Keto Paleo Low Carb Granola Recipe (sugar free)

This is great as a cereal, whilst bigger pieces give you an amazing snack bar. The recipe originally comes from Wholesome Yum

It takes about 10 minutes to make and approx. 15 minutes cooking time. A serving of cereal is a quarter cup. 

Ingredients 

  • 1 cup of Almonds
  • 1 cup of Hazelnuts
  • 1 cup of Pecans 
  • 1/3 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • 6 tbsp of Erythritol (I find 3-4 tbsp enough)
  • 1/2 cup of golden flaxseed meal 
  • 1 large Egg white
  • ¼ cup of solid butter (alternatively, coconut oil or ghee) – melted
  • 1 tsp Vanilla extract

Notes

  • You can use a mix of any nuts you have in; it is worth using hazelnuts as they give a good crunch. 
  • I use a 2/3 cup of the seed mix we have in.
  • I use Arla lactose-free butter spread

Method

  1. Preheat the oven to 325 degrees F (163 degrees C)
  2. Line a large baking sheet, or two smaller ones, with parchment paper. (I used a single baking tray (15.7inches x11.3 inches x1inch), with a silicone baking mat)
  3. Pulse the almonds and hazelnuts intermittently, until most of the nuts are chopped into about ¼ or ½ of their full size. (alternatively, if you don’t have a food processor, you can do this by hand)
  4. Add the pecans; pulse again, stopping when the pecans are in large pieces. Pecans are a softer nut so don’t over-process them. 
  5. Add the seeds, erythritol and golden flaxseed meal. Pulse just until everything is mixed well. You need lots of nut pieces and want most of the seeds still intact. 
  6. Add the egg white to the food processor. Whisk together the melted butter and vanilla extract in a small bowl and pour that into the processor too.
  7. Pulse a couple of times, mix from the bottom of the processor towards the top with a spatula, then pulse a few more times.
  8. Repeat as needed until everything is coated evenly.
  9. Avoid over-processing. At the end of this step, you will have a combination of coarse meal and nut pieces, and everything should be a little damp from the egg white and butter.
  10. Press the mixture out on the lined baking sheet(s) – ¼ to 1/3 inch thick
  11. Bake for 15-18 minutes until light brown especially at the edges.
  12. Leave to cool completely until breaking into pieces. Store in an airtight container.
  13. Enjoy!!

Notes:

  • Don’t over-process. I like my granola chunky, so I do steps 5 -9 by hand, just mixing them thoroughly in a bowl.
  • You don’t need a food processor to make this; doing this by hand might give you more control over the consistency. 

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