Low carb keto granola
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Low-Carb (Keto) Granola

Granola typically refers to a breakfast cereal containing oats, nuts/seeds, spices, and a sweetener. For those needing to keep carbohydrates to a minimum (or following a keto diet) both the oats and sweetener are a no-go. For me this meant foregoing granola, but I began really missing it and challenged myself to create a low-carb or keto version.

Several attempts and recipe tweaks later, I came up with this low carb keto granola. It’s fantastic! Honestly, I prefer to eat it plain as a snack or mixed in plain yogurt over pouring milk on it like a traditional breakfast cereal.

What makes it low-carb?


Keto is a diet which is low in carbs and high in fats/proteins. This granola is made up of nuts and seeds (low carbs) with no grains (high carbs). The sweetener is stevia (or use your own) which has no carbs.

Low-carb (Keto) Granola:
1 c. Almonds, chopped
1 c. Walnuts, chopped
1 c. Cashews, chopped
1/2 c. Pumpkin seeds, plain and raw
1/2 c. Sunflower seeds, roasted/salted or raw
2 Tbsp Chia seeds or hemp hearts
3 c. Coconut flakes (not shreds), raw and unsweetened (chopped a little if desired)
2 Egg whites, whipped
30 drops Stevia extract
1 Tbsp Cinnamon
3/4 tsp Salt
1 tsp Vanilla
1/4 c. Coconut oil, melted

Making the granola

Preheat oven to 300 degrees. Put the nuts and seeds on a cookie sheet, spread them out, and put the pan in the oven. Use any combination of nuts and seeds here, it doesn’t have to be the exact nuts or seeds that I chose. Do not include the coconut yet.

Let them toast for about 15 minutes, stir them, and do another 15 minutes. Don’t go much longer than this, as you’ll toast them again after everything is combined. Take them out (leave the oven on) and let it all cool off while you prepare the rest.

Add the coconut to the nuts/seeds mixture at this point. I don’t toast the coconut with them because it will burn easier than the other nuts and seeds. You will toast them all one more time and that’s all the coconut needs. I chop the coconut flakes just a couple times so they aren’t quite so big, but this is optional.

In a bowl, beat the eggs until you get soft peaks. You can go to stiff peaks but you’ll stir them anyway so they’ll soften a bit. After they are beaten, add the stevia extract, cinnamon, salt, and vanilla and whisk or stir them in.

Pour the melted coconut oil over the nuts/seeds mixture. Stir. If it doesn’t seem super hot anymore, add the egg white/spices mixture and stir it all together. Spread it all out on the cookie sheet and put it back in the oven.

Let it cook for about 30 minutes, and don’t stir it or you’ll break up the clumps. When it begins to toast (you can go longer if you like a really toasty flavor – I prefer not as toasty so it doesn’t take away from the flavor of the nuts/seeds), remove the pan, set it somewhere to cool, and turn off the oven.

After it has cooled spoon it into jars or containers with sealable lids. It can be stored at room temperature for a couple weeks.

Low carb keto granola
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Low-Carb (Keto) Granola

Print Recipe
Low carb keto granola
Total Time:1 hour

Ingredients

  • 1 c. Almonds raw and chopped
  • 1 c. Walnuts raw and chopped
  • 1 c. Cashews raw and chopped
  • 1/2 c. Pumpkin seeds raw
  • 1/2 c. Sunflower seeds raw or toasted/salted
  • 2 Tbsp Chia seeds or hemp hearts
  • 3 c. Coconut flakes (not shreds) raw
  • 2 Egg whites
  • 30 drops Stevia extract
  • 1 Tbsp Cinnamon
  • 3/4 tsp Salt
  • 1 tsp Vanilla
  • 1/4 c. Coconut oil melted

Instructions

  • Preheat oven to 300 degrees. Put the nuts and seeds on a cookie sheet, spread them out, and put the pan in the oven. Use any combination of nuts and seeds here, it doesn't have to be the exact nuts or seeds that I chose. Do not include the coconut yet.
  • Let them toast for about 15 minutes, stir them, and do another 15 minutes. Don't go much longer than this, as you'll toast them again after everything is combined. Take them out (leave the oven on) and let it all cool off while you prepare the rest.
  • Add the coconut to the nuts/seeds mixture at this point. I don't toast the coconut with them because it will burn easier than the other nuts and seeds. You will toast them all one more time and that's all the coconut needs. I chop the coconut flakes just a couple times so they aren't quite so big, but this is optional.
  • In a bowl, beat the eggs until you get soft peaks. You can go to stiff peaks but you'll stir them anyway so they'll soften a bit. After they are beaten, add the stevia extract, cinnamon, salt, and vanilla and whisk or stir them in.
  • Pour the melted coconut oil over the nuts/seeds mixture. Stir. If it doesn't seem super hot anymore, add the egg white/spices mixture and stir it all together. Spread it all out on the cookie sheet and put it back in the oven.
  • Let it cook for about 30 minutes, and don't stir it or you'll break up the clumps. When it begins to toast (you can go longer if you like a really toasty flavor – I prefer not as toasty so it doesn't take away from the flavor of the nuts/seeds), remove the pan, set it somewhere to cool, and turn off the oven.
  • After it has cooled spoon it into jars or containers with sealable lids. It can be stored at room temperature for a couple weeks.
Servings: 6 cups

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