Keto Peanut Butter Granola
User Reviews
5
Keto Peanut Butter Granola
Description
This granola balances unsweetened desiccated coconut with a mix of almonds, walnuts, pecans, sunflower seeds, pumpkin seeds, and ground flaxseed for texture, fat, and fiber. Peanut butter adds richness and acts as a binder alongside water. Sweetener and cinnamon provide gentle sweetness and warmth. After pulsing the nuts and seeds to mix small and large pieces, the ingredients are pressed onto a baking sheet and baked at a low temperature until evenly browned.
The final granola cools to form clusters with a crunchy texture that combines nutty, coconutty, and spiced notes. The recipe yields multiple servings, making it suitable for snacking or topping yogurt or salads. The inclusion of flaxseed or a substitute like ground chia seeds is crucial for binding.
Variations to the nut and seed selection are acceptable depending on availability and preference, following proportions that favor twice as many nuts as seeds. If the edges brown too quickly, the granola can be broken up and repositioned during baking to ensure even crispness.
Ingredients
- 1 ½ cup / 120g desiccated coconut unsweetened
- ¾ cup / 100g almonds pieces
- ¾ cup / 100g nuts I used walnuts and pecans, crushed
- ½ cup / 65g sunflower seeds
- ½ cup / 65g pumpkin seeds
- ⅓ cup / 40g Flaxseed ground/milled
- ½ cup / 80g peanut butter unsweetened
- 2 tablespoon granulated sweetener optional
- 1 tablespoon cinnamon
- ⅓ cup / 80 ml water
Instructions
- Preheat the oven to 150 Celsius / 300 Fahrenheit.
- Pulse the nuts and seeds in a food processor until you have larger and smaller pieces.
- Mix all ingredients in a bowl.
- Spread the mix evenly on a baking sheet lined with parchment paper and press down firmly with your hands.
- Bake for 25-30 minutes or until browned evenly. Rotate the baking tray halfway through.
- Let cool to room temperature, then break into clusters.
Notes
- You may substitute nuts and seeds with those on hand, maintaining approximately twice as many nuts as seeds for balance.
- Ground chia seeds can replace flaxseed meal as the binding agent but do not omit it entirely.
- If edges brown faster than the center, break the granola into larger pieces and redistribute on the baking sheet for even baking.
- The recipe yields about 12 portions (50g each) with a net carb count of approximately 3g per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 50g | |
| Calories | 264kcal | 13% |
| Total Carbohydrates | 8.7g | 3% |
| Protein | 7.8g | 16% |
| Fat | 24g | 37% |
| Sodium | 14.5mg | 1% |
| Potassium | 204mg | 4% |
| Fiber | 5.5g | 22% |
| Sugar | 1.8g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
