Keto Peanut Butter Granola
Crunchy, protein-packed keto granola with peanut butter, nuts, and seeds. Perfect low-carb breakfast with only 4.1g net carbs per serving.
Ingredients
- 1½ cups almonds raw, whole (214.5g)
- 1¼ cups pecans or walnuts (148.5g)
- 1 cup shredded coconut or almond flour (112g)
- ½ cup pumpkin seeds pepitas (33.5g)
- ⅓ cup erythritol sweetener must be erythritol-based (60.67g)
- ⅓ cup vanilla whey protein powder or egg white protein (36g)
- ⅓ cup peanut butter any nut butter works (86g)
- ¼ cup butter or coconut oil for dairy-free (56.75g)
- ¼ cup water (59.15g)
Instructions
- Preheat oven to 300°F. Line a large baking sheet with parchment paper.
- Add almonds, pecans, shredded coconut, and pumpkin seeds to a food processor. Pulse several times until coarsely chopped with varied texture. Transfer to a large mixing bowl.
- Add erythritol sweetener and vanilla protein powder to the bowl. Stir well to combine evenly.
- Place peanut butter and butter in a microwave-safe bowl. Microwave for 30 seconds, stir, then continue in 30-second intervals until completely melted and smooth (about 1 minute total).
- Pour melted peanut butter mixture over the nut mixture. Stir thoroughly until everything is well coated. Add water and stir again until mixture begins to clump together.
- Spread mixture evenly on the prepared baking sheet. Press down firmly with your hands to pack everything together tightly. This creates clusters.
- Bake for 15 minutes without stirring. Edges should start turning golden.
- Remove from oven, stir the mixture, then press down firmly again with your hands or spatula. This second press creates more clusters.
- Return to oven and bake for another 15 minutes until golden brown. Watch carefully during the last few minutes to prevent burning.
- Remove from oven and let cool completely on the baking sheet without touching or moving it. The granola will crisp up as it cools.
- Once completely cool, break granola into clusters of desired size. Store in an airtight container.
Notes
Storage: Store in an airtight container at room temperature for up to 2 weeks, refrigerate for up to 1 month, or freeze for up to 3 months.
Critical Tips: Press the granola mixture down firmly before and during baking to create clusters. Use only erythritol-based sweeteners for crunchy texture. Let cool completely before breaking apart.
Serving Suggestions: Serve with heavy cream, unsweetened almond milk, or Greek yogurt. Also great as a standalone snack.
Substitutions: Swap pecans for walnuts or hazelnuts. Use any nut butter in place of peanut butter. Replace shredded coconut with almond flour if needed.