Keto granola made without oats is super crunchy and sugar free so you can still enjoy a bowl for breakfast or over yogurt. It is crisp in texture made with a combination of healthy nuts.
Enjoy a handful as a snack for that afternoon sugar cravings.
The choices to buy low carb cereals is very narrow. Each has either too much oats or lot of sugars. If you miss eating a bowl of cereal while on keto or a low carb diet this recipe will be on your top list to make. With only 10 minutes of prep time keto granola cereal has the perfect crunch you need to enjoy with almond milk (or any milk of your choice).
WHY YOU SHOULD MAKE THIS GRANOLA?
- Delicious on its own, sugar free, grain free , super filling if you are looking for a low carb sugar free cereal.
- Do not need a lot of prep time to make, just 10 mins over the weekend to bake a large batch and enjoy breakfast for those busy mornings.
- A lot cheaper than store brought granola and has no fillers.
- Add a variety of nuts each time you make so you have a new taste each time.
- Top it on yogurt for extra crunch or can be a quick grab and go snack/breakfast if you are in a rush.
WHAT NUTS TO USE FOR THIS GRANOLA and variations?
- Almonds
- Pecans
- Walnuts
- Hazel nuts
- Pumpkin seeds
- Sunflower seeds
- Sesame seeds
- Hemp seeds
- Flax seeds/Flax meal
- Flaked coconut or any nuts of your choice.
HOW TO MAKE KETO GRANOLA?
- Preheat Oven to 325 F/ 165 C and line a baking tray with parchment paper.
- Chop nuts into small pieces using a food processor or pulse them they should not be powdered and mix all dry ingredients.
- Combine all wet ingredients together, egg white / flax egg , butter and sugar.
- Mix both dry and wet ingredients till combined. The mixture should be damp.
- Spread uniformly about 1/4 thick on baking tray and pat with spatula to set/tighten the mixture.
- Bake for 15-18 minutes till the edges are browned. do not stir or mix while baking.
- The mixture still looks damp when done but will be hard as it cools down.
- Crumble to pieces and store in air tight container.
VISUAL RECEPIE
WATCH KETO GRANOLA RECPIE HERE
Keto Granola
Keto granola made without oats is super crunchy and sugar free so you can still enjoy a bowl for breakfast or over yogurt. Eat a handful as a snack for that afternoon sugar cravings.
Ingredients
- 1 cup Almonds
- 1 cup Walnuts
- 1 cup Pecans
- ½ cup Pumpkin seeds
- ¼ cup Sesame seeds optional
- 8 tbsp Erythritol choice of sugar free sweetner
- ½ cup Flax meal
- 1 Flax Egg or 1 Egg White or Chia Egg
- pinch of Salt if using unsalted nuts
- 1 tsp Vanilla essence optional
- 1 tsp cinnamon/spice powder optional
- ¼ cup butter or Ghee , coconut oil, vegan butter
Instructions
- Preheat the oven to 325 ° F / 165° C. Line a large baking sheet with parchment paper.
Make Flax Egg
- Combine one tablespoon of flaxseed meal and three tablespoons of water and allow to sit for about 5 minutes
With a Food Processor
- Pulse hardest nuts like almonds and hazelnuts in a food processor till most of the nuts are chopped to 1/4 in size (approx. 5 -6 pulses). Add softer nuts like walnuts , pecans one after the other and pulse just once.Don't over process we want tiny size nuts not powder.At this point add tiny seeds like pumpkin , sunflower , erythritol, and flaxseed meal. Pulse to mix every thing. Add the liquids now flax egg or egg white ,melted butter , vanilla extract and pulse a couple of times to mix everything with a spatulla from bottom to top. The mixture should be damp by now.
With out a food processor
- Chop almonds, walnuts, pecans coarsely. Powder erythritol smooth so it combines easily. To combine dry ingredients add chopped nuts, pumpkin seeds, sunflower seeds, sesame seeds, flaxseed meal ,powdered erythritol in a bowl.To combine all wet ingredients together add flax egg, erythritol to melted butter and mix till combined and smooth.Add dry ingredients to wet ingredients and mix together till everything is damp
Bake
- Spread the mixture on a baking tray uniformly and pat it with a spatulla or your hand to set it firmly.(no loose mixture at all)
- Bake at 325°F / 165 °C for 15 - 18 minutes or till the edges are browned. Remove a set aside. Granola looks damp at this stage. Cool it completely before crumbling to pieces.Store in an air tight container and enjoy with a bowl of nut milk.
TOP TIPS FOR THIS RECPIE
- For best results use sugar that has a granulated texture like monk fruit and Erythritol.
- To save time chopping nuts you can add them to zip log bag and crush with a rolling pin.
- After speading mixture in tray pat the mixture to firmup any loose nuts do not skip this step.
- The sugar and butter used in the mixture is enough for the amount of nuts used, if using any extra nuts for every 1/2 to 1/3 cup add an additional 1 Tbsp of butter and 2 Tbsp of sugar.
- If you would like to add unsweetened coconut flakes toast them seperatly and add to baked granola while storing.
- Add sugar free sweetened chocolate or dark chocolate chips if desired.
- If you donot have flax meal, grind flax seeds to make a powder and use it.
- Can you a Chia egg in place of Flax egg, Do not skip the flax egg or egg white as it binds and crisps the granola.
- Subsitute nuts of your choice but keep the total amount as in recepie.
