tasty low carb homemade granola

In a previous post I mentioned that I am trying to cut down on my carb intake. I love granola but finding store bought ones that is not loaded with carbs or sugar is difficult. Therefore I decided to make my own, which is tastier and healthier. My tasty low carb homemade granola does not contain oats, honey or maple syrup.

To me eating granola is all about that crunch factor, therefore I love my granola nutty and crunchy. This recipe is versatile which allows me to tweak it every now and then using different nuts and seeds either to build on or to omit.  Initially I made this for myself but now that my family tasted it, they are nuts about it – no pun intended.  They will have it as a snack or even as a condiment with ice cream – that’s how good it is.  

Making this homemade granola is not only tasty and low in carbs but it is super easy to make. Homemade granola can be made in batches as it will store in an airtight container for 3 months. Unlike store bought granola, there is no hidden ingredients and you know exactly what you put in. Plus after making your own, I doubt that you will buy store bought granola again.  

So what are you waiting for, give my tasty low carb homemade granola a try.  It is packed with healthy goodness. Note, this recipe is not for people who have nut allergies. 

Tasty Homemade Granola {Low Carb}

  • Difficulty: easy
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tasty and crunchy

Prep time: 5 min
Baking time: 20 min
Serve: 6

Ingredients

1 cup almonds (raw and roughly chopped)
½ cup macadamia nuts (roughly chopped)
¼ cup slivered almonds
½ cup coconut flakes
¼ cup sunflower seeds
⅓ cup pumpkin seeds
¼ cup sesame seeds
¼ cup linseeds
⅓ cup dried cranberries
1 large egg
2 Tbsp peanut butter (I used the no added salt and sugar peanut butter)
1 Tbsp coconut oil
liquid sweetener (16 drops)
½ tsp sea salt
1 tsp cinnamon

Directions

Preheat oven to 180°C and line a large baking sheet pan with parchment paper. Whisk egg and liquid sweetener. In a microwave bowl, melt the peanut butter and coconut oil together. Slowly temper the egg with the peanut butter and coconut oil mixture to prevent it from scrambling. Then whisk all until well combined.
In a separate mixing bowl combine all other ingredients and add wet ingredients. Mix well. Transfer the ingredients to the baking sheet and spread evenly.  Bake for 20 minutes, stirring intermittently to prevent mixture from clumping. Once golden brown, remove from oven.  Allow to cool completely and store in an airtight container.


 


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