About
This low carb granola combines sweet almonds with creamy filberts/hazlenuts and the gentle heat of ginger.
Ideal to make in advance, this granola serves as the perfect grab and go breakfast – served with or without a keto friendly milk.
Although the recipe calls for xylitol, this can be easily substituted for your preferred low carb sweetener.
Ingredients
- 1 ½ teaspoon ginger, ground
- 1 cup raw blanched slivered almonds by trader joe's
- 1 cup, whole pieces filberts, raw
- 1 tablespoon coconut oil
- 1 tablespoon xylitol by now
- ½ teaspoon almond extract
Instructions
- Preheat the oven to 285 degrees Fahrenheit and line a shallow oven tray with baking paper.
- Roughly chop the filberts/hazlenuts into bite sized chunks.
- Melt the coconut oil. Add the chopped filberts/hazelnuts to a mixing bowl along with the sliced almonds, xylitol, ginger, melted coconut oil and almond extract. Stir well to combine, ensuring the nuts are evenly coated in the oil and flavorings.
- Arrange the mixture in an even layer across the lined baking tray and transfer to the oven to bake for 25-30 minutes, turning frequently, until fragrant and golden brown. Allow to cool before serving.
Nutrition Facts
- Servings: 4
- Calories: 423.8kcal/1773.2kJ (per serving)
- Fat: 38.9g (per serving)
- Carbs: 16.2g (per serving)
- Protein: 12.1g (per serving)
