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4 from 198 votes

Low Carb Granola Cereal (Paleo, Gluten-free, Sugar-free)

25 minutes
Calories: 350kcal

Ingredients

  • 1 cup almonds
  • 1 cup hazelnuts
  • 1 cup pecans
  • 1/3 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • 6 tablespoons erythritol
  • 1/2 cup flax seed meal (Golden)
  • 1 large egg whites
  • 1/4 cup butter (Golden)
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 325 degrees F (163 degrees C).
  • Line a large baking sheet, or two small ones, with parchment paper.
  • (I used two 13x9 in (33x23 cm) cookie sheets.)Pulse almonds and hazelnuts in a food processor intermittently, until most of the nuts are in chopped into large pieces (about 1/4 to 1/2 of the full size of the nuts).Add the pecans.
  • Pulse again, stopping when the pecans are in large pieces.
  • (Pecans are added later since they are softer.)Add the pumpkin seeds, sunflower seeds, erythritol, and golden flaxseed meal.
  • Pulse just until everything is mixed well.
  • Don't over-process! You want to have plenty of nut pieces remaining, and most of the seeds should be intact.Add the egg white to the food processor.
  • Whisk together the melted butter and vanilla extract in a small bowl, and evenly pour that in, too.Pulse a couple times, mix a little from the bottom toward the top with a spatula, then pulse a couple times again.
  • Repeat as needed until everything is coated evenly.
  • Again, avoid over-processing.
  • At the end of this step, you'll have a combination of coarse meal and nut pieces, and everything should be a little damp from the egg white and butter.Transfer the nut mixture to the prepared baking sheet in a uniform layer, pressing together into a thin rectangle (about 1/4 to 1/3 in (.6-.8 cm) thick).
  • Bake for 15-18 minutes, until lightly browned, especially at the edges.Cool completely before breaking apart into pieces.
  • (The granola will be soft when you remove it from the oven, but will crisp up as it cools.)

Nutrition

Calories: 350kcal