Low Carb Keto Granola
User Reviews
5
Low Carb Keto Granola
Description
The Low Carb Keto Granola recipe blends almonds, walnuts, and pecans chopped to a mix of sizes, combined with pumpkin and sunflower seeds as well as milled flaxseed. Coconut flakes and almond butter help bind the mixture together, while whey protein powder boosts protein content. A granulated sweetener and vanilla extract add gentle sweetness and aroma. Freeze-dried raspberries folded in after baking lend a tart contrast and visual interest.
The mixture is pressed flat on a parchment-lined baking sheet and baked at a low temperature around 300°F until browned and crunchy, with a turn halfway through. After cooling, it is broken up into pieces and combined with the reserved raspberries. The granola is designed to be crunchy with varied nut textures, rich flavor from the roasted nuts, and a touch of sweetness from sweetener and vanilla.
This granola is ideal as a snack or breakfast granola for those following low carb or keto eating plans. If the granola center is underbaked, additional baking can remove moisture and increase crispness. Freeze-dried raspberries can be omitted or substituted with ground cinnamon for another flavor variation.
Ingredients
- 1 cup almonds 150g, whole
- 1 cup walnut halves 100g
- 1 cup pecans 100g
- ½ cup pumpkin seeds 65g
- ½ cup sunflower seeds 65g
- ⅓ cup Flaxseed 40g, milled
- ⅓ cup whey protein powder 30g, unflavoured
- 1 ½ cup coconut flakes 90g, unsweetened, chips
- ⅓ cup almond butter 80 g, smooth
- ⅓ cup water 80 ml
- 4 tablespoon freeze dried raspberries
- 2 tablespoon granulated sweetener
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 150 Celsius / 300 Fahrenheit (electric).
- Pulse the almonds, walnuts and pecans in a food processor until you have a mixture of smaller and larger pieces. Don't over-process!
- Repeat with the pumpkin and sunflower seeds.
- Empty the nuts and seeds into a bowl. Add the rest of the ingredients (reserve 2 tablespoons of the raspberries for later) and mix with a spatula. The mixture should be sticky. If it's still dry, add another tablespoon of water.
- Press the mixture firmly onto a baking sheet lined with parchment paper until you have a flat surface.
- Bake the granola in the oven for 25-30 minutes until browned. Turn the baking sheet after 20 minutes.
- Remove from the oven and let cool. Then break into small pieces, mix with the remaining 2 tablespoons of freeze-dried raspberries and store in an airtight container.
Notes
- The recipe yields 15 portions of about 50g (⅓ cup) each, with approximately 7g net carbs per portion.
- If the granola center seems underbaked after 30 minutes, return it to the oven to dry it out further for extra crunch.
- You can remove the edges if they become crunchier than the center to have a uniform texture.
- Freeze-dried raspberries add tartness and color but can be omitted and replaced with 1 tablespoon cinnamon if unavailable.
- Nutrition info covers granola only, excluding any yogurt or berries served alongside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 50g | |
| Calories | 270kcal | 14% |
| Total Carbohydrates | 8.1g | 3% |
| Protein | 8.8g | 18% |
| Fat | 24.1g | 37% |
| Fiber | 4.4g | 18% |
| Sugar | 1.2g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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