Follow us 148.4k
Ever since I gave up grains I missed my breakfast granola. I was determined to make a healthier low-carb and paleo-friendly alternative and created some of the best granola recipes, both for my upcoming book and for the KetoDiet app — have you tried my Chocolate Granola?
I use low-carb sweeteners but feel free to skip them or use more or less to taste. This low-carb granola goes great with full-fat yogurt, cream, almond milk or coconut milk and it's great when topped with fresh or frozen berries.
Looking for a quick travel-friendly snack? Put some granola in an airtight container and keep in your bag to have any time you feel hungry.
What Can I Use to Make Keto Granola?
- You can use any nuts, seed or coconut to make the granola. Go easy on cashews and pistachios as they are relatively high in carbs.
- Sweeteners can be used to taste so feel free to tweak the sweetness using different low-carb sweeteners if you like.
- Ideally, use soaked & dehydrated nuts. You can learn how to activate nuts here.
- One serving is about 1/2 cup of granola. Serve with almond milk, coconut milk, a dash of heavy whipping cream diluted with water, or full-fat yogurt.
Hands-on Overall
Serving size 1/2 cup
Nutritional values (per serving, 1/2 cup)
Net carbs5.5 grams
Protein15.9 grams
Fat37.2 grams
Calories437 kcal
Calories from carbs 5%, protein 15%, fat 80%
Total carbs14.5 gramsFiber9 gramsSugars3.4 gramsSaturated fat13.8 gramsSodium115 mg(5% RDA)Magnesium127 mg(32% RDA)Potassium446 mg(22% EMR)
Ingredients (makes 8 servings)
Dry ingredients:
Wet ingredients:
Instructions
- Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Roughly chop the almonds, macadamia nuts and pecans and place them in a mixing bowl.
- Add the shredded and flaked coconut, chia seeds, pumpkin seeds, protein powder (or powdered egg whites) and Erythritol.
- Add the pumpkin spice mix and salt. Pour in the egg white, melted coconut oil and add stevia. Mix until well combined.
- Add the pumpkin puree and mix well.
- Place the granola mixture on a baking tray and spread evenly over the surface.
- Place in the oven and bake for 30-40 minutes or until crispy.
- Once done, remove from the oven and set aside on a cooling rack. Once chilled, transfer into a jar or airtight container and keep at room temperature for up to 2 weeks, or freeze for up to 3 months. Serve with cream, yogurt, almond milk or coconut milk and enjoy!
Ingredient nutritional breakdown (per serving, 1/2 cup)
| Net carbs | Protein | Fat | Calories |
|---|
| Almonds, nuts (whole, unblanched) |
| 1.6 g | 3.7 g | 8.7 g | 101 kcal |
| Macadamia nuts |
| 0.4 g | 0.6 g | 6.2 g | 58 kcal |
| Pecans, nuts |
| 0.3 g | 0.6 g | 4.5 g | 43 kcal |
| Coconut, dried, desiccated, shredded (organic, unsweetened) |
| 0.7 g | 1.9 g | 1.2 g | 31 kcal |
| Coconut chips, unsweetened (dried, flaked coconut) |
| 0.6 g | 0.5 g | 4.8 g | 50 kcal |
| Pumpkin seeds (pepitas) |
| 0.4 g | 2.3 g | 3.7 g | 42 kcal |
| Chia seeds |
| 0.2 g | 0.8 g | 1.3 g | 20 kcal |
| Whey protein powder (protein isolate, Jay Robb) |
| 0.2 g | 4.9 g | 0 g | 21 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Pumpkin spice mix, or gingerbread spice mix (cinnamon, nutmeg, ginger, cloves, allspice) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Pumpkin spice mix, or gingerbread spice mix (cinnamon, nutmeg, ginger, cloves, allspice) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pumpkin purée, unsweetened, canned or homemade |
| 0.6 g | 0.1 g | 0 g | 4 kcal |
| Egg white, fresh |
| 0 g | 0.4 g | 0 g | 2 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 6.7 g | 61 kcal |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, 1/2 cup |
| 5.5 g | 15.9 g | 37.2 g | 437 kcal |
Follow us 148.4k
Do you like this recipe? Share it with your friends!
Let us know what you think, rate this recipe!
