This delicious and healthy chunky low carb granola is really quick and easy to make and tastes delicious!

I love granola but bought ones are mainly made from oats which are no good if you eat low carb like I do, and the shop bought keto or low carb granola is hideously expensive! I also like large chunks in my granola with lots of healthy nuts and seeds so here is the recipe that I developed to satisfy my stringent requirements!

If you are strictly keto then leave out the dried, shredded coconut but I just love the little extra that it gives. You can eat it with full fat Greek yoghurt and a home made sugar free berry compote or just as a cereal with almond milk or similar. Either way it's delicious!

The Happy Sage Lifestyle low carb healthy homemade granola with greek yoghurt and raspberry compote in a bowl

What is granola?

People often get confused between granola and museli and they are very similar. They are both usually made with oats, rye or spelt flakes with added nuts, seeds and dried fruits. For granola this mixture is then mixed with some sort of oil and a sweetener, say maple syrup, and then baked. Museli is left unbaked although sugar is often added.

Low Carb Granola Recipe

Ingredients for low carb granola

  • 350g mixed nuts (chopped) - I love almond, cashew and hazelnut but you can use any nuts

  • 80g pumpkin seeds

  • 80g sunflower seeds

  • 50g flax seeds

  • 50g sesame seeds

  • 50g dried, shredded coconut

  • 45g butter

  • 2 large egg whites

  • 1 teaspoon good quality vanilla or almond essence

Get your pinny on!

  • put the oven on to 160 degrees centigrade

  • grease a flat baking tin (like a swiss rolls tin, you need something with small, raised edges) and line with baking parchment

  • put the nuts into a mixer and pulse until the nuts are the size that you want in your granola (I prefer mine quite chunky), then tip the nuts into a large bowl. You can chop by hand with a knife if you don't have a mixer.

  • add the pumpkin seeds, sunflower seeds, flax seeds, sesame seeds and coconut (if using) to the bowl

  • stir so that everything is well mixed

  • melt the butter so that it is just liquid (you don't want it too hot when you add the egg whites)

  • add the vanilla or almond essence and the egg whites to the butter and mix well

  • add the butter, egg and essence mixture to the nut and seed mixture in the bowl and really stir well - you need to make sure that all the mixture is well coated in the butter mixture

The Happy Sage Lifestyle caramel and chocolate fat bomb
  • You will now have a damp mixture. Put it on to the baking tray and even it out across the whole tray evenly (this recipe should nicely fill a 34cm x 26cm tin).

  • Press the mixture down with your hands so that it is nice and flat and slightly packed down.

  • Pop in the pre-heated oven for approximately 16 minutes

  • Take the granola out of the oven and leave to cool.

  • Once it is completely cool, use your hands to break it up into whatever sized pieces of granola you want, and store in an upright tuppaware type cereal box.

I keep this in a kitchen cupboard, there is no need to put it in the fridge or anything, and it has been fine for three weeks, although it never normally lasts that long!


If you like this recipe you might enjoy trying my quick and easy Grain Free Quiche recipe or for energy slumps and treats, my Caramel and Chocolate Fat Bomb recipe!

If you think a friend would like these recipes - please send them a link!

Want to comment or get in touch? hello@thehappysage.co.uk

Don't miss out - sign up today to The Happy Sage for exclusive content!