Low Carb Granola

Tessa Ludwig
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Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Snack
Servings 16 :1/4 cup servings
Calories 209 kcal


Food processor/chopper


  • 1/2 cup Unrefined Coconut oil, melted
  • 1 cup Pecans finely chopped
  • 1/4 cup roasted sunflower seeds
  • 1/4 cup pepitas
  • 1/4 cup slivered almonds
  • 1/4 cup almond flour
  • 1/4 cup gluten free oats, finely chopped/ground
  • 1/4 cup flax seed
  • 2 scoops Vanilla whey protein I use Xtend whey, see link in shopping—supplements
  • 1/2 cup unsweetened shredded coconut
  • 1 tsp cinnamon
  • Dash Sea salt
  • 1 TBS Stevia or monk fruit Use more if desired
  • 2 egg whites


  • Preheat oven to convect bake at 375 degrees. Or 400 on regular bake.
  • Line a baking sheet with parchment paper.
  • Melt coconut oil in a large glass bowl.
  • Chop pecans in a food processor or food chopper, add to melted coconut oil.
  • Add sunflower seeds, pepitas, slivered almonds, almond flour, finely ground/chopped gluten-free oats, flax seeds, protein powder, shredded coconut, cinnamon, salt, and stevia or monk fruit.
  • Stir until well combined.
  • Add egg whites and stir until well combined.
  • Place on the lined baking sheet.
  • Place in the preheated oven, bake for 10 minutes, stir, and bake for another 10 minutes.
  • Remove from oven and let cool on the baking sheet for 45 minutes.
  • Store in an air tight container.
  • Serve with your favorite low carb greek yogurt and berries.


 When served with a 5.3 oz “Two Good” yogurt and 2 oz of raspberries the calories per serving: 328; Carbs per serving: 15g; Fat per serving: 21g; Protein per serving: 20g; Fiber per serving: 6g. 


Serving: 0.25cupSodium: 23.2mgSugar: 0.7gFiber: 2.8gPotassium: 61.1mgCalories: 209kcalMonounsaturated Fat: 1.3gPolyunsaturated Fat: 0.8gSaturated Fat: 9.4gFat: 19.1gProtein: 6.8gCarbohydrates: 4.8g
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