5-Minute Skillet Keto Granola - This is by far the BEST Keto Granola that you will ever make! If you LOVE granola as much as I do, then this copycat recipe that tastes just like Kiss My Keto Vanilla Granola will soon become your favourite low carb granola recipe! I may be somewhat partial, but it really is the best and I use that term sparingly. Plus, since it is made in a skillet, it only takes about 5 minutes to make!
Homemade Low Carb Granola
The grocery aisle is overflowing with specialty granolas that, although I am sure are delicious, are also full of sugar and artificial ingredients.
This keto granola is what every person on a low carb, gluten-free or keto diet really needs - a simple, straightforward granola that can be memorized and easily made in about 5 mintues. This recipe is just that...a very basic granola that is quickly combined and cooked in a skillet. This homemade low carb granola will teach even a beginner keto cook the basics when cooking with low carb ingredients such as sweetener, nuts, coconut and a little seasoning.
You can eat this keto granola by the handful as a snack or add in some almond milk or even some keto yogurt. We actually like to layer it with some Keto Whipped Cream and Easy Keto Blueberry Pie Filling for a deliciously quick and easy keto dessert! Start by learning this basic homemade low carb granola recipe so you can customize all your future batches with whatever you’re in the mood for.
Once you try homemade keto granola, you won’t go back to store-bought granola. It’s so much better!
This granola recipe is also a far cheaper keto granola option than any other type of keto granola you can buy online or in stores. This keto granola is a copycat recipe based on the popular Kiss My Keto Granola or the NuTrails Keto Granola
Made with almost the exact ingredients, this homemade low carb granola is so much cheaper than buying it. At over $16 for a 270-gram bag, this keto granola will only cost about $3 for over 339 grams! So, you get two extra servings and save over $13 per bag if you make this homemade low carb granola!
Plus, this copycat kiss my keto skillet granola is actually healthier too!
Nutritional Comparison for this Copycat Kiss My Keto Granola Recipe
Kiss my Keto Granola - 30 grams - 160 calories, 14 grams of fat, 4 grams net carbs and 4 grams of protein
NuTrails Keto Granola - 30 grams - 160 calories, 16 grams of fat, 2 grams of net carbs and 4 grams of protein
Homemade Skillet Granola - 30 grams - 139 calories, 13 grams of fat, 2.3 grams net carbs and 3 grams of protein
Easy, 5-minutes to make, cheaper and lower in carbs...What is there not to love?!!!
I decided to create this copycat Kiss My Keto Granola recipe using a skillet instead of baking it in the oven.
By using a skillet, you can readily notice when the coconut begins to brown which ensures that you do not burn your homemade low carb granola.
For those beginner keto bakers, coconut can go from light golden brown to burnt in a matter of seconds! Trust me, as I have actually placed a coconut wrap in the toaster oven to make a keto quesadilla and within minutes, the coconut wrap was on fire in my toaster oven!
Also, skillet granola takes less time than baking and also is much easier to stir the keto granola when it is in the skillet as opposed to a baking sheet.
Once the skillet granola begins to brown, all you have to do is spread it in a pan, press it firmly to create the characteristic "chunks" and allow it to cool!
Healthy Granola Recipe Ingredients
Coconut - Heart-healthy, hearty coconut flakes replace oats in this recipe. Researchers classified coconut as a nutritious "functional food" that may be beneficial to Alzheimer's patients or people with memory impairment. In addition, the study suggested that the benefits of coconut flakes may involve weight loss, maintaining cholesterol levels and reducing the risk of cardiovascular disease
Nuts and/or Seeds - Since this is a recipe is a copycat Kiss My Keto Granola recipe, I used the same ingredients which are listed on their bag. Kiss My Keto Granola calls for Pumpkin Seeds, Almonds, Sunflower Seeds, and Pecans. However, feel free to use any combination of nuts and seeds that you have on hand. Other options include walnuts, which are rich in Omega-3s, cashews, peanuts, pistachios, and/or macadamia nuts.
Unrefined Oil- Oil helps make this granola crisp and irresistible. I prefer unrefined coconut oil, which is delicious (you can barely taste the coconut, if at all) and produces the perfect texture.
You can use extra-virgin olive oil instead, if you’d like your granola to be a little more on the savory side. If you’re watching your saturated fat intake, olive oil is a better choice! Lastly, you can always use 2 tablespoons of butter (this is what NuTrail Keto Granola uses) or palm oil if you want.
Sweetener- I love using Tapioca Fiber Syrup (use coupon code "Catou" to save 10%) in my granola. Known as a prebiotic fiber, Soluble Tapioca Fiber Syrup has been shown to promote a healthy gut biome, improves metabolism and energy levels and aid in the body's production of neurotransmitters. If you don't have any tapioca fiber syrup, any keto maple syrup will also work. As a bonus, either of these sweeteners will also infuse your granola with an extra-delicious flavour that plain sweeteners would not.
This keto granola also calls for some additional granular sweetener. I used allulose to make this a true copycat Kiss My Keto recipe but you can use any erythritol-based or other sweetener.
Salt and Spice - For extra flavour, there is a little vanilla and salt to this keto granola recipe. Don't omit the salt as it is needed since the nuts and coconut are not salted. I prefer using fine-grain sea salt in this one (I always cook with fine-grain sea salt), but regular salt will do, too (just use a little less).
I added cinnamon and vanilla to this batch for some subtle warming spice. Ground ginger (use half as much) and pumpkin spice blends are other options.
For fresh citrus flavor, stir fresh citrus zest (up to 2 teaspoons) into the mixture before baking. I love adding orange zest, in particular.
You can add sugar-free chocolate chips after the granola has completely cooled (otherwise, they’ll melt).
IS SOLUBLE TAPIOCA FIBER SYRUP KETO-FRIENDLY?
That depends on which brand you buy.
Until recently, tapioca fiber syrup was not labelled as either a soluble prebiotic fiber called isomalt-oligosaccharides (sometimes written in shorthand as IMO) or a resistant dextrin. Although the two types come from tapioca, the way the body processes each is very different.
Metabolically, IMO can be fairly well tolerated and it does have some prebiotic benefits, however, it doesn't fully act as a dietary fiber, and therefore can cause blood sugar spikes if not consumed with other ingredients that would slow down the digestion, such as healthy fats or other dietary fiber and resistant starch ingredients.
Resistant Dextrin, on the other hand, is a type of tapioca fiber that is actually in the form of resistant starch which means that it is able to resist digestion by your digestive enzymes. This also means that resistant dextrin can actually make its way to your gut, where it feeds the good bacteria and has a very strong prebiotic benefit!
This type of tapioca fiber has been shown NOT to spike blood sugar levels and has the ability to help you feel very full - which is why some products that have tapioca fiber in them actually don't spike your blood sugar levels and do help with satiety.
According to recent research, dextrin-resistant tapioca fiber syrup has no glycemic impact and is low in calories. A serving only contains 1 gram of net carbs and is high in dietary fiber.
As far as the nutritional breakdown, 1 teaspoon of tapioca fiber syrup has only 10 calories, 6 grams of carbs of which 5 are fiber. So, in terms of net carbs (which is the total number of carbs minus the fiber carbs, the total net carbs are 1 gram per teaspoon.
In this copycat Kiss My Keto recipe, there is a total of about 7 teaspoons of tapioca fiber which adds a total of 7 grams of net carbs and 35 grams of fiber!!!
The brand that I use all the time is by KetoGoods (used the coupon code "Catou" and save 10%!). This company is a family-owned business that focuses on direct-to-consumer sugar replacements. Everything they sell is keto-friendly, plant-based, and non-GMO.
How to make Homemade Keto Skillet Granola
This keto recipe could not be any easier!
Step 1: Heat your skillet. Heat the skillet on medium-high until the skillet is nice and hot.
Step 2: Add the ingredients. Add in the oil (or butter) and tapioca fiber syrup (or keto maple syrup) first and then all the remaining ingredients. I highly suggest that you have all your ingredients measured before you begin since you need to stir constantly.
Step 3: Stir the ingredients until they begin to brown. As I stated earlier, coconut and nuts can burn quickly so make sure that you don't stop stirring! This should only take about 3-5 minutes.
Step 4: Press and Cool. Spread the skillet granola into a parchment-lined pan and press it down firmly with the back of a spatula to create chunky granola. Wait about 5 minutes and press the mixture down again. Allow the mixture to cool completely and firm.
Chunky Keto Granola Tips
Some of you, like me, love big clumps in your granola so I am going to give you some tips that I have learned after making several batches of my Keto Copycat Coconut Clusters:
For SUPER crunchy granola, omit the tapioca fiber syrup (or sugar-free maple syrup) and the coconut oil and just use 3 tablespoons of butter. Heat the butter with the sweetener and then continue to follow the recipe card directions.
Make sure that you use coconut flakes and that they are a little crowded in the pan so they can stick together, but not so crowded that they don’t toast evenly. I recommend using a basic 9 x 13-inch pan for this healthy granola recipe. It’s a perfect size and the rimmed edges make sure no granola falls overboard.
Be sure to line the pan with parchment paper so the sweetener sticks to your oats rather than the pan.
For maximum clumps, gently press down on the granola with the back of a spatula after spreading it into the baking pan. After about 5 minutes, press the mixture down one more time to help create nice big chunks of granola.
Stir the granola in the skillet constantly until the coconut and nuts just begin to brown. Don't over-cook it as the coconut and nuts can go from golden brown to burn VERY quickly. The keto granola It might not seem like it’s done yet, but it will continue to crisp up as it cools.
If you live in a humid climate (like I do here on the gulf coast of Florida), I find that I get a crunchier granola if I use butter instead of coconut oil. However, if you do use coconut oil and your granola is not as crunchy as you would like, you can place the granola in a 200-degree F. oven for about 30 minutes to help dry it out.
Lastly, let the granola cool completely before breaking it up. I’ve even left it on the pan overnight, covered.
Storing and Serving Homemade Granola
For the longest shelf life, completely cool the granola on the pan before transferring it to a storage container. When stored in an airtight container, this granola will keep for up to a month.
You can also store the granola for much longer by simply storing it in the freezer. Just let it warm to room temperature for a few minutes, and enjoy.
More Easy Keto Copycat Recipes
- Keto Peanut Butter Bars - Copycat Perfect Keto Recipe
- Keto Crackers - Nut-Free and Dairy-Free Copycat Innofoods Keto Crackers
- Keto Crispy Thin Chocolate Chip Cookies - Sugar-Free Tate's Copycat Recipe
- Keto Tuxedo Cake - Costco Copycat Recipe
- Keto White Chocolate Macadamia Nut Cookies - Copycat Otis Spunkmeyer Recipe
- 3-Ingredient Keto Chocolate Crunch Bar - Copycat Recipe
- Keto Copycat Coconut Clusters - Super Seed Nut-Free
- 2 tbsp tapioca fiber syrup (or use sugar-free maple syrup such as Lakanto or omit completely for crunchier granola)
- 2 tbsp coconut oil (or butter or palm oil)
- 1 tsp vanilla extract
- ¼- ⅓ cup allulose (or other sweetener)
- 2 cups dried coconut chips
- ½ cup sliced almonds
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ¼ cup chopped pecans
- ¼ tsp salt
- Line a large rimmed baking sheet with parchment paper and set it aside.
- Heat a large skillet on medium-high heat and add the coconut oil, syrup and allulose. Stir to incorporate. Add in all remaining ingredients and stir until the mixture begins to brown (3-5 minutes).
- Carefully spread the mixture (it will be VERY hot) into the baking tray and press it down firmly with a spatula. Allow the mixture to cool for about 3-4 hours. Break into pieces and enjoy!
- For SUPER crunchy granola, omit the tapioca fiber syrup (or sugar-free maple syrup) and the coconut oil and just use 3 tablespoons of butter. Heat the butter with the sweeteners and then continue to follow the recipe card directions.
- the granola will continue to harden as it cools.
- If you like sweeter granola, use ⅓ cup
- if you like in a humid climate, use palm oil or butter instead to help make your granola crunchier
- If your granola does not get as crunchy as you like, simply place it in a 200 degree F. oven for about 30 minutes to dry out.
- Prep Time: 1 minute
- Cook Time: 4 minutes
- Category: Dessert, Snacks, Breakfast
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
- Serving Size: ⅓ cup (30 g)
- Calories: 139
- Sugar: 0.8
- Fat: 13
- Carbohydrates: 7
- Fiber: 4.7
- Protein: 3
Keywords: copycat recipe, kiss my keto, granola, easy breakfast, gluten-free, sugar-free, healthy