Low-Carb Cranberry Spiced Granola

Low-Carb Cranberry Spiced Granola

This low-carb Cranberry Christmas Granola is the ultimate keto family breakfast for the festive season. We can all over indulge a little at Christmas but this makes a nice change if you’re looking for something lighter.

Delicately spiced with cinnamon, vanilla, orange zest and a hint of nutmeg, perfect to snuggle up on the sofa with and your favourite Christmas movie. You can make a big match and the base keeps for a good month in the cupboard. Once cranberries are out of season you can totally make and replace with any fresh low GI berry of choice.

These also make a super cute low-carb speedy pudding if you layer them in glasses with cream, coconut or Greek yoghurt.

Preparation time

Hands-on:    10 minutes
Overall:     1 hour

Nutritional values (per serving)

Total Carbs	12.9	grams
Fiber	7.6	grams
Net Carbs	5.3	grams
Protein	14	grams
Fat	29.9	grams
of which Saturated	10.6	grams
Energy	361	kcal
Magnesium	115	mg (29% RDA)
Potassium	372	mg (19% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (16%), fat (78%)

Ingredients (makes 10 servings) Dry ingredients:

• 3/4 cup walnuts (75 g/ 2.7 oz)
• 1 cup almonds (145 g/ 5.1 oz)
• 1/4 cup almond flour (25 g/ 0.9 oz)
• 1/4 cup pumpkin seeds (32 g/ 1.1 oz)
• 1/4 cup sunflower seeds (35 g/ 1.2 oz)
• 1 cup unsweetened coconut chips (60 g/ 2.1 oz)
• 1 cup unsweetened shredded coconut (75 g/ 2.7 oz)
• 3 tbsp chia seeds (24 g/ 0.8 oz)
• 1/2 cup whey or egg white protein (50 g/ 1.8 oz)
• 1/4 cup flax meal (38 g/ 1.3 oz)
• 1/4 cup powdered Erythritol or Swerve (40 g/ 1.4 oz)
• 1 tbsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp fresh orange zest
• 1/4 - 1/2 tsp sea salt

Wet ingredients

• 1 large egg white
• 1/4 cup melted coconut oil (60 ml/ 2 fl oz)
• 2 tbsp unsweetened almond milk (30 ml)

Baked cranberries

• 3/4 cup fresh cranberries (75 g/ 2.6 oz)
• 2 tbsp Erythritol or Swerve (20 g/ 0.7 oz)
• 1 tbsp lemon juice

Instructions

1. Preheat the oven to 150 °C/ 300 °F. Chop the almonds and walnuts. Place all the dry ingredients in a bowl and mix well.
2. Add the egg white, coconut oil and almond milk and mix to form a dough.
3. Transfer to a greaseproof lined baking sheet and bake in the oven for 40-50 minutes until golden. Turn halfway for even cooking.
4. Meanwhile, place the cranberries on another greaseproof lined baking tray, toss with erythritol (to taste) and lemon juice. Roast for 35-45 minutes until soft. Remove from the oven and allow to cool.
5. Top the cranberries on the granola and serve with your choice of nut or coconut milk, Greek or coconut yoghurt, cream or keto ice cream.
6. Store in a glass jar in the cupboard for up to one month. I prefer to remove the cranberries and make them fresh if storing for over a week but the base can be stored for a good month. Store in a glass jar in the cupboard for up to 1 month.

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