I started doing Keto last month and am really enjoying the high-quality whole foods.. plus they’re guilt free!

When shopping for a wholesome granola I noticed how expensive the ones marketed as “Keto” are, and they’re not all Keto friendly like advertised because of their high carbohydrates and/or sugars.

This recipe isn’t hard/crunchy/dry like most out there – it’s buttery and feels like it melts in your mouth — sooo good!

This recipe makes 24 servings (1/3 cup or 35g) and cost me about $15.87 to make. Costco sells a “Keto Nut Granola” that ends up being about the same cost per serving BUT after making this granola I won’t ever need to try another granola again (even if I wasn’t on Keto). The Costco granola also has 11g carbs compared to this recipe which has only 5.6g (2.6g net carbs).

Here are the products I used:

All the dry ingredients:

Finished product:

Enjoy!!

Dani's Keto Friendly Granola Recipe

Yield: 24 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

This is a grain-free, low carbohydrate granola that is SO yummy and fresh - it practically melts in your mouth.

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Ingredients

• 1-1/2 cup raw almonds (214g)
• 1-1/2 cup pecans (156g)
• 1/2 cup macadamia nuts (63g)
• 1/3 cup pumpkin seeds (45g)
• 1/3 cup sunflower seeds (45g)
• 1/3 cup sesame seeds (46g)
• 4 tbsp flax seed, ground (33g)
• 2 tbsp hemp seeds (19g)
• 1 1/4 cup coconut flakes, unsweetened (122g)
• 1/3 cup monkfruit sweetener (67g)
• 2 tsp cinnamon
• 1/8 tsp sea salt
• 1 egg
• 1/2 cup coconut oil (120ml)
• 1 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 300 degrees.
2. Chop almonds, pecans and macadamia nuts to size preference; add into stand mixing bowl.
3. Add pumpkin, sunflower, sesame, flax and hemp seeds. Add coconut flakes, monkfruit sweetener, cinnamon and sea salt.
4. Melt coconut oil in a glass measuring cup. Crack egg into oil and beat together with a fork. Mix in vanilla. Pour oil mixture over nut/seed mixture.
5. Stir on low until all ingredients are well combined.
6. Dump ingredients out on a parchment lined baking sheet and smooth into an even layer.
7. Bake for 30 minutes, turning granola over with a spatula halfway through..
8. Remove pan from oven and lift parchment to break up granola so it doesn't dry in big chunks. Let cool. Store in a sealed bag or container inside refrigerator for up to 10 days. You may freeze for longer storage.

Notes

You can get creative and add/omite any seeds/nuts of your choosing! You can also add dried berries or chocolate chips after it bakes. Be creative!

Nutrition Information:

Yield: 24 Serving Size: 1/3 cup
Amount Per Serving: Calories: 247Total Fat: 23.3ggSaturated Fat: 9.2ggTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 7.7mgmgSodium: 14.6mgmgCarbohydrates: 5.5ggNet Carbohydrates: 2.5ggFiber: 3ggSugar: 1.1ggProtein: 4.6g