This low-carb granola recipe is a good replacement for regular granola and filled with nutritious ingredients.
I really love regular granola (like this recipe here) made with oats, nuts, and seeds but I have been borderline gestational diabetic with all of my pregnancies so it was out of the question with its high carb count. I was excited to find a recipe for granola that did not contain oats. After a few changes to it, I am happy to have a recipe that satisfies my granola craving and has a low carb count. I eat it with almond milk and it is so good! It is now a staple in our house, and I often have this for a little afternoon snack.
Ingredients in Low Carb Granola
- Almonds – highly nutritious and are rich in healthy fats, minerals, vitamins, and antioxidants.
- Coconut – rich in fiber
- Almond flour – nutritious and low in carbs
- Pepitas (raw pumpkin seeds) – packed with nutrients
- Sunflower seeds – high in protein and rich in healthy fats
- Cocoa powder – who can complain about chocolate flavor?
- Cinnamon – great flavor and also has health benefits
- Coconut oil – a healthy oil
- Maple syrup – a natural sweetener and has a low glycemic index
- Vanilla – flavoring
How to make low carb granola
- Begin by combining the almonds, coconut, almond flour, pepitas, cocoa powder, and cinnamon in a bowl.
- In a separate bowl, melt the coconut oil and then stir in the maple syrup and vanilla.
- Pour the wet ingredients into the dry ingredients, and stir well to combine.
- Bake in the oven and then let cool on the sheet before transferring it to a storage container.
This is really quick and easy to make. I like to double the recipe because it gets eaten fairly quickly around here!
- 1 cup almond flour
- 1 cup shredded unsweetened coconut
- 2 cups almonds, chopped or sliced
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 2 Tbsp cocoa powder
- 1/2 tsp cinnamon
- 1/2 cup coconut oil
- 1/4 cup maple syrup
- 1 tsp vanilla
- Mix the almond flour, coconut, almonds, sunflower seeds, pumpkin seeds, cocoa powder, and cinnamon together in a bowl.
- In a separate bowl, melt the coconut oil and then add the maple syrup and vanilla. Stir to combine.
- Pour the wet mixture over the dry ingredients and stir to combine.
- Put onto a cookie sheet and bake at 325° for 25-30 minutes.
- Remove from oven and let cool before putting it into a storage container.
Nutrition Information:Yield: 10 Serving Size: 1/2 cup
Amount Per Serving: Calories: 339Total Fat: 30gSodium: 4mgCarbohydrates: 13gFiber: 4gSugar: 6gProtein: 7g