For those following a ketogenic or low-carb lifestyle, finding satisfying and convenient breakfast options can sometimes be a challenge. Many traditional breakfast cereals are loaded with sugar and carbohydrates, making them unsuitable for a keto diet. However, there's no need to miss out on the pleasure of a crunchy, flavorful granola. This keto coconut granola recipe offers a healthy, sugar-free, and vegan alternative that's both delicious and nutritious.
Why Choose Keto Granola?
This keto granola recipe is a game-changer for several reasons:
- Low Carb: With just 2-4 grams of net carbs per serving, it fits perfectly into a ketogenic diet.
- Sugar-Free: It uses keto-friendly sweeteners like erythritol, monk fruit, or stevia, avoiding the sugar crash associated with traditional granola.
- Grain-Free and Gluten-Free: It's made with nuts, seeds, and coconut, making it suitable for those with gluten sensitivities or grain-free diets.
- Healthy Fats and Protein: Packed with nuts and seeds, it provides a good source of healthy fats and protein, keeping you feeling full and satisfied.
- Customizable: You can easily adapt the recipe to your preferences by using different nuts, seeds, and dried fruits.
- Economical: Making your own keto granola at home is significantly cheaper than buying store-bought versions.
Ingredients for Keto Coconut Granola
The base of this granola consists of a mix of nuts, seeds, and coconut flakes, providing a satisfying crunch and a wealth of nutrients. Here's a breakdown of the key ingredients:
- Nuts:
- 1 cup sliced almonds: Almonds add a natural sweetness and a satisfying crunch.
- 1 cup pecans (finely chopped): Pecans offer a rich, buttery flavor.
- 1 cup walnuts (finely chopped): Walnuts provide a slightly bitter and earthy note.
- Alternative nuts: Macadamia nuts, cashews, peanuts, and pistachios can also be used.
- Seeds:
- ½ cup raw, unsalted sunflower seeds: Sunflower seeds add a nutty flavor and a boost of vitamin E.
- ½ cup raw, unsalted pepitas (pumpkin seeds): Pepitas offer a mild, slightly sweet taste and are a good source of magnesium.
- Optional seeds: Hemp seeds, flax seeds, chia seeds, and sesame seeds can be added for extra nutrients and texture.
- Coconut:
- ½ cup unsweetened coconut flakes: Coconut flakes provide a tropical flavor and a delightful crispness.
- Dried Fruit (Optional):
- 1 cup dried fruit (any kind): Dried fruit adds sweetness and chewiness. However, if you're strictly following a low-carb diet, choose low-sugar options like blueberries, cranberries, or chopped apricots, prunes, or figs.
- Sweetener:
- ¼ cup erythritol and monk fruit sweetener: This combination provides a sugar-free sweetness without the aftertaste of some other sweeteners.
- Alternative sweeteners: Stevia, monk fruit, allulose, keto maple syrup, or keto honey can also be used. If you're not following a low-carb diet, you can use coconut sugar or maple syrup.
- Fat:
- ¼ cup coconut oil (melted): Coconut oil adds flavor and helps the granola crisp up.
- Alternative: Vegan butter can be used instead of coconut oil.
- Spices and Extracts:
- 2 teaspoons ground cinnamon: Cinnamon adds warmth and flavor.
- 2 teaspoons pure vanilla extract: Vanilla extract enhances the sweetness and aroma.
- Optional spices: Nutmeg, pumpkin pie spice, or apple pie spice can be added for a more complex flavor.
- Salt: A pinch of sea salt helps to balance the sweetness and enhance the other flavors.
- Egg Whites (Optional):
- 3 egg whites, beaten: Egg whites help create clusters and add a bit of protein.
Step-by-Step Instructions for Making Keto Coconut Granola
Here's how to make this delicious and healthy keto granola:
- Preheat the oven: Preheat your oven to 300-350 degrees Fahrenheit (150-175 degrees Celsius). The lower temperature is recommended to prevent burning.
- Prepare the baking sheet: Line a large baking sheet with parchment paper. This will prevent the granola from sticking and make cleanup easier.
- Combine dry ingredients: In a large mixing bowl, combine the almonds, pecans, walnuts, sunflower seeds, pepitas, coconut flakes, and dried fruit (if using). Add the cinnamon and any other desired spices. Mix well.
- Combine wet ingredients: In a separate small bowl, mix the melted coconut oil, sweetener (erythritol and monk fruit, stevia, maple syrup, or honey), and vanilla extract. Whisk to combine. If using egg whites, whip them until frothy in the food processor. Add the coconut oil and vanilla and briefly mix.
- Combine wet and dry ingredients: Pour the coconut oil-sweetener-vanilla mixture (or the egg white mixture) over the nuts and seeds in the large bowl. Mix well until all the dry ingredients are evenly coated.
- Spread the granola: Spread the granola in a thin, even layer on the prepared baking sheet. Press down gently with your fingers or the bottom of a bowl or glass to create a more compact layer. This will help the granola form clusters. Keep the mixture touching each other, no gaps, but press down to make an even layer.
- Bake the granola: Bake for 15-30 minutes, depending on your oven and the desired level of crispness. Stir the granola once halfway through baking to ensure even toasting. Watch it closely at the end to prevent burning. You want to wait until the granola is perfectly golden brown all the way across, especially in the middle.
- Cool and break into clusters: Remove the baking sheet from the oven and let the granola cool completely on a rack. Do not stir while baking and leave it in an even layer. This is crucial for forming clusters. Once the granola is completely cool, break it into pieces or clusters of your desired size. It will crisp up as it cools.
Optional Methods
- Slow Cooker Method: Turn the slow cooker to low and add coconut oil and allow it to melt. Once melted add vanilla extract and stevia. Stir well before adding nuts, seeds and coconut. Stir the granola mixture well to make sure all is coated. Whisk Swerve, cinnamon and salt together then sprinkle over the nut and seed mixture. Cover and cook on low 2 hours or until you can smell them and they appear browned and toasted. Stir every 30 minutes. Pour and spread out onto a baking pan to cool and/or refrigerate.
- Food Processor Method: 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. Then pour the wet ingredients over the granola and mix until combined. Pour the mixture over a baking sheet lined with parchment paper and spread out into one layer.
Tips for the Perfect Keto Granola
- Use raw nuts and seeds: Raw nuts and seeds that have not been roasted or salted will give you the best flavor and texture.
- Chop nuts to the desired size: You can chop the nuts to whatever size you prefer. Some like to leave the nuts a bit chunky, but if you like your granola bits smaller, chop them fine. The goal is for all of the nuts, seeds and coconut flakes to be chopped to roughly the same size.
- Don't stir while baking: Resist the urge to stir the granola while it's baking. This will help it form larger clusters.
- Cool completely before breaking: Let the granola cool completely on the baking sheet before breaking it into pieces. This will allow it to harden and crisp up, resulting in better clusters.
- Store properly: Store the cooled granola in an airtight container in a cool, dark place for up to two weeks. For longer storage, you can freeze it.
Serving Suggestions
This keto coconut granola is incredibly versatile and can be enjoyed in many ways:
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- As a cereal: Serve it with unsweetened almond milk, coconut milk, or soy milk for a quick and easy breakfast.
- As a yogurt topping: Sprinkle it over Greek yogurt or cottage cheese for a protein-rich and satisfying snack or meal.
- As a smoothie topping: Add a sprinkle to your favorite keto smoothie or smoothie bowl for extra crunch and flavor.
- As a dessert topping: Use it to top low-carb ice cream, keto mousse, or other desserts.
- As a snack: Enjoy it by the handful for a quick and healthy snack.
Nutritional Information
A typical ⅓ cup serving of this keto coconut granola contains approximately:
- Calories: 213-236
- Net Carbs: 2-4 grams
- Protein: 5-6 grams
- Fat: 20.3 grams
Note: Nutritional information may vary depending on the specific ingredients and amounts used.
Variations and Add-Ins
The beauty of this recipe is that it's easily customizable. Here are some ideas for variations and add-ins:
- Nut-free: Use a mix of seeds (sunflower, pumpkin, hemp) and coconut chips only. Just keep the volume the same and chop evenly.
- Chocolate: Add dark chocolate chips or cocoa nibs after baking for a chocolatey treat.
- Spiced: Add pumpkin pie spice or apple pie spice for a seasonal flavor.
- Peanut Butter: Mix in some peanut butter for some added flavor to make peanut butter granola.
- Extra Fiber: Looking for ways to add more fiber to your diet? You can add sunflower seeds, macadamia nuts, or omit anything you may not have on hand.
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