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| Photo from eatthis.com |
Granola appears to be the type of breakfast treat you can't have on the keto diet due to its high sugar and carbohydrate content. Because the keto diet focuses primarily on maintaining a low net-carb count throughout the day, a dish of standard store-bought granola would fully deplete that carb count in one sitting. You can, however, enjoy the crunchiness of granola in the morning with a full-fat yogurt or milk due to this simple keto granola recipe!
The base (which is typically made with oats for granola) is comprised with raw almonds, macadamia nuts, pistachio nuts, and coconut chips to keep the carb count low for this keto granola recipe. The sugar content is kept low as well, due to the sugar-free maple syrup, which adds a touch of sweetness to the granola without destroying your daily sugar intake.
INGREDIENTS
1 cup raw almonds, coarsely chopped
1 cup macadamia nuts, raw
1 cup uncooked shelled pistachio nuts
1/4 tbsp flaxseed meal
1/2 cup maple syrup (sugar-free)
2 tbsp melted ghee
1/2 teaspoon vanilla essence (no sugar added)
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
a third of a cup unsweetened coconut chips
Coconut milk or whole milk
Blueberries or raspberries, fresh
NUT AND COCONUT GRANOLA RECIPE
1. Preheat the oven to 325 degrees F. Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.
2. Combine almonds, macadamia nuts, pistachio nuts, and flaxseed meal in a medium mixing basin. Combine maple syrup, ghee, vanilla essence, cinnamon, and salt in a small basin. To blend, stir everything together. Drizzle the sauce over the nuts. Toss until well coated.
3. In the prepared pan, spread the nut mixture in a single layer.
4. Bake for 15 minutes, stirring halfway through. Stir in the coconut chips and spread them out evenly. Bake for an additional 12 to 15 minutes, or until the nuts are toasted and golden brown, stirring once.
5. To cool completely, spread the granola on a wide piece of foil or a clean rimmed baking sheet. Serve with fruit and full milk.
