Keto granola
Big, crunchy clusters of toasted almonds, pumpkin seeds and pecans with cinnamon and a little coconut, held together with whipped egg white rather than syrup. Bake it low, leave it alone and let it cool completely before you break it up.
- Time
- 105 min (10 prep + 95 cook)
- Servings
- 14
- Per serving
- 214 kcal
- Protein
- 8 g
Ingredients
- 1 2/3 cups chopped almonds, roughly chopped
- 1 cup + 2 tbsp raw pumpkin seeds (pepitas)
- 1/2 cup pecans, roughly chopped
- 1/3 cup unsalted sunflower seeds
- 1/4 cup shredded coconut, unsweetened
- 3 tbsp erythritol
- 1 tbsp ground cinnamon
- 1/2 tsp salt
- 1/3 cup + 1 tbsp liquid egg white, or 3 egg whites
- 1 1/4 tsp vanilla extract
Steps
- Heat the oven to 250°F and line a large baking sheet with parchment.
- Toast the almonds, pumpkin seeds and pecans in a large dry skillet over medium heat for about 5 minutes, stirring, until lightly golden and fragrant. Tip onto a plate and cool for 5 minutes.
- Stir in the sunflower seeds, coconut, erythritol, cinnamon and salt.
- Beat the egg whites and vanilla to soft peaks in a large bowl, then gently fold in the nut mixture until everything is coated.
- Spread in one even layer about 1/2 inch thick, press it down lightly, and bake 45 minutes without stirring, until dry to the touch.
- Cool completely on the tray, at least 45 minutes, before breaking into clusters. Keep it in an airtight jar at room temperature for 2 weeks.
Good to know
Why is mine chewy?
It came off the tray warm. Clusters harden as they cool, so leave them on the tray until completely cold. If it is still soft, give it 10 more minutes at 250°F.
Why such a low oven?
Nuts turn bitter when their oils scorch, and toasting them first means the oven only has to dry the clusters.
Alternative
Per
- Calories
- 550
- Protein
- (15%)
- 21 g
- Fat
- (70%)
- 45 g
- Carbohydrates
- (15%)
- 27 g
- of which sugar
- 3 g
- Fiber
- 9 g
- Sodium
- 240 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2993 kcal goes into the pot and 637 g of ingredients comes out as about 544 g of food: 550 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.