It's fall, y'all and this Caramel Pumpkin Spice Granola is loaded up with all the fall flavors. Best of all it is keto, gluten free, and dairy free.
How to make low carb granola
The key to making a low carb granola is incorporating a lot of nuts and seeds for CRUNCH. With a combination of almonds, pecans, sunflower seeds, pepitas, flax, chia, and hemp hearts, this Pumpkin Spice Granola recipe definitely meets the crunch requirement while keeping the carb count low. The caramel pumpkin spice flavoring is made with golden monkfruit, pumpkin pie spice, sugar free maple syrup, caramel extract, and butter, creating a flavor profile of your pumpkin spice dreams.
How to keep granola crunchy
I've found a few keys to help keep this pumpkin spice granola at its peak crunchiness. First, I add some butter flavored coconut oil to the mix, which gives it a good bit of fat to get the caramelization going. The frothy egg whites get the outside of the nuts and seeds nice and crispy as the oven bakes low and slow.
The next key comes after the baking: turn off the oven and leave the tray sit overnight until it's completely cool. This really locks in the crunch. Break up your granola into your desired size, or you can do a mix of granola clusters and really fine pieces.
The last thing I do to make sure that this Pumpkin Spice Granola stays perfectly crispy and crunchy is to place an oxygen absorber in the jar with the granola. It's also important to make sure that you are using an air tight container. I use these large mason jars, with airtight white lids. If you follow the steps above, you'll have perfect granola for up to six months, if you can make it last that long without eating it all!
Serving Suggestions
- Serve this Pumpkin Spice Granola on top of your favorite low carb yogurt, or make a low carb yogurt parfait with a couple of pieces of diced apple or pear
- Eat it as a cereal with your favorite low carb milk option
- Add a few Sugar Free Low Carb Dried Cranberries, some stevia-sweetened chocolate chips, and Pumpkin Spice Roasted Pecans for a pumpkin spice trail mix
- Add a bit to the top of a Pumpkin Spice Creme Brûlée or Pumpkin Cheesecake Mousse
- Stir some into these Pumpkin Spice Muffins with Marshmallow Creme Frosting
- Top these Keto Cinnamon Rolls with granola, or add some as a garnish for this Keto Pumpkin Pie
Other recipes you might enjoy:
- Pumpkin Spice Creme Brûlée
- Vanilla Maple Keto Granola
- Pumpkin Cheesecake Mousse
- Jalapeno Popper Chicken Soup
- Keto Pecan Pie
- Nutty Chocolate Keto Granola
- Roasted Butternut Squash and Sausage Soup
- Pumpkin Spice Muffins with Marshmallow Creme Frosting
- Pumpkin Spice Roasted Pecans
- Keto Yogurt Granola Parfait Bowl
- Keto Pumpkin Spice Latte
Caramel Pumpkin Spice Granola - Keto, Dairy Free
- Total Time: 1 hour 50 minutes
- Yield: 30 servings 1x
- Diet: Gluten Free
Description
All the delicious flavors of fall, in a crunchy gluten free pumpkin spice granola.
Ingredients
- 2 cups slivered almonds
- 2 cups raw pecans
- ½ cup hulled sunflower seeds
- ½ cup hulled pepitas
- ½ cup golden flaxseed meal (get it here)
- ¼ cup chia seeds (I use this brand)
- ¼ cup hemp hearts (I use this brand)
- 2 teaspoons Pumpkin Pie Spice (get the recipe here)
- ½ teaspoon sea salt (I use this brand) (code PEACE for 15% off)
- 2 egg whites, whisked until frothy, with soft peaks
- ⅓ cup butter flavored coconut oil, melted (get it here)
- ½ cup golden monkfruit (I use this brand)
- ½ cup sugar free maple syrup ( I use this brand)
- 1 tablespoon caramel extract (I use this brand)
Instructions
- Preheat the oven to 250°F.
- Add the pecans and almonds to a high-powered blender or food processor and pulse until broken up. You can also rough chop them with a knife. Transfer to a large mixing bowl.
- Mix in sunflower seeds, pepitas, flaxseed, chia, hemp, pumpkin pie spice and sea salt and give a few quick pulses to chop and combine.
- In a separate small bowl, whisk the eggs until they are frothy, with soft peaks, and set aside.
- In a third bowl, combine the butter flavored coconut oil, monkfruit, maple syrup and caramel extract. Mix until well combined.
- Add the egg whites to the nut mixture and mix to evenly distribute the eggs through the mixture.
- Pour the syrup mixture in a little at a time, mixing as you go.
- Once the nut mixture is evenly coated in the egg whites and the syrup mixture, spread it evenly across a large rimmed baking sheet. You want it to be as thin of a layer as possible to ensure that the granola will get crunchy.
- Bake it for 1 hour, mixing halfway through. If it still feels like it needs more time, add an additional 30 minutes on to the cook time.
- Leave the tray in the oven, but turn the oven off. Let the granola sit in the oven until the oven is completely cold. This will help it get extra crunchy. If you have the time, leave it in the oven (with the oven off) overnight (or for 8 to 10 hours). Don’t open the oven door – just let it do its thing.
- Remove from the oven and break up into chunks. Store in an airtight container.
Notes
net carbs per serving: 1.5g
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: snacks
- Method: baking
Nutrition
- Serving Size: ¼ cup
- Calories: 161
- Fat: 14.9g
- Carbohydrates: 4.3g
- Fiber: 2.8g
- Protein: 4.6g
Keywords: pumpkin spice granola, dairy free keto recipes, vegetarian recipes, keto pumpkin recipes, crunchy granola, gluten free granola, how to make homemade granola
Andrea says
As I wait impatiently for the caramel extract I ordered for this recipe to be delivered I wondered... If I wanted to make these in granola bar form would you recommend any adjustments to the recipe or cooking temp/time? Can't wait to try perfect fall flavor combo.