Healthy Crunchy Low Carb Granola

This recipe is for a low carb granola which I seriously love. When I decided to start lowering the carbs in my diet, granola was one of foods that I refused to give up. I ususally enjoy it with some natural yoghurt and some berries as I love the crunch it gives to yoghurt.

Instead of completely removing granola from my diet, I began to reduce the amount I was eating by only having 1 tablespoon of my usual high carb granola which in turn kept the carb count of my yoghurt granola fruit mix down.

I one day decided to research if there were any low carb alternatives to granola and came across a few recipes for low carb granola. They were all very different but one thing they all had in common is that they were all prepared using a mixture of nuts and seeds so I decided to develop my own low carb granola recipe using a mixture of my favourite nuts and seeds.

The nuts and seeds are baked in the oven on a low temperature and the end result is a delicious and crunchy granola that can be served with some yoghurt and berries. I honestly can say I do not miss high carb granolas at all and actually prefer the low carb version. A serving only contains 4.6 grams of carbs whereas a serving of a typical high carb granola contains around 25 grams of carbs so you definitely can keep your carbs low with this recipe.

Ingredients for Healthy Crunchy Low Carb Granola

• 80g butter or coconut oil if vegan
• 30g pecan nuts
• 30g desiccated coconut
• 20g pumpkin seeds
• 20g sunflower seeds
• 70g ground almond
• 40ml water
• 2 teaspoon vanilla extract
• 2 teaspoon ground cinnamon

How to Make Healthy Crunchy Low Carb Granola

1. Preheat the oven to gas mark 2/300^oF/150^oC and line a baking tray with baking or parchment paper.

2. Melt the butter or coconut oil in the microwave using a microwaveable bowl (Approximately 45 seconds for butter and 15 seconds for coconut oil if it is solid). You can also do this on a saucepan but ensure you do this on a gentle heat so the butter doesn’t go brown. Set aside.

3. Chop the pecan nuts into small pieces and add them to a bowl. To the same bowl add the desiccated coconut, pumpkin seeds, sunflower seeds and ground almond.

4. Pour the melted butter and water into the bowl then stir all the ingredients together with a spoon. Add the vanilla extract, ground cinnamon and stir again until all the ingredients are well incorporated.

5. Pour the mixture onto the baking tray as pictured. Bake for 20 minutes. After 20 minutes, stir and spread out the mixture then bake again for another 20 minutes until the granola is dry and crunchy. Remove from the oven and allow to cook for 10 minutes then enjoy.

Recipe Tips

• Nuts and seeds can be purchased raw or roasted and sometimes toasted. Ensure you purchase raw nuts and seeds.
• If you do not have ground almond, you can use almond flour or coconut flour instead.
• Ensure you set a timer as nuts and seeds can easily burn.

Nutrition

Calories	Fat	Saturates	Carbs
202kcal	18.3g	5.2g	4.4g
Sugars	Fibre	Protein	Salt
2.3g	3.0g	4.7g	0.06g

Storage

Store this granola in an airtight container and use within a week.

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