’m going to add more, toss in cashews, and macadamias. I was worried some were raw and some salted, but made 0… ZERO difference!
Renecha R
I made a quadruple batch, and I’m so glad that I did! I’m enjoying a bowl right now with some cashew milk, a dash of heavy cream, and blueberries. So delicious! Like others suggested, I used half butter (4 Tbs) and half coconut oil (4Tbs) melted together and added a heaping cup of golden Lakanto, 2 tsp cinnamon, 2 tsp vanilla extract and whisked. Stirred that into 4 cups pecans, 4 cups slivered almonds, 2 cups coconut chips, about a cup of chia seeds until coated. I baked it in 2 parchment covered baking sheets since it was such a large amount- 325* for about 30 minutes, stirring halfway through. Let cool, then enjoyed! Thank you for sharing this recipe!
Emily
Thanks so much for your comment and tips! I’m happy you enjoyed ☺️☺️☺️
SueBee
I finally made this granola this morning. it is yummy with fresh fruit and vanilla yogurt… i’m done spending ridiculous amounts of money on store bought brands!!!
Emily
So happy you enjoyed! Yay for saving $$!
Lyn
Amazed and delighted with how this turned out! I’m not doing keto, but I did recently get a diabetes diagnosis, so finding things I can make with “fake” sugar has been a big thing lately.
I used chia seeds, pecans, almonds, sunflower seeds, flax seed flour, butter, coconut flakes, and PureCane (which is erythritol in a granulated form).
Came out with CRUNCH!
Emily
I’m delighted that you’re delighted! 🙂 Thanks so much for your review. Enjoy that crunch!