Keto Low Sugar Granola
Indulge in the perfect breakfast or snack with this crunchy, satisfying Keto Low Sugar Granola, a deliciously nutty blend that’s packed with healthy fats and free from refined sugars. Made with a medley of almonds, pecans, and walnuts, combined with shredded coconut, sunflower seeds, and nutrient-rich chia and flaxseeds, this granola delivers a powerhouse of flavor and nutrition. Bound together with melted coconut oil, a touch of cinnamon, and an egg white for perfect crispness, this low-carb granola is lightly sweetened with erythritol to keep it keto-friendly. Ready in just 40 minutes, it's the ideal make-ahead option for busy mornings or a wholesome snack for mindful munching. Pair it with your favorite keto yogurt or a milk alternative for a breakfast that’s as guilt-free as it is scrumptious. Perfect for those following a ketogenic lifestyle, this quick and easy recipe strikes the ultimate balance between flavor, texture, and health.
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Raw pecans
- 1 cup Raw walnuts
- 0.5 cup Unsweetened shredded coconut
- 0.5 cup Sunflower seeds
- 2 tablespoons Chia seeds
- 2 tablespoons Flaxseed meal
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.25 cup Erythritol sweetener
- 1 large Egg white
Instructions
Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a food processor, pulse the almonds, pecans, and walnuts a few times until they are roughly chopped. Avoid over-processing them into a powder; you want to retain some larger pieces for texture.
Transfer the chopped nuts to a large mixing bowl and add in the unsweetened shredded coconut, sunflower seeds, chia seeds, and flaxseed meal. Stir to combine.
In a separate small bowl, whisk together the melted coconut oil, vanilla extract, ground cinnamon, salt, erythritol, and egg white until well mixed.
Pour the wet ingredients over the dry ingredients in the mixing bowl. Stir thoroughly until everything is coated evenly.
Spread the mixture evenly onto the prepared baking sheet, pressing it down lightly with a spatula to form an even layer.
Bake in the preheated oven for 25 to 30 minutes, stirring halfway through to ensure even baking. The granola should be golden brown.
Remove from the oven and allow the granola to cool completely on the baking sheet. It will continue to harden as it cools.
Once cooled, break into clusters and store in an airtight container. Serve with your favorite keto yogurt or milk alternative.
Nutrition Facts
Calories |
3816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 366.0 g | 469% | |
| Saturated Fat | 98.0 g | 490% | |
| Polyunsaturated Fat | 45.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1269 mg | 55% | |
| Total Carbohydrate | 166.0 g | 60% | |
| Dietary Fiber | 64.3 g | 230% | |
| Total Sugars | 19.9 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 834 mg | 64% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3156 mg | 67% | |
*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.
