FINEST KETO & SUGAR FREE GRANOLA
 
Prep time
Cook time
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You won't find a better tasting ultra-low-carb granola. This is simply the most nutritious and deliciously crunchy granola on the planet.
Author:
Recipe type: Breakfast
Cuisine: Ketogenic. Low Carb. Sugar Free. Dairy Free. LCHF. Grain Free. Gluten Free.
Yield: 400g
Ingredients
Instructions
  1. toast flaked almonds for a few minutes until most of them are golden/brown (2-3 minutes at 220-230°C should do it).
  2. pre-heat oven to 150°C fan.
  3. put brazil nuts in a food processor (U.S. option HERE) and pulse a few times until you have some crumbs and some small bits; transfer to a large mixing bowl.
  4. do the same for pecans (less pulsing, as they’re softer); and again for the pumpkin and sunflower seeds.
  5. add the rest of the dry ingredients to the same mixing bowl.
  6. microwave nut butter and coconut oil on low power (±600W is best) until coconut oil has melted, then stir in vanilla extract and pour the mixture over the dry ingredients.
  7. mix until everything is moist, then scoop into a 35cm x 25cm baking tray (14"x 10") lined with non-stick parchment paper.
  8. flatten and press down firmly (using a piece of parchment paper helps) until compact.
  9. bake until golden around the edges, about 12 minutes, then remove from oven and let cool.
  10. once completely cold, brake up into clusters and store in an airtight container away form sunlight.
Notes
Raw coconut chips become light and crunchy when toasted, with amazing flavour. To do that, simply pour a thin layer over a baking tray lined with non-stick parchment paper and bake at 160°C static for 3-5 minutes, mixing half-way through (don’t take your eyes off it and remove from oven as soon as most of the chips become golden brown). Let cool, then store in airtight containers and they’ll remain crispy for weeks.

Erythritol + stevia will create a crunchier, dryer granola. If you prefer a more sticky, softer granola, use 50g ALLULOSE (UK option HERE) instead of erythritol, and no stevia powder. Reduce baking time to 9-10 mins, watching carefully as allulose burns more quickly.

Hazelnut butter can be replaced with just about any other butter of your choice. The hazelnut butter I use is imported from Italy and made with Piedmont hazelnuts - it is very liquid due to the high oil content of those superior nuts. If using a firm nut butter (always stir it well before using), you may need to double the coconut oil. The hazelnut butter I use is THIS.

This recipe is highly customisable with nuts and seeds of your preference. Just ensure that their combined total weight doesn’t exceed 255g, otherwise you’ll need to adjust the quantity of the other ingredients.

The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.
Nutrition
Serving: 40g Calories: 216 Fat: 20g Net Carbs: 2g Protein: 6g
Recipe by at https://queenketo.com/finest-keto-sugar-free-granola/