Homestyle Cinnamon Crunch Keto Granola
This grain-free granola delivers the satisfying crunch of traditional cereal without the carb crash. We’ve enhanced the flavor profile with a hint of warm cinnamon and a touch of sea salt, making it the perfect golden-roasted topping for yogurt or almond milk. It is tailored specifically for keto macros but tastes just like a cheat meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Breakfast / Snack
- Cuisine: American
Ingredients
Scale
Nuts, Seeds & Dry Goods
- 1 cup whole almonds (raw) (approx. 145g)
- 1 cup hazelnuts (raw, skins removed if possible) (approx. 135g)
- 1 cup pecans (halves or pieces) (approx. 110g)
- 1/3 cup pumpkin seeds (pepitas) (approx. 45g)
- 1/2 cup golden flaxseed meal (or regular flax meal) (approx. 80g)
- 6 tbsp powdered monk fruit sweetener (with erythritol or allulose) (approx. 70g)
- 1 tsp ground cinnamon
- 1/4 tsp fine sea salt
Wet Ingredients & Binders
- 1/4 cup unsalted butter, melted (approx. 57g)
- 1 large egg white
- 1 1/2 tsp vanilla extract (approx. 7ml)
Instructions
- Preparation: Preheat your oven to 325°F (163°C). Line a large rimmed baking sheet (standard half-sheet pan) with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Liquids: In a small mixing bowl, vigorously whisk together the melted butter, egg white, and vanilla extract until the mixture is frothy and well-combined. Set this binding mixture aside.
- Process Hard Nuts: Place the almonds and hazelnuts into a food processor. Pulse intermittently—short bursts only—until the nuts are broken down into coarse chunks (aim for roughly 1/4 of their original size). Do not run continuously, or you will end up with nut flour.
- Process Soft Nuts: Add the pecans to the processor. Pulse 3-4 more times just to break the pecans into large chunks (they break down faster than almonds, so they go in second).
- Combine Dry Ingredients: Add the pumpkin seeds, flaxseed meal, powdered sweetener, cinnamon, and sea salt to the processor. Pulse 2 times just to incorporate the powders and seeds without pulverizing the nuts.
- Coat the Mixture: Pour the wet binding mixture (from step 2) over the nut mixture inside the processor. Pulse 3-4 times to toss the ingredients. Use a spatula to scrape the bottom and sides, then pulse one final time to ensure every nut is lightly coated.
- Bake: Transfer the sticky mixture onto the prepared baking sheet. Use the spatula to press it down firmly into a uniform, compacted rectangle, roughly 1/4-inch (0.6 cm) thick. Bake for 15–18 minutes, or until the edges are golden brown and the center feels slightly firm to the touch.
- Cool & Crumble: Remove from the oven and let it cool completely on the pan (at least 30 minutes). It will not be crunchy until it is fully cooled. Once cold, break the rectangle into your desired cluster sizes.
Notes
- Allergy Alert: This recipe contains Tree Nuts (Almonds, Hazelnuts, Pecans), Egg, and Dairy (Butter).
- Dairy-Free Option: Substitute the butter with an equal amount of melted coconut oil or ghee.
- Storage: Store in an airtight mason jar or container at room temperature for up to 2 weeks. For longer storage, keep it in the freezer for up to 3 months.
- Doneness Check: Because nuts burn quickly, watch the oven closely at the 15-minute mark. If the edges are browning too fast but the center is wet, tent the tray loosely with foil for the last few minutes.
Nutrition Facts (1/4 cup): Calories: 295 kcal | Total Fat: 28 g (Saturated Fat: 4.5 g) | Cholesterol: 10 mg | Sodium: 50 mg | Total Carbs: 8 g (Fiber: 6 g, Sugars: 1.5 g, Net Carbs: 2 g) | Protein: 8 g
These values are approximate and may vary based on ingredients and preparation.