Keto Cinnamon Granola

I usually avoid grocery shopping during the week, but to skip a huge traffic jam on my way home from work, I detoured and stopped for a stroll in a grocery store. I did not need anything and used the time to gather all my missing ingredients for my homemade granola.

Although there are no grains in this recipe, I still choose to call it granola. The harder texture of the final mix and the crunchy taste reminds me of granola.

As always, there is no added sugar, and I used erythritol monk fruit blend and stevia powder for the sweet taste. I like the texture of the granola to be more clustery and not free-flowing, so I added egg whites to the recipe to hold it together. The egg whites are added at the last stage after all the ingredients had a chance to roast slightly in the oven. The granola has a cinnamon coconut flavour and can be stored in a glass container in the fridge. I eat the granola with plain yogurt or by itself as a snack.

The quantities below make more than two glass storage containers of 1 Litre each. After I made it, I brought a small container of granola to my co-worker to try. Even though my co-worker doesn’t follow a low-carb diet, he liked it so much that he asked me for the recipe a couple of times. So finally, I put it all together.

Preparation time: ~10 minutes. Baking time: 40 minutes.

INGREDIENTS:

  • Unsweetened shredded coconut – 1 cup
  • Unsweetened coconut flakes – 1 cup
  • Sliced almonds – 1 cup
  • Flaxseeds – 1/2 cup
  • Pumpkin seeds – 1 cup
  • Sunflower seeds – 1 cup
  • Erythritol monk fruit blend- 1/4 cup
  • Stevia powder -1/4 cup
  • Coconut oil – 1/3 cup
  • Cinnamon powder – 2 tablespoon
  • Pure vanilla extract – 1 teaspoon
  • Egg whites – 3 large

INSTRUCTIONS:

Preheat oven to 325°F. Add all ingredients except the egg whites to a large baking tray with parchment paper. Mix and spread evenly. Bake for 25 minutes while stirring every ~10-15 minutes.

After 25 minutes, remove from the oven, add the egg whites, combine well in the mixture and place in the oven for additional 15 minutes. Allow the granola to cool to room temperature and store in the fridge in a sealed container.

Just for the purpose of the nutrition values, I divided the keto granola into approximately 20 portions, so 1/20 of the mixture contains about 9.9 g of carbs (out of the 9.9 g carbs, 4.2 g is fiber, so about 5.7 g of net carbs), 17.6 g of fat, and ~196 calories, most of the calories come from fat.

Bon Appetit!

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