Ingredients
The base consists of nuts and seeds. Here you can use what you like to eat. Starting with walnuts, peanuts, brazil nuts, cashews, hazelnuts, and macadamias. Add a few sunflower seeds, flax seeds, pumpkin seeds, or coconut flakes. Done! If you're interested in the nutritional values of the finished glutenfree, sugarfree granola, however, you'll need to pay attention to the slightly different carbohydrate information for the varieties.
But the exact grams are perhaps not so important - the main thing is that it tastes delicious and does not feel like a renunciation, am I right? So that the ingredients become a real low carb crunchy granola, it still needs some "glue". At this point, I have experimented a lot. The result is a combination of almond paste or nut puree, egg whites, chia seeds, or flaxseed. Add a few protein-rich soy flakes for the right consistency and binding. Thus, you don't need oil, honey, and oatmeal for the low carb granola, which is often in crunchy cereals. For sweetening, I recommend erythritol or specifically brown erythritol. All ingredients for the low carb granola recipe are available in regular supermarkets, drugstores, and online.
How to make the Low Carb Granola
We start by preheating the oven to 300°F/150°C. Next, line a baking sheet with baking paper. Chop large nuts with a large sharp knife - as large or small as you want them in the granola. After this, mix nut pieces with seeds, soy flakes, coconut flakes, salt, cinnamon and chia seeds.
Now, gently melt the almond paste with the erythritol and mix well so that the sweetener dissolves a bit. Then mix with the egg whites and spread the wet ingredients evenly over the nut mixture. Mix everything together well so that the dry ingredients are evenly mixed with the wet ingredients. Then, knead the granola mixture again with your hands (similar to crumbles). Spread on the baking paper and press down to form a plate.
Bake the granola for about 20 minutes. Important note: The plate should be a bit darker around the edges but not too dark. In the end, remove from the oven, let cool and break into pieces. Mix with more coconut flakes, goji berries, cacao nibs, or similar if desired. Store in an airtight container and enjoy for breakfast, brunch, or just when you have some cravings!
Top Tip
For me, large pieces (clumps) are essential in such a (low carb) crunchy granola. I snack on them even without yogurt or milk. Awesome! If you feel the same way, you should definitely try the low carb granola. The important crunch effect becomes even better by baking it as a "plate" and then breaking it into pieces.
Recipe Card
Low Carb Granola
Ingredients
- 300 grams (2 cups) nuts, seeds or almonds
- 100 grams (⅖ cup) soy flakes
- 50 grams (⅔ cup) coconut flakes
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon
- 80 grams (⅖ cups) erythritol
- 20 grams (1 ¾ tablespoons) chia seeds, or flaxseed
- 100 grams (¾ cup) almond puree, or nut puree
- 2 egg whites, medium
Instructions
- Preheat the oven to 300°F/150°C. Line a baking sheet with baking paper. Chop large nuts with a large sharp knife - as large or small as you want them in the granola.
- Mix nut pieces with seeds, soy flakes, coconut flakes, salt, cinnamon and chia seeds.
- Gently melt the almond paste with the erythritol and mix well so that the sweetener dissolves a bit. Then mix with the egg whites and spread the wet ingredients evenly over the nut mixture.
- Mix everything together well so that the dry ingredients are evenly mixed with the wet ingredients. Knead the granola mixture again with your hands (similar to crumbles). Spread on the baking paper and press down to form a plate.
- Bake the granola for about 20 minutes. The plate should be a bit darker around the edges but not too dark. Remove from oven, let cool and break into pieces. Mix with more coconut flakes, goji berries, cacao nibs, or similar if desired. Store in an airtight container.
Notes
- As a foundation, you can use any kind of nuts you like. For example, I use a total of about 220 grams of walnuts, cashews, Brazil nuts, pecans, and almonds and 80 grams of seeds (such as sunflower seeds and pumpkin seeds). However, the nutritional values of the varieties differ somewhat. You can find my basic peanut butter recipe here.
- For sweetening, I recommend calorie-free brown erythritol, which tastes slightly like caramel (e.g. xucker bronxe or sukrin gold). Alternatively, you can also use regular white erythritol and/or xylitol.
- Chia seeds or ground, roasted flaxseed flour (flaxseed) result in the mixture holding together better and forming better chunks; you can omit them if necessary.
Ingredient substitutions
Variations
P.S.: As a supplement to granola without sugar, I recommend this vegan alternative. And there are many more delicious breakfast ideas under our brunch recipes.
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