Name: Keto Granola Cereal
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 400
Ingredients: 110 g macadamia nuts; 80 g pecan pieces; 80 g almond slices (lightly toasted); 60 g pumpkin seeds (lightly toasted); 25 g sunflower seeds (lightly toasted); 25 g chia seeds; 25 g hemp hearts; 2 tbsp Swerve sweetener; 2 tbsp Lakanto Golden Monkfruit Sweetener; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp nutmeg; Pinch of salt; Pinch of salt; 2 egg whites; 2 egg whites

This Keto Granola Cereal provides a perfectly crunchy and satisfying breakfast alternative to traditional high-carb grains. Because you utilize a diverse blend of macadamia nuts, pecans, and almonds, you achieve a rich texture that mimics classic clusters. Furthermore, the combination of warm spices and keto-friendly sweeteners ensures a delightful flavor profile that pairs beautifully with almond milk or creamy yogurt.

Ingredients & What You’ll Need

Macadamia nuts, pecans, and almond slices: Serve as the crunchy, high-fat base of the granola.
Pumpkin and sunflower seeds: Add an extra layer of crunch and essential minerals.
Chia seeds and hemp hearts: Provide a boost of fiber and healthy fats while helping to bind the clusters.
Swerve and Lakanto Golden sweeteners: Offer a balanced, sugar-free sweetness without any bitter aftertaste.
Cinnamon and nutmeg: Deliver a warm, aromatic spice profile that complements the toasted nuts.
Egg whites: Act as the essential binder to create those iconic granola clusters.
Salt: Enhances the natural flavors of the seeds and nuts.

How to Make Keto Granola Cereal

This method focuses on toasting the nuts first to maximize flavor followed by a slow bake to achieve the ultimate crunch.

1. Toast the Base

First, lightly toast the almond slices, pumpkin seeds, and sunflower seeds in a parchment-lined pan or skillet. You should continue toasting until they are slightly golden. You must perform this step because toasting the nuts helps to bring out their deepest flavor. Once golden, set them aside to cool slightly.

2. Mix Dry Ingredients

In a large bowl, combine the toasted seeds and almonds with the macadamia nuts and pecan pieces. Add the chia seeds, hemp hearts, sweeteners, cinnamon, nutmeg, and a pinch of salt. You must stir these ingredients thoroughly to ensure the spices and sweeteners are evenly distributed throughout the nut mixture.

3. Fold in Egg Whites

Next, beat the two egg whites in a separate bowl until they form soft peaks. Gently fold the egg whites into the nut and seed mixture until everything is well-coated. Consequently, the egg whites will act as a glue that holds the granola together as it bakes.

4. Bake and Cool

Spread the granola out in an even layer on a parchment-lined baking tray. Bake at 250°F for about 45 minutes or until the mixture feels hard to the touch. Once finished, remove the tray from the oven and let it cool completely. The granola will continue to harden as it cools; therefore, you should wait until it is cold before breaking it into bite-sized pieces.

Tips and Notes

Texture Secret: Beating the egg whites to soft peaks is the best way to ensure your granola forms clusters rather than staying loose like a trail mix.
Oven Watch: Because every oven is different, you should check the granola after 35 minutes to ensure the nuts are not browning too quickly at the edges.
Storage: You can store this granola at room temperature in an airtight container to maintain its crispness for up to two weeks.
Serving Suggestion: This granola is excellent as a cereal, but it also works perfectly as a topping for keto-friendly smoothie bowls or as a quick hand-held snack.