Low Carb Nutty Granola
Crunchy, flavorful, and irresistibly satisfying, this Low Carb Nutty Granola is the ultimate guilt-free breakfast or snack option. Packed with a nutrient-dense blend of almonds, pecans, walnuts, and a variety of seeds, this recipe is a dream for anyone following a keto or low-carb lifestyle. A sprinkle of cinnamon adds cozy warmth, while sugar-free maple syrup and vanilla offer just the right touch of natural sweetness. Toasted to golden perfection in coconut oil, this granola is rich in healthy fats, fiber, and protein to keep you energized throughout the day. Whether you enjoy it with yogurt, almond milk, or straight out of the jar, this homemade granola is a clean and wholesome alternative to sugar-laden store-bought options. Quick to prepare and perfect for meal prepping, it’s a crunchy, delicious way to fuel your mornings!
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Recipe Information
Ingredients
- 1 cup raw 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 chia seeds
- 0.25 cup flaxseed meal
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 cup coconut oil
- 0.25 cup sugar-free maple syrup
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper for easy cleanup.
In a food processor, pulse the almonds, pecans, and walnuts until they are broken down into small, bite-sized pieces. Be careful not to over-process into a fine meal.
In a large mixing bowl, combine the processed nuts, pumpkin seeds, sunflower seeds, shredded coconut, chia seeds, flaxseed meal, ground cinnamon, and salt. Stir well to evenly distribute the ingredients.
In a small saucepan over low heat, melt the coconut oil. Once melted, remove from the heat and whisk in the sugar-free maple syrup and vanilla extract.
Pour the liquid mixture over the dry ingredients and mix thoroughly until all the ingredients are well coated.
Spread the granola mixture evenly onto the prepared baking sheet.
Bake in the preheated oven for about 20-25 minutes or until the granola is golden brown, stirring halfway through baking time to ensure even toasting.
Remove from the oven and let cool completely on the baking sheet. The granola will crisp up as it cools.
Once cool, break the granola into clusters and store it in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
4280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 399.0 g | 512% | |
| Saturated Fat | 101.5 g | 508% | |
| Polyunsaturated Fat | 144.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1343 mg | 58% | |
| Total Carbohydrate | 130.1 g | 47% | |
| Dietary Fiber | 78.9 g | 282% | |
| Total Sugars | 20.8 g | ||
| Protein | 107.7 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1029 mg | 79% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 3811 mg | 81% | |
*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.
