Nutty and gluten free Keto Granola Recipe

If you're looking for a keto granola recipe that's crunchy, satisfying, and completely grain-free, you're in the right place. This NWC homemade nutty keto granola is packed with healthy fats and fiber from a mix of nuts, seeds, and coconut flakes.

It's naturally low in carbs, free of added sugar, and perfect for anyone following a keto, paleo, or gluten-free lifestyle. Whether you're enjoying it as a quick breakfast with almond milk, layering it into a yogurt parfait, or simply snacking by the handful, this recipe delivers on both flavor and crunch.

The best part? You can make a big batch and store it for weeks—if it lasts that long. The buttery vanilla flavor, combined with toasted coconut and a hint of sweetness, makes this granola irresistibly good. Plus, it comes together in under 30 minutes with just a handful of pantry staples.

Here's what you will need to make keto granola:

Ingredients:

• 1 cup Almonds

• 1 cup Hazelnuts

• 1 cup Macadamia Nuts

• 1 cup Pecans

• ⅓ cup Coconut Flakes

• ⅓ cup Hemp Hearts

• 4-6 dropperful liquid stevia (or preferred sweetener and amount)

• 1 large Egg White

• ¼ cup Unsalted Butter, melted

• 1 tsp vanilla extract

• Optional: Sea salt, nuts in recipe were all unsalted.

• Food processor

And here's how to make crunchy keto granola clusters:

Instructions

1. Preheat oven to 325 degrees F (163 degrees C). Line large baking sheet with parchment paper.

2. Pulse hard nuts (almonds, hazelnuts, and macadamia nuts) in food processor until broken down into large pieces (about ¼ to ½ of the original size of the nuts)

3. Add softer nuts (pecans) and pulse again until pecans are in large pieces.

4. Add coconut flakes and hemp hearts. Pulse until just incorporated, but don’t over-process! We want chunky granola, with nut pieces and hemp hearts mostly intact.

5. Add egg white to food processor. Mix together melted butter, stevia, and vanilla in small bowl and add to food processor. 

6. Pulse until mixture is coated evenly, but not over processed (can be mixed in a separate bowl to avoid over-chopping)

7. Scoop mixture onto prepared baking sheet in a single layer about ¼ to ⅓ in thick. Bake 18-24 minutes or until golden, especially at the edges.

8. Cool COMPLETELY before breaking apart so granola remains in chunks. It will be too soft straight from the oven, but will get crispy as it cools.

9. Enjoy! Store in airtight container in pantry, cupboard, or fridge. Lasts 3-4 weeks. Can also freeze and store for up to 6 months.

Once your keto granola clusters have cooled and crisped up, you’ll have a versatile, nutrient-dense staple that you can reach for any time of day. It’s great with unsweetened almond or macadamia milk, sprinkled on top of a smoothie bowl, or enjoyed straight from the jar. Because it's made without grains, refined sugar, or preservatives, it’s a snack you can truly feel good about.

This recipe is also easy to adapt. Don’t have macadamia nuts? Swap in walnuts. Want to up the protein? Add a spoonful of collagen powder to the wet mix. And if you prefer a touch of spice, a dash of cinnamon or cardamom takes this to the next level.

Whether you're meal prepping for the week or putting together a healthy treat for guests, this low-carb granola is a go-to you'll keep coming back to. Try it once, and it just might become a permanent fixture in your pantry.