This crunchy keto protein granola is a quick and easy low-carb breakfast or snack! Packed with nutrient-dense nuts and seeds, it’s naturally sugar-free, high in protein, and perfect with yogurt or milk. Customize it with coconut, chocolate, or extra protein powder for a delicious twist. A simple, homemade granola that’s crispy, golden, and full of flavor!
Recipe Ingredients
- 150g / 1 cup Almonds
- 150g / 1 cup Hazelnuts
- 150g / 1 cup Pecans
- 45g / 1/3 cup Pumpkin seeds
- 45g / 1/3 cup Sunflower seeds
- 40g / 6 tbsp Monk fruit sweetener (or erythritol)
- 60g / 1/2 cup Golden flaxseed meal
- 30g / 2 tbsp Protein powder (vanilla or unflavoured)
- 1 large Egg white
- 60ml / 1/4 cup Unsalted butter (melted) (or coconut oil for dairy-free option)
- 1 tsp Vanilla extract
- 1/2 tsp Ground cinnamon (optional, for extra flavour)
- Pinch Sea salt (balances sweetness)
How To Make Low Carb Keto Protein Granola
- Preheat the oven: Set your oven to 160°C / 325°F. Line a large baking sheet with parchment paper.
- Chop the nuts: Pulse almonds and hazelnuts in a food processor until roughly chopped (about 1/4 to 1/2 their size). Add pecans and pulse again—don’t over-process!
- Mix dry ingredients: Add pumpkin seeds, sunflower seeds, monk fruit sweetener, flaxseed meal, protein powder, cinnamon, and salt. Pulse briefly to combine.
- Add wet ingredients: Add egg white, melted butter, and vanilla extract. Pulse a few times until everything is evenly coated—don’t overmix!
- Spread and bake: Transfer the mixture to the baking sheet and spread into a thin layer. Bake for 15-18 minutes, until golden brown at the edges.
- Cool and break apart: Let the granola cool completely before breaking it into clusters. It will crisp up as it cools.
Recipe Tips
- Don’t Over-Process the Nuts: Pulse them just enough to chop into small pieces. If you blend too much, it will turn into nut butter and ruin the texture.
- Spread Evenly for Even Baking: Press the granola mixture into a thin, even layer on the baking sheet. This helps it bake evenly and get crispy.
- Let It Cool Completely: The granola will still be soft when it comes out of the oven. Let it cool fully before breaking it apart—it crisps up as it cools!
- Use Fresh Nuts and Seeds: Stale nuts can give a bitter taste. Always use fresh, high-quality nuts for the best flavor.
- Adjust Sweetness to Taste: If you like sweeter granola, add 1-2 extra tablespoons of sweetener before mixing.
How To Store Leftovers?
- Refrigerate: Let the granola cool completely to room temperature before storing. Transfer it to an airtight container and keep it in the fridge for up to 2 weeks to maintain freshness and crunch.
- Freeze: Place the cooled granola in a freezer-safe bag or container and freeze for up to 3 months. To serve, let it thaw at room temperature for a few minutes.
Nutrition Facts
Serving Size: 1/4 cup (approximately 60 grams)
- Calories: 350
- Total Fat: 32g
- Saturated Fat: 6g
- Cholesterol: 10mg
- Sodium: 45mg
- Total Carbohydrate: 9g
- Dietary Fiber: 7g
- Sugars: 1g
- Protein: 9g
Check out More Recipes:
- Low Carb Keto Banana Pancakes
- Low Carb Keto English Muffin
- Low Carb Keto Instant Pot Crustless Quiche
Low Carb Keto Protein Granola
Description
This crunchy keto protein granola is a quick and easy low-carb breakfast or snack! Packed with nutrient-dense nuts and seeds, it’s naturally sugar-free, high in protein, and perfect with yogurt or milk. Customize it with coconut, chocolate, or extra protein powder for a delicious twist. A simple, homemade granola that’s crispy, golden, and full of flavor!
Ingredients
Instructions
- Preheat the oven: Set your oven to 160°C / 325°F. Line a large baking sheet with parchment paper.
- Chop the nuts: Pulse almonds and hazelnuts in a food processor until roughly chopped (about 1/4 to 1/2 their size). Add pecans and pulse again—don’t over-process!
- Mix dry ingredients: Add pumpkin seeds, sunflower seeds, monk fruit sweetener, flaxseed meal, protein powder, cinnamon, and salt. Pulse briefly to combine.
- Add wet ingredients: Add egg white, melted butter, and vanilla extract. Pulse a few times until everything is evenly coated—don’t overmix!
- Spread and bake: Transfer the mixture to the baking sheet and spread into a thin layer. Bake for 15-18 minutes, until golden brown at the edges.
- Cool and break apart: Let the granola cool completely before breaking it into clusters. It will crisp up as it cools.
Notes
- Don’t Over-Process the Nuts: Pulse them just enough to chop into small pieces. If you blend too much, it will turn into nut butter and ruin the texture.
Spread Evenly for Even Baking: Press the granola mixture into a thin, even layer on the baking sheet. This helps it bake evenly and get crispy.
Let It Cool Completely: The granola will still be soft when it comes out of the oven. Let it cool fully before breaking it apart—it crisps up as it cools!
Use Fresh Nuts and Seeds: Stale nuts can give a bitter taste. Always use fresh, high-quality nuts for the best flavor.
Adjust Sweetness to Taste: If you like sweeter granola, add 1-2 extra tablespoons of sweetener before mixing.
Low Carb Keto Crunchy Protein Granola
