Keto Granola
This is a highly customizable breakfast or snack. Use any nut you like or leave them out altogether and use pumpkin seeds and sunflower seeds to make this nut-free! You can also add chopped chocolate, or even freeze dried fruit. I like to add a pinch of nutmeg in addition to the cinnamon. Feel free to experiment with spices though. Addition of cardamom would be nice as would swapping out the cinnamon for a pumpkin spice blend. Serve with a bit of almond or coconut milk, heavy cream, or even a bit of yogurt as a breakfast.
Servings 9
Calories 352kcal
Ingredients
- 1 cup sliced almonds toasted
- 1 cup pecans toasted, or more sliced almonds
- 1 cup macadamias toasted
- 1/4 cup sesame seeds toasted
- 1 cup shredded coconut unsweetened
- 3 egg whites
- 2/3 cup monk fruit golden
- 2 teaspoons vanilla extract
- 3/4 teaspoon cinnamon
- pinch nutmeg optional
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 275ºF and line a large rimmed baking sheet with parchment paper.
- Coarsely chop the toasted nuts in a food processor or by hand. If the nuts aren’t toasted yet, be sure to toast before using. To do so, you can place into a pan and stir frequently over low heat until beginning to brown and they smell nutty, about 5-10 minutes (watch them carefully as they can burn easily). Stir in coconut and sesame seeds.
- Whisk egg whites until frothy then add the monk fruit, vanilla, cinnamon, nutmeg, and salt. Whisk until combined then stir in the nut and coconut mixture. Stir until well coated. Spread onto prepared baking sheet and bake for 45 minutes to 1 hour, stirring every 15 minutes. Allow to cool completely before storing (the granola will crisp up when cooled).
Nutrition
Calories: 352kcal | Carbohydrates: 10g | Protein: 7g | Fat: 34g | Saturated Fat: 9g | Sodium: 86mg | Potassium: 276mg | Fiber: 6g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg