Coconut Granola – Keto, Low Carb & Gluten Free

granola cereal keto low carb gluten free

Looking for ways to add more fiber to your diet?  This granola is so versatile, healthy and delicious!  It’s also loaded with fiber!!  You can swap out the nuts for other Keto friendly nuts, or add more/less of those listed below.  You can add sunflower seeds, macadamia nuts, or omit anything you may not have on hand.  This was the combination that I love the most, the texture and flavor is spot on!  You can even chop the nuts in larger pieces and eat as a snack, rather than a cereal.

Ingredients

1/2 cup pecans

1/2 cup almonds

1/2 cup walnuts

1/4 cup raw pumpkin seeds

1/4 cup chia seeds

1/4 cup flax seeds

1/3 cup Hemp Hearts

2/3 cup unsweetened flaked coconut

1/4 cup almond flour

2 tablespoons coconut flour

1/4 cup organic coconut oil

1/3 cup Swerve confectioners (see note below)

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 egg white

Pinch of salt

 Preparation

Preheat oven to 325F.

Add the nuts to the bowl of a food processor and pulse a few times.

Add in the seeds, almond flour, coconut flour, cinnamon and nutmeg.  Pulse until well combined, making sure there are still some large pieces of nuts.

Pour the mixture into a large mixing bowl.

In the bowl of the food processor, add the egg white and whip until frothy.

Add the coconut oil and vanilla and briefly mix.

Pour the swerve over the granola and mix.

Pour the wet ingredients over the granola and stir until well combined.

Pour the mixture over a baking sheet lined with parchment paper and spread out into one layer.

Bake for 25 minutes (total).  Remove from the oven after 10 minutes, stir and continue baking.  Repeat after 10 more minutes.

After 10 minutes, remove from the oven and stir in the flaked coconut, then cook for 5 more minutes or until the coconut is slightly golden.

Allow to cool at room temperature before eating.  It will crisp up as it cools.  Serve with your favorite unsweetened almond or coconut milk.  Sprinkle it over low carb yogurt or have it as a snack right out of the jar!

granola cereal keto low carb gluten free

Note: This is not a super sweet granola, so if you prefer sweeter, add an additional 1-2 tablespoons of swerve.

granola cereal keto low carb gluten free

Store leftovers at room temperature in an airtight container.

granola cereal keto low carb gluten free

granola cereal keto low carb gluten free

Coconut Granola - Keto, Low Carb & Gluten Free

Makes 7 Servings

Macros:  Fat 33 grams – Protein 11 grams – Carbs (net) 4 grams



Coconut Granola - Keto, Low Carb & Gluten Free
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Looking for ways to add more fiber to your diet?  This granola is so versatile, healthy and delicious!  It's also loaded with fiber!!  You can swap out the nuts for other Keto friendly nuts, or add more/less of those listed below.  You can add sunflower seeds, macadamia nuts, or omit anything you may not have on hand.  This was the combination that I love the most, the texture and flavor is spot on!  You can even chop the nuts in larger pieces and eat as a snack, rather than a cereal. 

Course: Breakfast, Snack
Servings: 7
Ingredients
  • 1/2 cup pecans
  • 1/2 cup almonds
  • 1/2 cup walnuts
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup chia seeds
  • 1/4 cup flax seeds
  • 1/3 cup  Hemp Hearts
  • 2/3 cup unsweetened flaked coconut
  • 1/4 cup almond flour
  • 2 tablespoons coconut flour
  • 1/4 cup organic coconut oil
  • 1/3 cup  Swerve confectioners (see note below)
  • 1 teaspoon  pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 egg white
  • Pinch of salt
Preparation
  1. Preheat oven to 325F.
  2. Add the nuts to the bowl of a food processor and pulse a few times.  Add in the seeds, almond flour, coconut flour, cinnamon and nutmeg.  Pulse until well combined, making sure there are still some large pieces of nuts.

  3. Pour the mixture into a large mixing bowl.
  4. In the bowl of the food processor, add the egg white and whip until frothy.  Add the coconut oil and vanilla and briefly mix. 

  5. Pour the swerve over the granola and mix.  Then pour the wet ingredients over the granola and mix until combined.

  6. Pour the mixture over a baking sheet lined with parchment paper and spread out into one layer.
  7. Bake for 25 minutes (total).  Remove from the oven after 10 minutes, stir and continue baking.  Repeat after 10 more minutes.  After 10 minutes, remove from the oven and stir in the flaked coconut, then cook for 5 more minutes or until the coconut is slightly golden.

  8. Allow to cool at room temperature before eating.  It will crisp up as it cools.  Serve with your favorite unsweetened almond or coconut milk.  Store leftovers at room temperature in an airtight container.
Recipe Notes

This is not a super sweet granola, so if you prefer sweeter, add an additional 1-2 tablespoons of swerve.

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