Keto Homemade Granola with Yogurt
Indulge in a wholesome, low-carb breakfast or snack with this Keto Homemade Granola with Yogurt recipe. Packed with nutrient-dense ingredients like almonds, pecans, walnuts, chia seeds, and flaxseed meal, this granola is baked to golden perfection with a hint of cinnamon and natural sweetness from powdered erythritol. The addition of unsweetened coconut flakes and pumpkin seeds adds a delightful crunch, while melted coconut oil and vanilla extract tie the flavors together. Pair it with creamy, low-carb Greek yogurt for a protein-packed dish, and toss in fresh blueberries for a burst of color and natural sweetness. Ready in just 30 minutes, this keto-friendly granola is perfect for meal prep, as it stays fresh in an airtight container for up to two weeks. Whether you're on the keto diet or simply looking for a gluten-free, sugar-free alternative to traditional granola, this recipe satisfies every craving while keeping you on track.
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Recipe Information
Ingredients
- 1 cup almonds
- 1 cup pecans
- 1 cup walnuts
- 0.5 cup unsweetened coconut flakes
- 0.5 cup pumpkin seeds
- 2 tablespoons chia seeds
- 2 tablespoons flaxseed meal
- 0.25 cup coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons powdered erythritol
- 1 cup low-carb Greek yogurt
- 0.5 cup blueberries (optional)
Instructions
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a food processor, coarsely chop the almonds, pecans, and walnuts. Do not over-process; you want some texture to remain.
In a large mixing bowl, combine the chopped nuts, coconut flakes, pumpkin seeds, chia seeds, and flaxseed meal.
In a small saucepan over low heat, melt the coconut oil. Remove from heat and stir in the vanilla extract, ground cinnamon, and powdered erythritol until well blended.
Pour the wet mixture over the dry ingredients and stir until all the dry ingredients are coated.
Spread the granola mixture evenly onto the prepared baking sheet.
Bake in the preheated oven for 10-15 minutes or until the granola turns golden brown, stirring halfway through to ensure even baking. Keep an eye on it to prevent burning, as nuts can brown quickly.
Remove the baking sheet from the oven and let the granola cool completely on the sheet. It will crisp up as it cools.
Once cooled, serve the granola with low-carb Greek yogurt and top with fresh blueberries if desired.
Store any leftover granola in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
4029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 365.8 g | 469% | |
| Saturated Fat | 107.7 g | 538% | |
| Polyunsaturated Fat | 98.4 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 125 mg | 5% | |
| Total Carbohydrate | 140.3 g | 51% | |
| Dietary Fiber | 64.9 g | 232% | |
| Total Sugars | 30.4 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1050 mg | 81% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 2343 mg | 50% | |
*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.
