Granola is a great snack and accompaniment to yogurt. Some people particularly those who like to eat keto or those who watch their glycemic index (i.e. diabetics) prefer a lower carb granola. A lower carb keto-friendly granola tends to be grain-free. Although supermarkets sell lower carb or keto-friendly granola, they’re so expensive. The cheapest quality option I found was at Costco, and even that was getting close to $20 for maybe 2 Lbs. Here I share how I make a low carb keto-friendly granola.
What You’ll Need:
1 cup raw whole almonds
1 cup raw whole pecans or walnuts
1 cup unsweetened coconut shreds
½ cup of raw pumpkin seeds
2/3 cup of milled flax seed (I get mine at Aldi)
Just a tad bit more than ½ stick of butter (coconut oil is a substitute)
1/3 cup to ½ cup agave pending sweetness desires (I get mine at Costco although Aldi does have agave that won’t break the bank)
1 tablespoon cinnamon
1 tablespoon vanilla extract
Salt
- Food process the almonds and pecans/walnuts. I usually like the almonds more sliced rather than mulched so I use that option on my food processer. I prefer the pecans or walnuts more granular/mulched so I use that option on my food processer.
- Combine the processed nuts with unsweetened coconut shreds, pumpkin seeds, and milled flax seeds. The milled flax seeds help act as a binder. Mix in cinnamon and some salt for extra taste.
- Melt the butter. Combine this with the agave and vanilla extract. Some of the commercially available keto-friendly and low carb granola use artificial sweeteners. Although it’s impossible to eat perfectly, in general, I try to avoid the artificial man-made sweeteners. The more natural something is the better it’s gotta be for you, right?
- Combine the wet ingredients with the dry until everything is sticking well together. If it’s still a bit on the dryer side, add some more agave. This is a natural sugar and good binding agent.
- Spread the mixture onto parchment paper. About ½ inch thickness is good. Make sure the edges aren’t too thin because the edges tend to burn more easily.
- Bake at 325 °F for 20 minutes. The edges should be a dark brown. When it’s initially out of the oven, the granola will still be soft.
- Let it cool. During the cooling process, the granola will harden. Once it’s cooled, break it into pieces for enjoyment.