Low-Carb Granola

Let me tell you something about granola. Most store-bought versions are loaded with sugar, honey, and refined carbs. This Low Carb Granola is the opposite crunchy, nutty, and keto friendly.

We’re talking sliced almonds, walnuts, flaked unsweetened coconut, coconut oil, and egg whites. That’s it. No sugar. No oats. Just pure, nutty goodness.

The food processor breaks everything down into your preferred texture from chunky clusters to finer pieces. The egg whites bind it all together. The coconut oil adds richness. And the coconut flakes add that irresistible toastiness.

Twenty-six minutes. One baking sheet. And you’ve got 16 servings of granola that’s perfect for breakfast, snacking, or topping yogurt.

Let’s make some low carb granola.

Try my PBJ Breakfast Parfait (with Turmeric Granola) recipe.

Why You’ll Love the Recipe

• 26 minutes start to finish. Fast and easy.
• Low carb + keto friendly. No oats, no sugar.
• No added sugar. Just nuts and coconut.
• High in healthy fats. Coconut oil and nuts.
• Gluten free + dairy free. Fits almost every diet.
• Crunchy and nutty. Perfect texture.
• Great for meal prep. Keeps for 1 week.
• Versatile. Eat alone, with yogurt, or over berries.

Try my Stove Top Turmeric Granola recipe.

What You’ll Need to Make

You’ll need a food processor, a baking sheet lined with parchment paper, a spatula, and an airtight container for storage.

Ingredients (Serves 16):

• 5 oz. (140g) sliced almonds
• 4 oz. (115g) walnuts
• 3 oz. (85g) flaked unsweetened coconut
• 2 fl oz. (60ml) coconut oil
• 2 large egg whites

Nutrition per serving (estimated, 1/16 of recipe): Energy: ~140 kcal | Carbs: 3g | Protein: 4g | Fat: 13g | Fiber: 1g

Recipe Keys: Low Carb, Keto Friendly, Gluten Free, Dairy Free, No Added Sugar, High Healthy Fats, Meal Prep Friendly

Try my Almond Quinoa Granola recipe.

What You’ll Need to Do

Alright, let’s make granola that’s crunchy, nutty, and low carb.

First, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Add the sliced almonds, walnuts, coconut flakes, and coconut oil to a food processor. Pulse until the mixture reaches your preferred granola texture. (For chunky clusters, pulse less. For finer granola, pulse more.)

Add the egg whites. Pulse just until combined. Don’t overmix.

Spread the mixture evenly on the prepared baking sheet.

Bake for 14-16 minutes, until golden and crisp.

Let cool completely on the baking sheet.

Break into bite-sized clusters.

Store in an airtight container at room temperature for up to 1 week.

Enjoy with yogurt, milk, or just by the handful.

Try my Nutty Granola Bars recipe.

Easy Ingredient Swaps

• No sliced almonds? Use whole almonds (pulse longer) or pecans.
• No walnuts? Use pecans, hazelnuts, or macadamia nuts.
• No flaked coconut? Use shredded unsweetened coconut.
• No coconut oil? Use butter or avocado oil.
• No egg whites? Use a flax egg (1 tbsp flax + 3 tbsp water) or omit (granola will be crumblier).
• Add sweetener: Add 2 tbsp erythritol or monk fruit sweetener for extra sweetness.
• Add spices: Add 1 tsp cinnamon or pumpkin pie spice.
• Add seeds: Add 2 tbsp chia seeds or hemp hearts.

Try my Fruit and Nut Cluster Granola recipe.

Some Twist and Tweak Ideas

• Cinnamon version: Add 1 tsp cinnamon to the food processor.
• Pumpkin spice version: Add 1 tsp pumpkin pie spice.
• Cocoa version: Add 1 tbsp cocoa powder for chocolate granola.
• Vanilla version: Add 1 tsp vanilla extract with the egg whites.
• Seed version: Add 2 tbsp pumpkin seeds or sunflower seeds.
• Citrus version: Add 1 tsp orange or lemon zest.
• Extra crunchy: Bake 2-3 minutes longer.

Try my Kiwi Granola Chia Pudding recipe.

Some Helpful Tips

• Pulse, don’t over-process. You want texture, not nut butter. Pulse in short bursts.
• Spread evenly on the baking sheet. Even layer = even baking.
• Watch closely at the end. Coconut can burn quickly. Remove when golden.
• Let cool completely before breaking. It firms up as it cools.
• Store in an airtight container. Prevents moisture and keeps it crunchy.
• Don’t over-bake. 14-16 minutes is enough. Over-baked granola is bitter.

Try my Matcha Coconut Granola recipe.

Some Budget-Friendly Tips

• Nuts in bulk. Buy from bulk bins. Cheaper than packaged nuts.
• Coconut flakes in bulk. A little goes a long way.
• Make your own nut milk. Use leftover nuts. Cheaper and fresher.
• Buy coconut oil in bulk. A jar lasts for months.
• Egg whites from a carton. Cheaper than separating whole eggs. No wasted yolks.
• Make a double batch. Twice the granola. Same amount of work. Store for weeks.

Try my Chocolate Chia Granola recipe.

Some Serving Ideas

• With yogurt. Top your favorite Greek yogurt.
• With berries. Serve with fresh or frozen berries.
• With milk. Pour over almond milk or coconut milk.
• As a snack. Eat it by the handful.
• Over smoothie bowls. Add crunch to your smoothie bowl.
• In a parfait. Layer with yogurt and berries.
• For a crowd. Set out a granola bar.

Try my Pistachio Granola Bars recipe.

Some Storage and Reheating Tips

Fridge: Store in an airtight container at room temperature for up to 1 week.

Freezer: Freeze for up to 2 months. Thaw at room temperature.

Reheating: Not necessary. Eat straight from the container. If it loses crunch, toast in a 300°F oven for 3-4 minutes.

Do not refrigerate. It can absorb moisture and lose crunch.

Try my Tropical Keto Granola recipe.

Final Thoughts

Look, I love a good granola. But most store-bought versions are packed with sugar and carbs. This Low Carb Granola is my solution.

Crunchy almonds and walnuts. Toasty coconut flakes. Rich coconut oil. Egg whites to bind it all together.

Twenty-six minutes. 16 servings. Low carb. Keto friendly. No added sugar.

Make it for breakfast. Make it for snacks. Make it for topping yogurt.

However you serve it, you’re getting a granola that’s anything but boring.

Now go make some granola.

~ Danny Davis

P.S. If you try the cinnamon version, let me know. That’s my go-to upgrade. Warm, cozy, and so good.