Grain-Free Low-Carb Keto Granola
User Reviews
5
Grain-Free Low-Carb Keto Granola
Description
Grain-Free Low-Carb Keto Granola combines nuts like raw cashew halves and roughly chopped almonds with unsweetened coconut flakes and chia seeds. A mixture of flax meal and warm water gels to bind the ingredients along with monk fruit sweetener and softened coconut oil. Vanilla extract and salt are added for flavor depth.
The granola is spread evenly on a parchment-lined baking sheet and baked at 350°F in intervals, stirring between sessions to form chunky clumps if desired. The process continues until the granola achieves a very golden brown color. The texture at completion is expected to be golden but not yet fully crunchy, which may allow for some chewiness.
This granola suits those following grain-free or low-carbohydrate diets, serving well as a snack or cereal alternative. The use of monk fruit sweetener avoids added sugars. Monitoring baking time is important to achieve desired browning without burning.
Ingredients
- 2 tablespoons flax meal
- 5 tablespoons water warm
- 2 1/2 tablespoons Monk Fruit Sweetener
- 2 tablespoons coconut oil softened at room temperature
- 1 cup cashew raw halves, 140g
- 1 cup almonds roughly chopped, whole raw, 135g
- 1/2 cup coconut flakes packed, unsweetened, 32g
- 2 tablespoons chia seeds 20g
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt sea salt
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Place the flax meal in a large bowl and whisk in the warm water. Place into the refrigerator for at least 15 minutes so the flax meal can begin to gel up and thicken.
- Once the flax has chilled, add in the monk fruit and coconut oil and stir together. The coconut oil won’t mix in smoothly and will start forming small chunks, that is normal.
- Add in all the remaining ingredients and stir until the flax/water mixture coats everything.
- Spread evenly into one layer on the baking sheet. Bake for 10 minutes, then stir. While stirring, try to stick a few pieces together so that they bake into chunks (if you like chunky granola.)
- Bake for another 10 minutes and repeat.
- Finally, bake for another 5 minutes and then check for doneness. You want the granola to be VERY golden brown when it’s done cooking, although it won’t feel crunchy yet. This could take another 5 to 15 minutes, so watch it in the last few minutes of baking.
- Once done, let cool to room temperature on the pan. Then, transfer to an air-tight container and place into the refrigerator to cool and crunch up completely!
Nutrition Information
Show DetailsNutrition Facts
Serving: 11Servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.005g | 0% |
| Sodium | 110mg | 5% |
| Potassium | 214mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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