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This Keto Nut and Coconut Granola Is a Versatile Breakfast You'll Love

This fast breakfast will stick with you until lunchtime.

Between the high sugar and carbohydrate count, granola seems like the kind of breakfast treat you can't enjoy on the keto diet. Because the keto diet solely focuses on keeping a low net-carb count throughout the day, a serving of typical store-bought granola would completely ruin that carb count in one sitting. However, thanks to this easy keto granola recipe, you can enjoy the crunchiness of granola in the morning with a full-fat yogurt or milk!

To keep the carb count low for this keto granola recipe, the base (which is usually made with oats for granola) is made of raw almonds, macadamia nuts, pistachio nuts, and coconut chips. The sugar count is kept low, too, thanks to the sugar-free maple syrup, giving the granola a touch of sweetness without annihilating your sugar intake for the day.

Because the keto diet focuses on eating fat as a source for energy, this recipe is recommended to enjoy with whole milk or even a full-fat yogurt. You can even add some berries to the top because berries are high in fiber and produce a lower net carb count compared to other fruits.

Make a batch of this keto granola recipe, and store it for the week! Here's how to make it.

Nutrition: 442 calories, 40 g fat (12 g saturated), 69 mg sodium, 17 g carbs (7 g fiber, 4 g sugar), 10 g protein

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Makes 8 servings

Ingredients

1 cup coarsely chopped raw almonds
1 cup raw macadamia nuts
1 cup shelled raw pistachio nuts
1/4 cup flaxseed meal
1/2 cup sugar-free maple syrup
2 tbsp ghee, melted
1/2 tsp no-sugar-added vanilla extract
1/4 tsp ground cinnamon
1/8 tsp salt
3/4 cup unsweetened coconut chips
Whole milk or coconut milk
Fresh blueberries or raspberries

How to Make It

  1. Preheat oven to 325 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
  2. In a medium bowl, combine almonds, macadamia nuts, pistachio nuts, and flaxseed meal. In a small bowl, combine maple syrup, ghee, vanilla extract, cinnamon, and salt. Stir to combine. Drizzle over the nuts. Toss until well-coated.
  3. Spread the nut mixture in a single layer in the prepared pan.
  4. Bake 15 minutes, stirring halfway through baking time. Stir in coconut chips and spread to an even layer. Bake around 12 to 15 minutes more or until nuts are toasted and golden brown, stirring once.
  5. Spread granola on a large piece of foil or clean rimmed baking sheet to cool completely. Serve with whole milk and berries.

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