Low Carb Granola
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Well, I don’t know about you but I love Granola! Yep, I do! So I wanted a low carb granola that we could have with our cashew milk or almond milk. Or as an ice cream topping or even a yogurt topping.
This is what I came up with.
Pretty yummy stuff!
You can really mix whatever low carb nuts, seeds, etc in it that you want.
But I choose these: coconut shreds, pumpkin seeds, sunflower seeds, almond slivers, chia seeds & hemp heart seeds.
How yummy does that sound?
Of course, I used my favorite THM Gentle Sweet sweetener. I literally cannot tell you how much I love that sweetener!
I also use a Mexican Vanilla that I love love love that gives it a vanilla cinnamon flavor!!
This make a big cookie sheet full of granola. Just store it in an air tight container like a big mason jar or something of that nature.
This is a low carb, sugar free, grain free, gluten free granola! THM S too, for my Trim Healthy Friends!
Here are a few affiliate links to some things you might be interested in:
Low Carb Granola (thm S)
Description
A low carb sugar free granola!
Ingredients
- 1 cup of sunflower seeds (roasted)
- 1 cup of slivered almonds
- 1 cup of pumpkin seeds (roasted)
- 1 cup of shredded unsweetened coconut
- 1/2 cup of hemp hearts
- 1/4 cup of chia seeds
- 1/2 cup of THM Gentle Sweet (or a little less if using Truvia or Pyure, 1/4 a cup or less if using THM Super Sweet Blend)
- 1/3 cup of egg whites
- 1 tsp of Mexican Vanilla
- 1 tsp mineral salt (or whatever salt you like)
- ** Options-
- 1/3 cup of Old Fashioned Oats
- 1/2 cup of pecans
- 1/2 cup of peanuts
- 1/2 tsp banana flavoring
- 1/2 tsp almond flavoring
- 1 tsp cinnamon
- 1 tsp pumpkin pie seasoning
Instructions
- Preheat oven to 350 degrees.
- Mix all ingredients together.
- Place on a parchment paper lined big cookie sheet.
- Bake 5 minutes at a time then stir.
- Continue doing this for 20-25 minutes.
- Store in an airtight container when cool.
Another winner! I didn’t have Mexican Vanilla, just had plain ol’ Walmart generic brand. Just curious about the difference it would make.
Awesome to hear!! I love Mexican vanilla! It has a rich cinnamon Mexican flavor. The smell is amazing and it really gives anything baked a wonderful taste.
Oh my gosh; I made this, using all the recommended ingredients plus some pinon nuts, the oats, the cinnamon, and the almond, and I also added a couple of TBS of MCT oil. I baked it a little longer because my sheet was so full. We love it on yogurt with fruit! Absolutely the best! Thank you.
YAY!!! Perfect!
Can you tell me the ballpark serving size & how much this recipe makes. I know it will vary by how many additional ingredients are added but in general .. Thanks!
I’d say 1/2 a cup is a good serving size! 🙂
This is so good, I am going to have to control myself. I used the cinnamon, the pumpkin pie spice, vanilla, and butter extract. That is what I have and it turned out so good. Thanks for the recipe!
YAY!!! 🙂
What would the carb count be for this? Looking forward to trying it!!
I am not sure… I will try to look it up!
Does this need to be refrigerated?
It shouldn’t… I would just put it in an air tight container!
Great recipe!
I didnt have pumpkin seeds or hemp hearts on hand, so i subbed with sesame seeds and poppy seeds. I also had almond meal left over from making almond milk, so subbed that for slithered almonds. Could any of this make a difference to the fact that it’s an thm s?
Excited to try this tonight as a snack!
I think it was still an S!
Very yummy! I made this yesterday.. Staying with the program to loose weight.