This keto-friendly granola recipe is perfect for those following a low-carb or ketogenic diet. Packed with nuts, seeds, and healthy fats, this granola is not only delicious but also incredibly nutritious. Enjoy it as a breakfast cereal with your favorite low-carb milk or grab a handful for a satisfying snack. It's easy to make and can be customized to your taste preferences. Say goodbye to store-bought granola and make this homemade version that will keep you energized throughout the day.
Ingredients
- 1 cup almonds, chopped
- 1 cup walnuts, chopped
- 1 cup pecans, chopped
- 1 cup unsweetened coconut flakes
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/4 cup flaxseeds
- 1/4 cup chia seeds
- 1/4 cup sesame seeds
- 1/4 cup erythritol or your preferred keto-friendly sweetener
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Directions
- Preheat the oven to 325°F (162°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the chopped almonds, walnuts, pecans, coconut flakes, pumpkin seeds, sunflower seeds, flaxseeds, chia seeds, sesame seeds, erythritol, coconut oil, vanilla extract, ground cinnamon, and salt. Mix well until all the ingredients are evenly coated.
- Spread the mixture evenly onto the prepared baking sheet and press it down slightly using a spatula or the back of a spoon to create an even layer.
- Bake in the preheated oven for 15-20 minutes, or until the granola is golden brown and fragrant. Stir the granola halfway through to ensure even baking.
- Remove the baking sheet from the oven and let the granola cool completely on the baking sheet. It will harden as it cools, so avoid stirring it while it's hot.
- Once the granola is completely cooled, break it into small clusters and store in an airtight container at room temperature for up to 2 weeks.
- Serve as a breakfast cereal with your choice of low-carb milk or enjoy as a snack on its own.
