Keto Peanut Butter Granola
This peanut butter granola has deliciously crunchy clusters and is packed with flavor. A bowl of this keto granola is a nutritious start to the day. It'll keep you satisfied until lunch!
Servings: 12
Calories: 264kcal
Ingredients
- 1 ½ cup / 120g desiccated coconut unsweetened
- ¾ cup / 100g almond pieces
- ¾ cup / 100g other nuts, crushed I used walnuts and pecans
- ½ cup / 65g sunflower seeds
- ½ cup / 65g pumpkin seeds
- ⅓ cup / 40g flaxseed ground/milled
- ½ cup / 80g peanut butter unsweetened
- 2 tablespoon granulated sweetener optional
- 1 tablespoon cinnamon
- ⅓ cup / 80 ml water
Instructions
- Preheat the oven to 150 Celsius / 300 Fahrenheit.
- Pulse the nuts and seeds in a food processor until you have larger and smaller pieces.
- Mix all ingredients in a bowl.
- Spread the mix evenly on a baking sheet lined with parchment paper and press down firmly with your hands.
- Bake for 25-30 minutes or until browned evenly. Rotate the baking tray halfway through.
- Let cool to room temperature, then break into clusters.
Notes
You can use any nut or seeds you like and/or have in your cupboard - I have substituted my mix with pecans, hazelnuts and sesame seeds. As a general guideline, I would say to use twice as many nuts as seeds.
The flaxseed meal can be substituted with ground chia seeds. Do not leave it out - it absorbs the water and helps with the formation of clusters.
If the granola is getting brown on the edges but is not yet crunchy in the middle of the tray, break it into larger pieces and move it around a bit.
2.3g net carbs / portion. The recipe makes 12 portions of 50g each - around ⅓ cup. The nutrition is calculated for the granola only, without toppings.
Nutrition
Serving: 50g | Calories: 264kcal | Total Carbohydrates: 8.7g | Protein: 7.8g | Fat: 24g | Sodium: 14.5mg | Potassium: 204mg | Fiber: 5.5g | Sugar: 1.8g
