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Pumpkin-Spiced Keto Granola

Pumpkin-Spiced Keto Granola Recipe - Homemade granola is all about patience. You want to bake the granola at a low temperature for a longer period of time to give all the ingredients enough time to develop a golden-brown color and also allow the sweetener to caramelize. You can finally enjoy a bowl of granola with almond milk, or serve it over plain Greek yogurt or Joyful Matcha Chia Pudding.

MAKES 8 (32-oz [907-g]) servings
Fat: 22.6 g
Carbs: 6.7 g
Net carbs: 2.3 g
Protein: 8.4 g
Fiber: 4.4 g
Pumpkin-Spiced Keto Granola Recipe


  • ¼ cup (61 g) pure pumpkin purée
  • 1 tbsp (14 g) unsalted butter, melted
  • 2 tbsp (24 g) Swerve or monk fruit sweetener
  • 1 egg white
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • ¼ tsp sea salt
  • 1 cup (143 g) raw almonds
  • ½ cup (67 g) raw macadamia nuts (Roasted is fine, just double-check the ingredients if store-brought)
  • ½ cup (69 g) raw pumpkin seeds
  • ¼ cup (40 g) hemp seeds
  • ½ cup (47 g) unsweetened coconut flakes

How to make Pumpkin-Spiced Keto Granola

  1. Preheat the oven to 250°F (120°C). Line a large sheet pan with parchment paper and set it aside.
  2. Place the pumpkin purée, butter, sweetener, egg white, vanilla, pumpkin pie spice and salt in a large bowl. Stir to combine. Set the mixture aside.
  3. Add the almonds and the macadamia nuts to a food processor and pulse until the almonds and macadamia nuts are chopped into small pieces. They should be a little larger than the pumpkin seeds.
  4. Add the almonds, macadamia nuts, pumpkin seeds, hemp seeds and coconut flakes to the bowl with the pumpkin purée mixture. Toss all the ingredients and make sure the nuts and seeds are well coated with pumpkin mixture.
  5. Transfer the granola mixture to the prepared sheet pan and place it in the oven. Roast the granola for 90 minutes, tossing every 30 to 40 minutes, until the granola is crisp and golden brown. If the granola is still wet after 90 minutes, continue to roast it for 15 minutes, or until it’s completely dry. Be sure to check it every few minutes to avoid overbaking.
  6. Let the granola cool completely and transfer it to a 32-ounce (910-ml) Mason jar or airtight glass container. When stored in a cool, dry place, your granola will last up to 4 months.