Keto Grainless Granola
Crunchy, flavorful, and perfectly tailored for a low-carb lifestyle, this Keto Grainless Granola is a nutrient-packed alternative to traditional breakfast options. Featuring a wholesome blend of raw almonds, pecans, walnuts, pumpkin seeds, sunflower seeds, and unsweetened coconut flakes, this recipe is entirely grain-free and keto-friendly. Enhanced with flaxseed meal, chia seeds, and a touch of ground cinnamon and vanilla extract, each bite is brimming with texture and natural sweetness, complemented by erythritol for a sugar-free delight. Easy to prepare in just 30 minutes, this oven-baked granola crisps up beautifully and delivers clusters that are ideal for snacking or topping yogurt. Store it in an airtight container for a homemade keto granola that stays fresh for weeks. Perfect for busy mornings and an excellent way to infuse your day with energy without straying from your ketogenic goals!
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Raw pecans
- 1 cup Raw walnuts
- 0.5 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 1 cup Unsweetened coconut flakes
- 0.25 cup Flaxseed meal
- 2 tablespoons Chia seeds
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 tablespoons Erythritol or your preferred keto-friendly sweetener
Instructions
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius) and line a baking sheet with parchment paper.
Place the almonds, pecans, and walnuts in a food processor. Pulse the nuts a few times until they are broken into smaller pieces, but not completely crushed or powdered.
Transfer the nut mixture to a large mixing bowl and add the pumpkin seeds, sunflower seeds, coconut flakes, flaxseed meal, and chia seeds. Stir to combine the dry ingredients thoroughly.
In a small saucepan over low heat, melt the coconut oil. Once melted, remove from heat and stir in the vanilla extract, ground cinnamon, salt, and erythritol until well combined.
Pour the coconut oil mixture over the nut and seed mixture. Stir thoroughly to ensure that all the ingredients are coated with the wet mixture.
Spread the granola mixture evenly onto the prepared baking sheet, pressing down slightly to form a single layer.
Bake in the preheated oven for 18-20 minutes, stirring halfway through the baking time to ensure even cooking. The granola should be 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 or pieces of your desired size. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
4787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 453.3 g | 581% | |
| Saturated Fat | 146.3 g | 732% | |
| Polyunsaturated Fat | 61.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 668 mg | 29% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 84.8 g | 303% | |
| Total Sugars | 26.6 g | ||
| Protein | 110.9 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 926 mg | 71% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 4195 mg | 89% | |
*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.
