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Low-Carb Granola (Sugar-Free, Gluten-Free, No Oats)

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Description

This low-carb granola is completely sugar-free, crunchy, and deeply satisfying — a real-food alternative to most store-bought granola, which is often high in hidden sugars and processed ingredients. Made with a nourishing mix of coconut, nuts, and seeds, lightly sweetened with monk fruit and infused with warm spices, it delivers the perfect balance of texture and flavor without relying on grains or refined sweeteners. Rich in healthy fats, protein, and fiber, it keeps you full and energized, whether you enjoy it for breakfast, as a snack, or paired with high-protein yogurt. It stores beautifully in the fridge or freezer, making it an easy staple to prepare ahead. Naturally gluten-free, grain-free, lectin-free, and diabetic-friendly.

Ingredients

  • 4 cups (200 grams) coconut flakes
  • 1 1/4 cups (100 grams) shredded coconut
  • 2 cups hazelnuts, raw or roasted
  • 2 cups raw walnuts
  • 1 cup hemp hearts
  • 1/4 cup sesame seeds
  • 1/4 cup whole flax seeds, ground into 1 cup flaxseed meal
  • 2 cups dried, unsweetened mulberries (or substitute with your favorite unsweetened dried berries)
  • 4 tablespoons coconut oil
  • 2 tablespoons butter (skip or substitute with additional coconut oil for a dairy-free version)
  • 2 to 3 teaspoons vanilla extract (or 1 teaspoon vanilla powder)
  • 2 to 3 tablespoons Ceylon cinnamon powder
  • Optional: cardamom powder, to taste
  • 1 cup raw cacao nibs
  • Pinch of salt
  • Liquid sweetener of choice, such as monk fruit, stevia, or allulose, to taste

Instructions

  1. Preheat your oven to 300°F (150°C). Line a large baking dish with tall sides with parchment paper.
  2. Chop the hazelnuts and walnuts to your desired size. For added texture, process half of the hazelnuts into smaller pieces. Grind the flax seeds into a fine meal using a food processor. Golden flaxseeds yield a milder flavor, but brown flaxseeds work just as well.
  3. Add the coconut flakes, shredded coconut, chopped hazelnuts, walnuts, hemp hearts, sesame seeds, ground flaxseed, and mulberries to the prepared baking dish.
  4. Spoon the coconut oil and butter (if using) over the dry ingredients. Sprinkle in the vanilla, cinnamon, and cardamom (if using). Toss gently to combine.
  5. Place the dish in the oven and bake for 5 minutes, allowing the fats to melt. Remove from the oven, toss the mixture well to coat everything evenly, and return to the oven.
  6. Bake for an additional 10 minutes, then toss again. Check the color of the coconut flakes—if they are golden brown, the granola is ready. If not, bake for a few more minutes, but watch closely to avoid burning.
  7. Once the granola is baked, remove it from the oven. Stir in the raw cacao nibs, a pinch of salt, and your liquid sweetener of choice. Start with a small amount of sweetener, toss well, and taste. Adjust sweetness as needed.
  8. Store the granola in an airtight container at room temperature for up to 2 weeks or freeze for longer freshness.

Notes

This recipe is highly versatile. Feel free to substitute the nuts, seeds, or dried fruits with your favorites, as long as they are low-carb and unsweetened (check the post for more details). 

Find it online: https://creativeinmykitchen.com/low-carb-granola-gluten-free/