Keto Coconut Granola
User Reviews
5
Keto Coconut Granola
Description
The Keto Coconut Granola is made by pulsing nuts such as pecans, almonds, and walnuts with various seeds including pumpkin, chia, flax, and hemp hearts, plus almond and coconut flours and spices. This mixture provides a complex texture with some larger nut pieces intact. Separately, the egg white is whipped and combined with coconut oil, vanilla extract, and the swerve confectioners sweetener to create a wet binder. These wet ingredients are mixed into the nut and seed blend, then spread onto a parchment-lined baking sheet.
Baking at 325°F, the granola is stirred three times during a 25-minute bake to promote even toasting. Flaked coconut is folded in near the end of baking and cooked until lightly golden. Once cooled, it crisps up further, resulting in a crunchy, less-sweet granola suitable for keto diets. Serving suggestions include pairing it with yogurt or as a snack.
For those preferring a sweeter granola, 1-2 tablespoons more swerve can be added. The recipe emphasizes a not overly sweet final product that highlights nutty, coconut flavors with warm spices.
Ingredients
- ½ cup pecans
- ½ cup almonds
- ½ cup walnuts
- ¼ cup pumpkin seeds raw
- ¼ cup chia seeds
- ¼ cup flax seeds
- ⅓ cup hemp hearts
- ⅔ cup flaked coconut unsweetened
- ¼ cup almond flour
- 2 tablespoons coconut flour
- ¼ cup coconut oil organic
- ⅓ cup swerve confectioners see note below
- 1 teaspoon vanilla extract pure
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 egg white
- Pinch salt
Instructions
- Preheat oven to 325F. Add the nuts to the bowl of a food processor and pulse a few times. Add in the seeds, almond flour, coconut flour, cinnamon and nutmeg. Pulse until well combined, making sure there are still some large pieces of nuts.
- Pour the mixture into a large mixing bowl. In the bowl of the food processor, add the egg white and whip until frothy. Add the coconut oil and vanilla and briefly mix.
- Pour the swerve over the granola and mix. Then pour the wet ingredients over the granola and mix until combined. Pour the mixture over a baking sheet lined with parchment paper and spread out into one layer.
- Bake for 25 minutes (total). Remove from the oven after 10 minutes, stir and continue baking. Repeat after 10 more minutes. After 10 minutes, remove from the oven and stir in the flaked coconut, then cook for 5 more minutes or until the coconut is slightly golden.
- Allow to cool at room temperature before eating. It will crisp up as it cools. Serve with your favorite unsweetened almond or coconut milk. Store leftovers at room temperature in an airtight jar.
Notes
- This granola is mildly sweet; add 1 to 2 tablespoons more swerve confectioners if you prefer a sweeter taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 13g | 4% |
| Protein | 11g | 22% |
| Fat | 33g | 51% |
| Saturated Fat | 11g | 55% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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