Keto Granola


I love me some granola. Yogurt and granola used to be my breakfast go-to in those (crazy) pre-keto days! And I've found a good keto replacement that I dump on top of some coconut yogurt, with fruit and some sugar free chocolate chips. Noms. I've been paleo for threeish years and keto for one now, so please don't kill me if it does not taste just like regular granola. It's been a long time since I've had regular granola, and I can't say I ever will again (I can't eat oats). All I can say is that it's a bit more chewy than I remember real granola being, but I honestly LOVE this granola. I've eaten it as cereal with some coconut milk, put it on dairy free yogurt, and even drizzled it on top of smoothies and avocado toast. Serving is 1/4 cup of prepared granola, at 8g total carbs or 3 net carbs. If you want it lower, omit the peanuts.

You Need: (Dry)
  • 3/4 cup almonds
  • 3/4 cup hazelnuts
  • 3/4 cup pecans
  • 3/4 cup walnuts
  • 1/3 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • 1 cup coconut flakes
  • 1/2 cup golden flaxseed
  • 2 tablespoons peanuts
  • 6 tablespoons pyure
You Need: (wet)
  • 1/4 cup coconut oil, melted (measured solid)
  • 1 egg white
  • 2 tsp maple extract (sugar free syrup like Lakanto or Walden Farms can be used, but reduce the "sugar" (pyure) above if you go this route. I would also use 1/4 cup if using syrup)
You Need: (other)
  • sea salt
Directions:

This granola is a bit finicky. The pumpkin seeds are crucial to the texture and how thin you spread it out will really impact the cooking time. Also, how much salt you add depends on how salty your nuts are. Did you buy salt free nuts? Add 2 tsp of salt. Are half of them salty? Maybe go for a pinch. If a lot of your nuts that you are grinding are already salty, don't add any salt! Just beware that this recipe will take a bit to refine to your tastes.

My husband makes it this way. I like less sunflower seeds (I don't like the taste) and less almonds. Just my preference. Most of the nuts can be played around with, but as I said above I would keep the pumpkin seeds as is, as well as the flax. Both of those are key to texture and density (consistency) of the granola. Coconut needs to be at least 1/4 cup, so feel free to reduce the flakes if you really don't like coconut (I love it). One time I didn't grind the coconut and just left it as flakes and it was a whole different experience! I've even done each of the first four nuts as 1 cup and not 3/4 cup. Still turned out delicious.

Oh. Also, everything is measured before grinding. So when I say 3/4 cup almonds, that is 3/4 cup whole almonds measured BEFORE grinding.

1) Preheat your oven to 325f. And cover a baking sheet pan with parchment paper.

2) Grind all the dry ingredients, combine in a bowl. I use a food processor when grinding and do it in phases. I do nuts from hardest to softest (they are in that order above) so I can control the consistency of the nuts. I like mine course ground--so putting a soft nut with a hard nut can make one course ground and one fine. That is why I do it one at a time! After grinding your nuts to however fine you like, mix the wet ingredients in a separate bowl.

3) Mix the wet into the dry. I pour the wet into the dry and stir.

4) Lay the granola on parchment paper. Spread it out as thin as possible with your hands, make it compact! This is where you add the salt as well-- spread a thin layer on top of the pressed granola.

5) Bake at 325f for 20 minutes or until the edges brown. The cooking time will depend on how thin you make it. Don't make the edges slope--make it all one height!

6) Let cool. Break it up into palm sized chunks and store in airtight container for up to one week. Does not need to be refrigerated.

I hope you enjoy the granola, and sorry, for I know this recipe is long and complicated! 1/4 cup of prepared granola is one serving at 3 net carbs. We have this recipe memorized now after making it every other week, and have tweaked it almost every time due to not having this or that nut. Good luck!