LOW CARB KETO GRANOLA

This LOW CARB KETO GRANOLA. So easy to make with simple low carb, grain-free, and paleo ingredients. It makes the perfect sugar-free breakfast or snack and is full of crunchy clusters.

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course: Breakfast
Cuisine: American
Servings: 15 servings
Calories: 268 kcal

Ingredients

START WITH THIS BASE RECIPE FOR ALL OF THE KETO GRANOLA RECIPES:

• 1 cup sliced almonds
• 1/2 cup chopped walnuts
• 1/3 cup pumpkin seeds
• 1 cup chopped pecans
• 1/3 cup sunflower seeds
• 1/3 cup sesame seeds, optional
• 2 tablespoons hemp seeds, optional
• 1 cup unsweetened flaked coconut
• 1/4 cup golden monk fruit sweetener
• 1 teaspoon ground cinnamon
• Pinch of fine sea salt
• 1/3 cup coconut oil melted
• 1 egg white, (for a vegan substitute, you can try using a flax egg (1 Tablespoon ground flax
• seeds + 3 Tablespoons water OR use 3 Tablespoons smooth creamy nut or seed butter)
• 1 teaspoon vanilla extract

FOR THE GINGERBREAD KETO GRANOLA

• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg

FOR THE PEANUT BUTTER KETO GRANOLA:

• 1/4 cup natural peanut butter
• 1/2 cup chopped peanuts (leave out the walnuts)

FOR THE PUMPKIN KETO GRANOLA:

• 1 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 2 tablespoons pure pumpkin puree

Instructions

1. Preheat the oven to 300 degrees F. With parchment paper, line a baking sheet. Put it aside.

FOR ALL OF THE KETO GRANOLA RECIPES, START WITH THIS BASE RECIPE:

1. Combine all the salt, seeds, coconut, sweetener, cinnamon & nuts in a large bowl.
2. Whisk together the vanilla extract, egg white & melted coconut oil in a separate bowl. Pour over nut/seed/coconut mixture and until it gets moistened & combined, stir. In an even layer, spread the mixture onto the prepared baking sheet, and with a spatula or your clean hands, pat down flat.
3. Until golden brown, bake in preheated oven for 25 – 30 minutes, rotating the pan halfway through. (while baking, DO not stir granola).
4. Take out the pan from the oven and to cool completely, allow granola.
5. Break granola into clusters, once cool, & store in an airtight container.
6. Serve with toppings(of your choice).

FOR THE GINGERBREAD KETO GRANOLA:

1. Combine all the salt, seeds, coconut, sweetener, cinnamon, ginger, cloves nutmeg & nuts in a large bowl.
2. Whisk together the vanilla extract, egg white & melted coconut oil in a separate bowl. Pour over nut/seed/coconut mixture and stir until it gets combined & moistened. In an even layer, spread the mixture onto the prepared baking sheet, and with a spatula or your clean hands, pat down flat.
3. Until it gets golden brown, bake in preheated oven for 25 – 30 minutes, rotating the pan halfway through. (DO not stir granola while baking).
4. Remove pan from oven and allow granola to cool completely. Serve with toppings of your choice.

FOR THE PEANUT BUTTER KETO GRANOLA:

1. Combine the salt, pecans, peanuts, seeds, coconut, sweetener, cinnamon & almonds in a large bowl.
2. Whisk together the melted coconut oil, peanut butter, egg white & vanilla extract in a separate bowl. Pour over nut/seed/coconut mixture and until it gets moistened & combined, stir. In an even layer, spread the mixture onto the prepared baking sheet, and with a spatula or your clean hands, pat down flat.
3. Bake in preheated oven for 25 – 30 minutes or until golden brown, rotating the pan halfway through. (while baking, DO not stir granola).
4. Take out the pan from the oven and to cool completely, allow granola.
5. Serve with toppings of your choice.

FOR THE PUMPKIN KETO GRANOLA:

1. Combine all the salt, seeds, coconut, sweetener, cinnamon, ginger, cloves, allspice nutmeg & nuts in a large bowl.
2. Whisk together the vanilla extract, pumpkin puree, egg white & melted coconut oil in a separate bowl. Pour over nut/seed/coconut mixture and until moistened & combined, stir. Onto the prepared baking sheet, spread the mixture in an even layer, and with a spatula or your clean hands, pat down flat.
3. Until it gets golden brown, bake in preheated oven for 25 – 30 minutes, rotating the pan halfway through. (DO not stir granola while baking).
4. Take out the pan from the oven and to cool completely, allow granola.

Nutrition Facts

Keto Granola – 4 Ways
Amount Per Serving (1 serving)
Calories 268Calories from Fat 216
% Daily Value*
Fat 24g37%
Carbohydrates 7g2%
Fiber 4g16%
Sugar 1g1%
Protein 6g12%