Low Carb Granola
Looking for a crunchy, satisfying snack that fits your low-carb or keto lifestyle? This easy Keto Granola recipe is exactly what you need! Packed with healthy nuts, seeds, and a touch of sweetness, this granola is perfect for adding to yogurt, sprinkling over low-carb ice cream, or just enjoying on its own. It’s delicious, versatile, and super simple to make. Plus, the creamy tahini and freeze-dried strawberries add a burst of flavor you won’t be able to resist!
Servings: 8
Ingredients
Ingredients:
- ½ cup walnuts
- ½ cup macadamia nuts
- ½ cup pecans
- ⅓ cup whole pumpkin seeds
- ⅓ cup whole sunflower seeds
- 1 cup coconut flakes
- ¼ cup ground golden flax meal
- ⅓ cup protein powder
- ¼ cup unsweetened freeze-dried strawberries divided
- ⅓ cup allulose adjust for sweetness
- ¼ cup tahini
- 1 tablespoon butter ghee, or melted coconut oil
- 1 teaspoon stevia glycerite
- Pinch of salt
- ½ - 1 teaspoon cinnamon optional
- ¼ cup water
Instructions
Instructions:
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- Pulse the nuts in a food processor until you get a mix of small and larger pieces—don’t over-process.
- Pulse the pumpkin and sunflower seeds similarly and combine with the nuts in a bowl.
- Add the coconut flakes, flax meal, protein powder, allulose, tahini, butter or oil, stevia, salt, cinnamon (optional), and ½ of the strawberries to the bowl. Mix well, adding 1 tablespoon of water if needed to make the mixture sticky.
- Press the mixture firmly onto the lined baking sheet, forming a flat, even layer.
- Bake for 25-30 minutes, flipping after 20 minutes, until lightly browned.
- Let the granola cool completely, then break it into pieces and mix in the remaining freeze-dried strawberries.
- Store in an airtight container, preferably in the freezer.
AuthorRiann WilliamsCategoryBreakfast