High Protein Keto Granola
Elevate your breakfast game with this High Protein Keto Granola that's as nutritious as it is delicious! Packed with wholesome ingredients like almonds, walnuts, chia seeds, and flaxseed meal, this granola delivers a satisfying crunch while staying true to your keto lifestyle. Infused with the flavors of vanilla protein powder, cinnamon, and a hint of natural sweetness from erythritol, it offers a low-carb alternative to traditional granola without skimping on flavor. Ideal for busy mornings or as a post-workout snack, this recipe is quick to prepare with just 10 minutes of prep time and bakes to perfection in 25 minutes. Enjoy it straight out of the jar, sprinkle it over Greek yogurt, or pair it with almond milk for a filling, protein-packed breakfast you can feel great about. Plus, it stores beautifully, making it a convenient option for meal prep. Perfect for those seeking a healthy, sugar-free, gluten-free granola option!
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Recipe Information
Ingredients
- 1 cup Almonds
- 1 cup Walnuts
- 0.5 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 1 cup Unsweetened coconut flakes
- 2 tablespoons Chia seeds
- 2 tablespoons Flaxseed meal
- 0.5 cup Vanilla protein powder
- 2 tablespoons Erythritol
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a food processor, pulse the almonds and walnuts a few times until they are broken into smaller pieces but not too fine. Transfer to a large mixing bowl.
Add pumpkin seeds, sunflower seeds, coconut flakes, chia seeds, and flaxseed meal to the bowl with the nuts. Stir to combine.
In a small bowl, whisk together the protein powder, erythritol, cinnamon, and salt. Add this dry mixture to the large mixing bowl and stir everything together until evenly combined.
In another small bowl, mix the melted coconut oil and vanilla extract together, then pour this over the dry ingredients. Stir until all the ingredients are well coated.
Spread the mixture evenly onto the prepared baking sheet.
Bake in the preheated oven for 20 to 25 minutes, stirring halfway through, until the granola turns golden brown. Keep an eye on it to prevent burning.
Remove from the oven and allow the granola to cool completely on the baking sheet. It will harden as it cools.
Once completely cooled, break the granola into clusters and store in an airtight container. It can be stored at room temperature for up to two weeks.
Nutrition Facts
Calories |
4191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 371.1 g | 476% | |
| Saturated Fat | 141.9 g | 710% | |
| Polyunsaturated Fat | 99.5 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 960 mg | 42% | |
| Total Carbohydrate | 144.7 g | 53% | |
| Dietary Fiber | 71.2 g | 254% | |
| Total Sugars | 22.7 g | ||
| Protein | 146.1 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1204 mg | 93% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 2877 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
