Secret Ingredient Low-Carb Granola

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Secret Ingredient Low-Carb GranolaPin recipeFollow us 59.6k

In my former life, I was a serial cereal eater. If ever I fancied a snack I’d head straight for a bowl of sugar and carbohydrate laden cereal.

I don’t miss those days, or the way that all of those grains made me feel. But… I do miss that crunchy goodness of a bowl of cereal and milk.

I mean, bacon and eggs is the breakfast of champions and the best part ever of the keto lifestyle (am I right?) but some days I either don’t have time to cook breakfast or I just want that crunch!

Enter my low carb granola. If I do say so myself, It’s a winner. I have experimented a lot with this recipe and don’t believe that I can improve on this.

Keto. Crunchy. Nutty. A hint of sweetness. And a secret ingredient - flax meal - that gives it that “bowl of cereal” mouthfeel, instead of just wet nuts. I like to eat mine with some almond milk, or spooned over the top of some coconut yoghurt.

Anyway, try it for yourself. At under 3 grams of net carbs per serving, it’s a whole lot better for you than cereal.


Nutritional values (per serving, about 1/4 cup)

2.7 grams 5.6 grams 5.4 grams 17.3 grams 5.5 grams 197 calories
Total Carbs8.3grams
Net Carbs2.7grams
of which Saturated5.5grams
Magnesium80mg (20% RDA)
Potassium178mg (9% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (12%), fat (82%)

Ingredients (makes 6 cups)

Note: Flax meal can be switched with chia seeds or almond meal but won’t give the same end mouthfeel. Sugar-free maple syrup can be skipped or replaced with Erythritol, Swerve or stevia, to taste.


  1. Pre-heat oven to 150 °C/ 300 °F. Combine all nuts, seeds and spices, except for the salt and orange zest, into a large bowl. Secret Ingredient Low-Carb Granola
  2. Melt the coconut oil in a small pan or carefully in the microwave. Add the sugar-free maple syrup and mix well. Pour melted ingredients into nut and seed mix and combine thoroughly.
  3. Spread mixture out in an even layer onto a lined baking tray and bake for 60 minutes.
  4. Stir every 15 minutes and keep a close eye on it after the 45 minute mark, it can easily go from toasted to scorched. Secret Ingredient Low-Carb Granola
  5. Once brown and crunchy, remove from oven and let cool. While still warm, but not hot, sprinkle sea salt and orange zest over granola and stir through. Once chilled, transfer into a jar or airtight container and keep at room temperature for up to a month. Secret Ingredient Low-Carb Granola One serving is about 1/4 cup (it doesn’t sound like much, but it is plenty when you eat it. If it's not enough, eat 1/2 cup - it will still be very low in carbs!). Serve with plain full-fat yogurt, unsweetened almond milk, cashew milk or coconut milk. Secret Ingredient Low-Carb Granola
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By Naomi Sherman
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Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (7)

I love this mix!!! Just made it two days ago and I’m enjoying it as a great 3pm snack ... and really 1/4 cup is actually very filling!!!


Just put it in the oven. I think the amount of salt is missing in the ingredients list, or I just can’t see it. Anyway even raw it tastes delicious, I could not resist licking the spoon 😊. Can’t wait for it to toast. Thank you for a great recipe!


Thank you, it was missing! I added the salt to the list 😊


Mine turned out oily  I cant bake it any more because the nuts are very brown.  I don't think there is any way to salvage it  suggestions?


Thank you for your feedback Bren! I think that if they are too brown, the temperature was too high (which depends on the oven and altitude).I would decrease the temperature to 130-140 C, or the baking time to 40-45 minutes. The oil should partially soak back as the nuts cool down.


What a great idea to add cardamom!  I make something similar and since use erythritol instead of a sticky syrup, to "bind" it I add one egg white.  That makes it chunky instead of separated nuts.  


I agree, egg whites or even egg white protein powder are great for binding! 😊