Description
Crunchy keto protein granola delivers a delightful breakfast experience packed with nutty goodness and healthy fats. Perfectly balanced with almonds, seeds, and a hint of cinnamon, this low-carb recipe provides satisfying energy you’ll crave morning after morning.
Ingredients
Scale
Nuts and Seeds:
- 150 grams / 1 cup Almonds
- 150 grams / 1 cup Hazelnuts
- 150 grams / 1 cup Pecans
- 45 grams / ⅓ cup Pumpkin seeds
- 45 grams / ⅓ cup Sunflower seeds
Binding and Flavoring Ingredients:
- 60 grams / ½ cup Golden flaxseed meal
- 30 grams / 2 tablespoons Protein powder (vanilla or unflavoured)
- 1 large Egg white
- 60 milliliters / ¼ cup Unsalted butter (melted) (or coconut oil for dairy-free option)
- 1 teaspoon Vanilla extract
- ½ teaspoon Ground cinnamon (optional, for extra flavour)
Sweetening and Seasoning:
- 40 grams / 6 tablespoons Monk fruit sweetener (or erythritol)
- Pinch Sea salt (balances sweetness)
Instructions
- Prepare the oven environment by setting the temperature to 160°C / 325°F and lining a spacious baking sheet with parchment paper for optimal granola preparation.
- Transform whole nuts into a chunky texture by utilizing a food processor, carefully pulsing almonds and hazelnuts to approximately 1/4 to 1/2 of their original size, then introduce pecans with minimal additional processing to maintain distinct nut fragments.
- Incorporate dry ingredients by combining pumpkin seeds, sunflower seeds, monk fruit sweetener, flaxseed meal, protein powder, ground cinnamon, and sea salt into the nut mixture, gently pulsing to ensure uniform distribution without compromising the ingredient texture.
- Introduce moisture and binding elements by adding a whisked egg white, melted unsalted butter, and pure vanilla extract to the dry mixture, using quick, controlled pulses to coat ingredients evenly without overworking the granola base.
- Carefully spread the granola mixture across the prepared baking sheet in a thin, consistent layer to promote even golden-brown caramelization and crisp texture during the baking process.
- Bake the granola for 15-18 minutes, monitoring the edges for a rich golden-brown color that indicates optimal toasting and flavor development.
- Remove from the oven and allow the granola to cool completely at room temperature, during which time it will naturally crisp and form delightful clusters ready for enjoyment or storage.
Notes
- Crumble Carefully: Break the cooled granola into clusters of various sizes for a more interesting texture and mouthfeel.
- Customize Creatively: Mix in dried fruits like cranberries or chopped apricots after baking for extra bursts of flavor and nutrition.
- Seal Smartly: Store in an airtight container at room temperature to keep the granola crisp and fresh for up to two weeks.
- Check Color Consistently: Watch the edges of the granola while baking – they should turn golden brown without burning.
- Prep Precisely: Measure ingredients accurately to ensure the perfect balance of sweetness and crunch in every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 1g
- Sodium: 45mg
- Fat: 32g
- Saturated Fat: 6g
- Carbohydrates: 9g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg