Made with nuts, seeds, peanut butter, and extra protein from protein powder and egg whites, this low carb keto granola recipe is a perfect gluten-free keto breakfast that you can have with yogurt, milk, or on its own. It’s that delicious!
Ingredients and substitutions
Nuts – In general, you can use any nuts you want, but I went for my favorites – walnuts and almonds.
Seeds – Again, it’s a matter of preference. I went for chia, sunflower, sesame, and pumpkin seeds, but you can use hemp hearts, flax, or poppy seed instead.
Protein powder – I use unflavored protein powder, but you can use flavored which will make your low carb breakfast even tastier.
Peanut butter and egg whites – These two act as glue. Without them, all nuts and seeds will fall apart. Also, they are in charge of a nice chewiness that you will feel in bigger chunks of granola.
Sweetener – Any keto sweetener will do to make out sugar-free granola!
Salt and vanilla – Moreover, Apart from salt that brings the flavor balance, you can add different flavorings to your low carb granola. I chose vanilla, but you can add cinnamon or a little bit of cocoa powder to the nut mixture before baking. Alternatively, mix already prepared and cooled granola with some keto-friendly chocolate chips, freeze-dried raspberries, or unsweetened shredded coconut.
Step by step directions
However, Preheat the oven to 300F (150C) and line a baking sheet with parchment paper.
Place the almonds in a food processor and pulse 3-4 times for a few seconds until there are fine crumbs mixed with bigger pieces. Remove the mixture into a large mixing bowl. Repeat the process with the walnuts, pumpkin, and sunflower seeds.
Add the chia and sesame seeds to the same mixing bowl and mix everything to combine.
In Addition, In the small mixing bowl, combine the egg whites, peanut butter, sweetener, salt, vanilla, and protein powder. Pour into the nut and seed mixture and mix well.
Place the mixture onto the baking sheet and spread evenly, pressing with a rubber spatula until one big, even slab is formed.
Bake for 25-30 minutes or until toasty.
Remove from the oven and let it cool completely. Then, break the slab into pieces and top with dehydrated raspberries, strawberries, or coconut flakes, if desired. Serve with full-fat yogurt, cottage cheese, or whole milk.
Carbs in easy keto granola
In Sum, If you’re tired of eggs for breakfast on a keto diet, this low carb granola recipe is what you need! Finally, This recipe will make around 15oz (420g) of granola, which is around 10 servings with around 4g net carbs per serving.
Lastly CHECK OUT MY MOST POPULAR LUNCH RECIPE – Honey Garlic Shrimp, Sausage & Broccoli
Keto Granola
Made with nuts, seeds, peanut butter, and extra protein from protein powder and egg whites, this low carb keto granola recipe is a perfect gluten-free keto breakfast that you can have with yogurt, milk, or on its own. It's that delicious!
Ingredients
Toppings
Instructions
-
Preheat the oven to 300F (150C) and line a baking sheet with parchment paper.
-
Place the almonds in a food processor and pulse 3-4 times for a few seconds until there are fine crumbs mixed with bigger pieces. Remove the mixture into a large mixing bowl. Repeat the process with the walnuts, pumpkin, and sunflower seeds.
-
Add the chia and sesame seeds to the same mixing bowl and mix everything to combine.
-
In the small mixing bowl, combine the egg whites, peanut butter, sweetener, salt, vanilla, and protein powder. Pour into the nut and seed mixture and mix well.
-
Place the mixture onto the baking sheet and spread evenly, pressing with a rubber spatula until one big, even slab is formed. (Bonnie, is to call it a slab even a thing?:)
-
Bake for 25-30 minutes or until toasty.
-
Remove from the oven and let it cool completely. Then, break the slab into pieces and top with dehydrated raspberries, strawberries, or coconut flakes, if desired. Serve with full-fat yogurt, cottage cheese, or whole milk.
