Cinnamon Almond Granola (Low-Carb)

I’ve been experiencing a bit with going low-carb. One of my biggest problems are breakfast. I have no problem eating low carb rest of the day, but sometimes in the morning I just miss granola..

Yeah, you all know what I’m talking about; that rich, chunky one that you won’t admit to yourself is made with tons of oil, honey and other stuff that aren’t good for you. Well, for a while now I’ve spend a ridiculous amount of time viewing recipes for granola trying to come up with something that resembles “real” granola but that is low-carb – and most importantly sugar-free! So here’s my tweek on the popular granola: both grain-free, sugar-free, dairy-free and low-carb. What’s not to like?!


1 cup almond flour (just grind your own) (115g)

1 cup flax seed meal (115g)

1/4 cup flax seeds (40g)

1/4 cup sunflower seeds (35g)

1/2 cup slivered almonds (55g)

1/3 cup hazelnuts, roughly chopped (45g)

1/2 mixed nuts, chopped (I used pecan + brazilnuts) (65g)

1 1/2 tsp cinnamon

2 tsp baking flour (omit for totally grain-free)

2 tbsp sojaprotein

3/4 tsp salt

3 egg whites (100g)

1/3 cup coconut oil, melted (75g)

3/4 cup unsweetened apple sauce (85g)

1- 1 1/2 tsp SØD no-calorie liquid sweetener

optional: 1 tsp vanilla or almond extract

Mix all meals and nuts in a bowl.

In another bowl mix egg whites until frothy. Add rest of ingredients (from cinnamon to sweetener) and beat until well mixed. Add to dry ingredients and mix until moistened.

Spread evenly on baking pan and bake at 180 degrees celcius for about 50 minutes, stirring and breaking into chunks every 10 minutes.

Makes about 20 servings (40g), at 160 kcal each – with 7g net carbs per serving (4g of which is fibres).