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Homemade Low Carb Keto Granola Recipe photo

Low Carb Keto Granola Recipe

This Low Carb Keto Granola is a crunchy, satisfying snack! Packed with healthy fats and protein, it’s perfect for breakfast or snacking!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Granola Ingredients
  • 1 cup whole almonds (150g)
  • 1 cup walnut halves (100g)
  • 1 cup pecans (100g)
  • ½ cup pumpkin seeds (65g)
  • ½ cup sunflower seeds (65g)
  • ½ cup flaxseed, milled (40g)
  • ½ cup whey protein powder (30g), unflavoured
  • 1 cup coconut flakes/chips (90g), unsweetened
  • ⅓ cup smooth almond butter (80g)
  • ⅓ cup water (80 ml)
  • 4 tablespoons freeze-dried raspberries
  • 2 tablespoons granulated sweetener
  • 1 teaspoon vanilla extract

Equipment

  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Measuring cups and spoons
  • Spatula
  • Oven

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (160°C).
  2. Line a baking sheet with parchment paper.
  3. In a large mixing bowl, combine the whole almonds, walnut halves, pecans, pumpkin seeds, sunflower seeds, milled flaxseed, whey protein powder, and unsweetened coconut flakes. Stir well.
  4. In a separate bowl, mix together the smooth almond butter, water, freeze-dried raspberries, granulated sweetener, and vanilla extract. Whisk until smooth.
  5. Pour the wet mixture over the dry ingredients and fold together with a spatula.
  6. Transfer the granola mixture onto the prepared baking sheet and spread it out evenly.
  7. Bake for about 20-25 minutes, stirring halfway through.
  8. Once baked, let the granola cool completely on the baking sheet.

Notes

  • Store in an airtight container at room temperature for up to two weeks.
  • For a crunchy texture, let it cool completely before storing.
  • Feel free to customize with your favorite nuts or seeds.