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BreakfastMid-day mealLow carb, high fatVegetarianKetogenicNuts & seeds€€€

Crunchy Homemade Keto Granola with Nuts and Cinnamon

Name: Crunchy Homemade Keto Granola with Nuts and Cinnamon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: 150 g Nuts, almonds; 100 g Nuts, walnuts, English, halves, raw; 50 g Nuts, hazelnuts or filberts, raw; 50 g Seeds, pumpkin and squash seeds, whole, roasted, without salt; 30 g Seeds, chia seeds, dried; 30 g Seeds, flaxseed; 50 g Nuts, coconut meat, dried (desiccated), sweetened, flaked, packaged; 1 tsp Spices, cinnamon, ground; 0.5 tsp Spices, ginger, ground; 1 pinch Salt, table, iodized; 1 piece Eggs, Grade A, Large, egg white; 50 g ERYTHRITOL NATURAL SWEETENER, ERYTHRITOL; 40 g Oil, coconut; 1 tsp Vanilla extract

Enjoy the perfect keto breakfast with crunchy granola with no added sugar or grains. This low-carb mix of nuts and seeds is rich in fiber and healthy fats.

Prep time10 min

Cook time25 min

Total time35 min

Servings12

Recipe

For the dry mixture

Nuts, almonds150 gNuts, walnuts, English, halves, raw100 gNuts, hazelnuts or filberts, raw50 gSeeds, pumpkin and squash seeds, whole, roasted, without salt50 gSeeds, chia seeds, dried30 gSeeds, flaxseed30 gNuts, coconut meat, dried (desiccated), sweetened, flaked, packaged50 gSpices, cinnamon, ground1 tspSpices, ginger, ground0.5 tspSalt, table, iodized1 pinch

For the binder

Eggs, Grade A, Large, egg white1 pieceERYTHRITOL NATURAL SWEETENER, ERYTHRITOL50 gOil, coconut40 gVanilla extract1 tsp

Large mixing bowlLow baking sheetParchment paperWhisk

Per servingTotal

Calories:250.2 kcal3002.6 kcal

Protein:6.6 g79.7 g

Carbohydrates:15.4 g185.2 g

Fiber:5.5 g66 g

Water:5 ml59.5 ml

Fat:21.3 g255.9 g

Micronutrients

Sugar:2.6 g31.2 g

Saturated fat:5.4 g64.3 g

Cholesterol:0 mg0 mg

Sodium:31.7 mg380.2 mg

Potassium:250.2 mg3002.3 mg

Calcium:76.1 mg913.6 mg

Iron:1.5 mg18.2 mg

Magnesium:86 mg1031.7 mg

Zinc:1.5 mg17.4 mg

Phosphorus:147.7 mg1771.8 mg

Vitamin C:0.5 mg5.5 mg

Vitamin A:0.3 µg3.8 µg

Vitamin D:0 µg0 µg

Vitamin B12:0 µg0 µg

Instructions

1Preheat the oven to 150 °C and line a baking sheet with parchment paper. A low temperature is key so the nuts don't become bitter.
2In a large bowl, mix the chopped almonds, walnuts, hazelnuts, pumpkin seeds, chia seeds, flax seeds, coconut flakes and spices.
3In a smaller bowl, whisk the egg white with a whisk until slightly foamy (you don't need stiff peaks). Stir in the erythritol, melted coconut oil and vanilla.
4Pour the wet ingredients over the nut mixture and mix well so that all the pieces are evenly coated.
5Spread the mixture onto the baking sheet and level it into an even layer with a spatula. For larger crunchy "clusters," press the granola gently down into the pan.
6Bake for 20–25 minutes, or until the granola turns golden brown. Halfway through baking, just rotate the pan, but don't stir the granola if you want crunchy pieces.
7Let the granola cool completely in the pan. It will only become truly crunchy once it is completely cold. Store it in an airtight jar.

Nutritional benefits

Thanks to its high fiber content and low glycemic index, this meal helps maintain stable energy levels without blood sugar spikes.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.