This Keto Cinnamon Coconut Granola is the perfect way to satisfy those cereal cravings without the carb-heavy burden of traditional grains. You will love the satisfyingly crisp texture provided by the toasted coconut and crunchy walnuts, while the combination of flax and chia seeds adds a subtle earthiness that pairs beautifully with the warm, aromatic cinnamon. It strikes that ideal balance between naturally sweet and savory, making it a versatile topper for your favorite creamy yogurt or simply enjoyed by the handful as a quick, energy-boosting snack.
One of the best things about this recipe is how easily you can customize it based on what you have in your pantry. If you are not a fan of walnuts, pecans or slivered almonds make excellent substitutes and offer a similar buttery crunch. For those who want to experiment with different textures, hemp hearts can be swapped for the chia seeds, or you can use a sugar-free honey alternative if you prefer a different flavor profile than maple syrup. Just be sure to keep your toasted coconut flakes unsweetened to maintain that perfect low-carb balance while still achieving that golden-brown finish in the oven.
To keep your granola perfectly crunchy, store it in an airtight glass jar or container at room temperature for up to two weeks, or keep it in the refrigerator to extend its freshness even further. If you like to meal prep in large batches, this granola freezes remarkably well in a sealed freezer bag for up to three months. Should the granola lose a bit of its snap due to humidity, simply spread it back onto a baking sheet and pop it into a low oven at 300 degrees Fahrenheit for about five minutes to crisp it back up. Once cooled, it will return to its original brittle and delicious state, ready for your next breakfast bowl.
Yields 4 servings of Keto Cinnamon Coconut Granola
The Preparation
- 1/4 cup flaxseed meal
- 1/4 cup unsweetened toasted coconut flakes
- 2 tablespoons chia seeds
- 1/4 cup walnuts
- 1/4 cup low-carb maple syrup
- 1 1/2 teaspoons ground cinnamon
The Execution
1. Preheat oven to 350F. Combine all of the ingredients but the cinnamon together.
2. Spread the mixture out onto a baking sheet. Sprinkle on the cinnamon, then bake for 20-22 minutes.
3. Remove and let the granola thoroughly cool, so that it can properly harden.
This makes a total of 4 servings of Keto Cinnamon Coconut Granola. Each serving comes out to be 144 calories, 11.3g fats, 3.4g net carbs, and 3.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1/4 cup flaxseed meal | 139 | 10.9 | 7.5 | 7 | 0.5 | 4.7 |
| 1/4 cup unsweetened toasted coconut flakes | 142 | 11.3 | 7.1 | 4.3 | 2.8 | 1.4 |
| 2 tablespoon chia seeds | 117 | 7.4 | 10.1 | 8.3 | 1.9 | 4 |
| 1/4 cup walnuts | 170 | 17 | 3.6 | 1.8 | 1.8 | 4 |
| 1/4 cup low-carb maple syrup | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 1/2 teaspoon ground cinnamon | 10 | 0.1 | 3.1 | 2.1 | 1.1 | 0.2 |
| Totals | 577 | 46.7 | 31.4 | 23.4 | 8.1 | 14.2 |
| Per Serving (/4) | 144 | 11.7 | 7.9 | 5.8 | 2 | 3.6 |
Keto Cinnamon Coconut Granola
Ingredients
- ¼ cup flaxseed meal
- ¼ cup unsweetened toasted coconut flakes
- 2 tablespoon chia seeds
- ¼ cup walnuts
- ¼ cup low-carb maple syrup
- 1 ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350F. Combine all of the ingredients but the cinnamon together.
- Spread the mixture out onto a baking sheet. Sprinkle on the cinnamon, then bake for 20-22 minutes.
- Remove and let the granola thoroughly cool, so that it can properly harden.
