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Granola is one of those things that’s pretty hard to approximate on a low carb vegan diet. For starters, typically granola is made entirely from grains and oats, and sugar. So, carbs on carbs on carbs. Obviously for those of us that want to stay relatively close to ketosis, traditional granola isn’t an option. Making a vegan keto granola also posed a few challenges, mostly in that there isn’t a version readily available on the market to approximate at home. So, here we are, starting from scratch!
Instead of getting complicated and creating a low carb granola in fancy flavors, I thought I’d start with the basics and just make something cinnamon-y. After all, cinnamon has been shown to help with the regulation of blood sugar levels in diabetics, and it also tastes pretty awesome. In the future, I’ll definitely be experimenting with fun granola flavors, but for now I’m content with this vegan keto granola that just so happens to be nut free, gluten free and grain free.
Notes on Making Low Carb Vegan Granola:
- I like buying whole seeds and then grinding them up as I need them with a spice or coffee grinder. This helps keep them fresh longer, and prevents them from going rancid in your pantry.
- Also, instead of actually storing them in the pantry, I tend to store them in the fridge for the same reason.
- The crunchiness of this is wholly dependent on making sure the mixture is evenly spread out on the baking tray before going into the oven. Areas that are too thick will remain kind of soft, and it’s pretty unpleasant. Trust me.
- You’re going to want to check on this a few times throughout the baking process to see how things are progressing. If you’ve spread the mixture thin enough, you may not even have to break it up and then stick it back in the oven!
- I used cinnamon as a base for this, but you could pretty much go with whatever spice mix you like!
This low carb vegan granola is gluten free, nut free, grain free and super easy to make!
- 1/2 cup raw sunflower seeds
- 1/2 cup raw hemp hearts
- 1/2 cup flax seeds
- 1/4 cup chia seeds
- 2 tbsp psyllium husk
- 1 tbsp cinnamon
- sweetener to taste (I used about 2 tbsp of granulated, sugar-free sweetener, and have also subbed in stevia)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup of water
- Preheat your oven to 300F, and line a baking sheet with either parchment paper or a silicon baking mat (I am obsessed with these...).
- Grind all the seeds up in a food processor. They don't have to be ground to a powder, and in fact, it's kind of nice to leave some larger chunks of sunflower seed.
- Mix together all dry ingredients (literally everything but the water).
- Stir in the water until completely combined, and let sit for a few minutes for the mixture to thicken up.
- Spread very thinly (around 1/4" thick) on the baking sheet and pop into the oven for 45 minutes.
- After 45 minutes, break apart the granola (I just chopped it up with a spatula), and continue baking until the pieces are no longer soft and are crunchy. This was about another 30 minutes for me, though when I spread it thinner, the time was reduced significantly.
- Remove from the oven, let cool and break into smaller chunks.
- Be sure the granola is cool before transfering to an airtight container.