Low Carb High Protein Granola
Indulge in the ultimate guilt-free snack with this **Low Carb High Protein Granola**, a perfect choice for healthy breakfasts or on-the-go munching! Packed with nutrient-rich ingredients like almonds, walnuts, pecans, chia seeds, and flax seeds, this granola delivers a powerful crunch and a boost of heart-healthy fats. The addition of protein powder ensures each handful is loaded with satiating protein, making it ideal for those following a high-protein or keto-friendly lifestyle. Sweetened naturally with low-carb sweetener and infused with the warm flavors of cinnamon and vanilla, this granola offers a subtly sweet, comforting flavor with no sugar crashes. Easy to make in under 40 minutes, it bakes to a toasted, golden perfection and forms irresistible clusters that are perfect for topping yogurt, sprinkling over smoothie bowls, or enjoying straight out of the jar. Customize it to your taste and make this recipe your go-to for healthy snacking!
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Recipe Information
Ingredients
- 1 cup Almonds
- 1 cup Walnuts
- 1 cup Pecans
- 1 cup Pumpkin seeds
- 0.5 cup Unsweetened shredded coconut
- 2 tablespoons Chia seeds
- 2 tablespoons Flax seeds
- 0.5 cup Protein powder (vanilla or unflavoured)
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 0.25 cup Low-carb sweetener (erythritol, monk fruit, or stevia blend)
Instructions
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a food processor, pulse the almonds, walnuts, and pecans until they reach a coarse, crumbly texture. Be careful not to over-process, as you want small chunks for good texture.
In a large bowl, combine the processed nuts, pumpkin seeds, shredded coconut, chia seeds, flax seeds, protein powder, cinnamon, and salt. Mix well to incorporate all the dry ingredients.
In a small saucepan, melt the coconut oil over low heat. Remove from heat and stir in the vanilla extract and low-carb sweetener until the sweetener dissolves completely.
Pour the melted coconut oil mixture over the dry ingredients and mix thoroughly until everything is well coated.
Spread the granola mixture evenly onto the prepared baking sheet, pressing it into an even layer.
Bake in the preheated oven for 20-25 minutes, or until the granola is golden brown, stirring once halfway through the baking time to ensure even cooking.
Remove from the oven and allow the granola to cool completely on the baking sheet. It will crisp up as it cools.
Once cooled, break the granola into clusters and store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
4640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 392.8 g | 504% | |
| Saturated Fat | 104.2 g | 521% | |
| Polyunsaturated Fat | 118.6 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1436 mg | 62% | |
| Total Carbohydrate | 175.0 g | 64% | |
| Dietary Fiber | 67.3 g | 240% | |
| Total Sugars | 21.9 g | ||
| Protein | 208.8 g | 418% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1258 mg | 97% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 3185 mg | 68% | |
*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.
