Low Carb Homemade Granola
Embark on a guilt-free snacking journey with this irresistibly crunchy Low Carb Homemade Granola recipe, designed to deliver big flavor while keeping your carb count in check. Packed with nutrient-dense ingredients such as almonds, pecans, walnuts, pumpkin seeds, and chia seeds, this wholesome mix is lightly sweetened with erythritol or monk fruit and spiced with warm hints of cinnamon. A touch of melted coconut oil and a whisked egg white bind the clusters for that classic granola texture, while unsweetened shredded coconut adds a tropical twist. Perfect for meal prep, this gluten-free and keto-friendly granola is baked to golden perfection, creating fragrant, crispy clusters that are ideal for topping yogurt, fueling your breakfast, or enjoying as a satisfying snack. Ready in under an hour, it’s your go-to recipe for healthier snacking without compromising on taste.
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Recipe Information
Ingredients
- 1 cup Almonds
- 1 cup Pecans
- 1 cup Walnuts
- 0.5 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 0.5 cup Unsweetened shredded coconut
- 0.25 cup Flaxseeds
- 0.25 cup Chia seeds
- 0.25 cup Erythritol or monk fruit sweetener
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil
- 1 large Egg white
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
Place the almonds, pecans, and walnuts into a food processor and pulse a few times to roughly chop them. Do not process too much; the mixture should still have texture.
In a large mixing bowl, combine the chopped nuts, pumpkin seeds, sunflower seeds, shredded coconut, flaxseeds, and chia seeds.
Add the erythritol or monk fruit sweetener, ground cinnamon, and salt to the bowl, mixing well to ensure everything is evenly distributed.
In a small separate bowl, whisk together the vanilla extract, melted coconut oil, and egg white. Pour this wet mixture over the nut and seed mixture.
Stir everything together thoroughly until the dry ingredients are well coated with the wet mixture.
Spread the granola mixture evenly onto the prepared baking sheet, pressing it down slightly with the back of a spoon or spatula.
Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, stirring once halfway through. The granola should be golden brown and fragrant.
Remove the granola from the oven and let it 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 1 week.
Nutrition Facts
Calories |
4396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 404.4 g | 518% | |
| Saturated Fat | 101.4 g | 507% | |
| Polyunsaturated Fat | 127.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 189.6 g | 69% | |
| Dietary Fiber | 83.5 g | 298% | |
| Total Sugars | 20.0 g | ||
| Protein | 112.1 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1060 mg | 82% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 2936 mg | 62% | |
*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.
