One of my favorite things about low carb recipes is when I can take a classic and make it something that fits my lifestyle, and this grain free granola recipe is a perfect example!

Ingredients:

  • 3 cups roasted peanuts
  • 1 cup walnuts
  • 1/2 cup swerve or lakanto 
  • 1/2 cup peanut flour
  • 2 egg whites

Instructions:

  • Preheat oven to 375 F and line a baking sheet with parchment paper.
  • Add roasted nuts (3 cups) to a food processor. “Pulse” 5-10 times using 1-second intervals. The number of times you pulse the nuts will depend on how small you'd like your “grains”. I usually go with 8 times, any smaller and the grains become too small.
  • Transfer nuts to a large bowl.
  • Add erythritol (1/2 cup) and peanut flour (1/2 cup) and stir to coat.
  • Add egg whites (2) and stir until the powder forms a paste coating the nuts.
  • Spread onto the prepared baking sheet in a thin and even layer.
  • Bake in preheated oven for 8 minutes, then rotate the pan and bake for 7 more minutes.
  • Once granola has finished baking and is cool enough to handle, break the larger pieces into small (granola sized) clusters.
    NOTE: The granola in the center of the pan will be less crispy -- I like bake that a bit longer (about 4 minutes), after removing the super crisp grains.
  • Serve with milk or yogurt, and enjoy!