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!
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.
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.
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.
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.
- hemp hearts
- 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.
- 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.
I often add walnut halves, coconut chips, or chopped raw almonds AFTER it has been baked, to add variety and texture.
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.
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 ½ 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
Please rate this recipe.
Homemade Cinnamon Keto Granola Recipe
Keto Cinnamon Crunch (cinnamon sauce)
- 150 g (¾ cup) coconut oil melted
- 1 eggs - medium
- 2 teaspoon vanilla extract
- 3 teaspoon ground cinnamon
- 2 tablespoon granulated sweetener of choice or more, to your taste
- 2 tablespoon coconut flour
Keto Granola Recipe
- 650 g (1.5 lb) 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 (2 ½ cups) desiccated/shredded coconut threads or chips
- 100 g (1 cup) pumpkin seeds
- 100 g (1 cup) ground flaxseed/linseed ground
- 100 g (1 cup) almonds (whole) chopped
- 100 g (1 cup) sunflower seeds
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.
- 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 ½ cup (43g) but will depend on how much you use for breakfast (maybe more) or as a dessert on berries (maybe less).
YOUR HOLIDAY PANTRY & GIFT GUIDES
Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
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.
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?
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.
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!
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.
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.
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.
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.