Low carb granola with cardamom and vanilla
Are you missing satisfying granola on your low carb diet? This easy recipe fits the bill: crunchy and nutty, with a taste of coconut and vanilla. Serve with a dash of cream or yogurt and a few berries. Voila — you've got breakfast, a snack, or even dessert.
- 2½ oz. (½ cup) 70 g (120 ml) almonds
- 1½ oz. (5 tbsp) 45 g (80 ml) hazelnuts
- ½ cup (2 oz.) 120 ml (55 g) almond flour
- 1 oz. (51⁄3 tbsp) 28 g (80 ml) roasted unsweetened coconut chips
- 1 oz. (3 tbsp) 28 g (45 ml) sesame seeds
- 1 oz. (31⁄3 tbsp) 28 g (45 ml) sunflower seeds
- 1½ oz. (51⁄3 tbsp) 45 g (85 ml) pumpkin seeds
- 2 tsp 2 tsp ground cardamom (green)
- 1 tsp 1 tsp vanilla extract
- 1 tbsp 1 tbsp coconut oil
- ¼ cup 60 ml water
- 2 cups (13 oz.) 475 ml (350 g) Greek yogurt (4% fat) or coconut yoghurt
- 2 oz. (71⁄3 tbsp) 55 g (110 ml) fresh raspberries
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Making low carb simple
- Preheat the oven to 300°F (150°C).
- Roughly chop the almonds and hazelnuts.
- Mix all the dry ingredients in a bowl.
- Melt the coconut oil. Pour the water and vanilla extract into it and stir. Add the dry ingredients and mix thoroughly.
- Distribute the mixture evenly onto a baking sheet lined with parchment paper. Heat in the oven for about 30 minutes.
- Stir the mixture approximately every ten minutes to ensure that the granola doesn't burn. Monitor closely during the last 5 minutes and remove sooner from the oven, if necessary.
- Store the granola in a jar.
- Serve with full-fat yogurt, or cream, and berries.
That may depend on a few factors like how well the jar is sealed, environmental humidity, etc.
Mls and grams are NOT the same. It depends on the density and weight of the ingredient. 100ml bricks would weigh significantly more than 100ml feathers!
This is 14g net carbs per serving including the yogurt and berries. Each serving will have 1/2 cup yogurt and 1/2 oz berries. For the granola, it would be best to either weigh and divide into servings or visually estimate based on the number of servings you set the recipe for.
This recipe will toast in the oven and remain a loose mixture though some of the ingredients with stick together as noted in the image accompanying the recipe.
as it cools it will get crispy. I added Truvia sweetener (couple of tsps) which is stevia and erythritol and that causes it to clump up and get crispy. I also use ghee instead of coconut oil for better flavor.