Low Carb Granola
The BEST Low Carb Granola Cereal. Deliciously low carb, grain free, sugar free and so easy to make. Plus so many ideas how of what to serve it with.
Servings: 16 serves (1/4 cup serve)
Calories: 185kcal
Ingredients
- 1 cup shredded coconut
- 1/4 cup almond meal
- 1/4 cup hemp seeds
- 2 tbsp coconut oil
- 60 g sweetener or maple flavoured syrup (both optional) See Note 3
- 3 tsp ground cinnamon
- 1 tsp vanilla extract
- Zest of 1 orange finely grated (optional)
- 1 cup macadamias roughly chopped
- 1/2 cup slivered almonds
- 1/4 cup sunflower seeds
- 1 tbsp chia seeds
- 2 tbsp sesame seeds
Instructions
CONVENTIONAL METHOD
- Preheat oven to 160°C. Line a large baking tray with baking paper.
- Place shredded coconut, almond meal, hemp seeds, coconut oil, sweetener (if using), cinnamon, vanilla and orange zest into a food processor. Pulse in short bursts until it comes together. See Note 1.
- Add remaining ingredients and stir through. Spread out onto prepared baking tray. I like to clump some of the ingredients together to have crunchy clusters in my granola.
- Bake 20-30 minutes, stirring every 5 minutes or so after the first 10 minutes to avoid burning. The granola will go a nice gold colour. Remove from oven and allow to cool on tray completely for 1 hour or longer. During this time the granola will crisp up.
THERMAL METHOD
- Preheat oven to 160°C. Line a large baking tray with baking paper.
- Place shredded coconut, almond meal, hemp seeds, coconut oil, sweetener (if using), cinnamon, vanilla and orange zest into a mixer. Mix 3 sec/speed 7. See Note 1.
- Add remaining ingredients and mix 20 sec/reverse/speed 1. Spread out onto prepared baking tray. I like to clump some of the ingredients together to have crunchy clusters in my granola.
- Bake 20-30 minutes, stirring every 5 minutes or so after the first 10 minutes to avoid burning. The granola will go a nice gold colour. Remove from oven and allow to cool on tray completely for 1 hour or longer. During this time the granola will crisp up.
Notes
- I mix the first part of the granola together to form a bit of a paste to help hold the granol together in clusters. If you do not have a food processor you can simply mix all the ingredients in a bowl and form clusters by squeezing the mixture in your hand.
- Be careful to not burn the granola. Stir often after the first 10 minutes of baking and transfer the mix from the middle of the tray to the outer edges, as they always seem to brown first. The mixture will still be soft when you remove it from the oven and will crisp as it cools.
- Sweetener and syrup are optional. I like to use Sukrin Gold for sweetness. Queens Maple Flavoured Syrup is a good choice or a maple extract if you wish to have a maple flavour.
- Read the above blog post for more substitutions and variations.
- Granola should be kept in an airtight container. Depending on the freshness of the nuts and seeds it should be able to be kept fresh for months. Mind you it will never last that long as it is too delicious! 😂
Nutrition
Serving: 1serve (1/4 cup serve) | Calories: 185kcal | Carbohydrates: 5g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Sodium: 3mg | Potassium: 108mg | Fiber: 3g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg | Magnesium: 39mg | Net Carbs: 2g