Keto Crunchy Granola
When I started on keto, after a while I really started to miss CRUNCHY things. Chips, cereal, toasted bread, and all the other high-carb crunchy snacks that was no longer an option. While fresh veggies can help compensate, they aren't a perfect substitute when you're looking for comfort food. That's where this Keto Crunchy Granola comes in.
I make a batch of this Keto Crunchy Granola almost every week. No joke. It's extremely versatile. Oh yeah, and it's delicious! The biggest problem you'll have is stopping yourself from snacking on it too much.
Nutrients & Macros
This recipe makes 3 cups of granola. One serving is ¼ cup, so the entire recipe yields 12 servings. In the "Tips & Tricks" section, I suggest that you can use whichever keto-friendly nuts you like. Just keep in mind that that may alter the nutritional information listed below.
Tips & Tricks
- You can do any mix of nuts and seeds that you like, just make sure that they are Keto-friendly (no cashews or pistachios). I switch it up from week to week. As long as it adds up to 3 cups you're good.
- Use roasted or un-roasted nuts? I've used both, and both turn out great. However, since the nuts will get roasted in the oven, I prefer raw nuts. I just don't like the idea of over-cooking the food and losing nutrients further.
- In the mood for pumpkin spice? Add a 1 teaspoon of pumpkin pie spice to the mixture (alternatively, you could use ½ teaspoon cinnamon and ¼ teaspoon nutmeg).
- Turn this recipe into granola bars: add 2 tablespoon of collagen peptides (preferably grass-fed) to the nuts mixture. You can also add 2-4 tablespoon of protein powder (preferably egg white protein powder, as whey protein powder can cause your glucose levels to spike). Protein powder will make the granola bars more chewy instead of crunchy. Once you put the mixture in the sheet pan, press down to make it stick together until you get an even layer across the pan. Also, obviously, you should not mix it up halfway through baking. Once you're done baking, take a pizza cutter (or a knife, that works too) and cut the into bars while it's still warm.
Pumpkin Spice
Summer Berry
Keto Crunchy Granola is a great topping for a bowl of yogurt or cottage cheese, like my Keto Cottage Cheese & Blueberries. Note: The week that I made that breakfast bowl, I had ran out of pecans, so I used almond slivers instead. As long as you are using keto-friendly nuts, you can use whichever combination you're in the mood for. Just make sure it totals 3 cups of nuts and seeds.
📖 Recipe
Keto Crunchy Granola
Ingredients
- 1 cup shaved coconut (unsweetened)
- 1 cup chopped pecans
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- ¼ cup pecan flour (almond flour works too)
- 1 egg white
- 3 tablespoon butter
- ¼ cup erythritol brown sugar substitute (swerve brand recommended)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°. Get out a large sheet pan and line it with parchment paper or a silicon baking mat.
- In a large bowl, mix together the nuts, seeds and flour.
- In a small bowl, add the butter and microwave for a few seconds until it's mostly melted. Add the brown sugar substitute, egg white and vanilla. Give it a good stir, making sure there's no clumps of brown sugar.
- Add the wet ingredients to the dry ingredients and stir until incorporated. Spread the mixture onto the sheet pan and bake for 20 minutes. Halfway through baking, stir the granola on the pan so that all parts get a chance to brown. At the very end, you can broil for a minute or two to get it very roasted, but be careful not to let it burn!
Notes
Nutrition
Nutrition information is estimated. Amounts may vary depending on the specific brand and/or type of ingredients you use. Sugar alcohols and other sweeteners that typically do not effect blood glucose levels, including but not limited to erythritol and allulose, are excluded from the carb count.
