Keto Almond Granola
Indulge in the ultimate guilt-free breakfast or snack with this irresistible Keto Almond Granola recipe! Packed with nutrient-rich almonds, pecans, chia seeds, flaxseeds, and pumpkin seeds, this low-carb granola offers a satisfying crunch with every bite. Infused with warm cinnamon and a hint of vanilla, and sweetened with keto-friendly erythritol, it's perfectly balanced for those following a ketogenic lifestyle. The simple preparation process includes a quick bake that transforms wholesome ingredients into golden, crispy clusters, making it ideal for meal prepping. Enjoy it with unsweetened almond milk or on its own as a crunchy treat. With only 10 minutes of prep and 20 minutes of baking, this easy recipe is perfect for keto enthusiasts seeking a delicious and healthy granola alternative!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 1 cup almond flour
- 1 cup sliced almonds
- 0.5 cup unsweetened coconut flakes
- 0.5 cup pecans, chopped
- 0.25 cup chia seeds
- 0.25 cup flaxseeds
- 0.25 cup pumpkin seeds
- 0.25 cup erythritol sweetener
- 1 teaspoon ground cinnamon
- 0.25 teaspoon sea salt
- 1 teaspoon vanilla extract
- 0.25 cup coconut oil, melted
- 0.5 cup unsweetened almond milk
Instructions
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, sliced almonds, coconut flakes, chopped pecans, chia seeds, flaxseeds, and pumpkin seeds.
Add erythritol sweetener, ground cinnamon, and sea salt to the dry ingredients and mix well to ensure even distribution.
In a small bowl, whisk together the vanilla extract, melted coconut oil, and unsweetened almond milk until fully combined.
Pour the wet ingredients over the dry mixture and stir until the mixture is evenly coated and begins to clump together.
Spread the granola mixture evenly over the prepared baking sheet, pressing it down slightly to ensure it holds together as it bakes.
Bake in the preheated oven for 18-20 minutes, or until the granola turns golden brown. Stir halfway through the baking time to ensure even toasting.
Remove from the oven and let it cool completely before breaking into clusters, as it will become crunchy as it cools.
Store the granola in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 62 mg | 3% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 1.7 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 140 mg | 11% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 338 mg | 7% | |
*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.
