Low Carb Kind Almond Coconut Granola
Satisfy your cravings while staying mindful of your health with this Low Carb Kind Almond Coconut Granola recipe—a delicious, crunchy, and keto-friendly breakfast or snack that's packed with wholesome nutrients. Featuring a medley of coarsely chopped almonds, unsweetened coconut flakes, and a trio of seeds (pumpkin, sunflower, and chia), this granola delivers irresistible flavor and a satisfying crunch in every bite. Sweetened with erythritol and infused with vanilla, cinnamon, and melted coconut oil, it strikes the perfect balance between savory and sweet without spiking your carbs. Ready in under 35 minutes, this easy-to-make granola is baked to golden perfection and stores beautifully for up to two weeks, making it ideal for on-the-go mornings or as a topping for yogurt and smoothie bowls. Wholesome, low-carb, and utterly delicious, this healthy granola recipe will be your new favorite!
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Recipe Information
Ingredients
- 1 cup Raw almonds, coarsely chopped
- 1 cup Unsweetened coconut flakes
- 1 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 2 tablespoons Chia seeds
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil, melted
- 0.25 cup Erythritol or preferred low-carb sweetener
Instructions
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the chopped almonds, coconut flakes, pumpkin seeds, sunflower seeds, chia seeds, ground cinnamon, and salt.
In a small microwave-safe bowl, melt the coconut oil if it is solid. Stir in the vanilla extract and erythritol until well combined.
Pour the coconut oil mixture over the dry ingredients. Mix thoroughly to ensure the ingredients are evenly coated with the oil and sweetener.
Spread the granola mixture evenly on the prepared baking sheet.
Place the baking sheet in the preheated oven. Bake for 20-25 minutes, stirring halfway through, until the granola is golden brown and fragrant.
Remove from the oven and let the granola cool completely on the baking sheet. It will become crunchy as it cools.
Once cooled, transfer the granola to an airtight container for storage. It will keep for up to 2 weeks at room temperature.
Nutrition Facts
Calories |
3308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.8 g | 392% | |
| Saturated Fat | 138.5 g | 692% | |
| Polyunsaturated Fat | 57.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 666 mg | 29% | |
| Total Carbohydrate | 161.7 g | 59% | |
| Dietary Fiber | 57.3 g | 205% | |
| Total Sugars | 17.6 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 616 mg | 47% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3302 mg | 70% | |
*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.
