Name: Pumpkin Spice Keto Granola Recipe for a Healthy Fall Crunch
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: american
Ingredients: 1 cup raw almonds, roughly chopped; 1 cup walnuts or pecans, chopped; 1/2 cup pumpkin seeds (pepitas); 1/4 cup sunflower seeds; 1/3 cup unsweetened shredded coconut; 2 tbsp chia seeds or flaxseeds; 1/4 cup unsweetened pumpkin puree; 3 tbsp melted coconut oil; 3 tbsp keto-friendly sweetener (monk fruit or erythritol); 1 tsp vanilla extract; 1.5 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger; 1/8 tsp ground clove or allspice; pinch of sea salt; 1/4 cup sugar-free chocolate chips (optional)

Description

This crunchy, low-carb granola blends nuts, seeds, pumpkin spice and sugar-free sweetener for a guilt-free fall snack. It’s perfect for keto breakfasts, toppings or on-the-go energy bites.

Ingredients

Scale

1 cup raw almonds, roughly chopped

1 cup walnuts or pecans, chopped

1/2 cup pumpkin seeds (pepitas)

1/4 cup sunflower seeds

1/3 cup unsweetened shredded coconut

2 tbsp chia seeds or flaxseeds

1/4 cup unsweetened pumpkin puree

3 tbsp melted coconut oil

3 tbsp keto-friendly sweetener (monk fruit or erythritol)

1 tsp vanilla extract

1.5 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/8 tsp ground clove or allspice

pinch of sea salt

1/4 cup sugar-free chocolate chips (optional)

Instructions

1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.

2. Combine almonds, walnuts, pumpkin seeds, sunflower seeds, coconut, chia or flaxseeds, cinnamon, nutmeg, ginger, clove and sea salt in a large bowl.

3. Whisk pumpkin puree, melted coconut oil, sweetener and vanilla extract in a separate bowl until smooth.

4. Pour wet mixture over dry ingredients and stir until everything is evenly coated.

5. Spread the mixture in a single layer on the prepared sheet, pressing gently to form clusters.

6. Bake for 20 to 25 minutes, stirring once halfway, until golden brown and fragrant.

7. Allow granola to cool completely on the sheet so it crisps into clusters.

8. Fold in chocolate chips if using and transfer to airtight containers.

9. Store at room temperature for up to two weeks or refrigerate for longer shelf life.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: breakfast
Method: baking
Cuisine: american

Nutrition

Serving Size: 1/4 cup
Calories: 200
Sugar: 1
Sodium: 50
Fat: 18
Saturated Fat: 10
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 6
Fiber: 4
Protein: 5
Cholesterol: 0

Keywords: pumpkin spice keto granola, keto granola, healthy fall granola, low carb snack, no sugar granola, sugar free granola, pumpkin granola