Crunchy (Top Secret!) Grain-Free Granola ???? gluten free & keto

Print Pin
4 from 116 votes

Crunchy (Top Secret!) Grain-Free Granola ???? gluten free & keto

1 hour
Calories 250kcal


  • 105 almonds (lightly toasted*)
  • 95 grams pecans
  • 75 grams sunflower seeds (lightly toasted*)
  • 60 grams pumpkin seeds (lightly toasted*)
  • 110 grams chia seeds
  • 56 grams flax seeds
  • 60 grams sesame seeds (lightly toasted*)
  • 10 tablespoons Swerve Sweetener (or xylitol
  • 1 1/2 teaspoons blackstrap molasses (lightly toasted*)
  • 1/2 teaspoon cinnamon
  • 2 egg whites
  • H imalayan salt (lightly toasted*)
  • ice (almond milk
  • greek yogurt (lightly toasted*)


  • Preheat oven to 250°F/120°C.
  • Line a rimmed baking tray with parchment paper.
  • Mix almonds, pecans, sunflower seeds, pumpkin seeds, chia seeds and flax seeds in a large bowl.
  • Set aside.
  • Lightly toast sesame seeds over medium/low heat for 4 to 6 minutes.
  • Watch out they do not burn, or they'll taste bitter! You know they're ready when they're lightly golden, and you press one between your fingertips and it turns to powder.
  • Add sesame seeds, Swerve, molasses (optional) and cinnamon to a food processor and pulse a couple times until powdered and mixed thoroughly.
  • Add sesame sugar to nut mix and combine thoroughly.
  • Set asideBeat egg whites with an electric mixer until soft peaks form.
  • Fold gently into granola mix until fully combined.
  • Spread granola onto prepared baking tray in a single layer and sprinkle with pink Himalayan salt.
  • Bake for 45-50 minutes, until they begin to harden, checking every 15 minutes or so.
  • Allow to cool completely, as they'll continue to crisp up while cooling.
  • Depending on the sweetener you use, these might get their full crunch after an overnight rest (think xylitol!).
  • Break up in chunks and store in an airtight container for up to a week, in the fridge for 2, or in the freezer for up to 2 months.


Calories: 250kcal

Originally posted 2019-02-20 18:14:37.

Article Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating