Craving that satisfying granola crunch without the carbs and sugar? This Keto Nut Granola is your delicious solution! Packed with healthy fats, protein, and incredible flavor, these clusters are perfect for sprinkling over yogurt, enjoying with almond milk, or grabbing by the handful for a quick, energy-boosting snack. It’s the easiest, most versatile low-carb granola you’ll ever make.
Ingredients
• 1 1/2 cups / 210g raw almonds
• 1 1/2 cups / 180g raw walnuts
• 1 cup / 90g desiccated coconut or almond flour
• 1/4 cup / 35g sunflower seeds
• 1/3 cup / 65g Swerve Sweetener or your preferred granular sweetener
• 1/3 cup / 30g vanilla whey protein powder
• 1/3 cup / 85g natural nut butter, like almond or peanut
• 1/4 cup / 57g butter or coconut oil
• 1/4 cup / 60ml water
Instructions
1. Directions
2. Preheat your oven to 300°F (150°C) and line a large, rimmed baking sheet with parchment paper.
3. In a food processor, pulse the almonds and walnuts until they are coarsely chopped, leaving some larger pieces for texture. Transfer the chopped nuts to a large mixing bowl.
4. Add the desiccated coconut, sunflower seeds, Swerve Sweetener, and vanilla protein powder to the bowl with the nuts and stir to combine.
5. In a small, microwave-safe bowl, melt the nut butter and butter (or coconut oil) together until smooth, about 30-45 seconds.
6. Pour the melted butter mixture over the dry and stir until everything is evenly coated. Mix in the water; the mixture will begin to form clumps.
7. Spread the granola mixture in an even layer on the prepared baking sheet. Bake for 30 minutes, or until golden brown and fragrant.
8. Remove the baking sheet from the oven and let the granola cool completely on the sheet. It will crisp up as it cools. Once cooled, break it into clusters of your desired size.
Nutritional Information
• Nutrition (per serving)
• Calories: 338 kcal
• Total Fat: 17g
• Saturated Fat: 3.5g
• Sodium: 80mg
• Total Carbohydrates: 60g
• Fiber: 8g
• Total Sugars: 14g
Pro Tips
• For larger, chunkier clusters, gently press the mixture down on the baking sheet before baking and allow it to cool completely without disturbance before breaking it apart.
• Feel free to customize your granola by adding 1 teaspoon of cinnamon or a tablespoon of unsweetened cocoa powder to the dry for a different flavor profile.
• Store your cooled granola in an airtight container at room temperature for up to two weeks. For longer freshness, you can store it in the refrigerator.
• You can easily swap the nuts. Try using pecans, macadamia nuts, or hazelnuts, keeping the total measurement the same for the best results.
FAQ
Q: How do I get big granola clusters
A: For larger, chunkier clusters, gently press the mixture down on the baking sheet before baking. It is also essential to let the granola cool completely on the sheet without disturbing it before breaking it into pieces.
Q: Can I use different nuts in this keto granola
A: Absolutely. You can easily swap the almonds and walnuts for other low-carb nuts like pecans, macadamia nuts, or hazelnuts. For best results, keep the total measurement of nuts the same as the original recipe.
Q: How should I store this homemade granola
A: Store the completely cooled granola in an airtight container at room temperature for up to two weeks. For longer freshness, you can also store it in the refrigerator.
Q: Can I make this granola dairy-free
A: Yes, to make this recipe dairy-free, simply use coconut oil instead of butter and replace the vanilla whey protein powder with your favorite dairy-free, plant-based protein powder.
