This maple spice low carb granola is chewy and crispy, just like the boxed stuff. The difference is this version isn’t loaded with oats or sugar.
These little golden granola clusters are also keto-friendly, gluten-free and refined sugar-free. The perfect breakfast for when you want a break from eggs and bacon. (It happens, I swear!)
At 3 net carbs per serving this keto-friendly granola is a perfect way to start the day.
I love this granola recipe for a number of reasons.
It’s a low carb breakfast idea to be sure. At only 3 net carbs per 1/2 cup serving, it’s perfect for low carb and keto dieters alike.
I love that you can make it, store for a few weeks and have something for hectic mornings ready to go.
One serving also has 5 grams of fiber and 6 grams of protein to help keep you full all morning.
I mean what’s not to love?
SO what exactly is in this granola?
So how do you make granola without oats? Well, frankly you just skip em. You really don’t need them.
This granola recipe is chalked full of healthy raw nuts and seeds, and sugar-free coconut flakes. The flavor is enhanced with a few warm spices and a big dollop of sugar-free maple syrup. It’s an incredibly easy recipe that comes together very quickly.
The recipe is also highly adaptable. Don’t like sunflower seeds, sub another low carb seed. Don’t like hazelnuts, go ahead and substitute walnuts, or your other favorite low carb nut. Stick to the seed, flours, and chopped nut ratios and it will come out perfect every time.
I used sliced almonds in this recipe because they look like oats once baked. Some sliced almonds get super crispy, and some stay chewy, resembling how oats bake up in regular granola. But even that is optional. If you want to use whole almonds instead, just be sure to chop them into bite-size pieces.
What Types of sweeteners work best in this recipe?
For this granola recipe, I used Lakanto’s Monk Fruit Maple Syrup and it was the perfect addition.  . I am really loving monk fruit sweetener right now. I find it barely has any aftertaste and I really enjoy baking with it and blending it with other sweeteners.
Is monk fruit low carb keto-friendly and gluten-free?
Monk fruit is a zero carb zero sugar, naturally-derived sweetener. It does not affect blood sugar levels, making it ideal for diabetics or anyone on a low carb diet. Monk fruit has a bunch of amazing health benefits too, you can read all about the product here.
I don’t have this product, what else can I use?
If you are going to substitute the sugar-free maple syrup, use 1/4 cup of granulated sweetener (like xylitol, erythritol or swerve) and 1/4 cup of water. You can also add in a teaspoon of maple flavoring to punch up the flavor profile. You can also use Sirkin syrup.
What sweeteners should you avoid in this recipe?
Liquid sweeteners like stevia do not quite work in this recipe. Sugar replacements like monk fruit or xylitol actually add crispness to this recipe. That crispness is removed from the recipe with sweeteners like stevia.
Granola Baking Instruction tips & tricks
- Set aside 1/2 cup of almond flour. Add the remaining dry ingredients to a large mixing bowl.
- In a small mixing bowl whisk the egg white and add the vanilla and Lakanto maple syrup (or your substitution, see notes above under best sweeteners).
- Add the wet to the dry ingredients.
- Blend well until all the ingredients are wet.
- Add in the remaining 1/2 cup of almond flour and blend.
- Drop onto a parchment-lined baking tray in clumps. Bake at 275 C for 25-35 minutes. Stir the granola halfway through baking to ensure pieces on the outside do not over-brown. The granola will be done when the clusters are golden brown.
Note: The granola will come out of the oven and still appear soft. Don’t worry, once it cools it crisps up quite nicely.
Storage and Serving Suggestions
Tips for freezing
You can double this recipe and save some in the freezer unbaked. When you feel like granola, pull the bag out of the freezer and let it thaw in the fridge overnight. Once the mixture is thawed you can go ahead and bake up as per the instructions. You may need a few extra minutes if the granola is very cold from the fridge.
Freezing baked granola is not a good idea. The freezer offers up too much moisture once the mixture thaws and you will end up with a soggy mess. Not recommended.
Tips for storage
Once the granola is cooled add it to a well-sealed container (I use a large mason jar) and store it in the cupboard for up to a week.
This granola is great on low carb yogurt, or even in a bowl with a splash of decadent cashew milk. Speckle the granola with a few berries and you have yourself a pretty spectacular breakfast!
- 1 cup sliced raw almonds
- 1 cup almond flour
- 1/2 cup chopped raw pecans
- 1/2 cup hazelnut flour (or ground hazelnuts)
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/2 cup unsweetened coconut
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup Lakanto Maple Syrup
- 1 tsp vanilla
- 1 egg white
1. Preheat oven to 275F and prepare a large baking tray with parchment paper.
2. See aside one cup of almond flour and add all remaining dry ingredients to a large mixing bowl.
3. Whisk the egg white in a small bowl until light and frothy. Add the vanilla and Lankanto Maple Syrup and whisk until mixed.
4. Pour the wet ingredients into the dry and mix until all ingredients are wet.
5. Pour in the remaining 1/2 cup of almond flour and mix it in.
6. Drop the mixture onto the baking pan in small clumps.
7. Bake at 275F for 25-35 minutes until the clumps are golden. Halfway through baking stir the granola to keep it from over-browning around the edges of the pan. Once the granola is golden brown remove from the oven and cool on the pan. Baking time will vary depending on the size of the clusters.
8. Once the granola is perfectly cooled, add it to a mason jar, or any other sealed jar to keep fresh.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 258mgCarbohydrates: 8gNet Carbohydrates: 3gFiber: 5gSugar: 2gProtein: 6g