Keto Granola
Crunchy and delicious, this keto granola is the perfect low-carb, sugar-free breakfast or snack. Packed with nuts and seeds, it's easy to make and wonderfully satisfying.
Equipment
- Food Processor
- Baking Sheet
- Parchment Paper
Ingredients
Granola Base
- 2/3 cup unsweetened flaked coconut
- 3/4 cup sugar-free sweetener (like monk fruit or allulose blend)
- 1/2 cup pecans
- 1/2 cup almonds
- 1/2 cup walnuts
- 1/2 cup hazelnuts
- 1/3 cup pumpkin seeds
- 1/3 cup almond flour
- 1/4 cup chia seeds
- 1/4 cup ground flaxseed
Wet Ingredients & Spices
- 1/4 cup organic coconut oil (melted)
- 1 1/2 tbsp sugar-free maple syrup
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 egg white
- pinch salt
Instructions
- Preheat your oven to 325°F (160°C). Grab a baking sheet and line it with parchment paper for easy cleanup.
- In a food processor, pulse the pecans, walnuts, almonds, and hazelnuts a few times until they are roughly chopped but still have some larger pieces for that satisfying crunch.
- Now, add the pumpkin seeds, chia seeds, almond flour, ground flaxseed, sugar-free sweetener, cinnamon, and nutmeg to the food processor. Pulse a few more times until everything is just combined. Remember, we want some texture, so don't over-process it!
- Pour this dry nut and seed mixture into a large mixing bowl.
- In the same food processor (no need to wash it!), whisk the egg white until it's light and frothy.
- Add the melted coconut oil, sugar-free maple syrup, and vanilla extract to the frothy egg white, and give it a quick mix until well combined.
- Pour these wet ingredients over your dry nut and seed mixture in the large bowl. Stir everything together really well until all the dry bits are evenly coated.
- Spread the granola mixture thinly and evenly onto your prepared baking sheet. This helps it bake consistently and get super crispy.
- Bake for 10 minutes. Then, gently remove the tray from the oven and give the granola a stir.
- Return it to the oven and bake for another 10 minutes. Remove it again, stir in the unsweetened flaked coconut, and bake for a final 10 minutes, or until the coconut is lightly golden and the granola looks wonderfully crisp. Keep a close eye on it during this last step, as coconut can brown quickly!
- Once baked, remove the granola from the oven and let it cool completely on the baking sheet at room temperature. It will get much crunchier as it cools down.
- Once fully cooled, break it into delicious clusters and store your homemade keto granola in an airtight container. Enjoy it as a cereal with unsweetened almond milk, sprinkled over yogurt, or simply as a healthy, crunchy snack!
Notes
Additional notes: Once fully cooled, break it into delicious clusters and store your homemade keto granola in an airtight container. Enjoy it as a cereal with unsweetened almond milk, sprinkled over yogurt, or simply as a healthy, crunchy snack!
Nutrition Information (per serving):
- Calories: 258 kcal
- Total Carbs: 8g (Net Carbs: 4g)
- Fats: 23g
- Protein: 8g
