Recipe originally published on KetovangelistKitchen.com on 10/2/20. It has been lightly edited for re-publication.
We get lots and lots of questions about cereal in the My Ketogenic Kitchen Facebook group.There are many new brands of cereal and granola on the market advertised as keto. Some are awesome, but it can be difficult to sort through and find those that are compliant with the lifestyle. To simplify the issue, I thought I’d try my hand at creating a granola cereal that could be used to top yogurt (as shown above) or eaten in a bowl with almond or coconut milk.
One of my favorite cereals back in the day was Grape Nuts (yes, I know I’m odd), and so I decided to go for a similar dry texture. I began with a base of hemp seeds, and built it out from there with my favorite nuts and flavors. The final product yields a very nice, crunchy topping or cereal that’s not overly sweet and has a maple, brown sugar undertone to it, perfect for the season. The kids really enjoy it as well. They’ve been eating it mixed into vanilla flavored Greek yogurt pretty much every day.
Notes: If you have nuts you prefer to pecan and almond, feel free to substitute them into the recipe. Same deal with the extracts. Also, I’ve filed this recipe as a budget friendly one. I realize nuts can be pricy, but this recipe makes so much (7 cups!) and will keep for quite some time in an airtight container in your fridge, so I think it’s a much more economical alternative to hunting down and special ordering pre-made keto granolas and cereals.
The Great Day nut flour blend is a really nice blend of almond, coconut, pecan, and walnut meals and I used it in this recipe. If you can’t find it, I would recommend using 3 tbsp almond flour (or pecan meal) and 1 tbsp coconut flour in its place.
1 1/2 c (approx. 6 oz/170 g) pecan halves, roughly broken up
3/4 c (approx. 1 1/4 oz/35 g) unsweetened shredded coconut
1/2 c packed (approx 3.5 oz/99 g) Swerve Brown
1/4 c (approx. 1.5 oz/43 g) Great Day Nut Flour Blend (or similar)
6 tbsp (3 oz/85 g) salted butter, melted
1/4 c (2 fl oz/59 ml) water
1 1/2 tsp vanilla extract
1 tsp maple extract
1/2 tsp ground cinnamon
1/4 tsp sea salt
Preheat oven to 325 degrees F and line two baking sheets with foil.
In a large mixing bowl, toss all ingredients together to mix sell and coat.
Turn out in a single layer on the baking sheets.
Bake at 325 degrees F in five minute increments, stirring well and then turning each tray 180 degrees between baking, until all ingredients are toasted well. This took about 15 minutes in my oven, but may be as little as 10 minutes or much as 20. If you store your nuts in the fridge or freezer, expect a longer time. If you store yours at room temp, it may be a shorter bake. Be sure to watch closely, as nuts and coconut burn very quickly.
Remove from the oven and let stand to cool completely.
Store in an airtight container in the refrigerator.
Serve, as desired (over yogurt, as a cereal in coconut or almond milk, etc.)
Serving Size:1/4 c
Sugar Alcohols:3.5 g
Net Carbs [total carbs - (fiber + sugar alcohol)] :1.4 g
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