Keto Pumpkin Spice Granola Recipe

What I like about this delicious keto pumpkin spice granola recipe is that it’s made from healthy ingredients and doesn’t have oatmeal nor nuts in it. Plus it has added protein and is sugar free! So if you are looking for a healthy and tasty low carb snack this fall get your pumpkin spice cravings in with this healthy and delicious granola recipe.

You might also like this low carb pumpkin spice chia seed drink.

First I’d like to say that I made this keto pumpkin spice granola recipe without oatmeal or nuts. Not that I have anything against oatmeal but it has a bit of carbs and sometimes both foods don’t agree with me. However it is not missed because this healthy granola recipe is crunchy, filling and has subtle pumpkin spice flavors so it’s perfect for fall.

It is also has added protein because I’ve been trying to increase my protein intake. Seeds are a naturally good source of protein but I used a protein powder too because it helps keep the granola together so I didn’t have to use honey or maple syrup with is high in carbs.

This grain free granola is a great keto snack to have on hand when you have the munchies but it’s also great to mix in Greek yogurt, whipped cottage cheese or keto ice cream like this. You can also eat it with almond milk or other nondairy milk as a low carb breakfast cereal. Also I made some of this into bars and made a low carb crunchy granola bar which I will show you in the post. So it’s a versatile snack!

Recipe ingredients I used and substitutions.

This simple and clean ingredients I used were butter, coconut oil, hemp seeds, ground flax seed, sunflower seeds, pumpkin seeds, coconut flakes, Swerve brown sweetener, protein powder, vanilla extract, cinnamon, pumpkin pie spice and almond milk. If you want this to be completely nut free and dairy free you can use another dairy free milk or even water.

Seeds and Unsweetened Coconut
I used ground flax, hemp, raw pumpkin (pepitas) and sunflower seeds because I had all of them on hand. You could also add some chia seeds if you wanted. If you don’t have a nut allergy you can substitute some of these with nuts like almond slices, chopped pecans, walnuts, hazelnuts, cashews etc. They carb count will change but it will still be lower than regular oatmeal granola.

As for the coconut I used unsweetened shredded coconut. If you don’t like coconut you can substitute with more of the seeds or nuts. You want to have about 2 ¼ cups of the nuts, seeds, coconut or whatever you are using as the base.

Butter, Coconut Oil and Almond Milk
If you don’t have any coconut oil you can use all butter or vise versa. You could even use a mild olive oil in a pinch. Also as I explained above I used almond milk but if you have nut allergies you can use other nondairy milk or just use water.

Pumpkin Pie Spice and Cinnamon
This is my favorite pumpkin spice combination. If you have another pumpkin spice mix you can use that. Most people have this in their pantry though if they make any kind of pumpkin dessert.

Isopure Vanilla Protein Powder
I love IsoPure Zero Carb Vanilla protein powder because it has zero carbs and I like the taste. You can use whatever brand you want and I would stick to vanilla type flavors.

NOTE: You really can’t skip this ingredient because it really helps keep the granola together. You can try to make this without it and the flax seed might help but I have not tried it.

Swerve brown sugar sweetener
Swerve brown sugar is my favorite brown sugar sweetener but you can try Lakanto golden which is a monk fruit sweetener or another sweetener of your choice. Try to use a brown sugar flavor instead of granulated sweetener but you can use that in a pinch too.

How to make keto pumpkin spice granola.

Step 1: Preheat oven to 300°F. Line a rimmed baking tray with parchment paper or a silicone mat.

Step 2: Get out a large mixing bowl. Add all of the dry ingredients (seeds, protein powder, sweetener, shredded coconut and spices). Note you can add a pinch of salt if you want but I didn’t bother.

Step 3: Get out a small microwave safe bowl and add the butter and coconut oil. Cook in the microwave for about 30 seconds to melt then mix together. Then add the vanilla extract and almond milk and mix again.

Step 4: Pour the wet ingredients over the dry ingredients and mix until everything is coated and it gets sticky. Spread out on the prepared baking sheet in a single layer.

Note that this recipe is not overly sweet. If you want more sweetness you can add more sweetener or even add a bit of liquid stevia. You can taste a bit after you mix it together in the mixing bowl if you want to taste test it.

Step 5: Bake for 20 minutes until the starts to turn golden brown around the edges and the middle has hardened. Let cool completely then crumble into bite sized pieces or cut into rectangles to make crunchy granola bars.

Store low carb granola in an airtight container out on the counter for a few days or in the refrigerator for longer. I even freeze it so it lasts a long time. I make both the crumbled pieces and granola bars with mine.

The bars are great for a grab and go snack and the cereal is great in yogurt or I even put it into my Ninja creami low carb ice cream for a little crunch. You will want to store the bars in the refrigerator or freezer too so they last longer.

Please scroll down to view the printable recipe card.

More healthy granola recipes to try.

Below I have more healthy oatmeal free granola recipes to try. Some are low carbs and high protein but they are all healthy and gluten free. I have made cookies with it.

• low carb high protein banana bread
• keto samoa cookie flavored
• grain free Pina colada flavored
• gluten free pumpkin cinnamon
• healthy keto granola cookies

Well I hope you like this keto pumpkin spice granola recipe. Remember it is low carb, sugar free, nut free, gluten free, oatmeal free and high protein. Plus it makes a great low carb snack or keto breakfast cereal. Enjoy!

The nutritional information for ¼ cup (this recipe makes 5 cups) is 170 calories / 14.6g fat / 3.6g carbs / 1.6g fiber / 8.4g protein = 2g net carbs

If you are making this recipe into bars I got 18 out of this batch and each has 95 calories / 8.1g fat / 2g carb / 0.9g fiber / 4.7g protein = 1.1g net carbs