(Extra Crisp) Paleo & Keto Granola

Suuuper Crunchy Gluten Free, Paleo & Keto Granola. Just 3g net carbs! #keto #ketobreakfast #lowcarb #glutenfree #paleo #healthyrecipes #cereal

(Extra Crisp) Paleo & Keto Granola

This paleo and keto granola is extra crisp and a real flavor bomb! Think a combo of toasted nuts and seeds, all caramelized with one great and easy coating.

Course Breakfast, Snack

Cuisine American

Keyword gluten free granola, keto granola, paleo granola

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 216kcal

Ingredients

For the keto granola

105 g almonds lightly toasted*
95 g pecans lightly toasted*
75 g sunflower seeds lightly toasted*
60 g pumpkin seeds lightly toasted*
110 g chia seeds
56 g flax seeds
60 g sesame seeds lightly toasted
8-10 tablespoons golden erythitrol or xylitol (we use 8)
1 1/2 teaspoon blackstrap molasses optional**
1/2 teaspoon cinnamon
2 egg whites
pink Himalayan salt to taste

Serving suggestions

almond milk ice cold!
full-fat Greek style yogurt
raspberries
strawberries

Metric - US Cups

Instructions

Preheat oven to 250°F/120°C. Line a rimmed baking tray with parchment paper or a baking mat.
Mix almonds, pecans, sunflower seeds, pumpkin seeds, chia seeds and flax seeds in a large bowl. Set aside.
Lightly toast sesame seeds over medium/low heat for 4 to 6 minutes. Watch out they do not burn or they'll taste bitter! You know they're ready when they're lightly golden, and you press one between your fingertips and it turns to powder.
Add sesame seeds, sweetener, molasses (optional) and cinnamon to a food processor and pulse a couple times until powdered and mixed thoroughly.
Add sesame sugar to nut mix and combine thoroughly. Set aside
Beat egg whites with an electric mixer until soft peaks form. Fold gently into granola mix until fully combined.
Spread granola onto prepared baking tray in a single layer and sprinkle with pink Himalayan salt. Bake for 45-50 minutes, until they begin to harden, checking every 15 minutes or so. Allow to cool completely, as they'll continue to crisp up while cooling. Depending on the sweetener you use, these might get their full crunch after an overnight rest (think xylitol!).
Break up in chunks and store in an airtight container for up to a week, in the fridge for 2, or in the freezer for up to 2 months.

Notes

*Lightly toasting the nuts and seeds lightly in a pan or skillet (or roasting for 10 minutes!) brings out the best in them! So I highly suggest you get them golden and fragrant before tossing with the mix.

**I'm very fond of adding blackstrap molasses for a real brown sugar kick (and a tonne of umami!).. It adds 0.5g of carbs per serving (it's packed with nutrients), and a whole load of punch. But it’s totally optional, and you can just use your regular sweetener.

Please note that nutrition facts are estimated for 45g of the keto granola, which is roughly 2/3 cup.

Nutrition