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Keto Granola

Keto Granola

Keto Granola

By recipes genie | Published on January 4, 2025

Tools & Equipment

1
large bowl
2
small bowl
3
whisk
4
spatula
5
measuring cups and spoons
6
baking sheet
7
parchment paper
8
oven mitts

Ingredients

Dry Ingredients

  • 1
    3 mixed nuts and seeds (such as almonds, pecans, walnuts, pumpkin seeds, sunflower seeds) cups
  • 2
    1 unsweetened shredded coconut cup

Wet Ingredients

  • 1
    0.5 melted coconut oil cup
  • 2
    0.25 keto-friendly sweetener (such as erythritol or monk fruit) cup
  • 3
    1 vanilla extract teaspoon
  • 4
    0.5 ground cinnamon teaspoon
  • 5
    0.25 sea salt teaspoon

Directions

1

Preheat Oven

Preheat your oven to 300°F (150°C). Ensure the oven rack is in the center position for even baking.

2

Combine Dry Ingredients

In a large bowl, combine the mixed nuts and seeds, and unsweetened shredded coconut. Use your hands or a large spoon to ensure even distribution. The mix should look colorful and varied.

3

Mix Wet Ingredients

In a separate small bowl, whisk together the melted coconut oil, keto-friendly sweetener, vanilla extract, ground cinnamon, and sea salt until well combined. The mixture should be fragrant and slightly thickened. If using erythritol, ensure it is fully dissolved into the oil.

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4

Combine Wet and Dry

Pour the wet ingredients over the dry ingredients. Use a spatula to mix well, ensuring that all the nuts, seeds, and coconut are evenly coated with the oil mixture. The mixture should be glistening and uniformly coated.

5

Spread on Baking Sheet

Spread the granola mixture in an even layer on a large baking sheet lined with parchment paper. This prevents sticking and makes cleanup easier. Avoid overcrowding the baking sheet; use two if needed to ensure even baking. A thin, uniform layer is key to crispy granola.

6

Bake the Granola

Bake in the preheated oven for 20-25 minutes, stirring halfway through. The granola is ready when it turns golden brown and the nuts smell toasted. Be mindful of the hot baking sheet when removing from the oven, using oven mitts to prevent burns. The granola should look crisp and smell nutty.

7

Cool and Break into Clusters

Remove from the oven and allow the granola to cool completely on the baking sheet. This will allow it to crisp up fully. Once cooled, break it into clusters with your hands or a spoon.

Recipe Tips

  • For a richer flavor, toast the nuts and seeds lightly in a dry pan before adding to the mix.
  • Customize your granola by adding different nuts, seeds, or spices.
  • Store the granola in an airtight container at room temperature for up to two weeks.
  • Watch carefully while baking as the nuts and coconut can burn quickly.
  • If you don't have parchment paper, lightly grease the baking sheet.
  • For extra sweetness, you can add a few drops of stevia to the wet ingredients.

Nutrition Facts (per serving)

Calories

220 kcal

Carbs

6g

Protein

5g

Fat

20g

Fiber

4g

Sugar

1g

Sat. Fat

12g

Sodium

80mg

Trans Fat

0g

Cholesterol

0mg

Potassium

180mg

Vitamin A

0%

Vitamin C

0%

Calcium

40%

Iron

1.5%

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