No-Oats Ketogenic Granola
We all go through various diets trying out new ways to get that body that’s been airbrushed on Instagram feeds. And while I can’t say I have had much success with any of the dieting trends, I can say that trying a new diet almost always leads to new recipes I like (there was one diet where we ate chicken every meal that I hated so much I didn’t keep a single recipe). This ketogenic granola recipe was actually developed by my husband (he was actually the better cook when we got married).
My husband took a sojourn into eating Ketogenic. That is mostly a fancy word for low-carb eating. The whole idea is to place your body in ketosis. This essentially places your body in a state where you are burning all your reserves because you have no readily available carbs to convert for energy. It’s the same basis behind the famous Atkins Diet. He decided to try this out for a few weeks to see what it did for him. I think he watched a few You Tube videos that talked about its greatness.
He loves his granola, has is most mornings for breakfast. And if he doesn’t have granola he has cereal. You can see how it would be really hard to have a low carb diet if you want to drink milk and eat granola each morning. So began the search for some better options. Taking a cure from the very popular paleo diet the granola became nits and coconut. And in the end it’s a tasty mix all on its own. Even if you can’t call it granola in the traditional sense.
At the end of his diet experiment, we got some great meat marinades, a few tasty vegetables and this granola recipe. The weight lose we did not get–but in all fairness I didn’t try very hard after 11 am every day. I prefer to practice my intuitive eating methods that way no foods are off limits. Which means I can totally eat this with whole fat milk if I want.
a gluten-free, paleo-friendly and even vegan version of granola that doesn't use oats.
- 1.5 cups almonds chopped
- 1.5 cups walnuts chopped
- 1.5 cups cashews chopped
- 1.5 cups shredded coconut unsweetened
- 7 tbsp sugar substitute Lite Sweet preferred
- 5 tbsp coconut oil melted
- 2 tbsp ground cinnamon
Preheat the oven to 375 and line a baking sheet with aluminum foil
In a large bowl toss the ingredients together
Spread the mixture over the baking sheet to create as thin and even a layer as you can
Bake in the over for 15-25 minutes or until the mix begins to brown
Allow the pan to cool completely, this could take up to an hour. Serve with milk or milk alternative of your choice.
Can be stored in a container for up to 2 weeks, include a paper towel to absorb extra moisture if you don't live in a desert climate.