Keto Granola

I’m not sure if you have the same cravings for something crunchy while keto (I’m looking at you, pork rind treats!) But I do. Here is a very successful keto granola I made this week.

Don’t worry if you don’t have everything I used, just sub with something else of your choice or reduce the recipe

This recipe has two steps, making a simple syrup adding butter after reduction and then toasting the nut mix with the simple syrup tossed in. Keep refrigerated in sealed container after completion.


  • 3/4 cup keto sugar
  • 1 cup hot water
  • 1/3 cup butter
  • 1/3 cup peanut or almond butter
  • 1 tsp sugar free vanilla essence
  • 1 tsp keto caramel, almond or butterscotch essence

Dissolve sugar in water and place pot onto stove and simmer until reduced to about 1/3 syrup. When ready melt in butter and add nut butter, mixing in until smooth. Cool.

Dry nut mix:

  • 1 cup large flaked coconut
  • 1 cup flaked almonds
  • 2/3 cup oat bran
  • 1/3 cup pine nuts
  • 2/3 cup pumpkin seeds
  • 1/2 cup pecan nuts
  • 1/2 cup walnuts
  • 1/3 cup hemp seeds
  • 1/4 cup peanuts
  • 1 cup almond flour
  • 2 heaped tblsp chia seeds
  • 1/4 cup brown keto sugar
  • 1 tblsp cinnamon or gingerbread spice

Mix all the dry ingredients above in a very large mixing bowl

Pour over cooled syrup butter mix and stir well into dry nut mix until evenly distributed

Place on a large baking pan lined with parchment paper if you prefer. Probably using two pans is ideal.

Bake at 300F for 40 minutes on middle rack, then open oven and leave to cool. I like mine very crunchy and dark so left it in another 2 hours at 170F with the oven door just open and then let cool overnight in open oven.

Place in sealed container when totally cooled and refrigerate.

Don’t worry if it does not seem crunchy at first, it gets crunchier once in the fridge.

This can also be made into bars, just press down very well into a buttered pan and bake at 350F for around 30 – 40 minutes or until nicely browned. Cut when warm with very sharp chefs knife, let cool and store in fridge.

You can also use this as a topping on berries for a fruit bake crumble.

Enjoy… and for those celebrating today, Happy Thanksgiving!

My new birthday shoes my sweetie gave me.

Autumn is my favourite time of year.