Low Carb Grain-Free Granola
Satisfy your crunchy cravings with this irresistible Low Carb Grain-Free Granola, a perfect snack or breakfast option for those embracing a keto or low-carb lifestyle! Packed with nutrient-rich nuts like almonds, walnuts, and pecans, along with sunflower seeds, pumpkin seeds, and unsweetened shredded coconut, this granola delivers a delightful mix of textures in every bite. Sweetened with erythritol and flavored with warm cinnamon and vanilla, it offers just the right touch of sweetness without the sugar spike. This recipe uses frothy egg whites to create golden, crispy clusters and is baked to perfection in under 30 minutes. Gluten-free, grain-free, and loaded with healthy fats, this wholesome treat makes a fantastic topping for unsweetened yogurt, a crunchy complement to smoothies, or a grab-and-go snack. Store it in an airtight container for up to two weeks and enjoy clean eating with this homemade, guilt-free granola!
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Raw walnuts
- 1 cup Raw pecans
- 1 cup Unsweetened shredded coconut
- 0.5 cup Raw sunflower seeds
- 0.5 cup Raw pumpkin seeds
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.25 cup Erythritol or preferred low-carb sweetener
- 2 large Egg whites
Instructions
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
In a food processor, combine almonds, walnuts, and pecans. Pulse a few times until they are roughly chopped. Do not over-process; you want small chunks, not a powder.
Transfer the chopped nuts into a large bowl and add the shredded coconut, sunflower seeds, and pumpkin seeds. Stir until well mixed.
In a saucepan over low heat, melt the coconut oil. Remove from heat and stir in vanilla extract, ground cinnamon, salt, and erythritol until the erythritol is dissolved.
Pour the melted coconut oil mixture over the nut and seed mixture. Stir until everything is well coated.
In a small bowl, whisk the egg whites until frothy. Fold the egg whites into the nut mixture until fully combined. This will help the granola form clusters.
Spread the mixture evenly onto the prepared baking sheet.
Bake for 20-25 minutes, stirring halfway through, until the granola is golden brown.
Remove from the oven and let cool completely on the baking sheet. The granola will become crisp as it cools.
Once cooled, break the granola into clusters and store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
4263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 406.0 g | 521% | |
| Saturated Fat | 123.3 g | 616% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1345 mg | 58% | |
| Total Carbohydrate | 176.6 g | 64% | |
| Dietary Fiber | 63.8 g | 228% | |
| Total Sugars | 25.3 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 715 mg | 55% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3607 mg | 77% | |
*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.
