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Cinnamon Keto Granola Recipe

Cereal is a favorite of mine, and it’s easy to miss on a Keto diet. That’s why I’ve created this cinnamon Keto granola recipe…it tastes like a special treat, but it’s really nutritious.

Check out my video below to see just how easy this grain-free, low carb granola is to make:

And don’t forget to check out all my other Keto breakfast recipes here.

Most Cereal is Not Keto

If you browse the cereal aisle and start scoping out nutrition labels, you’ll quickly notice that most people are packing themselves full of sugar during the most important meal of the day.

Sadly, the granola that most people believe is healthy and nutritious often contains more sugar than the demonized kids’ cereals consisting of chocolate and chalky marshmallows.

Whether you’re looking at “healthy” boxed cereals or notoriously unhealthy cereals, they have one thing in common – the sugar and carbohydrate content is unacceptable for anyone on a keto diet.

Fortunately, this cinnamon keto granola satisfies your sweet tooth without taking you out of ketosis.

Sweet Taste, No Sugar

Far be it from me to completely deprive you of something sweet for breakfast. I worked out a recipe that is sugar-free and sweetly satisfying.

For starters, I used cinnamon. This spice naturally adds some sweetness to your recipes, and it’s great for baking.

I also added coconut flakes, although they won’t add a ton of sweetness. Make sure you buy the unsweetened variety – the sweetened type contains added sugar and, in most cases, preservatives.

Finally, you can add either Stevia or erythritol to taste. These sweeteners won’t drive up your blood sugar like traditional white or brown sugar, so they won’t jeopardize your keto diet.

More Keto Breakfast Ideas

If you enjoy this cinnamon keto granola recipe, I’ve got a lot of other ketogenic breakfast ideas to try. Enjoy!

Cinnamon Keto Granola Recipe

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 (1/3 cup per serving) 1x
• Category: Breakfast, Snack
• Cuisine: American

Print Recipe

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Ingredients

• 1/2 cup (60 g) almonds, roughly chopped
• 2 Tablespoons (16 g) pumpkin seeds
• 2 Tablespoons (14 g)  flaxmeal
• 1 Tablespoon (24 g) chia seeds
• 2 Tablespoons (12 g) cinnamon
• 1 Tablespoon (5 g) shredded coconut
• 1 Tablespoon (7 g) coconut flour
• 2–4 Tablespoons (30–60 ml) water
• Stevia or erythritol, to taste

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Instructions

1. Preheat oven to 250 F (120 C).
2. Line a baking tray with parchment paper.
3. Mix everything together. Add water until things start to stick together.
4. Press the mixture flat on the parchment paper.
5. Bake for 20-30 minutes until crispy but make sure it doesn’t burn.
6. Let cool for 10 minutes and break into small pieces.
7. Enjoy with coconut yogurt or coconut milk or as a snack by itself.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 3 g

Nutrition

• Calories: 162
• Sugar: 1 g
• Fat: 12 g
• Carbohydrates: 9 g
• Fiber: 6 g
• Protein: 6 g