Low-Carb Sugar-Free 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
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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.

Feel free to substitute any nuts or seeds you like in this granola recipe, but the flax meal is essential, and the coconut is helpful. These will absorb the liquids and this is what will form the clumps—otherwise, you just have toasted nuts and seeds with some flavoring. Because it is totally nuts and seeds, it is pretty rich. If you want to bulk it up, you can add or substitute some TVP (this would also add protein) or oatmeal (if your carb tolerance and diet plan allow). To help, here's a chart of nuts and seeds (carb counts, calories, fats).


  • 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 flax seed 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 silicon 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—the almonds in this recipe or filberts (hazelnuts) if you use them. Once they 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 butter or coconut oil. You can microwave it in the bowl you're going to use for mixing (although you can mix right on the baking sheet) if you wish.

  4. Mix the syrup and coconut oil or butter together.

  5. Combine the nuts, coconut, seeds, and salt. If you're doing this on the baking sheet, add the water first and mix (hands work best), and then the oil/butter 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. Store in sealed container. Serve with yogurt, cottage cheese, etc. If you like, add dehydrated blueberries or strawberries (unsweetened), such as Trader Joe's carries.

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