Best Keto Granola
Craving a low-carb treat? This Best Keto Granola is the perfect snack or breakfast. Loaded with crunchy nuts and seeds, it’s a delicious way to fuel your day. Make it tonight and enjoy every bite!
Equipment
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
- Food Processor
- Oven
Ingredients
- 1.5 cups whole raw almonds
- 1 cup raw pecan halves
- 1 cup raw walnut halves
- 1 cup raw pepitas
- 0.5 cups sunflower seeds
- 0.25 cups chia seeds
- 1 cup unsweetened coconut chips
- 2 egg whites
- 0.25 cups ghee or nut oil
- 0.25 cups unsweetened almond butter or peanut
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.67 cup erythritol or other keto-friendly sweetener
Instructions
- Preheat your oven to 325°F. While it heats, gather your tools—a large rimmed baking sheet, a food processor, and two mixing bowls. This step ensures you’re well-prepared to start.
- Spray your baking sheet with nonstick oil spray to prevent sticking. This is crucial for easy cleanup and helps the granola come off smoothly.
- In your large mixing bowl, pour in the almonds, pecans, and walnuts. Toss them by hand to mix them before measuring out 2 ¼ cups of the whole nuts into the food processor. This will make for a nice blend of textures in your granola.
- Pulse the nuts in the food processor several times. You want to break them into smaller pieces without turning them into crumbs. Think chunky, not powdery!
- Once done, pour the nut pieces back into the large bowl with the remaining whole nuts. This mix will create a lovely variety of textures throughout the Best Keto Granola.
- Add in the pepitas, sunflower seeds, chia seeds, and coconut chips. Combine everything thoroughly, ensuring an even distribution of all ingredients.
- In your smaller mixing bowl, stir together the ghee and almond butter. If your almond butter is solid, consider microwaving it for 30 to 60 seconds to soften it. This mixture adds moisture and binds the granola together.
- Stir in the egg whites, vanilla extract, ground cinnamon, salt, and erythritol into the ghee and almond butter mixture. This will create a sweet, creamy blend.
- Pour or scoop the mixture over the nut and seed combo. Stir well to ensure all pieces are coated nicely, with some clumping together for that perfect granola texture.
- Spread the mixture out evenly on the baking sheet. Bake for 15 minutes, then use a metal spatula to flip the granola over. This step is vital for even cooking and browning.
- After flipping, spread the mixture again and bake for another 8 minutes. Keep an eye on it, as you want it to turn golden brown but not dark.
- Finally, flip the granola one last time and spread it out into an even layer. Bake for another 6 to 8 minutes, ensuring the nuts do not turn dark, which can affect their flavor.
- Once done, cool the granola completely on the baking sheet. This cooling process helps it become crunchy. Then, use the spatula to move the granola to a large storage container.
Notes
- Tip 1: Swap any of the nuts or seeds with an equivalent amount of your nut of choice.
- Tip 2: Consider cashews, peanuts, pine nuts, macadamia nuts, or hazelnuts.
- Tip 3: Homemade granola will keep well for up to 2 weeks stored in an airtight container at room temperature.