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A crunchy, grain-free keto granola recipe with nutty flavors and big clusters, perfect for a low-carb diet with just 2g net carbs per 1/4 cup serving. Super easy to make and customizable.

Ingredients

Scale
  • 1 cup Almonds
  • 1 cup Hazelnuts
  • 1 cup Pecans
  • 1/3 cup Pumpkin seeds
  • 1/3 cup Sunflower seeds
  • 6 tbsp Besti Monk Fruit Allulose Blend
  • 1/2 cup Golden flaxseed meal
  • 1 large Egg white
  • 1/4 cup Unsalted butter (solid measured, then melted; can substitute coconut oil or ghee for dairy-free or use salted butter if nuts are unsalted)
  • 1 tsp Vanilla extract

Instructions

  1. Preheat oven to 325°F (163°C) and line a large baking sheet with parchment paper.
  2. Pulse almonds and hazelnuts in short bursts in a food processor until most pieces are chunky (about 1/4–1/2 their original size).
  3. Add pecans and pulse a few more times until pecans are in sizable pieces.
  4. Add pumpkin seeds, sunflower seeds, sweetener, and flaxseed meal; pulse just enough to combine while keeping nuts chunky and seeds mostly whole.
  5. Pour in the egg white, whisk melted butter with vanilla in a small bowl and drizzle into the processor; pulse a couple times, scrape down the sides, and pulse again until everything is evenly coated (or mix wet ingredients into the dry mixture in a bowl to avoid overprocessing).
  6. Spread the mixture evenly on the prepared pan, pressing it down into a thin rectangle about 1/4 to 1/3 inch thick.
  7. Bake 15–18 minutes, until golden and lightly browned on the edges.
  8. Let the granola cool completely on the pan, then break into pieces.

Notes

Use a food processor to pulse nuts and seeds carefully to keep chunky texture for big crunchy clusters., Press the granola mixture firmly and evenly into a thin layer for better crispness and cluster formation., Let the granola cool fully before breaking to retain crunch and clusters., Make a big batch to store in airtight containers at room temperature for 3-4 weeks or freeze for up to 6 months., Re-crisp frozen or softened granola by warming in oven at 300°F (150°C) for 5-10 minutes., For dairy-free, substitute melted coconut oil for butter., Egg white can be substituted with flax egg or extra flaxseed meal as a binder if desired.

Nutrition

Find it online: https://cookingcrumbs.com/keto-granola-cereal-low-carb-easy/