Keto Nut Granola
Indulge in the crunchy, nutty goodness of Keto Nut Granola, a low-carb, gluten-free breakfast or snack that's perfect for fueling your day! This irresistibly fragrant granola combines a variety of toasted nuts—almonds, walnuts, and pecans—with pumpkin seeds, sunflower seeds, and shredded coconut for a nutrient-packed base. Golden flaxseeds and chia seeds add a boost of fiber and omega-3s, while a blend of coconut oil, sugar-free maple syrup, vanilla extract, and cinnamon provides a touch of sweetness and warmth. Baked to golden perfection, this granola forms satisfying clusters that are ideal for pairing with Greek yogurt, a splash of almond milk, or even as a grab-and-go snack. Ready in under 40 minutes, it’s a wholesome, homemade alternative to store-bought options. Perfect for keto dieters seeking flavor without compromise, this recipe is sure to rival your favorite granola!
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Recipe Information
Ingredients
- 1 cup Almonds
- 1 cup Walnuts
- 1 cup Pecans
- 0.5 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 0.5 cup Unsweetened shredded coconut
- 0.25 cup Golden flaxseeds
- 0.25 cup Chia seeds
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 2 tablespoons Sugar-free maple syrup
Instructions
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
Roughly chop the almonds, walnuts, and pecans into small, bite-sized pieces.
In a large mixing bowl, combine the chopped nuts, pumpkin seeds, sunflower seeds, shredded coconut, flaxseeds, and chia seeds.
In a small saucepan over low heat, melt the coconut oil. Add the vanilla extract, cinnamon, salt, and sugar-free maple syrup, stirring until well combined.
Pour the coconut oil mixture over the nut and seed mixture. Stir thoroughly to ensure everything is well coated.
Spread the mixture evenly onto the prepared baking sheet.
Bake for 15 minutes, then gently stir the granola and spread it out evenly again.
Continue baking for another 10-15 minutes, or until the mixture is golden brown and fragrant. Keep an eye on the granola to prevent burning.
Remove from the oven and let it cool completely on the baking sheet. The granola will crisp up as it cools.
Once cooled, break the granola into clusters and store in an airtight container for up to a week.
Nutrition Facts
Calories |
4507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 414.2 g | 531% | |
| Saturated Fat | 102.3 g | 512% | |
| Polyunsaturated Fat | 127.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1297 mg | 56% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 89.9 g | 321% | |
| Total Sugars | 20.2 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1117 mg | 86% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 3075 mg | 65% | |
*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.
