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    Home » Breakfast Recipes » Keto Granola Cereal

    Keto Granola Cereal

    Published: Jan 28, 2020 · Modified: Feb 7, 2023 by Cathy · This post may contain affiliate links.

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    Low carb, keto granola cereal

    Keto granola cereal is ideal for busy mornings since you simply add low-carb milk and you're done! We eat this regularly at our house because it’s delicious, healthy, and also quite filling. I mean, what is not to love about it: it's crunchy, nutty, and a little sweet and salty!

    You’ll be surprised how quick and easy it is to make. We recommend making a large batch of it on the weekend, so you have enough for the week.

    It’s more than a cereal too. You can use it as a take-and-go snack or as a topping on chia seed pudding or even low-carb ice cream. Yum!

    Low Carb, Keto Granola Cereal

    Low-Carb Simplified
    Keto granola cereal is ideal for busy mornings since you simple add low-carb milk and you're done. It's definitely a favorite at our house!
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    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast Recipes
    Cuisine American
    Servings 6
    Calories 576.8 kcal

    Ingredients
      

    • 1 cup halved pecans raw
    • 1 cup slivered almonds raw
    • ½ cup sunflower seeds raw
    • ½ cup unsweetened coconut flakes
    • ¼ cup unsalted butter
    • ¼ cup Swerve Granular
    • 1 ½ teaspoons ground cinnamon
    • Salt to taste

    Instructions
     

    • Get started: Preheat the oven to 300 degrees and line a rimmed baking sheet with parchment paper.
    • Prepare the granola: In a food processor, slightly pulse pecans, almonds, sunflower seeds and coconut flakes until nuts are broken down in size and there are no large pieces (some are fine). In a small bowl, melt the butter in a microwave. Add Swerve Sweetener and cinnamon to melted butter and mix until dissolved. In a large bowl, mix the granola mixture with sweetened butter until well combined. Use hands if needed. Add salt to taste.
    • Bake: Spread the granola mixture over parchment paper. Push down granola to create a uniform thickness of roughly ¼ inch (no more than ½ inch). Place pan in oven and cook for roughly 15 minutes or until granola is slightly golden in color. Do not stir granola while in oven.
    • Finish and store: After removing from oven, let granola cool to room
      temperature on pan. After granola has cooled, break apart into chucks and store in an airtight container.
    • To serve: Simply add almond milk (or other low-carb milk) and other toppings of choice, such as fresh berries or unsweetened coconut flakes.

    Notes

    • Use raw nuts and seeds that are NOT roasted or salted.
    • You may swap coconut oil for butter if desired.
    • If you prefer sweeter granola, simply add another tablespoon
      of Swerve Sweetener and butter when mixing ingredients together.
    • After removing granola from oven, do not break apart until
      granola has completely cooled. If you break apart while still warm, it will
      result in crumbly granola.
    • Keep granola in an airtight container in your pantry for up to two weeks.

    Nutrition

    Serving: 0.5cupCalories: 576.8kcalCarbohydrates: 17.8gProtein: 9.6gFat: 41.7gSaturated Fat: 10.4gCholesterol: 20.7mgSodium: 2.7mgFiber: 6.1gSugar: 2.5gSugar Alcohols: 9.6gNet Carbs: 2.1gProtein Percentage: 7%
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