Low-Carb Granola (Gluten-Free): Healthy and Crunchy

This nutrient-dense, low-carb granola is a crunchy, satisfying alternative to store-bought versions—free from refined sugars, grains, and inflammatory oils. Made with a wholesome mix of coconut, nuts, and seeds, lightly sweetened with monk fruit, and infused with warm spices, it’s packed with healthy fats, protein, and fiber to keep you energized.

Enjoy it as a snack, breakfast, or meal replacement, paired with high-protein yogurt or on its own. It stores well in the fridge or freezer, making it a perfect make-ahead staple for busy days. Gluten-free, lectin-free, grain-free, and diabetic-friendly!

Is Granola Healthy?

There’s no simple yes or no answer to this question. In fact, as a health coach, I encourage people to move away from binary thinking when it comes to food. Instead of asking if something is “healthy” or “unhealthy,” the better approach is to look at what it’s made of.

When evaluating packaged foods, the first step is always to check the ingredient list. Take this example from a well-known granola brand:

Whole grain oats, sugar, canola and/or sunflower oil, rice flour, honey, brown sugar syrup, salt, baking soda, soy lecithin, natural flavor.

This is not something I would eat. It contains three forms of sugar (sugar, honey, and brown sugar syrup), refined starches (oats and rice flour) with minimal nutrients, and inflammatory vegetable oils. Despite being marketed as a health food, this is far from what I would consider a nourishing choice.

That’s why I’ve always preferred making granola at home—so I can select high-quality, nutrient-dense ingredients that truly support my well-being. Homemade granola allows you to control the sugars, choose healthy fats, and incorporate real whole foods without unnecessary additives.

This homemade low-carb granola is rich in nutrients, protein, fiber, and healthy fats. While it’s a wholesome and nourishing option, it is also calorie-dense and high in fats, so portion control is key.

In the nutritional label following the recipe card, I’ve used one cup as the serving size. However, this is a generous portion—half a cup to two-thirds of a cup is often sufficient, especially when paired with a high-protein yogurt. The flexibility of this recipe allows you to adjust your serving size to fit your personal macro needs.

Dietary Highlights of This Granola Recipe:

• Gluten-free, lectin-free, and grain-free
• Dairy-free (simply omit the butter) and vegan-friendly
• Low-carb and diabetic-friendly
• High in protein and fiber

Thanks to its protein and fiber content, this granola is both satisfying and nutrient-dense, making it a great addition to a balanced diet.

Ingredient Overview and Substitutions

Before diving into the full ingredient list, let’s explore the foundational elements of this low-carb granola and how you can customize it to your liking.

Nuts: For this recipe, I used coconut (both flakes and shredded), hazelnuts, and walnuts. Coconut provides essential bulk and a delightful texture and taste. However, feel free to mix and match with your favorite nuts like blanched almonds, pistachios, macadamia, baru nuts, or pecans to create your perfect blend.

Seeds: I included hemp, flax, and sesame seeds (both black and white) to keep this granola low-lectin. It’s important to note that flax seeds must be ground into a powder to be digestible by humans. While pre-ground flax (flax meal) is available, it’s best to grind them fresh as they can quickly turn rancid. Hemp seeds, in particular, enhance the nutritional profile and add a protein boost.

Low-Carb Fruits: For this batch, I opted for dried, unsweetened mulberries, which provide a subtle sweetness without spiking blood sugar. You can substitute with dried aronia, blueberries, raspberries, or a mix—just ensure they are unsweetened to keep the recipe low-carb. Or, feel free to skip the dry fruits and add them fresh when serving.

Fat: I use a combination of coconut oil and butter. The butter adds richness and enhances the texture, but if you prefer a dairy-free version, simply omit the butter or replace it with additional coconut oil.

Flavors: I kept the flavors simple with vanilla and cinnamon, benefiting from cinnamon’s metabolic properties. However, the flavor possibilities are endless—try adding orange zest and cardamom for a refreshing twist.

Add-ons: Raw cacao nibs add a delightful crunch and a boost of antioxidants. I stir them in at the end to preserve their flavor and texture.

Sweetener: To maintain a low-carb and diabetic-friendly profile, I use a zero-calorie natural sweetener. In this batch, I used a few drops of monk fruit extract. Alternatively, you can use a liquid sweetener made from monk fruit or allulose (preferably non-GMO) or even a few drops of liquid stevia. I recommend adding the sweetener after baking and adjusting gradually to reach your preferred sweetness.

Complete List of Ingredients

• 4 cups (200 grams) coconut flakes
• 1 1/4 cups (100 grams) shredded coconut
• 2 cups hazelnuts, raw or roasted
• 2 cups raw walnuts
• 1 cup hemp hearts
• 1/4 cup sesame seeds
• 1/4 cup whole flax seeds, ground into 1 cup flaxseed meal
• 2 cups dried, unsweetened mulberries (or substitute with your favorite unsweetened dried berries)
• 4 tablespoons coconut oil
• 2 tablespoons butter (skip or substitute with additional coconut oil for a dairy-free version)
• 2 to 3 teaspoons vanilla extract (or 1 teaspoon vanilla powder)
• 2 to 3 tablespoons Ceylon cinnamon powder
• Optional: cardamom powder, to taste
• 1 cup raw cacao nibs
• Pinch of salt
• Liquid sweetener of choice, such as monk fruit, stevia, or allulose, to taste

Note: All these ingredients are naturally gluten-free, but to avoid cross-contamination, make sure you use certified gluten-free ingredients (especially if you have celiac disease).

Instructions:

• Preheat your oven to 300°F (150°C). Line a large baking dish with tall sides with parchment paper.
• Chop the hazelnuts and walnuts to your desired size. For added texture, process half of the hazelnuts into smaller pieces. Grind the flax seeds into a fine meal using a food processor. Golden flaxseeds yield a milder flavor, but brown flaxseeds work just as well.
• Add the coconut flakes, shredded coconut, chopped hazelnuts, walnuts, hemp hearts, sesame seeds, ground flaxseed, and mulberries to the prepared baking dish.

• Spoon the coconut oil and butter (if using) over the dry ingredients. Sprinkle in the vanilla, cinnamon, and cardamom (if using). Toss gently to combine.
• Place the dish in the oven and bake for 5 minutes, allowing the fats to melt. Remove from the oven, toss the mixture well to coat everything evenly, and return to the oven.

• Bake for an additional 10 minutes, then toss again. Check the color of the coconut flakes—if they are golden brown, the granola is ready. If not, bake for a few more minutes, but watch closely to avoid burning.
• Once the granola is baked, remove it from the oven. Stir in the raw cacao nibs, a pinch of salt, and your liquid sweetener of choice. Start with a small amount of sweetener, toss well, and taste. Adjust sweetness as needed.

How to Store Homemade Granola

One of the best things about making a big batch of granola is its long shelf life. Store it in an airtight container in the refrigerator for up to two weeks or in the freezer for several months. The best part? You can enjoy it straight from the freezer—just let it sit at room temperature for a few minutes if you prefer a slightly softer texture.

How to Serve Low-Carb Granola

This crunchy, nutrient-dense granola is incredibly versatile. Enjoy it as a snack, breakfast, or even a meal replacement when paired with your favorite high-protein yogurt. It’s perfect for busy days when you need a quick, fiber-rich, and satisfying meal on the go.

For a dairy-free, vegan-friendly snack or meal, pair with coconut yogurt, or your favorite plant-based milk: tigernut milk, hemp milk, or macadamia milk.

This low-carb granola is also perfect for making yogurt and granola parfait, a nutritious and delicious sweet treat.

I hope you enjoy this low-carb, nutritious, crunchy granola as much as we do!

More Homemade Granola Recipes

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