Vegan Low Carb Keto Granola
A healthy sugar-free and vegan low-carb keto granola with just four grams of net carbs, six grams of protein and more deliciousness than you can measure in each serving. Large clusters of crunchy almonds, pecans, walnuts, sunflower seeds and pepitas tango with dried fruits and coconut flakes. Serve with almond milk for the perfect, healthy, low-carb breakfast or snack.
Servings: 18 servings (⅓ cup per serving)
Calories: 236kcal
Equipment
- Small bowl
Ingredients
- 1 cup sliced almonds (with or without the skin on)
- 1 cup pecans (finely chopped)
- 1 cup walnuts (finely chopped)
- ½ cup raw sunflower seeds
- ½ cup raw pumpkin seeds (pepitas)
- ½ cup unsweetened coconut flakes
- 1 cup dried fruit (any dried fruit is fine, including blueberries, strawberries, cranberries, figs, prunes, apricots and dates. If using larger fruit chop into small pieces)
- 2 teaspoons ground cinnamon
- ¼ cup coconut oil (melted, unless using fractionated coconut oil)
- 2 teaspoons pure vanilla extract
- ¼ cup erythritol and monk fruit sweetener (or any keto friendly sweetener)
Instructions
- Preheat the oven to 300 degrees Fahrenheit/150 degrees Celsius.
- Prepare a large baking sheet by lining it with parchment paper.
- Place the nuts, dry fruits and seeds in a large bowl along with the cinnamon. Mix well.
- In a small bowl, mix the melted coconut oil, monk fruit and erythritol sweetener and pure vanilla extract.
- Pour the coconut oil-sweetener-vanilla mixture over the nuts and seeds in the bowl and mix well.
- Spread the granola in a thin layer on the baking sheet. Press down on it gently with fingers or with the bottom of a bowl or glass to create an even layer.
- Bake the granola for 30 minutes, stirring it once halfway through.
- Cool the granola, then break into pieces and place in jar. If you want larger clusters refrigerate the baking sheet with the granola for a couple of hours first, then break and put in jar.
Notes
- Replace the coconut oil, if you wish, with vegan butter. Melt before using.
- If you are not low-carb, you can use a natural sweetener like maple syrup or coconut sugar.
- Most dry fruits work fine in this recipe but if you are eating low carb or keto stay away from dried fruits with a high sugar content, like raisins and dates.
- Use any nuts of your choice in this recipe. Make sure you chop the nuts first. You can chop them to whatever size you prefer -- I like to leave the nuts a bit chunky, but if you like your granola bits smaller, chop them fine.
- Store this homemade granola in an airtight container in a cool, dark place for up to two weeks. The coconut oil can go rancid if stored for a long time at room temperature, so after two weeks you can store the granola in the fridge for up to four months.
Nutrition
Calories: 236kcal | Carbohydrates: 8g | Protein: 6g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 2mg | Potassium: 215mg | Fiber: 4g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg