Easy Crunchy Nut Low Carb Keto Granola (or Cereal)
Easy Crunchy Nut Low Carb Keto Granola is 100% oat-free but has all the crisp texture from nuts, seeds and coconut chips like traditional granola. Transform your breakfast game by enjoying this quick granola with low-carb milk or by sprinkling it over Greek yogurt and your favourite keto fruit puree.You’ll opt for this healthier version of granola every time. Serving size * : 1/4 cup Carbs: 4.4g Fibre: 2.3g Net Carbs: 2.1g
Ingredients
- ½ cup Walnuts coarsely chopped
- ½ cup Pecans coarsely chopped
- ¼ cup Pumpkin seeds
- ¼ cup Coconut Chips or shavings unsweetened
- ¼ cup Almond Flour
- ¼ cup Sweetener Erythritol/Monk fruit
- 2 tbsp Unsalted Butter
- ¼ tsp Salt
Instructions
Combine the dry ingredients
- Preheat the oven to 350F and line a baking tray with parchment paper. Mix all the nuts and seeds into a mixing bowl, then blend in the sweetener, salt and almond flour.
Add melted butter
- Pour the melted butter over the mixture and stir until everything is fully combined.
- Once the mixture is ready, spread it evenly onto the baking tray and press it down firmly with a spatula to form a thin, tightly packed layer.
Roast the nut mixture
- Place the baking tray in the centre of the oven and roast the nut granola for 8-12 minutes, or until the edges of the granola turn a light golden brown colour.
- EXPERT TIP: To ensure the granola bakes evenly, stir the granola in and around the centre halfway during roasting.
Let the granola cool, then break it apart
- Once the granola is roasted until golden brown, take the baking tray out of the oven and let it cool completely. This will make it crunchy, so avoid breaking it apart while it is warm.
Store the granola in an airtight container
- Once the granola has cooled, use your hands to break it into pieces and however small or large chunks you like. Then, store it in an airtight container or fancy jar, as shown below.
Notes
Best Tips and Variations
- Include almonds or cashews, or switch them out for the walnuts and pecans.
- The recipe includes pumpkin seeds, but you can swap that out for sunflower seeds or add chia seeds for a little extra crunch.
- Roast the nutty mixture until the edges turn brown, and ensure that the granola is stirred halfway through to prevent the centre from underbaking.
- A granular sweetener like erythritol works best for this recipe since it adds an extra crunchy layer while it cools after roasting.
- Allow the granola to cool completely before breaking it apart to let the ingredients harden and crisp up.
- For extra sweetness to your granola, add sugar-free dried cranberries or sugar-free candied orange peels.
- This recipe uses whole walnut and pecan halves, but if you prefer smaller pieces, pulse the nuts in a food processor before roasting them.
- Use this granola to make flaky dark chocolate clusters, or add it as a topping to a prepared bowl of instant keto oatmeal mix.