This Low-Carb Granola is a crunchy, nutrient-dense option for breakfast, snacks, or topping your favorite plant-based yogurt. Made with almonds, walnuts, and unsweetened coconut, it delivers healthy fats, fiber, and protein in every bite. Coconut oil lightly binds the mixture while adding a subtle richness, and the egg whites help create crisp clusters without adding sugar.
Perfect for those looking to limit carbs without sacrificing flavor or texture, this granola is naturally gluten-free and free from refined sugars. Toasted to golden perfection, each bite is crunchy, satisfying, and full of natural nutty sweetness. Serve it on its own, sprinkle it over smoothie bowls, or mix it into coconut yogurt for a quick and wholesome meal that keeps you energized throughout the day.
Recipe
Serves 16
5 oz. (140g) sliced almonds
4 oz. (115g) walnuts
3 oz. (85g) flaked unsweetened coconut
2 oz. (60ml) coconut oil
2 large egg whites
How to Prepare
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Add the almonds, walnuts, coconut, and coconut oil to a food processor. Pulse until the mixture reaches your preferred granola texture. Add the egg whites and pulse just until combined.
Spread the mixture evenly on the prepared baking sheet. Bake for 14-16 minutes, or until golden and crisp. Let cool completely, then break into bite-sized clusters.
Store in an airtight container at room temperature for up to 1 week.
