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Are you on the hunt for sugar-free breakfast recipes? Your entire family will love this easy cinnamon keto granola.
Plus, at under 2 grams net carbs per serving, you can enjoy this one completely guilt-free! This sugar-free granola can even be used for a quick sugar-free dessert recipe.
Served with a generous pour of unsweetened almond milk (or regular milk!), sprinkled over the top of a parfait, or just eaten by the handful…there’s no wrong way to enjoy this granola!
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There is minimal prep time and you can adjust the sweetness to your liking.
Is cinnamon granola keto?
If you are asking about the boxes of cereal filled with sugars and additives, then no. But, this recipe for keto granola can fit into the keto diet. It is high-protein and low-carb.
In fact, this grain-free cinnamon crunch with a hint of vanilla is absolutely divine.
I have to stop my children from eating it straight from the jar. For breakfast, they eat it with berries and unsweetened yogurt or sprinkled on whipped cream for a quick and healthy dessert.
We all want something quick in the morning and are so used to pouring something from a packet, this is a great healthy alternative. I make a big batch every few weeks with whatever mixture of seeds, nuts, and coconut I have in my pantry at the time.
You can enjoy a bowl of homemade keto granola, like breakfast cereal – pour some unsweetened almond milk on top. Or take this keto granola with you on a hike or to the gym.
Ingredients
This low-carb granola recipe tastes so good that even people who aren’t on a low-carb diet will enjoy the crunchy and sweet granola mixture.
Keto recipes like this one are so easy to customize. From sunflower seeds to sliced almonds and chia seeds, it is really easy to make your own low-carb cinnamon granola recipe with your favorite nut mixture.
For a basic cinnamon keto granola recipe, I recommend using:
- coconut oil – coconut oil is what makes the granola recipe crunchy and packed with healthy fats.
- vanilla extract – or vanilla essence
- egg – the egg can be omitted if you have an egg allergy
- ground cinnamon – this is where that yummy cinnamon flavor comes in!
- granulated sweetener of choice – the most popular sugar-free sweeteners are erythritol, stevia, allulose, mink fruit, and xylitol.
- coconut flour – do not swap coconut flour for almond flour. Coconut flour gives this keto cereal extra crunch and extra fiber.
- mixed nuts and seeds – see some of the best low-carb nuts and seeds here
- shredded coconut – this is often also called desiccated coconut. Just make sure to check the ingredients for any unnecessary added sugars.
A note on eggs: The egg can be omitted if you have an egg allergy or if you do not have eggs. You can see the egg charts and best egg substitutes using the egg conversion charts.
Instructions
There are two parts to this scrumptious keto granola. All the exact steps are in the printable recipe card and recipe notes, but here are some additional tips that will help you as you make cinnamon keto granola.
1. Make the cinnamon crunch glaze
In a large mixing bowl, combine the melted coconut oil with an egg, vanilla extract, ground cinnamon, granulated sweetener, and some coconut flour. Set this aside.
2. Mix and bake
Next, combine your favorite nuts and seeds together. I used some sunflower seeds, coconut flakes, sliced almonds, and walnuts (among other seeds and nuts).
Add this nut and seed mixture to a baking dish or a baking sheet lined with parchment paper and pour the cinnamon crunch glaze on top.
Mix it all together. Make sure that all the seeds, nuts, and shredded coconut are coated in the cinnamon crunch glaze.
Stir to make sure the granola recipe is spread out to be a single layer.
Bake your low-carb granola in the preheated oven and turn the keto granola over every 4 minutes to avoid the coconut flakes from burning.
That’s it! Once it is nice and toasty, let it cool completely, and you are ready to enjoy this low-carb granola with some almond milk, unsweetened yogurt, and a few fresh or frozen berries.
Substitutions
This is a very adaptable, allergen-friendly, and family-friendly recipe.
You can use any combination of seeds and nuts that you prefer and that you can tolerate.
- walnuts
- hemp hearts
- pecans
- sliced almonds
- high-protein nuts and seeds
I have given a selection of nuts and seeds in the keto granola recipe below, but it is a pretty adaptable pantry recipe. If you can’t find some of the ingredients, simply use whichever seeds and nuts you can find and tolerate.
When possible, try and find the shredded coconut or coconut chips as it gives a really beautiful texture and crunch.
If you don’t have melted coconut oil, you can use melted butter instead.
Variations
- Make it chocolatey – If you have a sweet tooth, there are a few different things you can add to this keto granola. After it bakes, mix in some keto chocolate chips.
- Add a bit of fruit – This granola is delicious with a few fresh blueberries in a bowl of milk. You can even mix in some dried blueberries. Just be careful because everything you add will increase the net carbs in the granola.
- Swap for egg whites – You can also use egg whites instead of an entire egg.
Top tip
I often add walnut halves, coconut chips, or chopped raw almonds AFTER it has been baked, to add variety and texture.
Storage
Store this gluten-free granola in an airtight container in the fridge for 3-4 weeks. Store in the freezer for up to 3 months.
You can take a portion-controlled serving size in a Ziplock bag for your bag or freezer. This is an easy way to stay on your keto diet when traveling for a quick delicious healthy snack or the most important meal (traditionally breakfast) before your day starts.
FAQs
Pour some unsweetened coconut milk or almond milk on top and eat it like cereal. Or eat it like other types of snack cuisine – just grab a handful and munch on it.
Yes, this is a very nutritious recipe. Nuts and seeds are fantastic sources of healthy fats and protein. Plus, this recipe won’t affect your blood sugar like other types of cereal because it doesn’t have added sugar.
Cinnamon is a very keto-friendly spice. It doesn’t contain any carbs. I use it in lots of other keto recipes.
Yes, this is one of my favorite paleo recipes actually. It’s comprised of whole ingredients that taste great and are good for you too!
I have calculated the nutrition values using a 1/2 cup (43g) but will depend on how much you use for breakfast (maybe more) or as a dessert on berries (maybe less).
Nutrition values will vary widely for this recipe depending on which seed/nuts you add and how much. Use the nutrition panel as a guide only.
No, you can use your slow-cooker to bake granola too. Cook on LOW for a few hours, turning every 20 minutes.
More keto granola recipes
Here is a selection of the most popular healthy breakfast recipes.
- The original keto grain-free granola recipe
- Low-carb chocolate granola recipe
- Grain-Free Granola Bars are great for a breakfast on the go or for school lunches
- Nutty granola (no shredded coconut) recipe
Other keto breakfast recipes
If you’re brand new here, granola may not be your thing; maybe pancakes and waffles are more appealing right now. I’ve got you covered too.
These keto recipes will keep the whole family happy.
- Chia breakfast 4 ways – mocha, berry, coconut, and chocolate
- Top 20 Low carb Breakfasts
- Almond flour pancakes with berries and cream
Homemade Cinnamon Keto Granola Recipe
Equipment
- Measuring cups and spoons
- Baking sheets – non stick
Ingredients
Keto Cinnamon Crunch (cinnamon sauce)
- 150 g coconut oil melted
- 1 eggs – medium
- 2 tsp vanilla extract
- 3 tsp ground cinnamon
- 2 tbsp granulated sweetener of choice or more, to your taste
- 2 tbsp coconut flour
Keto Granola Recipe
- 650 g mixed nuts chopped seeds and desiccated/shredded coconut. Quantities given are all approximations and as a guide. You can really use whatever you have in your pantry.
- – as an example I used the following for the photo shown –
- 250 g desiccated/shredded coconut threads or chips
- 100 g pumpkin seeds
- 100 g ground flaxseed/linseed ground
- 100 g almonds (whole) chopped
- 100 g sunflower seeds
Instructions
Keto Cinnamon Crunch (cinnamon sauce)
- Mix all the ingredients in a small or medium mixing bowl.
Keto Granola Recipe
- Place all the nuts, seeds, and coconut in a large baking tray, cookie sheet, or baking dish then pour over the cinnamon crunch (cinnamon sauce).
- Mix gently with a serving spoon to make sure all the nuts, seeds, and coconut are fully coated with the keto cinnamon sauce.
- Bake at 180C/350F for 30 minutes but you MUST turn the mixture over every 3-4 minutes to avoid the coconut from burning. You do not want an expensive mistake on your hands. Adjust your oven according to how fast it is cooking.
- Allow the warm keto granola to cool completely before storing.
- Store in an airtight container in the fridge for 3-4 weeks. Store in the freezer for up to 3 months.
Notes
- Nutrition values will vary widely for this recipe depending on which seed/nuts you add and how much.
- Use the nutrition panel as a guide only.
- I have calculated the values using a 1/2 cup (43g) but will depend on how much you use for breakfast (maybe more) or as a dessert on berries (maybe less).
Nutrition
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Hi Libby,
Back when I used to make toasted muesli for the family (before changing our diet!), I used to make it in the slow cooker to decrease the risk of it burning and because it needed less oil. It can still burn if you have a ‘hot’ slow cooker like mine and forget to stir occasionally.
Have you tried using a slow cooker for your take on toasted muesli?
No I have never even though of using the slow cooker, what a fabulous thought. I’ll try that with my next batch and see how it goes. Thanks for the brilliant idea 🙂
So did the slow cooker work? I have trouble standing for even short periods of time and have changed several recipes over. If so, can you post. I had to reinvent the wheel, especially when you do it so well.
I haven’t tried it yet but will post an update as soon as I do.
Libby, can I use an air fryer to cook this?
I’m pretty sure that would work. I often make mine in the slow cooker if I don’t want the oven on so the theory should be the same in the air fryer. Let me know how you get on.
what do you think about adding some rolled oats or activated groats to this mix?
Hi Libby, Just curious as to why you add an egg to the recipe… is it to help coat the seeds/nuts better? Thanks.
Yes. The egg, coconut oil and coconut flour adds the ‘crunch’ and helps it stick together.
I have just finished making this ! The smell was heavenly. Waiting for it to cool so I can taste it. It did brown a little too much in places inspite of a 4 minute timer – putting macadamias in it caused some of that. Next time I will do it at a lower temperature. Mmmmmmmm
Hi Libby
I am wondering why you need to store it in the fridge?
I have just made a batch and it tastes amazing. Does it just last longer in the fridge? Does it not so soggy?
Thanks Bron
Hi Bron, it really only needs to be in the fridge so the coconut oil or egg doesn’t go off or start to settle at the bottom of the jar. In winter you could probably get away with it in your pantry.
Am I the only one who can’t figure out how to convert this to US measurements?? I wanted to make it so badly 🙁 I tried google, by the way.
Mm made this exactly the same as your recipe the other night and the whole house smelt amazing. I only need 1/3 cup servings on a small scoop of yoghurt for brekkie. Sooo delicious!
I made this this morning, and it was amaaaaaazing. I’ve been LCHF for about seven months, so I haven’t had cereal in quite a while. Thanks for this. I will be making it again and again ?
I was wondering if you could do this in a pot on the stove with constant stirring (similar to roasting almonds) rather than in the oven?
I’d never thought of that but yes I guess that would work. Maybe using a smaller volume to it’s easier to stir.
Hi,
Could you use anything to replace the coconut flour? I’m having trouble getting it. Would gram (chickpea) flour work?
Thanks
You could just make the plain grain free granola that doesn’t use coconut flour and add some cinnamon. But see if you can get coconut flour as it is used in so many low carb recipes. You can buy
coconut flours
online also.Is the total carb 6.5 after you subtract the 5g of fiber?
Can you serve this hot – like you would oatmeal?
That would be amazing. If you want the cinnamon crunch to be soft, then warm the milk and granola together. If you still want a bite and a crunch, then just pour warm milk over the granola. What a perfect idea for winter.
So…do you actually pour this in a bowl with milk and eat like cereal? You mentioned that your kids eat it out of the jar but in the picture it looks like cereal…
Yes you can serve it like regular cereal with milk, or unsweetened yoghurt with some low sugar berries. My children also eat it out the jar, but they do put it in a little cup, I won’t allow them to double dip. I’m too much of a clean freak to allow that.
Hello, thanks for posting this recipe! Do you have any suggestions for converting this to a slice/muesli bar type recipe? I’d like to be able to grab a piece and take it to work with me. Thanks 🙂
Ashleigh take a look at my sugar free and grain free granola bars. All you need to do is add the same spices from this recipe to the granola bars. Drizzle with some dark chocolate if you want to make them extra special.
coconut four should be corrected to coconut flour
Done, thanks for being eagle eyed for me 🙂
I’m confused about the egg? Do you mix the vanilla, egg, almond flour, coconut oil and stevia… Then pour over all the nuts and mix then bake?
Yes, it coats the seeds, coconut and nuts beautifully.
Its in the oven and smells heavenly!!! I miss the crunch of cereal… This should satisfy. Thanks so much
How much saturated fat is in this recipe?
Libby
It says 2 tsp of vanilla. Is that vanilla extract?
I leave that up to each reader as there are so many types of vanilla these days. Personally I use vanilla paste which is made with vanilla beans.
What is the U.S. measurement for the coconut oil? Thanks!
Any suggestions for something other than coconut oil? I just haven’t started to use it yet and want to use something with less fat. Thanks!
You could probably even dry roast the granola but it is the coconut oil which is so beneficial and the higher fat will keep you fuller for longer. Have a read of this post which may help you overcome your fear of fat.
Thank you so much for this recipe. It is absolutely delicious!
Oh my, the smell!! I could make this every day just to make my home smell this good! And yes, the taste is just as addictive. Thanks for another amazing recipe!
I wanted to update… I made this again, but subbed an 1/8th cup of flax meal in the crunch coating for the flax seeds in the mix, and it created awesome clusters!
Love this stuff. Made it for the first time last night.
Ate the first portion before cooking it.. Couldn’t help myself!
But then I had a problem – I have a tiny halogen tabletop oven, and would have had to do about 4 batches, stirring every 4 mins. No way. Life is too short.
So instead, I have spread it in the dehydrator, and it has worked like a charm.
Had a dehydrated portion for breakfast, and it had crunched up nicely.
Only problem is that it hasn’t toasted the coconut flakes, so will have to see if I can get pre-toasted flakes next time.
Is it 6.9g of carbs before or after subtracting the 5g of fiber? I am doing 20g< of carbs daily so I need to know if this fits in my macros. Thank you!
All my nutrition panel are total carbs.
Thank you so much! So, I would count 1.9g net carbs. This is incredible, my husband LOVES it!
Made it. Love it! I come up with about 2 net carbs per 1/4 cup. Can you tell me where you got your carb info for the coconut chips? Or what carb count you used for them? Thanks.
I really miss my morning cereal since being on a low carb WOE and this would be amazing!!….except the coconut. I can handle the coconut oil I’m sure but not the shredded coconut. Since this seems like a main component of the recipe I wasn’t sure if you might have suggestions for a substitution?
Sorry the main component is coconut although you could adapt it and make a similar version just with seeds and nuts that you can tolerate. That would be fairly easy to do and yummy.
Hi Libby, I made this just now and it smells divine. Do I wait for it to cool before putting it in a jar in the fridge, it seems a little wet.
Yes you must wait to allow it to cool completely before it goes into a jar to let any steam escape and to make sure the coconut oil soaks back into the mixture of seeds and nuts. It should be a lovely crunchy texture.
That was amazing – just made a huge batch with lots of seeds, chia seeds, cacoa nibs – had a bowl straight away with heavy cream and strawberries. Thanks for sharing.
Excellent recipe, my partner and I are working our way through our first batch. So nice to have cinnamon crunch and yogurt for LCHF breakfast instead of yet more eggs!
Holy Moly, this is fabulous! I have to admit that I might be addicted. The coconut threads give a great crunch (a texture severely lacking in a low carb diet), and the flavor is so good. Yes, I love cinnamon. I can’t decide if I like it better with milk and berries, or on top of my homemade yogurt. I can’t wait to have my grandchildren try this. Love!
Oh my God – this is the best grain free breakfast ever…particularly if you’re sick of eggs. So delicious. Can’t wait for breakfast tomorrow. Thanks so much.
Ha ha! Turn every 3-4 minutes. Read it, understood it, but the phone rang. Crispy charred coconut in 5 minutes. Love your site. I have done LC diets with terrific weight loss for 32 years, but always eventually fellback in to bad habits and regained the weight. I hated baking with weird highly processed ingredients – whey protein powders and the like. Your recipes are fabulous. Real food, minimally processed ingredients and delicious. Thank you, thank you, THANK YOU! I have confidence that with these recipes and lunch box ideas, LC really can become my lifestyle, and not just my weight-loss diet.
Thank you 🙂
This looks amazing & will try & make it tomorrow ( Hubby is sooooo sick of eggs & this will be a great change ) – Can you pls advise if the carb content in the nutitional panel is nett or I need to minus the fibre. In Australia all the acrb counts on things are nett
Also what would you serve it with – almond milk, yoghurt? & would you need to take these carb counts into play
Thanks heaps
All my nutrition panels are total carbs so simply deduct the fibre to give you the net value. I would serve with unsweetened yoghurt and berries or almond milk, or coconut cream. I’m sur eh will love it, and yes, sometimes we need a change from eggs. Have you tried my keto waffles? A treat for the weekend perhaps.
I made the Cinnamon Crunch and it is a hit 🙂 what a treat for breakfast with plain Yoghurt. Reminds me of Chocolate Crackles from childhood days. 🙂
Thanks for this recipe. I love this – it is my go to for brekkie all the time I sprinkle it on top of my yoghurt and berries for a great crunch. Have made 3 batches so far. I add the coconut flakes about 5 mins before the end of the cooking time, and I sub macadamia nut oil for the coconut oil.
Do you think this would tast ok without the sweetener
Yes it would be lovely. You can play around with this recipe so easily as it is so adaptable to everyones +/- sweet tooth or +/- extra spices.
Hi Libby
I love Lewis Road Creamery Double Cream on this instead of yoghurt. Is this OK or am I consuming way more carbs by doing this?
Most cream and unsweetened yoghurts are about 4% carbs so cream would be wonderful, rich and filling. The only thing you will be missing out on, is the improved gut health from the beneficial bacteria in the yoghurt. Just check the label on the cream to confirm it is 4% or thereabouts, and check you don’t overdo the volume (and hence total carbs).
This is great with a few spoonfulls of full fat Greek Yogurt and a handful of either blueberries or raspberries as a breakfast. thanks so much for the recipe.
Hi Libby,
Have made a lot of your recipes and love them! This one concerns me a bit- just made it it comes to 420 carbs for the entire serving. Cocunut seems to be the culprit at almost 225 carbs! When I divvy it up it comes to 13 carbs for a tiny ounce. As a T1Diabetic not sure this works. I used the same proportions and type of nut you suggested. Am I missing something or is this just not as low carb as I was thinking?
PS the Fathead pizza is amazing!
Great question. I think you may have selected the sweetened variety of coconut perhaps? Or are you looking at the values for the entire recipe and not calculating for a serving size? I have just checked again, and can confirm my nutrition panel is correct. Even one cup of unsweetened desiccated coconut is only 19.6g total – 13.5g fibre = 6.1g net carbs but of course we are not using 1 cup, nor are we using purely coconut so when you use a mixture of nuts, seeds, coconut oil and all the other ingredients that go into cinnamon crunch, brings it to 6.9g total carbs – 5g fibre = 1.9g net carbs for the serving size of 1/2 cup (43g). Of course nutrition values may vary due to variations in the combinations of seeds and nuts you choose to use. Here is a link to one reader who sent in their blood glucose readings after having my grain-free granola (individual results may vary). Thanks for checking.
I love this recipe; thank you! I have my 3rd batch in the slow cooker right now. I cook it for 2 hours, stirring every 30 minutes. The most important thing is to leave the cover cracked open a bit.
Maybe it is the cooking method that I used, but I found the granola to be a little bit greasy. For this batch I cut the coconut oil down to 100 g and we will see how that goes. I also increased the vanilla and the cinnamon (I actually used apple pie spice.) It is so fantastic to be able to eat granola again!
Thank you so much for letting us all know this recipe works in the slow cooker. This will be so useful as it is summer there and I cannot stand having the one on, but I have to every so-often to make granola for my husband and children. I am giving it a whirl this week. Carol you are a star xxx
Inspite of your warning I burned mine. I cooked it for 15 min and had to leave for church and came back and cooked it some more. I think it was good after the first 15 min. Debating where or not to throw it. I do find it greasy so I may use less oil. The 150g came to 3/4C. I used liquid coconut oil as this is what I had. Wondering if it would cook on the stove. Having to stir every 3 min which I did out of the oven is a bit of work. I think also I couldn’t tell the color. Also, how about butter instead of oil?
Hi Libby, I made this yesterday and I must say it is gorgeous. Tastier than any bought low carb cereal. I baked it in 3 batches in the oven for about 8 minutes each side on 180° fan forced and it came out perfect. I have it with 50g plain yoghurt mixed with 1 scoop Nuzest Vanilla powder. Thanks for all your lovely recipes! Jacqui 🙂
I am not a coconut fan is there anything else I can use besides coconut flour and oil, or are these not super coconutty
It is heavily based on coconut so it would be a completely different recipe, but you could try to adapt the recipe by using your own mix of seeds and nuts instead.
So when you say other seeds, what have you used that has worked? I’m thinking adding hemp & sesame would be easy, but would chia work with its absorbing difference?
Bee pollen or goji berries in small quantities could work too.
My daughter is allergic to eggs and almonds. Could I substitute a ‘flax egg’ for the egg? Could I use pecans or walnuts for the almonds?
You could actually omit the egg altogether. And yes, you can substitute any nuts or seeds that you prefer in any of my granolas. They are very adaptable recipes.
I decided to cook it on a simmer mat on my wood stove and it’s great…I will have to exercise great self control in eating it… I’m going to try it with some nudie coconut yogurt for breakfast
You must be so busy keeping track of all these blogs…I can’t even keep up with everything on the Facebook site.. btw I can’t figure out how to post something just on the closed support site without it getting to the greater Facebook community…can you please tell me
Thanks so much for all your hard work
My time sure is spread thin, I have to have a routine to follow otherwise I can get sucked into Facebook all day long and never achieve anything over here on the website. Anything you post in the closed group should be private, and only available to members in the group. It’s such an amazing place, everyone is so incredibly supportive of one another.
Libby, my cinnamon crunch has set really hard in the fridge…does this mean that I haven’t cooked it enough?
I don’t keep mine in the fridge, I keep it in the pantry. It sounds like the coconut oil has gone rock solid in the fridge.
Can butter be used in place of coconut oil? Coconut gives me awful anxiety so I cannot use it.
Butter would taste amazing, however you would have to store it in the fridge once it was cooked so it doesn’t go rancid. You could even try making this without an added fat, it would be just a crispy yummy granola.
Just made this for the first time. Stirring every 4 minutes was a pain, but the payoff is definitely worth it! Love the taste, and my kitchen smelled wonderful after baking this. I made it in a 9 x 13 pan, so it didn’t come out as crispy as baking in a flat sheet would have done, but it still tastes fantastic!
Hi! Just made this tonight and it turned out great! One quick question… I used butter instead of coconut oil – do you think I should store it in the fridge? Thank you!
Oh I also meant to mention that I omitted the sweetener and also added some dried ginger. So good! 🙂
Yes I would. I bet it tastes amazing with butter – yummmmmm.
It says to store in an airtight container in the fridge (3-4 weeks) – but in the comments you say that you don’t and that the coconut oil could make it rock hard in the fridge…so what is the best way to keep it and how long would it last in the pantry?
Just made this & it is delish! Put it in zip lock bag in refrig. Tastes great w blueberries & SF almond milk. Very satisfying. Have Question: hoe much is a serving?
“I have calculated the nutrition values using a 1/2 cup (43g) but will depend on how much you use for breakfast (maybe more) or as a dessert on berries (maybe less).”
This cereal is the bomb, so delicious with a crunchy texture served the yoghurt or keto milk. So easy to make, just make sure that you check it every 3-4 minutes and stir/turn it as it can burn very easily. Divide into portion serves and freeze for a quick & easy breakfast.