Keto Friendly Granola – Nutty

I can’t believe it has taken me this long in my ketogenic lifestyle journey to bake a keto friendly granola.  I think it is because there is so much conflicting information out there about whether nuts are good or bad for you on a ketogenic diet.

I think that there are a couple reasons for that notion, one being that nuts are considered an inflammatory food, so when you first go on a ketogenic diet, you are trying to remove all the trigger foods and strip down to the basics to get the inflammation in your body eliminated.  The second reason for this notion is that fact that although nuts are full of healthy fats, that also are higher in carbohydrates, so nuts are the furthest thing from a free food on keto.

Your best nuts to enjoy on a keto lifestyle are macadamia, pecans, walnuts, almonds and peanuts.  That is because of their fiber content to reduce the whole carbs.  After having lost 40 lbs on keto, I reintroduced nuts into my diet and I am loving all the new foods and recipes I can try now that I can eat almond flour.

I will share since re-introducing nuts into my diet, I am not seeing the scale move anymore, but that is ok for me.  If you are new to keto, I might caution you on a high nut content in your diet.

A Little Nutty

Yes, you can say that I went a little nut happy when I was creating this recipe. The truth is, I totally purged my pantry and took our all the seeds and nuts I had from various recipes and threw them altogether. I like my granola full of crunch and ingredients, so I was not worried that it wouldn’t turn out.

As long as you cook the temperature low enough, you can cook all of these together. You do want to caution if you are baking for a longer period of time that you might stage your nuts in the mix at different times. For example, walnuts, shredded coconut and seeds will cook quite faster than say an almond or a cashew.

Everything Else

This Keto Friendly Granola recipe is a mixture of nuts and seeds, but the flavor comes from coconut oil, pumpkin spice and stevia. I chose to use stevia as the sweetener because I know it doesn’t impact my blood sugar, I enjoy the taste of stevia glycerite and there is no graininess.

I try and bake as much as I can with stevia over other sweeteners with sugar alcohols as a rule but you could certainly substitute for the preferred sweetener of your choice.

The Recipe: Keto Friendly Granola

Yields: 6 cups, 1/4 cup servings = 24 servings


  • 1/4 cup coconut oil
  • 1/2 tsp salt
  • 1 Tbsp pumpkin spice (substitute 1 tsp maple or vanilla extract)
  • 1/2 tsp liquid stevia glycerite
  • 1/2 cup macadamia nuts
  • 1 1/4 cup pecans
  • 1 1/4 cup almonds
  • 1/2 cup pumpkin seeds
  • 1/4 cup cashews
  • 1 cup peanuts
  • 1/2 cup watermelon seeds (substitute sunflower seeds)
  • 1 cup unsweetened shredded coconut
  • 1/2 cup walnuts

Cooking Instructions:

  1. Heat oven to 325 degrees F.
  2. Cover a large baking dish with parchment paper, set aside.
  3. In a large glass bowl, heat the coconut oil until it is melted, add in the stevia and pumpkin spice and mix, then add all of the remaining ingredients, except the coconut, into the bowl and stir until all the nuts and seeds are coated with the oil mixture.
  4. Spread the mixture evenly across the baking dish, bake for 20 minutes, remove from oven, toss the mixture and then bake for another 10 minutes.  Depending on your oven, you might be at a perfect bake at 30 minutes, so start watching the oven at the 30 minutes mark, as soon as the edges of the mixture start to darken, the keto friendly granola is ready.
  5. Remove from oven, add in the shredded coconut, toss, place back in the oven to cook for 2 minutes.
  6. Remove from oven and let sit until room temperature, transfer to an air-tight container and store on counter or in the refrigerator.
  7. Serve with unsweetened almond milk, yogurt or my Maple Spiced Pumpkin Mousse recipe.

Nutritionals:  Calories: 216 | Fat: 21 grams | Whole Carbs: 5 grams | Fiber: 2 grams | Net Carbs: 3 grams | Protein: 8 grams

Enjoy!  And please comment below if you try the recipe and what you think! I’d love to hear from you.

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