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Slow Cooker Keto Granola


Slow Cooker Keto Granola

Craving low carb granola but too hot to turn on the oven? This is the perfect choice for you.

This does make a loose granola since you need to stir it several times and it doesn't have honey or other sticky sweeteners that help form clumps. If you follow the suggestion to add egg whites 30 minutes before it is done cooking, you can get it to form clumps.

Since I planned on eating this as cereal, not a snack, having it loose was fine for me. To tell the truth, most of the time I eat granola as a crunchy snack not as cereal, but in the summer I love having granola and low carb yogurt for breakfast so this is my "go to" granola.

Slow Cooker Keto Granola 1/3 cup serving contains 3.2 net carbs. 1/4 cup coconut oil (I use this brand) 1 tsp. liquid hazelnut or vanilla stevia (I use this brand) 1/2 tsp. vanilla extract 1 cup walnut halves, coarsely chopped 1 cup raw sunflower seeds 3/4 cup raw pumpkin seeds (I use this brand) 1/2 cup almonds, coarsely chopped 1/2 cup unsweetened shredded coconut 1/3 cup ground flax meal (I use this brand) 1 tsp. ground cinnamon 1/4 tsp. ground ginger 1/8 tsp. unrefined sea salt or to taste (I use this brand) 2 tbsp. water 2 medium egg whites, optional 1. Set a 4 qt or larger slow cooker on High. Add coconut oil, cover and allow to melt. Once melted, stir in stevia and vanilla extract. 2. Add all nuts, seeds, coconut, flax, cinnamon, ginger and salt; mix thoroughly. Add water, stirring thoroughly. 3. Cover slow cooker container with a paper towel before putting the lid on. Cook 1 hour on High, stirring at 30 minutes. Reduce heat to Low, continue cooking 1 hour or until golden and crunchy, stirring every 30 minutes. *See note for granola with more clumps. 4. Turn off slow cooker, remove lid and paper towel and transfer to a large baking pan with sides to cool completely. Store in a tightly covered container. *Note--for granola with clumps, remove 2 cups granola after cooking for 30 minutes on Low. Allow to briefly cool. Stir into egg whites until thoroughly coated. Add back to slow cooker and mix thoroughly but gently. Cover with paper towel and continue cooking 30 minutes or until golden and crunchy. before carefully transferring (to keep the clumps intact) to a large baking pan to cool completely. Servings: 15 (1/3 cup) Yield: about 5 cups Nutrition Facts Serving size: 1/3 cup of a recipe (1.3 ounces). Nutrition information calculated from recipe ingredients. Egg whites and stevia are not included in the recipe nutrition data. Amount Per Serving Calories 218.65 Total Fat 20.66g Saturated Fat 5.91g Cholesterol 0mg Sodium 18.47mg Potassium 128.97mg Total Carbohydrates 6.37g Fiber 3.17g Sugar 0.79g Protein 6.2g

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