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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Low Carb Granola Bites Recipe

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This recipe for Low Carb Granola Bites is from The Wilson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cups slivered almonds
2 cups raw pecans
½ cup hulled sunflower seeds
½ cup hulled pepitas
½ cup golden flaxseed meal
¼ cup chia seeds
¼ cup hemp hearts
1 teaspoon cinnamon
½ teaspoon sea salt
2 egg whites, whisked until frothy, with soft peaks
1/3 cup butter flavored coconut oil, melted
½ cup granular monkfruit
½ cup sugar free maple syrup
1 tablespoon pure vanilla extract



Directions:
Directions:
Preheat the oven to 325°F.
Pulse the pecans and almond in a high-powered blender or food processor and pulse until broken up. You can also rough chop them with a knife. Transfer to a large mixing bowl.
Mix in sunflower seeds, pepitas, flaxseed, chia, hemp, cinnamon and sea salt and give a few quick pulses to chop and combine.
In a separate small bowl, whisk the eggs until they are frothy, with soft peaks, and set aside.
In a third bowl, combine the butter flavored coconut oil, monkfruit, maple syrup and vanilla extract. Mix until well combined.
Add the egg whites to the nut mixture and mix to evenly distribute the eggs through the mixture.
Pour the syrup mixture in a little at a time, mixing as you go.
Once the nut mixture is evenly coated in the egg whites and the syrup mixture, spread it evenly across a large rimmed baking sheet. You want it to be as thin of a layer as possible to ensure that the granola will get crunchy.
Bake it for 1 hour, mixing halfway through.
Leave the tray in the oven, but turn the oven off. Let the granola sit in the oven until the oven is completely cold. This will help it get extra crunchy. If you have the time, leave it in the oven (with the oven off) overnight (or for 8 to 10 hours). Don’t open the oven door – just let it do its thing.
Remove from the oven and break up into chunks. Store in an airtight container.
Net carbs per 1/4 cup serving: 1.5g

Personal Notes:
Personal Notes:
Typically, granola is made with oats, but since this is a low carb granola, I used a mix of slivered almonds, pecans, sunflower seeds, pepitas, flaxseed meal, chia seeds, and hemp hearts, pulsed in a food processor to break everything up. Using a mix of nuts and seeds results in a moderate protein, higher fat granola that tastes great, makes a great vegetarian keto breakfast, and offers an intense crunch. The whisked egg whites add a bit of texture and help to bind everything together. Once the granola is done baking, you can break up into your desired size.
If you’re craving a granola with a fruity twist, you could add a few handfuls of my Sugar Free Dried Cranberries after baking and cooling.
HOW TO MAKE CRUNCHY GRANOLA:
The secret to crunchy granola is making sure it’s spread evenly across the pan (so that it cooks evenly), and letting the pan sit in the oven until it’s completely cold.
HOW DO YOU STORE GRANOLA SO THAT IT STAYS CRUNCHY?
To keep your homemade low carb granola nice and crunchy, store it in an airtight container at room temperature. Your granola will stay fresh for up to a month, if it lasts that long.



 

 

 

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