Description
Keto Peanut Butter Granola is a crunchy, grain-free, and sugar-free breakfast or snack option that comes together quickly in just 40 minutes. Combining nuts, seeds, shredded coconut, and peanut butter with a touch of protein powder and erythritol, this granola is perfect for those following a low-carb or ketogenic lifestyle. Baked at a low temperature to preserve its crunchy texture, it's an irresistible treat to enjoy any time of day.
Ingredients
Dry Ingredients
- 1 1/2 cups (214.5 g) almonds
- 1 1/4 cups (148.5 g) pecans
- 1 cup (112 g) shredded coconut, or almond flour
- 1/2 cup (33.5 g) pumpkin seeds
- 1/3 cup (60.67 g) granulated sweetener (erythritol based)
- 1/3 cup (36 g) vanilla whey protein powder, or egg white protein powder
Wet Ingredients
- 1/3 cup (86 g) peanut butter
- 1/4 cup (56.75 g) butter (use coconut oil for dairy-free option)
- 1/4 cup (59.15 g) water
Instructions
- Preheat Oven: Preheat your oven to 300ºF (149ºC) and line a large rimmed baking sheet with parchment paper to prevent sticking and promote even baking.
- Process Nuts and Seeds: In a food processor, pulse the almonds, pecans, shredded coconut (or almond flour), and pumpkin seeds until the mixture resembles coarse crumbs with some larger pieces remaining for texture. Transfer this mixture to a large bowl.
- Mix Dry Ingredients: Stir the granulated erythritol and vanilla protein powder into the bowl with the processed nuts and seeds, combining thoroughly.
- Melt Wet Ingredients: In a microwave-safe bowl, melt together the peanut butter and butter (or coconut oil) until smooth and fully combined.
- Combine Wet and Dry: Pour the melted peanut butter mixture over the dry nut mixture, stirring well and tossing lightly to coat everything evenly. Then stir in the water, which will help the mixture begin to clump together.
- Spread and Bake: Evenly spread the granola mixture onto the prepared baking sheet, pressing it down firmly with your hands to ensure it bakes into clusters. Bake for 30 minutes, stirring halfway through and pressing down again to maintain clumps.
- Cool and Break Up: Remove the granola from the oven and allow it to cool completely on the baking sheet. Once cooled, break up any large clumps by hand into desired granola-sized pieces.
Notes
- For a dairy-free version, substitute butter with coconut oil.
- Use egg white protein powder instead of whey for a dairy-free protein option.
- Store granola in an airtight container at room temperature for up to 2 weeks for best freshness.
- Feel free to adjust the sweetener amount based on your taste preferences.
- This granola makes a great topping for yogurt or a crunchy snack on its own.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
