This tasty mixture of baked nuts and seeds works perfectly for a keto style low carb granola. Make it ahead and top with a splash of cream when you’re ready for a filling and nutrient-rich bowl of power fuel.
Not only is this granola great for a quick low-carb breakfast, but it’s also great for a take-along keto camping food (no cooking). It makes a healthy road trip snack — crunchy and delicious right out of the container.
Alternative sweeteners have gained popularity as we continue to learn about the negative health consequences of sugar. This recipe uses monk fruit sweetener as a natural sugar substitute.
Monk fruit sweetener has zero calories and is extracted from the monk fruit, or Buddha fruit, which is grown in Southeast Asia. It gets its sweet flavor from antioxidants called mogrosides, and is found in many low-carb products and recipes.
I love how the almond butter and egg whites hold the ingredients in this granola recipe together to form clusters of slightly sweet nuts and seeds.
Try it sprinkled over your favorite full-fat, unsweetened yogurt, or yogurt alternative.
Looking for more low carb breakfasts? Check out these healthy breakfast ideas!Print
- 1 cup sliced almonds
- 1 cup pecans
- ⅓ cup sprouted pumpkin seeds
- ¼ cup sunflower seeds
- 2 Tbsp shelled hemp hearts
- 1 cup unsweetened coconut flakes
- ¼ cup monk fruit
- ⅓ cup coconut oil, melted
- 1 egg white
- 1 tsp almond extract
- ½ tsp cinnamon
- ½ tsp ground ginger
- ½ tsp sea salt
- ¼ cup almond butter
- Preheat oven to 300ºF.
- Mix nuts, seeds, hemp hearts, coconut flakes, monk fruit, cinnamon, ginger, and salt in a large mixing bowl.
- Whisk melted coconut oil, almond extract, almond butter, and egg white in a medium bowl. Pour over nut mixture and toss well to coat.
- Spread evenly on a parchment lined baking sheet.
- Bake for 25 minutes. Allow to cool completely and then break granola into bite sized pieces and store in an airtight container.