Keto Pumpkin Spiced Granola: Easy & Delicious!
- 1 cup almonds whole (140 g/ 4.9 oz)
- 1/2 cup macadamia nuts (65 g/ 2.3 oz)
- 1/2 cup pecan nuts (50 g/ 1.8 oz)
- 1 cup shredded dried coconut unsweetened (75 g/ 2.6 oz)
- 1 cup flaked dried coconut unsweetened (60 g/ 2.1 oz)
- 1/2 cup pumpkin seeds (60 g/ 2.1 oz)
- 1/4 cup chia seeds whole or ground (32 g/ 1.1 oz)
- 1/2 cup vanilla or plain whey protein or egg white protein
- 1/4 cup erythritol or swerve or other healthy low-carb swe
- 1 tbsp + 1 tsp pumpkin pie spice mix (you can make your o
- 1/4 tsp salt (i like pink himalayan)
- 1/2 cup pumpkin puree (you can make your own) (100 g / 3.5
- 1 large egg white free-range or organic
- 1/4 cup extra virgin coconut oil melted (55 g / 1.9 oz)
- 10-15 drops liquid stevia extract
- Carbohydrate 80.85175 g
- Cholesterol 0 mg
- Fat 17.43525 g
- Fiber 21.3759004325867 g
- Protein 8.85654 g
- Saturated Fat 1.800792 g
- Serving Size 1 1 recipe (113g)
- Sodium 10.773 mg
- Sugar 59.4758495674133 g
- Trans Fat 1.204308 g
- Calories 495 calories
Step-by-step
- Preheat the oven to 150 C / 300 F. Roughly chop the almonds, macadamia nuts and pecans and place them in a mixing bowl.
- Add the shredded and flaked coconut, chia seeds, pumpkin seeds, protein powder (or powdered egg whites) and Erythritol.
- Add the pumpkin spice mix and salt. Pour in the egg white, melted coconut oil and add stevia. Mix until well combined.
- Add the pumpkin puree and mix well. If using canned pumpkin puree, make sure you opt for BPA-free product like this one.
- Place the granola mixture on a baking tray and spread evenly over the surface.
- Place in the oven and bake for 30-40 minutes or until crispy.
- Once done, remove from the oven and set aside on a cooling rack. Once chilled, transfer into a jar or airtight container and keep at room temperature for up to a month. Serve with cream, yogurt, almond milk or coconut milk and enjoy!
Warm pumpkin spices perfume toasted almonds, macadamias, and pecans while coconut oil crisps the seeds into golden clusters. Baking nut-based mixtures requires careful temperature control, as the natural oils inside whole nuts oxidize and turn bitter quickly if subjected to excessive heat. Maintaining an oven temperature of 150 C or 300 F ensures the interior of each nut dehydrates fully before the exterior scorches.
Adjusting Batches for Consistency
Scaling a nut and seed mixture demands proportional adjustments to the binding agents. Doubling the dry volume requires doubling the egg white and pumpkin puree proportionally; failing to increase the wet ingredients leaves the mixture too dry to form cohesive clusters. Conversely, halving the recipe means reducing the baking time by roughly ten minutes to prevent the thinner layer from burning on the baking tray. When spreading the mixture onto the tray, maintain an even thickness across the surface to guarantee uniform crispness.
Storage and Texture Evolution
Cooling the baked mixture completely on a wire rack allows residual moisture to escape as steam, which solidifies the sugar-free sweeteners and creates a crunchier bite. Stored in an airtight container at room temperature, the mixture remains crisp for up to a month. Over time, the spices mellow and integrate more deeply with the toasted coconut and pumpkin seeds, improving the overall flavor profile by the second day.
