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Crunchy Keto Granola

One of the things I miss the most about Low Carb’ing is granola.  Just to sprinkle it over some yogurt, or even eat a bowl for breakfast.  It’s a hearty, comfort food.

This recipe isn’t without carbs, about 3 net grams per half cup – so it’s not something I eat every day, but I always have a container in my pantry should the craving arise!

Crunchy Keto Granola
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  1. 4 egg whites
  2. 1/2 cup powdered Erythritol, or equivalent sweetener of your choice
  3. 1/2 tsp vanilla Sweet Drops (liquid Stevia)
  4. 1/2 tsp of salt
  5. 1 tbsp cinnamon
  6. 1/2 cup golden flax meal
  7. 1/2 cup coconut flour
  8. 1/4 cup low/zero carb vanilla protein powder
  9. 1 cup shredded or flaked unsweetened coconut
  10. 1 cup pecans, chopped
  11. 1 cup sliced almonds
  12. 1 cup walnuts, chopped
  13. 1/4 cup raw sunflower seeds
  14. 1/2 cup cacao nibs
  15. 1/4 cup hemp hearts
  16. 1/2 cup coconut oil, melted
  1. 1 cup more sliced almonds (to be added after baked)
  2. 1/2 cup more shredded coconut (to be added after baked)
  1. Preheat oven to 300 F and line a large baking sheet with parchment paper.
  2. In a stand mixer, whisk egg whites with sweeteners, salt and cinnamon until frothy
  3. Slowly add in all other ingredients except coconut oil, extra sliced almonds and coconut (at bottom of ingredient list)
  4. Once fully incorporated, slowly drizzle in coconut oil. Mixture should be moist but crumbly
  5. The easiest way to do this is grab a handful of mixture and make a tight ball in your hand, then pinch/crumble onto baking sheet
  6. Spread in single layer on sheet, and you'll want to do this in a couple batches so granola cooks evenly.
  7. Place on middle shelf in oven. Bake 8 minutes, stir around on the pan and and bake another 8-9 minutes, or until toasted. Watch closely, this can go from toasted to burnt very quickly!
  8. Remove from oven and let cool. The granola will crisp up more as it cools.
  9. Add in the extra cup of almonds and 1/2 cup shredded coconut to the granola after baking
  10. Store at room temperature in an airtight container.
  1. - Replace sweeteners with 1/4 cup of sugar-free maple syrup (but check your sugar alcohols!)
  2. - Omit all sweeteners if sensitive, it's still good unsweetened!
  3. - Note - chunky coconut flakes work best in this recipe, it gives more texture and doesn't settle on the bottom like fine shredded coconut
  1. - Sprinkle over low-carb yogurt
  2. - Enjoy with unsweetened almond or coconut for a crunchy cereal
  3. - Heat up with unsweetened almond or coconut milk for a warm 'oatmeal'
  4. - Just snack on it as-is!

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