Paleo Keto Granola
Transform your mornings with this irresistible Paleo Keto Granola, a crunchy and wholesome breakfast or snack that’s both grain-free and low-carb. Packed with nutrient-dense ingredients like raw almonds, pecans, walnuts, and a medley of sunflower and pumpkin seeds, this granola delivers on flavor and health! The addition of unsweetened shredded coconut, chia seeds, and a touch of ground cinnamon creates a delectable texture and warm spice, while monk fruit sweetener and vanilla extract balance everything with subtle sweetness—all without spiking your blood sugar. Perfectly baked to golden perfection with coconut oil for added richness, this granola is quick to make in under 35 minutes and stores beautifully for up to two weeks. Enjoy it on its own, sprinkled over unsweetened yogurt, or paired with almond milk for a satisfying keto-friendly treat!
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Recipe Information
Ingredients
- 1 cup raw almonds
- 1 cup raw pecans
- 1 cup raw walnuts
- 0.5 cup raw sunflower seeds
- 0.5 cup raw pumpkin seeds
- 1 cup unsweetened shredded coconut
- 2 tablespoons chia seeds
- 1 teaspoon ground cinnamon
- 0.5 teaspoon sea salt
- 1 teaspoon vanilla extract
- 0.25 cup coconut oil
- 0.25 cup monk fruit sweetener
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
In a food processor, pulse the almonds, pecans, and walnuts until they are broken into small chunks. Do not over-process, as you want some texture.
In a large mixing bowl, combine the chopped nuts with sunflower seeds, pumpkin seeds, shredded coconut, chia seeds, ground cinnamon, and sea salt. Mix well.
In a small saucepan, heat the coconut oil and monk fruit sweetener over low heat until melted and well combined. Add the vanilla extract and stir.
Pour the liquid mixture over the dry ingredients and mix well until all ingredients are evenly coated.
Spread the granola mixture evenly onto the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, stirring halfway through, until the granola is golden brown and fragrant.
Remove from the oven and allow to cool completely on the baking sheet. The granola will become crisp as it cools.
Once cooled, break the granola into clusters and store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
4328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 412.3 g | 529% | |
| Saturated Fat | 123.9 g | 620% | |
| Polyunsaturated Fat | 23.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 130.5 g | 47% | |
| Dietary Fiber | 70.8 g | 253% | |
| Total Sugars | 25.2 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 839 mg | 65% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 3583 mg | 76% | |
*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.
