Secret Ingredient Low-Carb Granola

4.3 stars, average of 19 ratings

Secret Ingredient Low-Carb GranolaPin recipeFollow us 85.6k

In my former life, I was a serial cereal eater. If ever I fancied a snack I’d head straight for a bowl of sugar and carbohydrate laden cereal.

I don’t miss those days, or the way that all of those grains made me feel. But… I do miss that crunchy goodness of a bowl of cereal and milk.

I mean, bacon and eggs is the breakfast of champions and the best part ever of the keto lifestyle (am I right?) but some days I either don’t have time to cook breakfast or I just want that crunch!

Enter my low carb granola. If I do say so myself, It’s a winner. I have experimented a lot with this recipe and don’t believe that I can improve on this.

Keto. Crunchy. Nutty. A hint of sweetness. And a secret ingredient - flax meal - that gives it that “bowl of cereal” mouthfeel, instead of just wet nuts. I like to eat mine with some almond milk, or spooned over the top of some coconut yoghurt.

Anyway, try it for yourself. At under 3 grams of net carbs per serving, it’s a whole lot better for you than cereal.

Hands-on Overall

Nutritional values (per serving, about 1/4 cup)

2.7 grams 5.6 grams 5.4 grams 17.3 grams 5.5 grams 197 calories
Total Carbs8.3grams
Fiber5.6grams
Net Carbs2.7grams
Protein5.4grams
Fat17.3grams
of which Saturated5.5grams
Calories197kcal
Magnesium80mg (20% RDA)
Potassium178mg (9% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (12%), fat (82%)

Ingredients (makes 6 cups)

Note: Flax meal can be switched with chia seeds or almond meal but won’t give the same end mouthfeel. Sugar-free maple syrup can be skipped or replaced with Erythritol, Swerve or stevia, to taste.

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Instructions

  1. Pre-heat oven to 150 °C/ 300 °F. Combine all nuts, seeds and spices, except for the salt and orange zest, into a large bowl. Secret Ingredient Low-Carb Granola
  2. Melt the coconut oil in a small pan or carefully in the microwave. Add the sugar-free maple syrup and mix well. Pour melted ingredients into nut and seed mix and combine thoroughly.
  3. Spread mixture out in an even layer onto a lined baking tray and bake for 60 minutes.
  4. Stir every 15 minutes and keep a close eye on it after the 45 minute mark, it can easily go from toasted to scorched. Secret Ingredient Low-Carb Granola
  5. Once brown and crunchy, remove from oven and let cool. While still warm, but not hot, sprinkle sea salt and orange zest over granola and stir through. Once chilled, transfer into a jar or airtight container and keep at room temperature for up to a month. Secret Ingredient Low-Carb Granola One serving is about 1/4 cup (it doesn’t sound like much, but it is plenty when you eat it. If it's not enough, eat 1/2 cup - it will still be very low in carbs!). Serve with plain full-fat yogurt, unsweetened almond milk, cashew milk or coconut milk. Secret Ingredient Low-Carb Granola
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (13)

Hi there,
I'm getting ready to try this but don't have slivered almonds or cashews. Can I up the whole almond amount and use hazelnuts in place of cashews? Would that make a huge difference to the macros do you think?
Thanks for your info/recipes and advice 👍🏻😍

Reply

Hi Lyn, sorry for the delayed response. Yes, you can definitely substitute those two. If you skip the cashews, no matter what nuts or seeds you use,  you will end us with fewer carbs so I wouldn't worry about the carb count. I hope this helps!

Reply

Hi Martina, Just wondering how it would go as a double batch . . . .  my daughter and I are both in love with it and she thinks "no" to a double batch as it would not cook as efficiently. Thoughts? I seriously could live on this!! I increase the spices and the salt and throw in lemon zest if I have no orange. This recipe is soooo wonderful. x x

Reply

Hi Helen, you can make a double batch! I would, however, use 2 baking trays, or if you only use one, mix it every 10-15 minutes to ensure even cooking. I hope this helps 😊

Reply

Can I substitute pure vanilla extract for the vanilla powder?

Reply

Yes you can! I would mix it with about 1/4 cup water (or add to syrup if you're using it) so there isn't just one part of the granola that absorbs all of the vanilla extract. If needed, you can bake it for a few more minutes just to remove any excess moisture.

Reply

I love this mix!!! Just made it two days ago and I’m enjoying it as a great 3pm snack ... and really 1/4 cup is actually very filling!!!

Reply

Just put it in the oven. I think the amount of salt is missing in the ingredients list, or I just can’t see it. Anyway even raw it tastes delicious, I could not resist licking the spoon 😊. Can’t wait for it to toast. Thank you for a great recipe!

Reply

Thank you, it was missing! I added the salt to the list 😊

Reply

Mine turned out oily  I cant bake it any more because the nuts are very brown.  I don't think there is any way to salvage it  suggestions?

Reply

Thank you for your feedback Bren! I think that if they are too brown, the temperature was too high (which depends on the oven and altitude).I would decrease the temperature to 130-140 C, or the baking time to 40-45 minutes. The oil should partially soak back as the nuts cool down.

Reply

What a great idea to add cardamom!  I make something similar and since use erythritol instead of a sticky syrup, to "bind" it I add one egg white.  That makes it chunky instead of separated nuts.  

Reply

I agree, egg whites or even egg white protein powder are great for binding! 😊

Reply