Who says you can’t have granola on a low carb diet? This grain-free Peanut Butter Power Granola is sure to satisfy that craving for cereal! Now updated with a how-to video.
My keto peanut butter granola recipe will become an instant favorite. My whole family loves this grain-free and sugar-free cereal recipe, and now I’ve got a how-to video so you can see just how easy it is to make. Low carb breakfast never looked so good!
How To Make Low Carb Granola
Many moons ago, after her divorce, my mother started doing a series of Outward Bound courses. She did the basic three-week canoe trip in northern Ontario. She did mountaineering in the Rockies. She did a sailing course in the Caribbean. She even did a dog-sledding course in Yukon or the Northwest Territories or some other frigid, godforsaken place. There is no question that these courses were integral for her in rebuilding her life and becoming a confident, self-assured single woman in her 40s. All very impressive stuff, indeed. But perhaps the most important thing she gained from these exploits was the world’s best granola recipe. Okay, I hear snorts of laughter at that. But this is a food blog, what did you expect me to say?
In all seriousness though, along with all the character-building stuff came a tried and true recipe for Outward Bound granola that we made for years. Years and years and my mother still makes it to this day. Her household is not allowed to be without a batch of the granola for more than about 5 minutes. It’s gone through many permutations since its origin, including a decadent chocolate version that my older brother invented when he added chocolate chips to warm-from-the-oven granola. These days it’s filled with all sorts of healthy stuff, grains and seeds and dried fruits. So you can see I come by my love of granola honestly.
The problem is that your typical granola is not so healthy for ME. The copious amount of oats, other grains and lots of sugar mean that just looking at it gives me a blood sugar rise. And I will confess that I miss granola, along with other sorts of breakfast cereals. I invented my own grain-free, sugar-free granola early on in this low carb journey and it was delicious. So when Bob’s Red Mill sent me some wonderful, gluten-free products to review, I decided to try another low carb granola, this time with peanut butter and lots of protein. A power breakfast to say the least (especially mixed in with some Greek yogurt…mmmmm).
Bob’s Red Mill hardly needed to ask me to review their products. I’ve been a fan for a long time and I always have some of their stuff in my cupboards. Even before they sent me a package of goodies, I already had their coconut flour, xanthan gum, regular flax meal, flaked coconut and oat flour on the go. I’ve now got hazelnut meal, golden flax meal, guar gum and GF all-purpose flour (for my kids) to add to the collection. They have such a wide variety of gluten-free products and I’ve had great success with every one I’ve tried.
- 1 1/2 cups almonds
- 1 1/2 cups pecans
- 1 cup shredded coconut or almond flour
- 1/4 cup sunflower seeds
- 1/3 cup Swerve Sweetener
- 1/3 cup vanilla whey protein powder OR collagen protein powder
- 1/3 cup peanut butter
- 1/4 cup butter
- 1/4 cup water
- Preheat oven to 300F and line a large rimmed baking sheet with parchment paper.
- In a food processor, process almonds and pecans until they resemble coarse crumbs with some larger pieces. Transfer to a large bowl and stir in shredded coconut, sunflower seeds, sweetener, and vanilla protein powder.
- In a microwave safe bowl, melt the peanut butter and butter together.
- Pour melted peanut butter mixture over nut mixture and stir well, tossing lightly. Stir in water. Mixture will clump together.
- Spread mixture evenly on prepared baking sheet and bake 30 minutes, stirring halfway through. Remove and let cool completely.