Keto Cinnamon Granola
Indulge in the crunchy goodness of this Keto Cinnamon Granola, a low-carb, gluten-free delight packed with wholesome ingredients and warm spices. Featuring a medley of almonds, walnuts, and pecans, alongside nutrient-dense seeds like chia, flax, sunflower, and pumpkin, this granola offers satisfying texture and a boost of healthy fats perfect for keto diets. Unsweetened shredded coconut adds a tropical touch, while the aromatic cinnamon powder and vanilla extract bring cozy, comforting flavors to every bite. Sweetened with erythritol and bound by melted coconut oil, this granola bakes to golden perfection in under 30 minutes, forming irresistible clusters that are perfect for meal prep or on-the-go snacking. Serve it as a crunchy topping for yogurt, pair it with almond milk, or enjoy it by the handful as a guilt-free keto treat!
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Recipe Information
Ingredients
- 1 cup Almonds
- 1 cup Walnuts
- 1 cup Pecans
- 0.5 cup Unsweetened shredded coconut
- 0.5 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 2 tablespoons Chia seeds
- 2 tablespoons Flaxseeds
- 1 teaspoon Cinnamon powder
- 0.5 teaspoon Salt
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 0.25 cup Erythritol or preferred keto sweetener
Instructions
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a food processor, pulse the almonds, walnuts, and pecans until they are roughly chopped. Be careful not to process them too finely; you want some texture.
In a large mixing bowl, combine the chopped nuts, shredded coconut, pumpkin seeds, sunflower seeds, chia seeds, and flaxseeds.
Add the cinnamon powder and salt to the mix and stir well to combine all the dry ingredients.
In a small saucepan, melt the coconut oil over low heat. Once melted, remove from heat and stir in the vanilla extract and erythritol until the sweetener is dissolved.
Pour the coconut oil mixture over the dry ingredients and mix thoroughly until everything is evenly coated.
Spread the granola mixture evenly on the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes, stirring halfway through to ensure even browning. Keep an eye on it to prevent burning.
Once golden and fragrant, remove from the oven and let the granola cool completely on the baking sheet. It will crisp up as it cools.
Once cooled, break the granola into clusters. Store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
4169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 389.6 g | 499% | |
| Saturated Fat | 99.9 g | 500% | |
| Polyunsaturated Fat | 122.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1226 mg | 53% | |
| Total Carbohydrate | 174.0 g | 63% | |
| Dietary Fiber | 70.8 g | 253% | |
| Total Sugars | 19.0 g | ||
| Protein | 101.4 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 872 mg | 67% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 2635 mg | 56% | |
*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.
