Craving that satisfying, crunchy granola but sticking to a low-carb lifestyle? Say goodbye to sugary store-bought cereals! This homemade Keto Peanut Butter Granola is your new go-to breakfast hero. It’s incredibly easy to make, packed with healthy fats and protein, and delivers that perfect cluster-filled crunch you’ve been missing. Get ready to transform your mornings!
Ingredients
• 2 cups / 280g raw almonds
• 2 cups / 220g raw pecans
• 1 cup / 80g unsweetened shredded coconut
• ¼ cup / 35g raw sunflower seeds
• ¼ cup / 57g unsalted butter
• ⅓ cup / 65g granular keto-friendly sweetener
• ⅓ cup / 30g vanilla whey or casein protein powder
• ⅓ cup / 85g creamy, sugar-free peanut butter
Instructions
1. Directions
2. Preheat your oven to 150°C / 300°F. Line a large baking sheet with parchment paper for easy cleanup.
3. In a food processor, add the almonds and pecans. Pulse a few times until you have a coarse, chunky mixture. Be careful not to over-process it into a fine flour.
4. Transfer the chopped nut mixture to a large mixing bowl. Stir in the unsweetened coconut, sunflower seeds, keto sweetener, and vanilla protein powder until well combined.
5. In a small, microwave-safe bowl or a saucepan over low heat, gently melt the butter and peanut butter together until smooth and pourable.
6. Pour the melted peanut butter mixture over the dry . Use a spatula to mix thoroughly, ensuring every piece is evenly coated.
7. Spread the granola mixture in a single, even layer on your prepared baking sheet. Press down slightly with the spatula to help clusters form.
8. Bake for 30-40 minutes, stirring halfway through, until the granola is golden brown and fragrant. It will still be slightly soft when it comes out of the oven.
9. Let the granola cool completely on the baking sheet without touching it. This is the secret to getting those big, crunchy clusters! Once cool, break it into pieces and store in an airtight container.
Nutritional Information
• Nutrition Facts
• Servings: 12
• Calories: 335.9
• Protein: 10.6g
• Fat: 31.2g
• is an estimate and may vary based on the specific used.
Pro Tips
• For maximum crunch and large clusters, let the granola cool completely on the baking sheet for at least an hour without stirring it. The magic happens as it cools!
• Feel free to customize! Swap the pecans for walnuts, add a tablespoon of chia seeds for extra fiber, or mix in a teaspoon of cinnamon for a warm spice flavor.
• The type of keto sweetener can affect the texture. An allulose or erythritol/monk fruit blend tends to yield the best results without a cooling aftertaste.
• Store your cooled granola in an airtight glass jar at room temperature for up to two weeks. For longer storage, you can freeze it for up to 3 months.
FAQ
Q: How do I get big crunchy clusters in my granola
A: The secret to getting large, crunchy clusters is to let the granola cool completely on the baking sheet for at least an hour without stirring or touching it. It will harden and form clusters as it cools.
Q: Can I use different nuts in this keto granola recipe
A: Yes, this recipe is customizable. You can easily swap the pecans for an equal amount of walnuts or add other low-carb additions like chia seeds for extra fiber.
Q: What is the best way to store this homemade granola
A: Store the completely cooled granola in an airtight container, like a glass jar, at room temperature. It will stay fresh for up to two weeks. For longer storage, you can freeze it for up to three months.
Q: What kind of keto sweetener works best for this recipe
A: For the best texture and to avoid a cooling aftertaste, an allulose or an erythritol/monk fruit blend is recommended. These types of granular sweeteners help create a crunchy, classic granola feel.
