Make keto low carb granola

Pre-keto diet, one of the cereals that I loved as a treat was granola. The sweetness, crunchy texture, and burst of different flavours. Plus it felt so healthy with the nuts and seeds (even though it wasn’t). Normal cereals are basically out on keto, but I fancied something sweet I could use as a dessert or snack through the summer.  So it was time to make homemade keto granola.

Keto granola recipe

There’s a variety of ways to make granola, but you’re basically combining nuts, seeds, something sweet like honey or maple syrup, maybe oats. Then baking it to make a ‘crumble’ that sets in clusters to crumble over yoghurt, or pour milk over. With keto, nuts and seeds are still great, you just need to vary the ingredients that will help bind it together.

I’ve seen a few recipes for keto granola. Many call for keto maple syrup (Lakanto, a monkfruit based version), but I’ve been unable to find this available in the UK, and I’m too lazy (and don’t use enough of it) to make my own. You can find a keto maple syrup recipe with other shop bought recommendations over at Low Carb Yum. https://lowcarbyum.com/keto-maple-syrup/ But I did find a few that just used a keto friendly sugar, butter and milled flaxseed which helps it come a bit more like a cereal.

keto granola and yoghurt

The great thing about granola is that you can make a big batch of it, then put it in an airtight container and it’ll last for a few weeks.  

granola stored

And eating more nuts and seeds can’t be bad. Some nuts have more carbs than others  (peanuts), but you can mix those you want. I used almonds, pecans and hazelnuts.

It’s simple to make – just takes a little blitz to break up the nuts slightly.  Then add in the dry ingredients, melted butter, vanilla extract and egg white.

mixing up granola

Spread out onto a baking tray, then bake.

ready to bake slab of granola

Leave to cool and then break up into smaller pieces and store until needed. It’s delicious, and you can add whatever extra flavourings and spices you fancy.

broken up cooked granola

How to eat low carb granola on a keto diet

  • Serve granola topped greek yoghurt, and add some berries. 
  • Eat plain as a snack – just a couple of pieces gives a bit of a sweet taste, and fills up a snack based hole! 
  • Alternatively, if you’re really missing cereal, you can just add almond or coconut milk to the granola and eat like cereal. 
  • Add to keto ice cream to make a sundae
  • Make a parfait with greek yoghurt whipped with cream or mascarpone, then layer with granola and berries.
  • Make a chocolate treat – roll pieces of granola in peanut butter, freeze, then coat in melted low sugar or sugar free chocolate.

You can find the low carb granola recipe below, hope you enjoy it.

granola yoghurt and berries

Low carb granola

Flavourful keto granola made using almond flour, nuts and seeds

Course Breakfast, snacks
Keyword granola, keto, low carb
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Emma

Ingredients

  • 100 g almonds
  • 80 g hazelnuts
  • 50 g pecans
  • 25 g seeds pumpkin, sunflower
  • 3 tbsp Erythritol or equivalent keto friendly sweetener
  • 40 g milled flaxseed
  • 1 egg white medium
  • 25 g unsalted butter
  • 1/2 tsp vanilla extract
  • Ground cinnamon (to taste, optional)

Instructions

  1. Preheat the oven to 160C, and prep a baking sheet with greaseproof paper

  2. Pulse the nuts in a blender gently until broken up slightly.  Alternatively you could just chop in halves or quarters if larger nuts.

  3. Add the seeds into the same bowl or container

  4. Add the sugar, milled flaxseed (and sprinkle some ground cinnamon in if using), and combine

  5. Melt the butter and pour over the nut and seed mixture, also adding the egg white and vanilla extract.  Stir to combine and you should find it pulling together. You can do this in a blender to bring it all together in a kind of bulky dough, but it’s easy to just mix in a bowl. It should end up like a damp crumble.

  6. Spread out onto the baking sheet in one batch, and press down so it sticks together and is relatively flat.

  7. Bake for about 15 minutes, but keep checking it in case it’s burning. You want it lightly browned around the edge (although it’s quite hard to see). Leave it to cool and crisp up.

  8. Break up into smaller pieces, then store in an airtight container until needed.

Recipe Notes

For the nuts, use whatever mix you like. 

If using a different sweetener, just use less or more depending on how it converts from 2-3 tbsp sugar.

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