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Low Carb Nutty Granola

Yay! A low carb granola alternative to eggs

This granola is grain free. It is filled with nuts and seeds and coconut. Please feel free to personalize the ingredients to suit your taste buds and your pantry.

Your Ingredients = your numbers

I always suggest you enter your combination of ingredients and calculate the macros for your own recipe.

This Batch

The recipe below produced about 26 Tablespoons.

A 1 Tablespoon serving of this recipe contains:

2.3 gr Carbohydrate 10.4 gr Fat 1.5 gr of Fiber and 2.9 gr of Protein

A tablespoon is a serving?

This Granola is quite rich, as many low carb high fat things are, so a little goes a long ways.

Use it as a topping for Greek yoghurt or crème fraîche. Try a couple of tablespoons of granola in a bowl with almond milk - it makes a delicious cereal!

How to make Low Carb Nutty Granola

Preheat Oven to 350F

Cover a large cookie sheet with parchment paper

Melt 60 gr Coconut Oil in a medium bowl

Mix in 1 teaspoon Cinnamon (or to taste)

Dash of salt

Stevia sweetener to taste

Coarsely chop and add to the melted oil

50 grams each of Almonds



Brazil Nuts

Pumpkin Seeds (can leave these whole)

+ 20 grams each of Hemp hearts

Flax seed

Shredded unsweetened coconut

and Sesame seeds

Mix well to coat everything with the oil mixture

Spread it evenly on the parchment paper

Set your timer for 5 minutes at a time

Bake for about 20 – 30 minutes – turning and stirring the mixture every 5 minutes, to prevent it burning and allowing the contents to toast evenly.

Trust your Nose!

When you can smell toasted nuts – your granola is probably done and is less than 2 minutes from burning.

Remove from the oven and let cool before consuming.

Store the granola in a jar – it will keep in the fridge for several weeks. But if it will get eaten within a week you can keep it in the cupboard.


I'd love to hear from you!

Let me know how your batch turned out and what you thought of it.


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