Crunchy (Top Secret!) Grain-Free Granola 🥄 gluten free, keto & paleo

34 comments

  1. Felicia says:

    Thank you so much this turned out fabulous and husband is very excited finally a bar he can take with…I made half the batch in silicone forms for bars…I am going to try and drizzle some chocolate on the next ones and seal in food saver bags to extend life.

  2. Kari says:

    This one looks so complicated that I’d rather make a bigger batch. What is your suggestion on how and how long to preserve this celicacy?

    • Paola says:

      Hi Kari! In an airtight container it should last well over a month (depending a bit on your humidity)- try and pack it in several containers so you’re not opening it daily as that would defeat the purpose. But if you find it’s losing its crunch you can always pop it back in the oven for a bit. xo!

  3. Patty Johnson says:

    Can you please provide measurements in cups instead of grams … this looks divine! Thank you.

  4. gina holstead says:

    Just made these, (in the oven now), but I was looking for a recipe for granola that started off by chopping the nuts in a blender.
    A few things are different.
    Is this the same recipe, presented differently.
    I can’t find where I saved the last one but it was delicious! (and it was gnom gnom)

    • Paola says:

      Hi Gina! I’m not sure tbh as this is the only granola recipe on the site to date, and it hasn’t been changed..

  5. Ashleigh Keeney says:

    I was wondering how important the egg whites are. My daughter is allergic to egg and if the egg is not cooked to a minimum of 350F then she can’t have it and I’m exploring new recipes in an attempt to get her and her brother off of all things bread and sugar. Is this recipe dead for me new now or is there an alternative?

    • Paola says:

      Hi Ashleigh! Unfortunately this recipe is meant to work with egg whites, as they’re what binds everything together… my suggestion would be to browse through the vegan sites on how they do granola and exchange the sugary ingredients for keto ones.

      Alternatively, you could cook the granola at 350F for say 15 minutes and then lower the temp the rest of the time?

    • Tina says:

      The egg whites are vital if you want crunch. If you don’t, then coat in melted virgin coconut oil.
      You can cook at 350 and then turn down as was suggested. Also, I use free range eggs- most people have no problem with them.

  6. Tiffani Beckman says:

    holy wow!!! excellent recipe! I made a few adjustments for our household – adding in a drop of orange essential oil and cinnamon essential oil to the molasses really amped up the spices. also added some powdered ginger and allspice because I love them 🙂 I used macadamia and brazil nuts because we tend not to eat them and they are so good for us. they are big so I chopped them up. This is so good I’m glad I doubled the recipe!

  7. Tina says:

    This is my second time making this recipe. Hands down, it is the best low carb granola I have ever made. This time I think I scorched the nuts just a tad, but…more crunch!

    I also used the molasses this time instead of the sukrin gold.

    Can you smell it? Roasting in the oven as we speak!

  8. Jen says:

    Do you think if I chopped all the nuts coarsely and pressed them in a rimmed greased pan, bars could be made from this recipe?! Would they hold together? Going to make it for sure regardless, but I have been looking for a bar recipe for my kids! thanks 🙂

    • Paola says:

      Definitely Jen! Works great, I’ve done it before 😉 If you make it with xylitol just keep in mind that it can take up to a day to fully crisp up xo!

  9. Jane Ritchuk says:

    I must say this is ABSOLUTELY delicious!!! Better than those sugary, starchy boxed concoctions that passes for granola in the stores. When people say, “Keto! how can you stand that” I pull out a handful of this and show how great it can be. Thank you for all you do!!

    • Paola says:

      LOL that’s so awesome to hear Jane! And it’s my absolute pleasure, just happy to hear this granola is a winner for you 😉 xo!

  10. Emily says:

    Incredible. This crisps up nicely and holds its shape in almond milk or half n half. I add a handful of frozen berries and it tastes amazing.

  11. Alanna says:

    I have one major complaint about this recipe–I can’t stop eating it! Who can stop at one serving?! I used Penzeys Spice’s Chinese cassia cinnamon which really seemed to amp it up a notch. I made a couple modifications to the sugar part (based on what I had available), and was still very very very impressed: 6Tbs Just Like Sugar (from chicory root and bakes nicely), 1.5 tsp black molassus, and 1Tbspn Josephs sugar free maple syrup. Also, I added the egg whites into the food processor with the sugar/sesame/cinamon mix–easier. Yum!!!

    • Paola says:

      LOL! I agree completely, it’s super addictive! Thanks for reporting back with your subs, super helpful! xo!

  12. Kim Radcliffe says:

    Thank you for this delicious granola. My husband loves it and it now replaces his high-sugar breakfast, sprinkled over yoghurt. The recipes I have tried have all turn out beautifully. Can’t wait to try more!

  13. Stace K. Morgan says:

    I meant to thank you for the candied pecans! We made them for Thanksgiving and EVERYONE devoured them in minutes! That topping is really excellent! Will be making this for sure over the weekend thanks again! Stace

  14. Kathy says:

    Is that 105 almonds, or 105 grams of almonds? I’m assuming grams, but you left it off the ingredient listing.

    • Paola says:

      Ohhh whoops the g seems to have fallen off while importing..! Thanks for the heads up Kathy! xo Paola

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