Low-Carb, No Sugar Added Granola Recipe


Verywell / Alexandra Shytsman

Total Time: 45 min
Prep Time: 5 min
Cook Time: 40 min
Servings: 20 (1/4 cup each)

Nutrition Highlights (per serving)

214 calories
20g fat
10g carbs
4g protein
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 20 (1/4 cup each)
Amount per serving  
Calories 214
% Daily Value*
Total Fat 20g 26%
Saturated Fat 7g 35%
Cholesterol 0mg 0%
Sodium 88mg 4%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 11%
Total Sugars 2g  
Includes 1g Added Sugars 2%
Protein 4g  
Vitamin D 0mcg 0%
Calcium 38mg 3%
Iron 1mg 6%
Potassium 165mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Upgrade your breakfast menu with this do-it-yourself granola recipe. Feel free to substitute any nuts or seeds you like, but the flax meal is essential—after all, it provides benefits for fighting heart disease, cancer, and digestive issues. Shredded coconut is also helpful for absorbing the liquids in the recipe and creating optimal texture for the granola.


  • 1 cup raw almonds
  • 1 cup raw walnut halves
  • 1 cup raw pecan halves
  • 1 cup shredded coconut
  • 1/2 cup hulled sunflower seeds
  • 1/2 cup flaxseed meal
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1/2 cup coconut oil
  • 1/2 cup sugar-free maple-flavored syrup (like Vermont Sugar-Free)


  1. Heat oven to 300F. Cover the baking sheet with sides with a silicone mat or greased parchment paper.

  2. Roughly chop the nuts. You can do this in a food processor, but if you do, start with the harder nuts like the almonds in this recipe. Once the almonds are chopped up a bit you can add the softer nuts (walnuts, pecans). Otherwise, the softer ones will become meal before the hard ones are chopped.

  3. Melt the coconut oil. You can microwave it in the bowl you're going to use for mixing (although you can also mix right on the baking sheet) if you wish.

  4. Mix the syrup and coconut oil together.

  5. Combine the nuts, coconut, sunflower seeds, flaxseed meal, and salt. If you're doing this on the baking sheet, add the water first and mix (hands work best), and then the oil and syrup mixture. Otherwise, just combine it all in a bowl and turn out onto the baking sheet. Press into an even layer.

  6. At this point, it's good to taste it. It's going to end up tasting a little less sweet, so judge your own desire for sweetness and add more if you want.

  7. Bake for 30-40 minutes. Twice during the baking, stir the mixture with a large spoon and press back down. After the second time, don't move it around anymore. Bake until fragrant and lightly browned on the surface.

  8. Let cool completely in pan. It will crisp as it cools.

Variations and Substitutions 

If you like, you can also add unsweetened dehydrated blueberries or strawberries; just be sure to note that adding fruit will change the carb count and add natural sugar.

Cooking and Serving Tips

  • You can keep this granola in an airtight container and in a cool and dry location (ideally a pantry or cupboard) for up to 6 months.
  • Serve with yogurt, cottage cheese, on top of ice cream, baked goods, or even in an acai bowl.

Rate this Recipe

You've already rated this recipe. Thanks for your rating!
1 Source
Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Parikh M, Maddaford TG, Austria JA, Aliani M, Netticadan T, Pierce GN. Dietary flaxseed as a strategy for improving human health. Nutrients. 2019;11(5):1171. doi:10.3390/nu11051171

By Laura Dolson
Laura Dolson is a health and food writer who develops low-carb and gluten-free recipes for home cooks.