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The Best Crunchy Keto Granola Recipe – vegetarian recipe
Stav Kogan

The Best Crunchy Keto Granola Recipe

This Grain-Free Southern Pecan Granola brings back all that satisfying crunch without any of the grains or sugar! It’s packed with buttery pecans, toasted sunflower seeds, and crisp coconut flakes for a breakfast that feels indulgent and a snack that’s genuinely satisfying.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 16 serving
Calories: 215
Ingredients Method Nutrition

Ingredients
  

  • 1 cup (110 g / 3.9 oz) chopped raw pecans
  • 1 cup (140 g / 4.9 oz) roasted and salted shelled sunflower seeds
  • 1 cup (85 g / 3 oz) unsweetened coconut flakes
  • ¼ cup (28 g / 0.99 oz) finely ground blanched almond flour
  • 1 large egg white
  • ¼ cup (48 g / 1.69 oz) granular erythritol
  • 2 tablespoons (28 g / 0.99 oz) salted butter, melted
  • 1 teaspoon (5 ml / 0.2 fl oz) vanilla extract
  • ⅛ teaspoon liquid stevia
  • for Perfect Granola
  • For maximum crispiness, let the granola cool completely on the baking sheet without disturbing it. The magic happens as it cools, transforming it from soft to perfectly crunchy.
  • To create larger granola clusters, gently press the mixture down onto the baking sheet before baking. Stir only once, halfway through the cooking time, and let it cool completely before breaking it apart.
  • Feel free to customize! Add a teaspoon of cinnamon or pumpkin pie spice to the dry , or swap the pecans for walnuts or macadamia nuts for a different flavor profile.
  • Store your cooled granola in a sealed, airtight container at room temperature for up to 2 weeks. For longer storage, keep it in the refrigerator.

Method
 

  1. Prepare your station by preheating the oven to 325°F (165°C) and lining a large baking sheet with parchment paper.
  2. In a medium-sized bowl, combine the dry : chopped pecans, sunflower seeds, coconut flakes, and almond flour.
  3. Stir well to ensure they are evenly distributed.
  4. In a separate small bowl, lightly whisk the egg white until just frothy.
  5. Stir in the granular erythritol, melted butter, vanilla extract, and liquid stevia until fully combined.
  6. Pour this wet mixture over the nut and seed mixture.
  7. Stir everything together until the dry are completely and evenly coated with the egg white mixture.
  8. Spread the granola in a single, even layer on the prepared baking sheet.
  9. Bake for 25 to 30 minutes, stirring every 10 minutes to prevent burning and ensure even toasting. The granola is done when it's a light golden brown.
  10. Remove from the oven and allow the granola to cool completely on the baking sheet. It will crisp up significantly as it cools.
  11. Once cool, break it into clusters and serve.

Nutrition

Calories: 215kcalCarbohydrates: 6gProtein: 5gFat: 21g

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