Keto Gluten-Free Granola
Indulge in a crunchy, nutrient-packed snack with this Keto Gluten-Free Granola, a perfect low-carb and sugar-free alternative to traditional granola. Brimming with healthy fats and protein from raw almonds, walnuts, pecans, and a medley of seeds, this recipe delivers maximum flavor with a delightful coconut-cinnamon aroma. Sweetened with erythritol and bound together with luxurious melted coconut oil, it’s naturally gluten-free and crafted to support your keto lifestyle without compromising on taste. Ready in just 35 minutes, this golden, toasty granola makes the ideal breakfast topping, snack, or grab-and-go treat for busy mornings. Store the irresistible clusters for up to two weeks and enjoy a guilt-free crunch anytime! Keywords: keto granola, gluten-free granola, low-carb snack, healthy breakfast, sugar-free granola.
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Raw walnuts
- 1 cup Raw pecans
- 1 cup Unsweetened shredded coconut
- 0.5 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 2 tablespoons Chia seeds
- 0.33 cup Coconut oil
- 0.25 cup Erythritol sweetener
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a food processor, pulse the almonds, walnuts, and pecans until they are roughly chopped. Do not over-process; you want a mixture of small pieces and larger chunks.
Transfer the chopped nuts into a large mixing bowl and add the shredded coconut, pumpkin seeds, sunflower seeds, and chia seeds. Stir to combine.
In a small saucepan over low heat, melt the coconut oil and mix in the erythritol sweetener until the sweetener dissolves. Remove from heat and stir in the vanilla extract, cinnamon, and salt.
Pour the coconut oil mixture over the nut and seed blend in the mixing bowl. Stir well to ensure all the dry ingredients are evenly coated.
Spread the granola mixture evenly onto the prepared baking sheet, pressing down gently to form a compact layer.
Bake in the preheated oven for 20-25 minutes, stirring halfway through to promote even toasting. The granola is ready when it is golden brown and fragrant.
Remove from the oven and allow the granola to cool completely on the baking sheet. It will crisp up as it cools.
Once cooled, break the granola into clusters and store it in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
4564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 436.0 g | 559% | |
| Saturated Fat | 139.5 g | 698% | |
| Polyunsaturated Fat | 61.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 651 mg | 28% | |
| Total Carbohydrate | 182.9 g | 67% | |
| Dietary Fiber | 72.7 g | 260% | |
| Total Sugars | 23.3 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 844 mg | 65% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 3796 mg | 81% | |
*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.
