This homemade keto granola can be eaten on top of yogurt, as a low carb substitute for cereal, or just all on its own for a delicious snack! You won't believe how easy it is to make and with four different flavors, there is truly something for everyone.
Preheat the oven to 275° F and line a baking sheet with aluminum foil and coat the foil with non-stick spray, butter, or oil.
In a large bowl combine all of the ingredients for the base granola. Stir until well combined.
Chocolate Coconut Almond:
Add the shredded coconut and almonds to the bowl with the base. Stir the coconut extract into the melted coconut oil, then stir it into the rest of the mixture.
Spread this mixture into an even layer on the greased baking sheet and place in the preheated oven.
Bake for 35-45 minutes, or until slightly browned.
Remove from the oven and sprinkle the top of the warm granola with the chocolate chips.
Allow the granola to cool and the chocolate to become mostly hardened, then break it into chunks and enjoy immediately or place in a lidded container for later.
Banana Bread
Add the banana chips, walnuts, and slivered almonds to the bowl with the base. Stir the banana extract into the melted butter, then stir it into the rest of the mixture.
Spread this mixture into an even layer on the greased baking sheet and place in the preheated oven.
Bake for 35-45 minutes, or until slightly browned.
Remove from the oven and allow the granola to cool, then break it into chunks and enjoy immediately or place in a lidded container for later.
Chocolate Peanut Butter
Add the peanuts and egg to the bowl with the base. Heat the peanut butter in the microwave until it is soft and melted, then stir it into the mixture.
Spread this mixture into an even layer on the greased baking sheet and place in the preheated oven.
Remove from the oven and sprinkle the top of the warm granola with the chocolate chips.
Allow the granola to cool and the chocolate to become mostly hardened, then break it into chunks and enjoy immediately or place in a lidded container for later.
Carrot Cake
Add the shredded carrot, pecans, and coconut to the bowl with the base. Stir the vanilla, allspice, and cinnamon into the melted butter, then stir this into the mixture.
Spread this mixture into an even layer on the greased baking sheet and place in the preheated oven.
Remove from the oven and allow the granola to cool and the chocolate to become mostly hardened, then break it into chunks and enjoy immediately or place in a lidded container for later.
Notes
Nutrition info listed above is for the base recipe only.1 serving = ⅛th of the toal yield. For the most accurate serving size, weigh the entire batch of granola after is has been cooked and cooled. Then, divide the total weight by 8. Chocolate Coconut Almond: 486 calories, 15g carbs, 15g protein, 45g fat, 10g fiberBanana Bread: 412 calories, 9g carbs, 13g protein, 37g fat, 4g fiberChocolate Peanut Butter: 509 calories, 15g carbs, 19g protein, 45g fat, 9g fiberCarrot Cake: 397 calories, 8g carbs, 12g protein, 37g fat, 5g fat.