Keto Granola

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As I mentioned in an earlier post, our family is mostly enjoying a mostly keto diet these days, so it’s been fun building a list of go-to keto recipes.

This Keto granola recipe is definitely a staple, and one of my favourite things to eat on weekday mornings. It’s delicious with blueberries and almond milk! It’s crunchy, sweet and salty with a slight hint of toasted coconut. And it a total breeze to whip up a batch on the weekend.

This recipe is based on the one found in the Keto Instant Pot recipe book by Maria Emmerich. I have adjusted it to be less sweet. While it can be cooked in the Instant Pot, I have found it just as easy to bake in the oven for 5 minutes. Butter works just as well as coconut oil. Enjoy!


  • 3 1/2 cups chopped/sliced nuts (pecans, walnuts, almonds)
  • 1 cup seeds (pumpkin, sunflower, sesame)
  • 1/2 cup vanilla flavoured protein powder
  • 1/2 cup unsalted butter or coconut oil, softened
  • 1/2 cup Swerve sweetener
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt


  1. Mix together ingredients in a large bowl.
  2. Bake in oven at 350F for 5-10 minutes, until brown and crispy. Alternatively, place for 5 minutes Manual in Instant Pot and quick release.
  3. Let cool and store in refrigerator for up to a week.

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I'm a Canadian mother of two with a passion for food and cooking. I'm increasingly discovering that delicious food can also be healthy! So, I am sharing my favourite recipes with like-minded home cooks. Along the way, I'll also be writing about food-related topics such as gadgets, books and television. Let the culinary adventures begin!

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