Keto Homemade Crunchy Granola Mix
Satisfy your breakfast cravings while staying low-carb with this irresistible Keto Homemade Crunchy Granola Mix! Packed with nutrient-dense ingredients like raw almonds, pecans, walnuts, and seeds, this granola offers the ultimate blend of rich flavors and satisfying crunch. Infused with hints of cinnamon and vanilla, and lightly sweetened with a keto-friendly sweetener, it’s baked to golden perfection and develops an addictive crispiness as it cools. Perfect for meal prep, this easy 40-minute recipe creates a versatile snack or breakfast topper that stays fresh for weeks. Whether served with almond milk, sprinkled over yogurt, or enjoyed as a quick grab-and-go treat, this grain-free, sugar-free granola is a must-try for keto enthusiasts seeking a healthy, delicious option.
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Raw pecans
- 1 cup Raw walnuts
- 1 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 0.5 cup Unsweetened shredded coconut
- 2 tablespoons Chia seeds
- 2 tablespoons Flaxseed meal
- 0.25 cup Coconut oil
- 0.25 cup Erythritol or other keto-friendly sweetener
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
Roughly chop the almonds, pecans, and walnuts. Add them to a large mixing bowl.
Add the pumpkin seeds, sunflower seeds, shredded coconut, chia seeds, and flaxseed meal to the nuts in the mixing bowl.
In a small saucepan, melt the coconut oil over low heat. Once melted, stir in the erythritol, cinnamon, vanilla extract, and salt until well combined.
Pour the melted coconut oil mixture over the dry ingredients in the mixing bowl, and stir until all ingredients are evenly coated.
Spread the granola mixture in an even layer on the prepared baking sheet.
Bake for 10 minutes, remove from oven, and stir the mixture to ensure even baking. Return to the oven and bake for an additional 10-15 minutes, until golden brown and fragrant.
Remove the granola from the oven and let it cool completely on the baking sheet. It will become crunchier 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 |
4614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 432.4 g | 554% | |
| Saturated Fat | 107.3 g | 536% | |
| Polyunsaturated Fat | 75.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 650 mg | 28% | |
| Total Carbohydrate | 186.8 g | 68% | |
| Dietary Fiber | 73.7 g | 263% | |
| Total Sugars | 21.5 g | ||
| Protein | 124.5 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 907 mg | 70% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 4237 mg | 90% | |
*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.
