Keto Granola is a simple recipe that can be made in a matter of minutes.

If you enjoy granola but are trying to stick to a low-carb diet, Jennine Bryant's keto granola recipe is just what you need. But, first and foremost, what is keto granola? Regular granola is high in carbohydrates and is not suited for those following the keto diet, which consists of a low-carbohydrate, high-fat, moderate-protein diet. This keto granola's base is made up of protein-rich foods including nuts and seeds, as well as a keto-friendly sweetener.

However, ketosis and net carbohydrates aside, this granola recipe is simple to make and tasty. "It's so much more tasty than store-bought granola," Bryant explains, "and you know exactly what's in it." Another advantage of preparing granola at home over store-bought granola is that your kitchen will smell great! Only 35 minutes, a few common items, one keto-specific ingredient, and a need for low-carb granola are required.

Gather your keto granola ingredients.

You'll need chopped almonds, chopped hazelnuts, and unsweetened desiccated coconut for this recipe. Mixed seeds, ground cinnamon, almond butter, two egg whites, and vanilla extract are also required.

If you're not currently on a keto diet, the one component you'll need is erythritol, which you may not be familiar with. "Erythritol is a Keto-safe sweetener because, unlike regular sugar, it has no effect on blood sugar levels," Bryant says. "It comes from natural sources and functions similarly to regular sugar in terms of appearance, feel, and amount required. Overall, a perfect substitute for that extra bit of sweetness!"

Start making the granola

Preheat your oven to 350 degrees Fahrenheit before you begin. Then, using parchment paper, line a large baking sheet. In a large mixing bowl, combine the chopped almonds, hazelnuts, desiccated coconut, seeds, erythritol, and cinnamon.

In a smaller mixing bowl, combine the almond butter, egg whites, and vanilla essence. Pour the wet ingredients into the dry ingredients and whisk thoroughly to blend everything. Make sure the wet components are thoroughly combined with the dry ingredients so that the granola forms clusters when baked.

Bake the granola

Pour the granola mixture onto a baking sheet lined with parchment paper. Spread it out evenly, then lightly press it down with your palms to help it clump together. Bake the granola for 25 minutes, or until fragrant and brown, after you've spread it out evenly and "clumped" it. Before serving, remove the granola from the oven and allow it to cool fully. Bryant advises that if it feels or appears overly soft at first, don't worry; it will stiffen up after chilling.

Granola can be served and stored in an airtight container.

And that's it! You've made keto granola in no time! The granola is ready to eat once it has totally cooled. "With vanilla coconut based yogurt and blueberries, this granola is my absolute favorite," Bryant says. "It can be eaten with milk like regular cereal, or sprinkled on top of items like roasted or poached fruits for a delicious crunch." Your keto granola will keep best at room temperature in a sealed jar for up to a month if properly sealed.

Ingredients

1 ½ cup chopped almonds

1 ½ cup chopped hazelnuts

1 cup unsweetened desiccated coconut

1 ½ cup mixed seeds

½ cup erythritol sweetener

1 teaspoon ground cinnamon

½ cup almond butter

2 egg whites

1 teaspoon vanilla extract

Directions

1.Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.

2.In a large mixing bowl, combine the chopped almonds, chopped hazelnuts, desiccated coconut, mixed seeds, erythritol, and cinnamon.

3.In a small mixing basin or jug, whisk together the almond butter, egg whites, and vanilla essence.

4.Combine the wet and dry ingredients in a large mixing bowl until thoroughly blended.

5.Pour the granola mixture onto a baking sheet lined with parchment paper. Spread the granola out evenly, then gently push it down with your palms to help it form clumps.

6.Bake the granola for 25 minutes, or until aromatic and brown in color, then remove from the oven and cool completely.

7.Crack the granola into pieces and keep it in an airtight jar until ready to eat.