Keto Homemade Granola with Dried Fruits
Crunchy, satisfying, and perfectly sweetened without the carbs, this Keto Homemade Granola with Dried Fruits is a game-changer for low-carb snack and breakfast lovers! Packed with nutrient-dense ingredients like almonds, walnuts, pecans, and superfoods like chia seeds and flaxseeds, this granola boasts a delightful mix of textures and flavors. Sweetened naturally with erythritol or monk fruit and infused with hints of vanilla and cinnamon, it’s oven-baked to golden perfection for that crave-worthy crispness. The addition of dried unsweetened cranberries and blueberries adds a pop of tangy sweetness, making it an irresistible snack or a wholesome cereal option when paired with almond or coconut milk. Ready in under an hour and easy to store, this keto-friendly and gluten-free granola is perfect for meal prep and mindful eating.
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Raw walnuts
- 1 cup Raw pecans
- 1 cup Unsweetened coconut flakes
- 0.5 cup Pumpkin seeds
- 0.25 cup Chia seeds
- 0.25 cup Flaxseeds
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 3 tablespoons Erythritol or monk fruit sweetener
- 0.25 cup Dried unsweetened cranberries
- 0.25 cup Dried unsweetened blueberries
Instructions
Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
Roughly chop the almonds, walnuts, and pecans and place them into a large mixing bowl.
Add the coconut flakes, pumpkin seeds, chia seeds, and flaxseeds to the bowl with the chopped nuts.
In a small saucepan, melt the coconut oil over low heat. Once melted, stir in the vanilla extract, ground cinnamon, salt, and erythritol (or monk fruit sweetener until fully combined).
Pour the coconut oil mixture over the nut and seed mixture. Stir well to ensure everything is evenly coated.
Spread the granola mixture evenly onto the prepared baking sheet, pressing it down gently.
Bake in the preheated oven for 25-30 minutes or until golden brown, stirring halfway through for even baking.
Remove from the oven and allow the granola to cool completely on the baking sheet. The granola will become crisp as it cools.
Once cooled, transfer the granola back into a large bowl and mix in the dried cranberries and blueberries.
Store the granola in an airtight container at room temperature for up to two weeks. Enjoy as a cereal with almond or coconut milk, or as a snack!
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 4.9 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 335 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.
