KETO NUT & SEED GRANOLA

A crunchy, grain-free breakfast or snack that’s perfectly keto-friendly

KEY INFO:

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 (½ cup portions)
Difficulty: Easy
Dietary: Keto, Low-Carb, Grain-Free, Gluten-Free
(Vegan option available)

EQUIPMENT NEEDED:

Large mixing bowl
Baking sheet
Parchment paper or silicone mat
Food processor (or blender on pulse)
Measuring cups and spoons

INGREDIENTS:

Base Mix:

Almonds – 1 cup (140g)
Pecans – 1 cup (100g)
Pumpkin seeds – ½ cup (60g)
Sunflower seeds – ½ cup (60g)
Coconut flakes (unsweetened) – 1 cup (60g)

Binding & Flavoring:

Egg white – 1 large (or 3 tbsp almond butter for vegan version)
Melted coconut oil – ¼ cup (60ml)
Erythritol – ¼ cup (48g)
Vanilla extract – 1 tsp
Cinnamon – ½ tsp
Sea salt – ¼ tsp

METHOD:

Preheat oven to 325°F (165°C)
Line baking sheet with parchment paper
Pulse nuts in food processor until roughly chopped (NOT powdered)

Combine all dry ingredients in large bowl
Whisk egg white until frothy (or warm almond butter if using)
Mix melted coconut oil, sweetener, vanilla, and egg white
Pour wet mixture over dry ingredients, coating thoroughly

Spread evenly on baking sheet, pressing slightly to create clusters
Bake for 25 minutes, stirring gently at 15-minute mark
Cool completely before breaking into clusters

CRUCIAL TIPS:

Don’t over-process nuts – aim for chunky pieces
Mixture should feel slightly wet before baking
Watch edges carefully in final 5 minutes to prevent burning
Allow to cool completely for maximum crunch

STORAGE:

Room temperature: 2 weeks in airtight container
Refrigerated: 1 month
Freezer: 3 months

SCALING:

Recipe doubles easily
Use multiple baking sheets for larger batches
Keep layer thickness consistent

COMMON MISTAKES:

Over-processing nuts into powder
Skipping the cooling period
Breaking up clusters while hot
Using sweetened coconut

VARIATIONS:

Chocolate: Add 2 tbsp cocoa powder
Spiced: Add ½ tsp nutmeg and ginger
Berry: Mix in ¼ cup freeze-dried raspberries after cooling
Extra Protein: Add 2 tbsp unflavored whey protein

NUTRITION (Per ½ cup serving):

Calories: 320
Fat: 28g
Net Carbs: 3g
Protein: 9g