Low Carb Almond Granola
Start your morning on a healthy and satisfying note with this Low Carb Almond Granola, a fiber-packed, keto-friendly twist on a breakfast classic! This delicious homemade granola blends crunchy raw almonds, creamy almond flour, and a mix of seeds—including chia, pumpkin, and sunflower—balanced perfectly with unsweetened coconut flakes and a hint of cinnamon. Naturally sweetened with a sugar-free alternative and lightly baked with coconut oil, it delivers all the crisp, golden goodness of traditional granola while keeping carbs in check. Ready in just 35 minutes and versatile enough to top yogurt, smoothie bowls, or enjoy as a snack, this gluten-free and low-carb recipe is a wholesome treat you’ll want to make on repeat. Perfect for meal prep—it stays fresh and crunchy for days!
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Recipe Information
Ingredients
- 2 cups raw almonds
- 1 cup unsweetened coconut flakes
- 0.5 cup pumpkin seeds
- 0.5 cup sunflower seeds
- 2 tablespoons chia seeds
- 2 tablespoons golden flaxseed meal
- 0.25 cup almond flour
- 1 teaspoon cinnamon
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 0.25 cup coconut oil, melted
- 0.25 cup sugar-free sweetener
Instructions
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a food processor, pulse the raw almonds until they are roughly chopped but not too fine. Transfer to a large mixing bowl.
Add the unsweetened coconut flakes, pumpkin seeds, sunflower seeds, chia seeds, and golden flaxseed meal to the bowl with the almonds.
Stir in the almond flour, cinnamon, and salt until well combined.
In a small bowl, whisk together the melted coconut oil, vanilla extract, and the sugar-free sweetener until fully blended.
Pour the wet mixture over the dry ingredients, stirring until all the dry ingredients are evenly coated.
Spread the mixture onto the prepared baking sheet in an even layer.
Bake for 20-25 minutes, stirring halfway through, until the granola is golden brown and crisp.
Remove from the oven and let cool completely on the baking sheet. The granola will crisp up further as it cools.
Store the cooled granola in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 55 mg | 2% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 2.5 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 431 mg | 9% | |
*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.
