Low Carb Protein-Packed Granola
Indulge in the perfect low-carb breakfast or snack with this irresistible Low Carb Protein-Packed Granola! Bursting with wholesome nuts like almonds, pecans, and walnuts, along with nutrient-dense seeds such as chia, flaxseeds, and pumpkin seeds, this granola is a powerhouse of protein and healthy fats. Infused with the warm flavor of ground cinnamon and lightly sweetened with a stevia-based alternative, it’s baked to golden perfection for a delicious crunch in every bite. This gluten-free, keto-friendly granola comes together in just 30 minutes, thanks to simple preparation and minimal cook time. Perfect for on-the-go mornings or as a satisfying topping for yogurt, enjoy this versatile, homemade treat while staying true to your low-carb lifestyle!
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Recipe Information
Ingredients
- 1 cup Almonds
- 1 cup Pecans
- 0.5 cup Walnuts
- 0.5 cup Unsweetened coconut flakes
- 0.25 cup Sunflower seeds
- 0.25 cup Pumpkin seeds (pepitas)
- 2 tablespoons Chia seeds
- 2 tablespoons Flaxseeds
- 0.5 cup Protein powder (unflavored or vanilla)
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 2 tablespoons Erythritol or stevia-based sweetener
Instructions
Preheat your oven to 325°F (163°C) and line a large baking sheet with parchment paper.
In a food processor, coarsely chop the almonds, pecans, and walnuts until they are in small bite-sized pieces, but not too fine.
In a large mixing bowl, combine the chopped nuts with coconut flakes, sunflower seeds, pumpkin seeds, chia seeds, flaxseeds, protein powder, cinnamon, and salt. Mix well.
In a small saucepan over low heat, melt the coconut oil. Remove from heat and stir in the vanilla extract and erythritol or stevia-based sweetener until well combined.
Pour the melted coconut oil mixture over the dry ingredients. Stir until all the ingredients are evenly coated.
Spread the mixture evenly on the prepared baking sheet, pressing it down gently with a spatula.
Bake in the preheated oven for 15-20 minutes, stirring halfway through, until golden brown and fragrant. Watch closely to avoid burning.
Remove from oven and let it cool completely on the baking sheet. The granola will crisp up as it cools.
Once cooled, break the granola into clusters and store it in an airtight container for up to two weeks.
Nutrition Facts
Calories |
3903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.9 g | 418% | |
| Saturated Fat | 103.0 g | 515% | |
| Polyunsaturated Fat | 67.6 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1420 mg | 62% | |
| Total Carbohydrate | 112.3 g | 41% | |
| Dietary Fiber | 61.4 g | 219% | |
| Total Sugars | 21.0 g | ||
| Protein | 172.0 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1171 mg | 90% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2409 mg | 51% | |
*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.
