Grain Free and Sugar Free Granola Recipe (Paleo & Keto)
This homemade grain free granola recipe is a game changer. It results in crunchy, sweet, protein-packed clusters that are totally irresistible. You’d never know that it’s a sugar free granola (meaning it’s gluten free, paleo and keto!). This is my very favorite granola recipe, and I hope you’ll love it too. [Step-by-step VIDEO below!]
As I mentioned in this Granola Recipe, I’m all about the clusters when it comes to granola. Therefore when I set out to create a gluten free granola without oats or grains, I knew I still wanted a crunchy granola that could break into delicious chunks. This paleo granola recipe hit the nail on the head. It’s even better than store-bought granola and is a huge cost saver—the recipe makes a large batch that stays crunchy for weeks.
Ingredients & swaps
The granola is made without oats, sugar or eggs, making it a paleo, keto and vegan granola. It’s bound with melted coconut oil and nut butter instead of egg whites, and it's sweetened with monk fruit sweetener instead of sugar (although you can use sugar instead, see below).
- Raw pecans, walnuts and almonds: Nuts provide the base for this granola, lending loads of protein, fiber and healthy fats. Be sure to use raw nuts (they will toast up when baked), and make sure they’re fresh—they should have a mild, sweet smell.
- Pumpkin seeds: I love the flavor of raw pumpkin seeds (pepitas) in this granola, but you can swap them out for sunflower seeds.
- Unsweetened shredded coconut: Unsweetened shredded coconut gives the granola a subtle but delicious flavor. Don't swap in coconut flakes or coconut chips, as they won't incorporate as well into the granola.
- Flax meal and chia seeds: Flax seeds and chia seeds lend more fiber and protein, and they also help to bind the granola together.
- Coconut oil and almond butter: Coconut oil and almond butter also help to bind it together, forming clusters.
- Monk fruit sweetener (or sugar): This sugar free granola recipe is made with monk fruit sweetener. It’s an all-natural, zero-sugar sweetener, but unlike stevia, it doesn’t have an aftertaste—you can’t tell that this is a zero sugar granola! However, you can swap in sugar, maple syrup or honey if you prefer. There is also no dried fruit in this granola, meaning no added sugar.
- Cinnamon, vanilla extract and fine sea salt: The granola is flavored with a touch of cinnamon and vanilla, while salt balances all the flavors.
How to make this grain free granola recipe
The secret to getting crunchy clusters is to make the granola in a food processor. It breaks down the ingredients, allowing them to stick together when baked (it also makes the process quick and easy!). Combine all of the dry ingredients, and pulse just until the nuts are coarsely chopped.
Melt together the wet ingredients in a small saucepan or in the microwave. Pour the wet ingredients over the dry ingredients in the food processor and pulse until the mixture looks damp.
Spread the granola onto a parchment lined baking sheet and pat it firmly into a ½-inch thick rectangle.
Bake the granola on the center rack for 10 minutes. Remove the pan from the oven and stir the granola. Spread the granola back into another compact ½-inch thick rectangle and bake for 10 minutes longer, or until deep golden brown. Let the granola cool completely, then break the granola into clusters.
Storage
Store the granola in an airtight container for up to 3 weeks.
Serving suggestions
You can eat this grainless granola straight out of hand as a snack, or you can serve it with your favorite milk or yogurt (regular or dairy free) for an easy protein- and fiber-filled breakfast. The granola is also awesome over ice cream for dessert!
FAQs
Monk fruit sweetener is a fantastic zero-calorie natural sweetener that works wonderfully in granola, or you can use honey or coconut sugar.
The secret to getting crunchy clusters is to make the granola in a food processor. The food processor breaks down the ingredients, allowing them to stick together when baked.
Yes, this sugar free granola recipe is a good choice for diabetics.
Grain free granola is made from a base of nuts and seeds instead of oats. This version is bound with coconut oil and nut butter, and it’s flavored with cinnamon and vanilla.
If your granola isn’t crunchy then it didn’t bake for long enough. It should be a rich golden brown color. Also, be sure to let it cool to room temperature before serving (it will crisp up as it cools).
Recipe tips:
- A food processor is key to this grain-free granola recipe, as it breaks down the ingredients, helping them to stick together into crunchy clusters.
- Store the granola in an airtight container—I use a large half gallon Ball Jar.
- Make sure that the nuts you use are fresh—they should have a mild, sweet smell (to extend the shelf life of raw nuts, store them in an airtight container in the refrigerator or freezer).
- This sugar free granola recipe is made with monk fruit sweetener (I use Lakanto brand). It’s an all-natural, zero-sugar sweetener, but unlike stevia, it doesn’t have an aftertaste—you can’t tell that this is a zero sugar granola! However, you can swap in regular sugar, coconut sugar or maple sugar if you prefer.
- Be sure to bake the granola on parchment paper so that it doesn’t stick to the pan (I love these pre-cut parchment sheets).
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
Other easy breakfasts to try:
- Paleo Pumpkin Muffins
- Paleo Banana Bread
- Gluten Free Granola
- Granola Clusters
- Millet & Buckwheat Granola
Watch the video!
Stay connected
I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!
Get the recipe!
Ultimate Grain Free Granola Recipe (Paleo, Vegan, Sugar Free)
Equipment
- 1 Food processor
Ingredients
Dry ingredients
- 1 cup raw pecans
- 1 cup raw walnuts
- 1 cup raw almonds
- 1 cup raw pumpkin seeds
- ½ cup unsweetened shredded coconut
- ¼ cup flaxseed meal
- 2 tablespoons chia seeds
- 1 teaspoon cinnamon
- 1 teaspoon fine sea salt
Wet ingredients
- ¼ cup coconut oil
- ¼ cup almond butter (or any nut butter you like)
- ½ cup monk fruit sweetener, such as Lakanto sweetener, or sugar (see the Tips)
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325˚F (175˚C) with a rack in the center. Line a large baking sheet with parchment paper.
Combine the dry ingredients
- In a food processor, combine all of the dry ingredients. Pulse until the nuts are coarsely chopped, about 8 pulses.
Combine the wet ingredients
- In a small saucepan or microwave safe bowl, combine all of the wet ingredients. Cook over medium heat (or microwave for about 30-60 seconds), until melted. Stir until smooth.
Combine and bake
- Pour the wet ingredients over the dry ingredients in the food processor and pulse until damp, about 10 pulses.
- Scrape the granola onto the parchment-lined baking sheet then pat it firmly into a ½-inch thick rectangle (about 13-inches by 11-inches). Bake the granola on the center rack for 10 minutes.
- Remove the pan from the oven and stir the granola, being sure to move the edges towards the center. Pack the granola back into another compact ½-inch thick rectangle. Bake until deep golden brown, about 10-13 minutes longer (the longer it goes the crispier it will be, but you don’t want it to get too dark or burn).
- Place the pan on a rack and let the granola cool completely (it will crisp up as it cools). Break the granola into clusters, and devour.
Notes
- A food processor is key to this grain-free granola recipe, as it breaks down the ingredients, helping them to stick together into crunchy clusters.
- Store the granola in an airtight container—I use a large half gallon Ball Jar.
- Make sure that the nuts you use are fresh—they should have a mild, sweet smell (to extend the shelf life of raw nuts, store them in an airtight container in the refrigerator or freezer).
- This sugar free granola recipe is made with monk fruit sweetener (I use Lakanto brand). It’s an all-natural, zero-sugar sweetener, but unlike stevia, it doesn’t have an aftertaste—you can’t tell that this is a zero sugar granola! However, you can swap in regular sugar, coconut sugar or maple sugar if you prefer.
- Be sure to bake the granola on parchment paper so that it doesn’t stick to the pan (I love these pre-cut parchment sheets).
I absolutely love this recipe. I use everything the same except I can't erythritol due to heart issues so I use Reason monk fruit extract (6 shakes is all you need to make the mixture sweet). I have this when I want a sweet brekky or snack which I eat with natural yoghurt. I love your recipes - thank you for sharing your knowledge.
I’m so delighted to hear! Thank you for sharing, and great tip about the monk fruit for those who can’t do erythritol!
Can I just do with seeds ? My daughter is nut allergic
Hi Eva, Unfortunately since the nuts are such a big bulk element of this recipe and provide essential fats for the texture, I don't think using just seeds would work as well, as the granola wouldn't cluster up in the same way. However, you could try this buckwheat and millet granola, which doesn't contain nuts!
This is my favorite granola recipe!! I've used both peanut butter or almond butter.
Woohoo! So happy to hear, Sherri. 😊
Hi, do you think would work if I don’t add any monk fruit or sweetener at all ?!
Hi there! The granola would bake fine without the monk fruit sweetener, but it would certainly affect the flavor. I prefer a sweet (even if sugar-free) granola, which for me is critical, but of course all tastes are subjective!
Hi, I am trying to find Monk fruit without Erythritol! Where I live in Minnesota no one has Monk fruit alone, also does it come in any other form then powder? Thank You in advance if you can help me!!
Hi there! I know you can find monk fruit sweetener without erythritol online (such as on Amazon), if that helps. Happy baking!
I love this granola, i make it so often, taste good with greek yoghurt and blueberries. My go to breakfast…however, just curious, how many calories are there per serving of this granola? I realize serving sizes may vary, but I am curious to know…hopefully there is an information for it 🙏🏻
Hi Tiffany, I'm so happy to hear you love the granola!! (It's also my go-to breakfast with yogurt and berries 😊). I don't run calorie counts on my recipes so unfortunately don't have that information for you. Sorry about that!
Can you use maple syrup instead of monk fruit?
Hi there! You can use maple syrup instead, but the granola will brown faster, so keep your eye on it as it bakes! I find that sometimes it doesn't cluster up as well with maple syrup, but it will still taste delicious.
Can you add maple syrup as the sweetener?
Hi there! You can use maple syrup, but check the granola early, as it tends to brown faster. I hope you enjoy!
I used date paste and it worked well. I also swapped dried cranberries for the coconut and I used plant based 'mylk' instead of coconut oil to reduce the saturated fat. The granola turned out very well; exactly as described and shown. Yum! Thanks, Nicki!
I'm so glad it worked well with your swaps and appreciate your sharing!
This granola is AWESOME! It tastes so good and has a great texture! I definitely think I need to cook it a bit longer though, because it did crumble up more then I wanted it to. Thanks Nicki!
Anne
Woohoo! I'm so happy to hear this, Anne. Yes, if you cook it a bit longer the clusters will hold up better. Happy baking!
Hi Nicki,
I made your grain free granola this weekend and mine crumbled into dust. It’s delicious dust but it didn’t hold together at all. I followed the directions explicitly. Do you think I should up the coconut oil and or almond butter next time? Or bake it even longer? I ended up baking it for 30 min and my oven is usually on the hotter side. I’d love to hear your thoughts. Thanks for all the yummy recipes! I’m excited to try more of them.
Thanks,
Sarah
Hi Sarah!! I'd start by baking the granola for even longer, as 95% of the time if it doesn't cluster it's because it wasn't baked for long enough. Make sure that the granola is nice and dark around the edges (not burnt of course, but dark brown). Also, be sure to let it cool completely before breaking it up. That usually will do the trick. Please keep me posted!!