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Get ready to shake up your holiday breakfast with our Low-Carb Cranberry Granola! This festive recipe is a game-changer for anyone on a keto diet or just looking to cut down on carbs during the holiday season. Imagine biting into a mix of crunchy nuts and seeds, spiced up with a hint of cinnamon and nutmeg, all paired with the zesty pop of orange and tangy cranberries – because they are not just for making Cranberry Sauce!
It’s like Christmas in a bowl! Perfect for a quick breakfast or a cozy movie night snack, this granola is easy to whip up and hard to resist. Plus, it’s versatile – swap in any low GI berry once cranberries are out of season. So, why not give your festive mornings a deliciously healthy start with this homemade granola?
Why You’ll Love This Low-Carb Cranberry Granola
- Low-Carb & Keto-Friendly: Fits perfectly into a ketogenic lifestyle.
- Gluten-Free: Uses Whole Foods that are naturally gluten-free.
- Festive Flavors: Cinnamon, nutmeg, and orange zest bring the holiday spirit.
- Versatile: Great with yoghurt, cream, or as a standalone, travel-friendly snack.
- Easy Storage: Keeps well in the cupboard, ideal for make-ahead meals.
- Customizable: Swap cranberries with any low GI berries as desired.
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Creating this Low-Carb Christmas Cranberry Granola is simple and fun, using ingredients that bring together the taste and aroma of the holidays. It may seem like there are too many ingredients used but this recipe is actually simple as most are just different types of nuts. Here’s what each ingredient brings to the table:
Dry Ingredients
- Walnuts: Adds a rich, nutty flavor and crunch. Pecans are a good swap.
- Almonds: Provides a hearty texture and extra nutrition.
- Almond Flour: Helps bind the ingredients while keeping it grain-free.
- Pumpkin Seeds: A pop of color and a boost of minerals.
- Sunflower Seeds: For a mild, nutty taste and extra crunch.
- Coconut Chips & Shredded Coconut: Adds tropical sweetness without the sugar. Make sure to use unsweetened.
- Chia Seeds: Great for fiber and a nice, subtle crunch.
- Protein Powder (Whey or Egg White): Increases the protein content, making it more filling, plus it helps the granola stick together.
- Flax Meal: For a dose of omega-3s and to help bind the granola.
- Low-Carb Sweetener: Allulose is best. Sweetens naturally without the carbs. Powdered or granulated will work well.
- Cinnamon & Nutmeg: Classic spices for that warm, festive flavor.
- Fresh Orange Zest: A zesty twist that brightens the overall taste.
- Sea Salt: Just a pinch to enhance all the flavors.
Wet Ingredients
- Egg White: Helps to crisp the granola as it bakes.
- Coconut Oil: Gives a rich texture and healthy fats.
- Almond Milk: Adds moisture without excess carbs. Make sure to use unsweetened.
Baked Cranberries
- Fresh Cranberries: Adds a tangy, fruity flavor and vibrant color.
- Low-Carb Sweetener: Allulose is best. For a touch of sweetness without added sugar.
- Lemon Juice: Enhances the cranberries’ natural tartness and adds freshness.
Absolutely! While Allulose is a great choice for its similar texture and taste to sugar, feel free to use other sweeteners like granulated or powdered options. If you prefer a less sweet granola, you can even skip the added sweeteners altogether. The natural sweetness from nuts, coconut, and cinnamon provides a subtle, inherent flavor that many find just right.
No problem! This recipe is super flexible. Instead of walnuts or almonds, you could use pecans, cashews, or even macadamia nuts for a different twist. As for seeds, feel free to swap pumpkin or sunflower seeds with flaxseeds or hemp seeds. Each option brings its own unique flavor and texture to the granola, so don’t hesitate to experiment and find your favorite combination.
How To Make Low-Carb Cranberry Granola
Prepare the Dry Ingredients. Start by chopping the almonds and walnuts into smaller pieces. In a large mixing bowl, combine all the dry ingredients: chopped nuts, almond flour, pumpkin seeds, sunflower seeds, coconut chips and shreds, chia seeds, protein powder, flax meal, sweetener, cinnamon, nutmeg, orange zest, and a pinch of sea salt. Mix them well to ensure everything is evenly distributed.
Add the Wet Ingredients. In the same bowl, add the wet ingredients to the dry mix. This includes one large egg white, melted coconut oil, and unsweetened almond milk. Stir the mixture until all ingredients are well combined and start to form a sticky, cohesive dough.
Bake the Granola Preheat your oven to 300°F (150°C) for fan-assisted or 340°F (170°C) for conventional ovens. Spread the granola mixture onto a greaseproof paper-lined baking sheet. Flatten it out to an even layer. Place it in the oven and bake for 40-50 minutes, or until it turns golden. Remember to turn the granola halfway through the baking time for even cooking.
Prepare the Baked Cranberries. While the granola is baking, prepare the cranberries. Toss fresh cranberries with sweetener and lemon juice on another greaseproof paper-lined baking tray. Roast them in the oven for 35-45 minutes until they become soft. Once done, remove from the oven and allow them to cool.
Combine and Serve. Once the granola is baked and golden, remove it from the oven and let it cool. Top it with the baked cranberries. Serve your Low-Carb Christmas Cranberry Granola with nut or coconut milk, Greek or coconut yogurt, cream, or even keto ice cream. Enjoy the festive flavors!
Tips for Best Low-Carb Cranberry Granola
Getting the most out of your Low-Carb Christmas Cranberry Granola is easy with these handy tips:
- Low Temperature: The best way to make granola is to bake it slow on low. This way it will be perfectly crunchy without any burnt bits.
- Even Baking: Spread the granola mixture thinly and evenly on the baking sheet. This ensures each piece gets perfectly toasted. Halfway through baking, give the granola a good stir. This helps in achieving an even golden color and prevents burning.
- Spice it up: For more flavor and sweetness, add more cinnamon, especially if you’re skipping the sweetener.
- Zest Right: When adding orange zest, use only the orange part of the peel from an organic orange. The white pith underneath can add bitterness.
- Cool Completely: Allow the granola to cool completely before storing. This helps it to crisp up and maintains its texture.
Storage Instructions
Store the granola in an airtight glass jar or container in your cupboard. This keeps it crisp and fresh. It’s not necessary to refrigerate the granola, but if you prefer, you can store it in the fridge in an airtight container. Just ensure it’s completely cool before storing to prevent moisture buildup.
The granola will stay fresh and tasty for up to one month when stored properly in a cupboard. If refrigerated, it may last a bit longer.
Yes, you can freeze the granola. Place it in a freezer-safe airtight container or bag. It can be frozen for up to 3 months. Thaw at room temperature before serving.
How to Serve Low-Carb Cranberry Granola
Your homemade Low-Carb Christmas Cranberry Granola is not just for breakfast; it’s a versatile treat that can be enjoyed in various delicious ways. Here are some serving suggestions to get the most out of this festive recipe:
- Classic Breakfast Bowl: Serve it with your choice of nut milk, Greek yogurt, or coconut yogurt for a classic granola experience.
- Parfait Layering: Layer the granola with yogurt and fresh berries to create a visually appealing and tasty parfait like this Chia Berry Yogurt Parfait.
- Smoothie Topper: Sprinkle some on top of your favorite keto-friendly smoothie for added crunch and flavor.
- Ice Cream Companion: Pair it with keto ice cream for a delightful contrast of textures.
- Snack on the Go: Enjoy it plain as a crunchy snack – perfect for those busy holiday shopping days.
- Dessert Base: Use it as a base for dessert recipes, like in a low-carb fruit crumble.
- Holiday Gift: Pack it in decorative jars and give it as a thoughtful, homemade holiday gift to friends and family.
Tools for Low-Carb Cranberry Granola
- Food Processor: Ideal for roughly chopping the nuts to your desired size. However, if you prefer a more hands-on approach or don’t have one, a good old-fashioned knife and cutting board will do the job just fine.
- Airtight Storage Containers or Glass Jars: Perfect for storing your granola and keeping it fresh.
Low-Carb Cranberry Granola
Ingredients
Dry Ingredients
- ¾ cup walnuts (chopped)
- 1 cup almonds (chopped)
- ¼ cup almond flour
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- 1 cup coconut chips (unsweetened)
- 1 cup shredded coconut (unsweetened)
- 3 tbsp chia seeds
- ½ cup whey protein powder (or egg white protein powder)
- ¼ cup flax meal
- ¼ cup granulated low-carb sweetener (Allulose or Swerve)
- 1 tbsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tbsp fresh orange zest (organic)
- ¼ – ½ tsp sea salt
Wet Ingredients
- 1 large egg white
- ¼ cup melted coconut oil (virgin)
- 2 tbsp almond milk (unsweetened)
Baked Cranberries
- 1 cup fresh cranberries (or frozen)
- 2 tbsp granulated low-carb sweetener (Allulose or Swerve)
- 1 tbsp lemon juice
Instructions
- Preheat the oven to
300 °F (150 °C), or 340 °F (170 °C). - Roughly chop almonds and walnuts. Alternatively, use a food processor – do not over-process.
- In a large bowl, combine chopped nuts, almond flour, seeds, coconut, chia, protein powder, flax meal, sweetener, cinnamon, nutmeg, orange zest, and salt.
- Stir in egg white, melted coconut oil, and almond milk until well mixed.
- Spread mixture on a lined baking sheet. Bake for 40-50 minutes, turning halfway.
- While the granola is baking, toss cranberries with sweetener and lemon juice. Bake on a separate tray for 35-45 minutes.
- After baking, let granola cool, then top with baked cranberries.
Recipe Video
Nutrition
Notes
- Serving Size: About ½ cup (60 g), or more/less depending on the use.
- Bake Evenly: For even baking, chop nuts to similar sizes and spread the raw granola thinly and evenly on the baking sheet. Halfway through baking, stir the granola for even toasting.
- Cooling is Key: Let granola cool completely before storing to maintain crispness.
- Storage: Store in a glass jar in the cupboard for up to 1 month. For longer storage, freeze for up to 3 months.
