Easy Keto Granola Recipe (Crunchy Low Carb Breakfast)
Homemade keto granola with perfectly crunchy clusters and just 2g net carbs per serving. Made with almonds, hazelnuts, pecans, and seeds - ready in 25 minutes!
Ingredients
Dry Ingredients
- 1 cup almonds raw, unsalted or salted
- 1 cup hazelnuts raw, any size
- 1 cup pecans raw, halves or pieces
- 1/3 cup pumpkin seeds also called pepitas
- 1/3 cup sunflower seeds raw, unsalted preferred
- 6 tbsp Besti Monk Fruit Allulose Blend or equivalent keto sweetener
- 1/2 cup golden flaxseed meal brown flax works too
Wet Ingredients
- 1 large egg white room temperature is best
- 1/4 cup unsalted butter melted, or coconut oil for dairy-free
- 1 tsp vanilla extract pure extract, not imitation
Instructions
- Preheat your oven to 325°F (163°C). Line a large baking sheet with parchment paper.
- Add almonds and hazelnuts to a food processor. Pulse 8-10 times until pieces are about one-quarter to one-half their original size. Don't run continuously - pulse and check texture between pulses.
- Add pecans to the food processor. Pulse only 3-4 times since pecans are softer and break down quickly.
- Add pumpkin seeds, sunflower seeds, sweetener, and flaxseed meal to the processor. Pulse a few times just to combine, keeping the seeds mostly whole.
- In a small bowl, melt the butter and whisk together with vanilla extract. Add the egg white directly to the food processor with the nut mixture.
- Pour the butter-vanilla mixture over everything in the food processor. Pulse twice, then use a spatula to scrape and fold from bottom to top. Pulse twice more. Repeat this pulse-and-fold method 3-4 times total until the mixture looks slightly damp and clumpy.
- Dump the mixture onto the prepared baking sheet. Press it down into a thin, even rectangle about 1/4 to 1/3 inch thick.
- Bake for 15-18 minutes, until light golden brown, especially around the edges.
- Remove from oven and let cool completely for at least 30 minutes without touching. The granola will firm up and become crispy as it cools. Once cool, break into clusters.
Notes
Storage: Store in an airtight container at room temperature for 3-4 weeks, or freeze for up to 6 months.
Variations: Add sugar-free chocolate chips, freeze-dried berries, or 1 tsp cinnamon after cooling. For peanut butter version, melt 1/4 cup sugar-free peanut butter with the butter.
Nut substitutions: Use walnuts, macadamia nuts, or Brazil nuts in place of any nuts listed. Can use all of one type if needed.
Sweetener substitutions: Most granulated keto sweeteners work 1:1. Adjust liquid sweeteners as needed.