Homemade Low Carb Granola

This low-carb homemade granola is the perfect snack choice or for a better cereal choice in the morning. 


When I started eating low-carb, I found out very quickly that oats and my grain cereals were a thing of the past. So, I started looking for a substitute and came upon some great ideas for homemade granola that’s low carb and great tasting.

The main ingredient in this granola is nuts. I used chopped pecans, almonds, and walnuts that I already had in my pantry. I find my nuts at Aldis for a great price all year long. When the holidays start rolling around, I can find them in bulk at Sams. But there are so many other nut options out there to choose from. It’s a good idea to not use nuts with salt on them. I also used butter, Erythritol, flax meal, and seeds.

This low-carb homemade granola is the perfect snack choice or for a better cereal choice in the morning.

Easy to mix, bake and store. I store mine in a zip lock bag in the fridge. I’m sure you could store it in a pantry in a tight container also, but because of the butter, you will need to use it up quickly.

I love mine with almond milk and a few berries for breakfast. It replaces cereal that low carb diets can’t have.

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5 from 7 votes

Homemade Low Carb Granola

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 12
Author: Tammy


  • 1 cup Almonds
  • 1 cup Pecans
  • 1 cup Walnuts
  • 1/3 cup Pumpkin Seeds
  • 6 tbsp Erythritol Sweetner
  • 1/2 cup Flax Seed meal
  • 1 large Egg
  • 1/4 cup Butter melted
  • 1 tsp Vanilla


  • Preheat oven to 325°. Line a large baking sheet with parchment paper
  • Pulse almonds, walnuts and pecans in a food processor in medium size pieces. Don't over pulse them.
  • Add seeds, erythritol and flaxseed and pulse just until everything is well mixed.
  • Add the egg white, melted butter and vanilla in the processor and pulse a couple of times. You just want to coat everything. Don't over pulse.
  • Transfer the mixture to your lined pan and spread to an even layer. Bake for 15-18 minutes, until lightelybrowned.
  • Let cool completely until it hardens so that you will be able to break into smaller pieces.
  • Store in fridge in a container or bag. A serving is a bout 1/2 cup. Serve by itself or with your favorite milk.


I love using Almond milk with this granola for a replacement of cereal in the morning. You could change out your nuts and seeds if you like. 
Like this recipe? Don’t forget to share!Follow me at @tammy1999
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  1. Oh yum, this looks so delicious. I just love granola on my yogurt. I need to try this recipe out!

  2. Thanks for the idea, but I might skip the flaxseed since it’s not always available in my area.5 stars

  3. This is such a lovely idea. I’ve been wanting to make granola but the recipes are often really high in carbs. This one is lovely.5 stars

  4. I love granola. My youngest loves it a lot too. It is a favorite of hers. I’ve always wanted to make it myself. I’ll have to try this out.

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