Sugar Free Granola

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In a world where health-conscious choices intertwine with the guilty pleasures of carb and sugar ridden confections, discovering a delicious Sugar Free Granola recipe is pretty much equivalent to unearthing hidden treasure. Today, I invite you to embark on a culinary adventure with me in which we will marry together the exquisite flavors of roasted nuts, seeds, and a touch of allulose sweetness. Whether used as a yummy topping on your yogurt, or as a delicious cereal, this granola results in a harmonious symphony of taste and texture that’s as guilt-free as it is gratifying!

The foundation of this granola masterpiece is built upon a medley of premium ingredients. You are going to need almonds, hazelnuts, pecans, sunflower seeds, pumpkin seeds, allulose, cinnamon, golden flaxseed meal, egg white, salted butter, and vanilla extract. It is important to note that all of the nuts I use in this recipe, I buy already roasted and salted. That way, I can cut down on the amount of time it takes to whip this up, but if you prefer to roast and salt your nuts on your own, that it totally fine!

Begin by preheating your oven to 325°F and lining a large sheet pan with parchment paper. Set it aside.

Then, add your almonds and hazelnuts to your food processor fitted with your multipurpose blade, and pulse until they are chopped to ¼ their size. Add in your pecans and pulse until they are chopped to a similar size. It is important to note that your almonds and hazelnuts must be processed first, as they are the hardest of the nuts you will be using. Your pecans are added after your almonds and hazelnuts, because they are a softer nut.

Next, add in your sunflower seeds, pumpkin seeds, and allulose; pulse to mix thoroughly. Do not over-process at this point, as you are going to want some of your sunflower seeds and pumpkin seeds to remain whole for a variation of textures. Add in your golden flaxseed meal and egg white. In a small bowl, whisk together your melted butter and vanilla extract, and pour it evenly over your mixture. Pulse a couple of times just to combine your ingredients. Remove your bowl from your food processor and your multipurpose blade from your bowl. Using a spatula, scrape down the sides and scrape up the bottom of your bowl and mix your ingredients thoroughly, making sure that your nut mixture is completely coated with your egg white, butter and vanilla.

Spread your nut mixture evenly over your prepared sheet pan, pressing it down firmly to create one single layer of granola. Bake for 18-20 minutes or until your granola turns golden brown (especially around the edges).

Remove your sheet pan from your oven and toss your granola slightly with a spoon to release some of the moisture trapped throughout. When your granola is first removed from your oven, it is going to feel soft and saturated with your liquids, but don’t let that worry you, because as it cools, it will crisp up! Cool your granola completely before breaking it into pieces and transferring it to an airtight container to store.

I love topping some of my favorite Keto yogurt with this Sugar Free Granola and some fresh berries for breakfast or lunch (and sometimes just as a snack). Go ahead and eat it as a cereal though, if that is more to your liking. Simply add some sugar free almond or oat milk to your bowl and some fresh berries and enjoy. Many days, this granola is what helps to satisfy my cravings for sugar and keep me focused on my sugar free/low carb lifestyle. I hope you all find it to be as satisfying as I do!