I have been dying to make a sweet and crunchy keto granola so I don’t have to spend $12 a bag at the grocery store! This is the perfect option made super easy with Choc Zero’s syrups. I will add a classic version with egg whites when I make my next batch! This is my go to with chia pudding or on acai bowls. (Or handfuls shoved in my mouth while I’m glued to my desk!)
History of Granola
Before hippies became associated with granola in the 60s, it was a simple breakfast alternative created by Dr. Caleb Jackson in 1863. A vegetarian, Jackson opposed the English-influenced breakfasts and created a new, purportedly healthier breakfast option made of graham flour to serve at his health spa in upstate New York.
Over time, granola was replaced by Kellogg’s corn flakes, but came back in the 1960s when hippies rediscovered the rolled oats-based cereal. It became what it is commonly known as today when they began customizing it by adding dried fruits and nuts.
Ingredients for Sweet and Crunchy Keto Granola
PREP TIME: 10 min
COOK TIME: 10 minutes
1 cup raw pecans
1 cup raw almonds
1 cup raw pepitas
1/2 cup sunflower seeds
2 tablespoons dried coconut
1/4 cup Choc Zero Maple Pecan Syrup
allulose * optional
Per 1 serving
3g Net Carbs
13g Total Carbs
Instructions for Sweet and Crunchy Keto Granola!
- Preheat your oven to 400º. Prep all your ingredients. Prep a baking sheet with parchment paper.
- Mix all your nuts and coconut in a bowl. Pour the syrup on top and mix well. Transfer to the baking sheet and spread evenly. Sprinkle cinnamon and allulose on top for extra flavor and sweetness *optional*
- Bake in the oven for 5-10 minutes or until toasted and remove from the oven. Let cool and harden. You can keep in a jar!