Keto Homemade Granola with Dried Fruits
Elevate your breakfast and snacking game with this irresistible Keto Homemade Granola with Dried Fruits—a low-carb twist on a classic favorite! Packed with a crunchy medley of raw almonds, walnuts, pecans, and seeds like chia and flax, this nutrient-dense recipe is sweetened naturally with erythritol or monk fruit for a delicious, sugar-free treat. Enhanced with warm cinnamon, toasty coconut flakes, and a hint of vanilla, this oven-baked granola is finished with dried unsweetened cranberries and blueberries for a subtle tangy bite. Perfect as a quick snack, breakfast cereal with almond milk, or as a crunchy topping for yogurt, this keto granola is gluten-free, rich in healthy fats, and easy to make in just under an hour. Satisfy your cravings while staying true to your low-carb lifestyle with this homemade granola that’s as wholesome as it is delicious!
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Ingredients
- 1 cup Raw almonds
- 1 cup Raw walnuts
- 1 cup Raw pecans
- 1 cup Unsweetened coconut flakes
- 0.5 cup Pumpkin seeds
- 0.25 cup Chia seeds
- 0.25 cup Flaxseeds
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 3 tablespoons Erythritol or monk fruit sweetener
- 0.25 cup Dried unsweetened cranberries
- 0.25 cup Dried unsweetened blueberries
Directions
Step 1
Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
Step 2
Roughly chop the almonds, walnuts, and pecans and place them into a large mixing bowl.
Step 3
Add the coconut flakes, pumpkin seeds, chia seeds, and flaxseeds to the bowl with the chopped nuts.
Step 4
In a small saucepan, melt the coconut oil over low heat. Once melted, stir in the vanilla extract, ground cinnamon, salt, and erythritol (or monk fruit sweetener until fully combined).
Step 5
Pour the coconut oil mixture over the nut and seed mixture. Stir well to ensure everything is evenly coated.
Step 6
Spread the granola mixture evenly onto the prepared baking sheet, pressing it down gently.
Step 7
Bake in the preheated oven for 25-30 minutes or until golden brown, stirring halfway through for even baking.
Step 8
Remove from the oven and allow the granola to cool completely on the baking sheet. The granola will become crisp as it cools.
Step 9
Once cooled, transfer the granola back into a large bowl and mix in the dried cranberries and blueberries.
Step 10
Store the granola in an airtight container at room temperature for up to two weeks. Enjoy as a cereal with almond or coconut milk, or as a snack!
Nutrition Facts
| Serving size | (831.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4803.2 |
| Total Fat 430.4g | 0% |
| Saturated Fat 143.8g | 0% |
| Polyunsaturated Fat 42.6g | |
| Cholesterol 0mg | 0% |
| Sodium 1269.3mg | 0% |
| Total Carbohydrate 239.7g | 0% |
| Dietary Fiber 95.0g | 0% |
| Total Sugars 83.4g | |
| Protein 104.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1062.2mg | 0% |
| Iron 27.7mg | 0% |
| Potassium 3896.1mg | 0% |
Source of Calories