Make perfectly sweet and crunchy Keto Granola (Low-carb)

This keto granola is crunchy and sweetened just right, yet it’s sugar-free and keto!

This breakfast and snack necessity for any keto or low carb diet is delicious with your favorite low-carb milk, over a bit of unsweetened yogurt, or simply by the handful!

Why Is This Recipe So Delicious?

• This keto granola recipe is extremely adaptable, so you can make it your own every time. Nuts can be raw or roasted and salted. Brown sugar substitutes, granular sugar substitutes, powdered sugar substitutes, or a combination of the three Served with or without coconut flakes. Coconut oil or butter There are so many taste combinations to choose from!
• It’s ideal for dinner preparation. It will last at least two weeks if kept in an airtight container at room temperature and out of direct sunlight. Only two weeks!
• This recipe yields 20 quarter-cup servings, so you get a lot of granola for a small amount of effort.
• It can be prepared in numerous ways! I like it in a bowl with my favorite low-carb milk, on top of unsweetened yogurt with a little fruit, or by the handful when I’m hungry.

Important Ingredients

Chia Seeds — These are an excellent source of omega-3 fatty acids and antioxidants, which help to prevent the formation of free radicals that can harm bodily tissues.

Chia seeds are high in fiber, iron, and calcium, all of which are helpful on a keto diet. Chia seeds are thought to lower blood sugar levels, which is ideal for keto because blood sugar stability is essential for ketosis!

Collagen Peptides from Vital Proteins – Collagen peptides take this recipe beyond just another “granola” variation. Collagen is a protein that occurs naturally in your body.

Hair, nails, and the majority of your tissues, such as tendons, muscles, and skin, are all made of it. It’s what keeps your skin elastic and supple!

Collagen production declines as we get older, which is why collagen supplements like this are so important. Collagen peptides from Vital Proteins promote healthy hair, nails, skin, and joints, while hyaluronic acid and vitamin C help the body’s natural collagen production.

How Do You Make Keto Granola?

The whole recipe and ingredients list can be found below, but you can also find a fast explanation of how to make this recipe precisely, as well as helpful tips and information!

Pulse only the almonds in the food processor at first, as these are the hardest nuts. Add the walnuts, pecans, and sunflower seeds after a few pulses, then pulse again until everything is finely chopped.

Add the remaining ingredients and pulse one last time to incorporate everything. Some larger chunks of nuts should remain, and the chia seeds should be mostly whole.

Spread everything out evenly on a baking sheet lined with parchment paper and bake for 18-20 minutes at 325° Fahrenheit.

Everything should be firm and golden brown. Remove the pan from the oven and cool fully before breaking the granola into whichever size chunks you choose. Enjoy!

Chef’s Advice

• You might be tempted to increase the oven temperature, but this would burn the nuts and seeds before the granola has a chance to crisp up. When it comes to baking temperatures, 325°F is the way to go.
• Don’t go crazy with the cinnamon! This recipe is only a pinch, and I promise you’ll notice the difference. If you use too much, the other tastes in the keto granola will be overwhelmed.
• You’ll pulse the ingredients three times in total, so don’t over-pulse the almonds in the first step. After the initial pulse, they should be about half their former size.
• Allow the keto granola to cool completely before breaking it apart. When it initially comes out of the oven, it will be mushy, but as it cools, it will solidify.

Keto Granola

This keto granola is crunchy and sweetened just right, yet it’s sugar-free and keto!

This breakfast and snack necessity for any keto or low carb diet is delicious with your favorite low-carb milk, over a bit of unsweetened yogurt, or simply by the handful!

Ingredients

• 1 cup almonds
• 1 cup pecans
• ½ cup sunflower seeds
• 1 cup walnuts
• ½ cup flaked coconut optional
• ¼ cup chia seeds
• ½ cup flaxseed meal
• 2 scoops of Vital Proteins Collagen Peptides
• 1 pinch cinnamon
• ¼ teaspoon salt
• ½ – ⅔ cup keto sweetener to taste, see Note
• 1 egg white whisked until frothy
• 2 teaspoons vanilla extract
• ¼ cup butter melted, or refined coconut oil

Equipment

• Food processor
• Parchment Paper

Instructions For Keto Granola

1. In a food processor, pulse almonds until they are roughly chopped. Combine walnuts, pecans, and sunflower seeds in a bowl. Pulse until everything is roughly chopped.
2. Combine the remaining ingredients. Blend until smooth.
3. On a baking sheet lined with parchment paper, spread the mixture in an even layer.
4. Bake for 18-20 minutes at 325°F, or until golden brown and firm. Remove from the oven and set aside to cool. Break into appropriate size chunks once cold.

Notes

• Swerve Sweetener Granular and Swerve Sweetener Brown, in equal amounts, are my preferred sweeteners for this dish. You can, however, use any sweetener you like! Swerve Sweetener Confectioners, as well as a combination of monk fruit and erythritol, would be delicious.
• This dish can be made with raw or roasted/salted nuts.
• The almonds should be around one-half their original size after the first pulse.
• The chia seeds should still be substantially whole after the third pulse.

Nutrition Information

Serving: 0.25cup, Calories: 205kcal, Carbohydrates: 11g, Protein: 6g, Fat: 19g, Saturated Fat: 4g, Cholesterol: 6mg, Sodium: 60mg, Potassium: 173mg, Fiber: 4g, Sugar: 1g, Vitamin A: 74IU, Vitamin C: 1mg, Calcium: 56mg, Iron: 1mg, Erythritol: 5g, Net Carbs: 2g