Low Carb Nut Granola
Elevate your breakfast game with this irresistible Low Carb Nut Granola recipe, a perfect blend of crunchy nuts, seeds, and coconut, seamlessly bound together with rich coconut oil and a hint of natural sweetness. Packed with nutrient-dense ingredients like almonds, pecans, walnuts, pumpkin seeds, and chia seeds, this keto-friendly granola is a fiber-rich alternative to traditional sugary cereals. Its warm notes of cinnamon and vanilla add depth and flavor, while the low-carb profile makes it ideal for those following ketogenic or gluten-free diets. Ready in under an hour, this homemade granola is baked to golden perfection and stays delightfully crisp for up to two weeks. Enjoy it as a breakfast bowl, snack straight from the jar, or a topping for yogurt and smoothie bowls—your mornings have never been this satisfying!
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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
- 2 tablespoons Chia seeds
- 0.25 cup Coconut oil, melted
- 3 tablespoons Erythritol or sweetener of choice
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
Instructions
Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper.
In a food processor, pulse the almonds, pecans, and walnuts a few times until they are broken into coarse pieces but not finely ground.
Transfer the chopped nuts to a large mixing bowl and add the pumpkin seeds, sunflower seeds, unsweetened shredded coconut, and chia seeds.
In a microwave-safe bowl, melt the coconut oil. Once melted, stir in the erythritol or sweetener of choice, vanilla extract, ground cinnamon, and salt until well combined.
Pour the wet mixture over the nut and seed mixture. Stir thoroughly to ensure everything is well coated.
Spread the granola mixture evenly on the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes, stirring every 10 minutes to ensure even baking and avoid burning.
Once golden brown and fragrant, remove the granola from the oven and let it cool completely on the baking sheet to allow it to crisp up.
Once cooled, transfer the granola to an airtight container for storage. It can be kept at room temperature for up to two weeks.
Nutrition Facts
Calories |
4068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 384.9 g | 493% | |
| Saturated Fat | 102.0 g | 510% | |
| Polyunsaturated Fat | 121.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 146.0 g | 53% | |
| Dietary Fiber | 65.0 g | 232% | |
| Total Sugars | 18.6 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 818 mg | 63% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 2462 mg | 52% | |
*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.
