Finest Keto & Sugar Free Granola. 2g net carbs and so devilishly good it cannot possibly be beaten.
This is a luxurious and super-healthy clean keto granola that tastes incredible. Yes, the list of nuts and seeds is long. But that’s because their combination achieves a superior flavour and wholesome profile you will not find in any shop-bought granola. You can always customise it, of course. As long as the total weight of the nuts and seeds matches 255g, you can swap and change ingredients to your heart’s content.
However, if you replicate my recipe exactly, you will discover how suprimely good this granola truly is. And you won’t want to change a thing. A batch will give you 400g of crunchy, slightly sticky, ambrosial delight. Which means 10 servings that you can have for breakfast with some natural Greek yoghurt, as a dessert topping, or just to munch on when you fancy a keto treat.
How to Make The Finest Keto & Sugar Free Granola
I think I’ve created the ultimate combination of nuts and seeds, after choosing them for both their nutrition profile and their flavour.
To make the granola, a food processor is a must. Nothing fancy, mind you. The one that usually comes with an immersion (stick) blender is absolutely fine.
You’ll also need a large mixing bowl, kitchen weighing scales and a tray approximately 23cm x 33cm.
The process is simple: toast the raw coconut chips and sliced almonds. Blitz the nuts as described in the recipe, then add everything else and mix. Press the mixture down firmly into your lined baking tray, shove it in the oven and wait 12 minutes.
Then let it cool, break it up and store it into an air-tight jar. Your granola supply will remain fresh and tasty for weeks on end. Just make sure you store it away from sunlight. And well hidden. Because I guarantee that anyone who tastes the Finest Keto & Sugar Free Granola will want to steal it. Don’t say I didn’t warn you.
- Yield: 400g
- Serving: 40g
- Calories: 216
- Fat: 20g
- Net Carbs: 2g
- Protein: 6g
- 50g raw coconut chips (U.S. option HERE) - preferably toasted, see notes below
- 40g flaked almonds (U.S. option HERE)
- 45g brazil nuts
- 15g pecans
- 30g pumpkin seeds
- 30g sunflower seeds
- 25g hemp seed hearts (U.S. option HERE)
- 20g golden flaxseed meal (ground)
- 60g erythritol (U.S. option HERE) - or allulose, see notes below
- ½ tsp pure stevia powder (U.S. option HERE) - see notes below
- ⅛ tsp fine Himalayan pink salt (U.S. option HERE)
- 60g hazelnut butter (U.S. option HERE) - see notes below
- 20g coconut oil (U.S. option HERE)
- 1 tsp vanilla extract (U.S. option HERE)
- toast flaked almonds for a few minutes until most of them are golden/brown (2-3 minutes at 220-230°C should do it).
- pre-heat oven to 150°C fan.
- 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.
- do the same for pecans (less pulsing, as they’re softer); and again for the pumpkin and sunflower seeds.
- add the rest of the dry ingredients to the same mixing bowl.
- 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.
- mix until everything is moist, then scoop into a 35cm x 25cm baking tray (14"x 10") lined with non-stick parchment paper.
- flatten and press down firmly (using a piece of parchment paper helps) until compact.
- bake until golden around the edges, about 12 minutes, then remove from oven and let cool.
- once completely cold, brake up into clusters and store in an airtight container away form sunlight.
Erythritol + stevia will create a crunchier, dryer granola. If you prefer a more sticky, softer granola, use 50g ALLULOSE 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.