Keto granola is the best substitute if you are missing cereal. I was never a big cereal eater but sometimes it’s nice to just grab a bowl of granola and have a quick snack. I’ve already done a video on YouTube showing how I make this keto granola. You can see it here.

I’ve since tweaked the recipe slightly to a make it chocolatey and switched out the mixed spice for cinnamon because so many of you messaged me to say you couldn’t find it. You can easily switch out any of the ingredients if you like, and any spice will do. I eat this with cold unsweetened almond milk. It’s perfect to bring to work in a small tupperware container or can be mixed with Greek yoghurt and some berries for a delicious keto dessert.

Nutritional profile per serving 50g

Calories: 183 cals, Fat: 18g, Carbs: 12g, Fiber: 9g, NET CARBS: 3g, Protein: 6g

INGREDIENTS: (this is the nut mix I used but feel free to swap out for your favourite nuts)

100g of flaked almonds

100g of roasted hazelnuts

100g of pecans

25g of cacoa nibs

50g of sunflower and sesame seeds

1 tablespoon of unsweetened toasted coconut flakes

2 tablespoons of coconut oil

1 tablespoon of cacao powder

Pinch of salt (yes salt!)

2 tablespoons of stevia

1 heaped teaspoon of cinnamon


Preheat your oven to 180c/350f

If your nuts are whole put them into a food processor and pulse until they’re in chunks but not too much, you don’t want powder!

Put the nuts into a bowl, add the seeds, coconut flakes, salt, stevia and cacao nibs.

Put the coconut oil into a pan over a medium heat and allow to melt.

Add the cinnamon and cacao to the melted oil and mix.

Pour the nuts and seeds into the pan and mix well insuring the nuts are fully coated by the oil, cacao and cinnamon.

Toast on the pan for about 5 to 6 minutes.

Transfer to a baking tin lined with grease proof paper and roast in the oven for 7 to 10 minutes. A

Allow to cool fully before transferring to an airtight container. The granola will stay fresh for 5 to 7 days.