Low carb granola is one of those low carb snacks that carbaholics absolutely love (myself included)! And this healthy recipes one of the most flexible and yummy recipes for granola out there!
Forget that sugary store-bought concoction and open yourself up to one of the tastiest low carb recipes on the planet! This sweet and savory blend of nuts and seeds is paleo, sugar free and down-right crave-ably delicious.
Use it to top low carb Greek yogurt and smoothies for low carb breakfast, make it a bowl of cereal, or save it for totally addicting healthy snacks.
Let me show you why!
I love that this low carb granola recipe is just so darn tasty! It’s actually SUPER addictive. Plus, it’s paleo and sugar free, but that doesn’t mean it isn’t sweet and delicious!
You can taste the wholesome goodness in every bite. This low carb granola recipe is flexible and it’s so easy to make, it’s not even funny. Here are some of the best reasons to love it:
- Ready in under 30 minutes
- Highly nutritious
- Supper easy to make
- Flexible recipe
- Can be eaten as a cereal
- Only 4 carbs per serving
Processing the nuts.
It’s important not to over process the nuts because they’ll turn into nut butter. Keeping the nuts grain size is what makes this recipe taste and feel like granola.
You’ll want to process the harder nuts first, like almonds and hazelnuts. Softener nuts like pecans and walnuts will break down more easily.
Baking the granola.
You’ll be spreading this out on a prepared baking sheet, so you don’t want to leave it too thick. Spreading it thin will yield best results.
(You want nicely toasted crunchy granola) Making sure that you have a nice even layer is ideal. Using a rubber spatula will do the trick! Just throwing it on the baking sheet in uneven bunches will leave some parts overdone while others are undercooked.
Let it cool.
Let your low carb granola cool before you break it up. It makes things so much easier. I just break mine up with my fingers!
Making low carb high protein granola is so much fun and I love that you can choose to substitute your favorite nuts, add your favorite seeds or even toss some coconut in there!
This recipe calls for coconut oil, but butter can easily be substituted. I find that coconut oil nicely complements the flavors of all the nuts and seeds.
Cinnamon adds a sweet aromatic hue to your wholesome granola. It’s not an overbearing flavor so it’s worth tossing it in there.
Choosing the sweetener for your low carb granola is of the utmost importance! You want something that’s going to give you that wonderful sugary taste without all the carbs, and empty calories.
I prefer erythritol because it is a zero-calorie sugar alcohol that typically doesn’t upset the stomach, but it also has another amazing quality that makes it perfect for this low carb granola recipe. As with other sugar alcohols, erythritol has a tendency to recrystallize back together as it cools, creating a crunchy texture.
Tools To Make
Making low carb granola doesn’t require a bunch of special kitchen gadgets. Of course, you’ll need a food processor for both ‘chopping’ your nuts and blending your ingredients.
A rubber spatula will help you scrape down the ingredients off the sides of the food processor and spread them evenly over a prepared baking sheet.
Keep your low carb granola in a covered container with a secured lid. I find that it keeps really well in the fridge, but it’ll be eaten up before it has time to spoil. It’ll also keep fine on the counter at room temperature if it’s in a covered container.
It stores really well in a mason jar or a plastic container with a lid.
Can You Freeze This?
Yes!! You can freeze this low carb granola. Just wrap it tightly in saran wrap before putting it in a Ziploc freezer bag. (The idea behind this is to protect your low carb granola from air.)
Meal Prepping Tips
You can prep just about anything, including low carb granola! Prepping saves so much time and helps keep you organized. Plus, it ensures that you have a healthy breakfast ready to go in a pinch!
I like to divvy up my granola into single serve portions, some for snacking and some for breakfast. (This low carb granola makes a fantastic cereal!)
Using this wholesome homemade granola for low carb cereal is just one of the many ways you can eat it — but I love that you can easily tweak this recipe to suit your personal taste!
For a nice addition without the carbs try some unsweetened organic coconut shreds. It adds a really nice flavor that complements the coconut oil already in the recipe. You can also switch out the nuts and seeds in the recipe.
I typically skip cashews because they’re higher in carbs than other nuts but sometimes, I add chia or flax seeds to the recipe. If I’m really feeling froggy then I like to toss in a teaspoon of vanilla extract. It adds a beautiful flavor depth and a warm sweetness that’s almost indescribable!
Can I Add Peanut Butter?
Of course, you can! Peanut butter makes everything better. I prefer to use crunchy peanut butter. Plus, it adds a nice dose of protein to your grain free granola. Don’t worry though – the original recipe already provides 5 grams of protein per serving.
If you’d like to cut down the fat content a bit, try adding peanut butter powder instead of peanut butter. You’ll save some calories too, but you’ll still get to enjoy all that savory peanut butter flavor!
Can I Add Chocolate?
Whatever floats your boat! This is your low carb granola recipe, so add whatever you want! (Don’t run out and buy M&M’s and marshmallows just yet…)
If you want to turn this into low carb chocolate granola that you can eat without guilt you can add cocoa powder (think low carb cocoa puffs!). You can also make some of my low carb chocolate and rough chop it before adding it to your low carb granola for sweet little bursts of chocolaty goodness in every bite!
Can I Turn This Into A Hot Breakfast?
Sure, you can! Why not? The easiest way to do this is to crumble up your low carb granola into smaller pieces in your bowl. Then simply fill your bowl with the low carb milk of your choice and heat it up. Voila! An amazing low carb oatmeal that’ll fuel you through lunch time. Plus, you’ll start looking forward to breakfast again!
Low Carb Granola
- 1/2 Cup Almonds can switch for any nut you'd prefer
- 1/2 Cup Pecans can switch for any nut you'd prefer
- 1/2 Cup Walnuts can switch for any nut you'd prefer
- 1/2 Cup Coconut shredded, unsweetened, can switch for any nut you'd prefer
- 1/4 Cup Pepitas pumpkin seeds
- 1/4 Cup Hemp Seeds
- 1/4 Cup Coconut Oil
- 2 Egg White
- 3 Tablespoon Erythritol granular
- 1 Teaspoon Cinnamon
- 1 Teaspoon Salt
- Preheat oven to 375
- Add the almonds to a food processor. “Pulse” 20 times.
- Add the walnuts, pecans and coconut to the food processor. “Pulse” 10 times.
- Add the rest of the ingredients, “pulse” 3 times.
- Using a spatula, clean off the edges of the container to incorporate everything, then “pulse” 3 more times.
- Spread in a thin even layer on a lined baking sheet.
- Bake for 7 minutes, then rotate the baking sheet in the oven.
- Bake for 8 more minutes. You’ll know the granola is done when the edges start to brown and your house smells delicious!
- Pull from the oven and allow it to cool. Using your hands, break up the granola into bite sized pieces.
- Don't over process the nuts! Keeping them "grain" size is what will make this taste and feel like granola
- Process softer nuts (pecans, walnuts) less than harder nuts (almonds, hazelnuts)
- Nuts and seeds have varying amounts of carbs in them, switching around the nuts will change the carb count
Making low carb granola is an easy and delicious way to incorporate some nutritious variety into your low carb diet! Eat it by itself for a tasty snack, make it a bowl of cereal or use it to top salads and smoothies.
The possibilities are absolutely endless. This sweet crunchy concoction is like all the best parts of a breezy spring day bundled into a single recipe for your tasting pleasure! Enjoy it shamelessly and don’t look back…
Give this recipe a try and let me know what you think in the comments below!